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I A 



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LECTURES 



ON THE 



APPLICATIONS OF CHEMISTM AND GEOLOGY 



'^ W 1 i i i » 4i ^, .-» -^ 




TO 



CULTURE. 



• The profit of the earth is for all; the king himself is served by the field."— Eaks. v. 



/ 

BY JAS. F. W. JOHNSTON, M.A., r.E.SS., L. & E. 

FELIOW OF THE GEOLOGICAL AND CHEMICAL SOaETIES, 

Honorary Member of the Royal Agricultural Society, Foreign Member of the Royal Swedi^ 

Academy of Agricullure, &c., &c ; Chemist to the Agricultural Chemistry 

Association of Scotland, and Reader in Chemistry and 

Mineralogy in the University of Durham. 



MW EDITION, WITH AN APPENDIX, 

CONTAINING SUGGESTIONS FOR EXPERiMfW-S IN PRlCTI'O/IioA&HICULTDKE*" 



NEW TORIt: ' ' ^ 

No. 25 Park Row. 
1864. 



t 






TO TKB 

VENERABLE CHARLES THORP, D.D. F.R.S. &c., &c., 

ARCHDEACON OF DURHAM, AND WARDEN OP THE UNIVERSITY OF DURHAM. 

My dear Sir, — 
r cannot more appropriately dedicate the following Lectures than to the head 
of the University with which I am officially connected, and within the walla 
of which the earlier Lectures were first delivered. 

In publishmg this Volume I am only endeavouring to follow out the enlight- 
ened intentions of yourself and the other Founders of the University of Dur- 
ham, who have contributed so largely of their fortune and their influence fot 
the promotion and diffusion of sound and us ful learning. That you have so 
.ong and so successfully laboured to carry these intentions into effect, is ano- 
ther reason why I desire to dedicate my work especially to you. 

i need scarcely add how much pleasure it affords me to embrace this public 
opportunity of* testifying my own personal regard and esteem. 
BeUeve me, r^y dear Sir, 

With much respect. 

Your obedient humble servant, 

JAMES F. W. JOHNSTON. 



PREFACE. 



The First Part of the following Lectures was addressed 
to a Society* of practical agriculturists, most of whom pos- 
sessed no knowledofe whatever of scientific Chemistry or Ge- 
ology. They commence, therefore, with the discussion of 
those elementary principles which are necessary to a proper 
understanding of each branch of the subject. Every thing 
in such Lectures, which is not — or may not be — easih' un- 
derstood by those to whom they are addressed, is worse than 
"Useless. It has been my wish, therefore, to employ no scien- 
tific terms, and to refer to no philosophical principles, which 
1 have not previously explained. 

To many who may take up the latter portions of the work, 
some points may appear obscure or difficult to be fully un- 
derstood ; such persons will, I hope, do me the justice to be- 
gin at the beginning, and to blame the Author only when that 
which is necessary to the understanding of the later is not 
to be found in the earlier Lectures. 

For the sake of clearness^ I have, in the following pages, 
Jivided the subject into/oz^r Parts — the study of each pre- 
ceding Part preparing the way for a complete understanding 
of those which follow. Thus, Part I. is devoted to the or- 
ganic elements and parts of plants, the nature and sources 
of these elements, and to an explanation of the mode in which 
they become converted into the substance of plants; — Part 
I[., to the inorganic eleinents of plants, comprehending the 
study of the soils from which these elements are derived, and 

* The Durham County Agricultural Society, and the Memlers of the Dur« 
nam Farmers' Club 



VI PREFACE. 

the general elations of geology to agriculture ;— Part III., to 
the various nethods, mechanical and chemical, by which 
the soil may be improved, and especially to the nature of 
manures^ by which soils are made more productive, and the 
amount of vegetable produce increased; — and Part IV., to 
the results of vegetation, to the kind and value of the food 
produced under different circumstances, and its relation to 
the growth and feeding of cattle, and to the amount and 
quality of dairy produce. 

By this method I have endeavoured to ascend from the 
easy to the apparently difficult ; and I trust that the willing 
and attentive reader will find no difficulty in keeping by my 
side during the entire ascent. 

The Author has much pleasure in now presenting these 
Lectures to .the public in a complete form. He has only to 
express a hope that the delay which has occurred in the pub- 
lication of the latter part of the work has enabled him to ren- 
der it more useful, and therefore more worthy of the public 
approbation. 



Note.— The rapid sale of a large impression having rendered a second 
edition of the first and second Parts necessary before the entire comple- 
tion of the work, such alterations, coifections, and additions only have 
been made as could be introduced without altering the original paging of 
Uie work. Several oversights, however, have been corrected, and some 
omissions supp.ied. which presented themselves in the earlier edition. 



CONTENTS. 



PJQlRT I. 

0> THE ORGANIC CONSTITUENTS OV PLANTS. 



LECTURE I. 

IMPORTANCE OP AGRICULTURE. 

Introduction p.ll I Hydrogen, its properties and relfiions to 

Different kinds and states of matter 21 | vegetable life .p. 21 

Carbon, its properties and relations to ve- j Nitrogen, its properties and relations to 

getable life.^ 23 j vegetable life 26 

Oxygen, its prlgserties and relations to ve- Rewards of study 27 

getable life 3i | 

LECTURE IL 

CHARACTERISTIC PROPERTIES OP ORGANIC SUBSTANCES. 



Characteristic properties of organic sub- 
stances 28 

Relative proportions of organic elements. .29 
Of the form or state of combination in 
which the organic elements enter into 
and minister to the growth of plants 31 



On the constitution of the atmosphere 31 

Thfi nature and laws of chemical combi- 
nation 32 

Of water, and its relations to vegetable life.. 36 
Of tlie C(kd produced by the evaporation 
of water, and its influence on vegetation. .43 



LECTURE III. 

CARBONIC AND OXALIC ACIDS, THEIR PROPERTIES AND RELATIONS 

Carbonic acid, its properties and relations 
to vegetable life 45 

Oxalic acid, its properties and relations to 
vegetable life 47 

Car^nic oxide, its constitution and pro- 
perties 48 



Light carburetted hydrogen, the gas of 
marshes and of coal mines 49 

Ammonia, its properties and relations to 
vegetable life 50 

Nitric acid, its constitution and properties . .56 

Questions to be considered 57 



LECTURE IV. 

SOURCE OP THE ORGANIC ELEMENTS OF PLANTS. 



Source of the carbon of plants 58 

Form in which carbon enters into the cir- 
culation of plants 63 

Source of the hydrogen of plants 64 

Source of the oxygen of plants 66 

Sworce of the nitrogen of plants ib. 



Form in which the nitrogen enters into 

the circulation of plants. ^ 88 

Absorption of ammonia by plants 70 

Absorption of nitric acid by plants 72 

Conclusions 74 



LECTURE V. 

HOW DOES THE FOOD ENTER INTO THE CIRCULATION OP PLANT.^ 7 



General structure of plants, and of their 

several parts 75 

The functions of the root 76 

The course of the sap 85 

Functions of the stem 88 



Functions of the leaves 89 

Functions of the bark 96 

Circumstances by which the functions of 

the various parts ofplacts are modified.. 97 
Effects of marling , lOJ 



CONTENTS OF PART I. 



LECTURE VI. 

SUBSTANCES OF WHICH PL^iNTS CHIEFLY CONSIST. 



Woodj fibre or li^nin— its constitution 

and properties p. 103 

Starch — its constitution and properties 106 

Gum— its constitution and properties 108 

Of Sugar— its varieties and chemical con- 
stitution 109 

Mutual relations of woody fibre, starch, 

gum, and sugar HI 

Mutual transformations of woody fibre, 
starch, gum, and sugar 112 



Of the fermentation of starch and sugar, 
and of the relaliva circumstances under 
which cane and grape sugars generally 
occur in nature p. m 

Of substances which contain nitrogen. — 
Gluten, vegetable albumen, and diastase.116 

Vegetable Acids.— Acetic acid, oxalic acid, 
tartaric acid, citric acid, mai'c acid 121 

General observationa*jMji the substances 
of which plants chilly consist 126 



LECTliRE VII. 



CHEMICAL CHANGES BY WHICH THE SUBSTANCES OF WHICH PLANTS CHIEFLY 
CONSIST ARE FORMED FROM THOSE ON WHICH THEY L'VE, 

Chemical changes which take place du- 
ring germination, and during the devel- 
opement of the first leaves and roots.... 130 

Of the chemical changes from the for- 



mation of the true leaf to the expansion 

of the flower 134 

On the production of oxalic acid in the 
leaves and stems of plants 137 



Of the chemical changes between the 
opening of the flower and ihe ripening 
of the fruit or seed I3f 

Of the chemical changes which take place 
after the ripening of the fru ».and seed.. 143 

Of the rapidity with which the.se changes 
take place, and the circumstances by 
which they are promoted...^. ,'±. 



LECTURE VIII. 



HOW THE SUPPLY OF FOOD FOR PLANTS IS KEPT UP IN THE GENERAL 
VEGETATION OF THE GLOBE. 

Of the propoition of their carbon which 
plants derive from the atmosphere 145 

Of the relation which the quantity of car- 
bon extracted by plants from the air, 
bears to the whole quantity contained 
in the atmosphere 147 

How the supply of carbonic acid in the 
atmosphere is renewed and regulated.. 148 
Mieral conclusions in relation thereto... 155 



Of the supply ofamnioniatc plants 156 

Of the supply of nitric acid ti plants 159 

Theory of the action of nitiic acid and 

ammonia 163 

Comparative influence of niuic acid and 

of ammonia in different cli?nates 166 

Stimulating influence of these :;ompoun^li. i). 
Ccncluding observations rfc»ardijig the 

crgemic constituents of pbi.ta \M 



TAB.T IX 

ON THE INORGANIC ELEMENTS OF PLANTS. 



LECTURE IX. 

INORGANIC CONSTITUENTS OF VEGETABLE SUPSTANCES. 

Of those compounds of the inorganic ele- 
ments which enter directly into the 
circulation, or exist in the suostance 
and ash of plants 83 



Of the relative proportions of inorganic 

matter in vegetable substances p. 178 

Kind of inorganic matter found in plants. .180 
Of'the several elementary bodies usually 
met with in the ash of plants 182 



LECTURE X. 

INORGANIC CONSTITUENTS OF PLANTS CONTINUED. 

Inorganic constituents of plants continued. 200 

Tabular view of the constitution ol the 
compounds of the inorganic elements 
above described 214 

On the relative proportions of the differ- 
ent inorganic compounds present in 
the ash of plants 216 



To what extent do the crops most usual- 
ly cultivated exhaust the soil of UiOr- 
ganic vegetable foodl. "20 

Of the alleged constancy of the inorganic 
constituents of plants, in kind and 
quantity **° 



LECTURE XL 

NATURE AND ORIGIN OF SOILS. , 

Of the organic matter in the soil 229 ] On the general structure of the earth's 

General constitution of the earthy part of | crust • i;i""i oV.V 

the soil • 230 I Relative posiUons and pecuhar charac- 

Of the clkssification of soils from their ters of the several strata. ... ... ••••••'«» 

chemical constituents 232 I Classification of the stra.fiec rocks, their 

Of the distinguishing characters of soils extent, and the agricultural relations of 

andsubsoits.... 235 the soils derived from them 241 

Of the general origin of soils 236 | 

LECTURE XIL 

COMPOSITION OF THE GRANITIC ROCKS, AND OF THEIR CONSTITUENT MINERALS. 

Of the occurrence of such accumulations 
in Great Britain, and of their influence 
in modifying the character of the soil.. 270 



Composition of the granitic rocks 257 

Of the degradation of the granitic rocks, 

and of the soils formed from them . . .260 
Of the trap rocks, and the soils formed 

from them 263 

Of supeificial accumulations of foreign 

materials, and of the means by which 

they have been transported 266 



How far these accumulations of drift in- 
terfere with the general deductions of 
Agricultural Geology 272 

Of superficial accumulations of peat 275 



LECTURE XIII. 

EXACT CHEMICAL CONSTITUTION OF SOILS. 



Of the exact nature of the organic con- 
stituents of soils, and of the mode of 
separating them 277 

Of the exact chemical constitution of 
the earthy pait of the soil 281 



Of the exact chemical constitution of 
certain soils, and of the results to be 

deduced from them '^ 

Of the physical propert es of soils ^ 

Conclusion • ^' 



PART III. 

ON THE IMPROVEMENT OF THE SOIL BY MECHANICAL "AMD 
CHEMICAL MEANS. 



LECTURE XIV. 

THE QUALITIES OP THE SOIL MAY BE CHANGED BY ART. 



Conntction between the kind of soil and 
the kind of plants that grow upon it. p. 304 

Of draining, and its effects ...306 

Practical effects of draining .'.3U 



Of the theory of springs .....p. 312 

Of plo'J!jhin<; and subsoiling '..',318 

Of doep ploughing and trenching .'321 

improvement of the soil by mixing 323 






LECTURE XV. 

IMPROVEMENT OF THE SOIL BY CHEMICAL ME>IiS. 



Of saline manures 307 

Theory of the action of poiash"and*soda!328 
bulphates of potash, soda, magnesia, and 

lime (ayp.=;um) 33I 

Theory of the action of thes'e'siiipriai'es *.3:i2 

Nitrates of potash and soda 335 

Ef.ect of these nitrates on the quantity 

of various crops 335 

Effect of the nitraieson ih'e* quality 'of 

the crop ggg 

Cases in which they "have failed !.".'! 341 
Theory of the action of these nitrates! *.*343 
feppcial effects of the nitrates of potash 



and soda. 



.344 



Use of common salt 345 

Chlorides of calcium and magnesium!!. 347 
rliosphate of lime and earth of bones... 348 

Silicates of potash and soda 34s 

Salts of ammonia !!!.'.ib. 

Of mixed saline manures !..!! '352 

Wofid ashes fj. 

Use of kelp !.'.;!!*.*.!!!'.!355 

^iravv ashes 35(3 

Turf ppat or Dutch-ashes .'.'.'!.*!!! '.'!!!^350 

Crushed granites and lavas \36l 

Results of experiments with mixed 'ma- 
nures ^62 



LECTURE XVI. 

OF THE USE OF LIME AS A MANURE. 



Of the composition of common and 

magnesian limestones 364 

Of the burning and slaking of lime!.*!!"366 
Chariges which the hydrates of lime" 
and magnesia undergo by prolon"ed 
exposure to the air ". , 357 

Statesofcliemical combination in which' 

lime may be applied to tlie land 3G9 

Of ttie various natural forms in which' 

carAoTiareoflime is applied to the land. 370 
streets of marl, and of the coral, shell 

and lime-stone sands upon the soil ' 374 
Of the use of chalk.-*, as a manure ..." 375 
Is iriie indis[)ensable to the fertility of 

the soil? "^ 277 

Statesof combination in which Vime ex- ' 



isfs id the soil. 



.373 



Of the quantity of lime which o'u'g'lit to 
be added to the soil ^81 



Ought hme to be applied in large doses 
at distant intervals, or in smaller quan- 
titles more frequently repeated!.. 383 
Form and state of combination in which 

lime ought to be applied to the land. . .3R6 
Use and advantaue of the compost form.38a 
w hen ought lime to be applied 7. . , 359 

Of the effects produced by lime upon ' 

the land and upon th^ crops. ... 390 

Circumstances by which the effects' o'f" 

hme are motlified 393 

Effects of an overdose of'lime!!!' "!" '395 
L<^nath of lime during which lime acts !.*396 
Ul the sinking of lime into the soil 397 

Why liming must be repeated 393 

Theory of the action of lime !!!.""4iiO 

Ofhmeasthe food of plants ' ib 

The chemical action of lime is exerted* 
chiefly on the organic mayer of the soil.40) 



CONTENTS OF PART III 



Of the forms in which organic matter 
usually exists in the soil, and the cir- 
cumstances under which its decom- 
position may take place p. 401 

General action of alkaline substances 
upon organic matter 403 

Special effects of caustic lime upon the 
several varieties of organic matter in 
the soil 404 

Action of mild (or carbonate of) lime 
upon the vegetable matter of the 
soil 406 



Of the comparative utility of burned and 

unburned lime p. 408 

Action of lime on organic substances 

which contain nitrogen 409 

How these chemical changes directly 

benefit vegetation 412 

Why lime must be kept near the surface.ib. 
Action of lime upon the inorganic or 

mineral matter of the soil 413 

Action of lime on animal and vegetable 

hfe 416 

Use of silicate of lime ,. 416 



LECTURE XVII. 

OF ORGANK! MANURES. 



Of green manuring or the application of 
vegetable matter in a green stale 417 

Important practical results obtained by 
green manuring^. 418 

Of the plants which in different soils 
and climates are employed for green 
manuring 419 

Will !;reen manuring alone prevent land 
from becoming exhausted ? 421 

Of the practice of green manuring 422 

Of natural manuring with recent vegeta- 
ble matter ib. 

Weight of roots left in the soil by the 
different grasses and clovers 423 



Improvement of the soil by laying down 
to grass 434 

Improvement of the soil by the planting 
of trees 429 

Of the use of sea- weed as a manure 431 

Of manuring with dry vegetable sub- 
stances 433 

Use of rape-dust 434 

Use of decayed vegetable matter as a 
manure 434 

Use of charred vegetable matters— soot, 
«tc., as manures 437 

Of the theoretical value of different 
vegetatle substances as manures 440 



LECTURE XVIII. 

ANIMAL MANURES. 



Of flesh, blood, and skin 443 

Of wool, woollen rags, hair, and horn. ..445 

Of the composition of bones 446 

On what does the fertilizing action of 

bones depend 1 447 

Of the application of bone-dust to pas- 
ture lands 451 

Of animal charcoal, the refuse of the su- 
gar refineries, and animalized carbon. .452 
Of fish, fish refuse, whale blubber, and 

oil... 453 

Relative fertilizing value of the animal 

manures already described. 454 

O*" the dioppings of fowls — pigeons' 

dung and guano 456 

Results of experiments with guano 459 

Of liquid animal manures— the urine of 
man, of the cow, the horse, the 

sheep, and the pig 460 

Of the waste of liquid ipacire — of urate 
and of sulphated uriiie 463 



Of solid animal manures— night soil, 
the dung of the cow, the hor.se, the 
sheep, and the pig 465 

Of the quantity of manure produced 
from the same kind of food by the 
horse, the cow, and the sheep. ... 46S 

Of the relative fertilizing values of dif- 
ferent animal excretions 469 

Influence of circumstances on the quali- 
ty of animal manures 470 

Of the changes which the food under- 
goes in passing through the bodies of 
animals... 473 

Of farm-yard manure, and the loss it un- 
dergoes by fermenting 474 

Of top-dressing with fermenting ma- 
nures 477 

Of eating off with sheep 479 

Of the improvement of tht soil by irri- 
gation 479 



TAB.% XV. 



ON THE PRODUCTS OF THE SOIL, AND THEIR USE IN THE FEEDING 

OF ANIMALS. 



LECTURE XIX. 



\ 



OF THE PRODUCE 

Of the maximum or greatest possible and 
the average or actual produce of the 

^land p. 487 

Of the circumstances by which the pro- 
duce of food is atfected — climate, sea- 
son, soil, &c 488 

Influence on tlie mode of culture on the 

produce of food 49O 

Of the theory of the rotation of crops.'."". 492 

Why land becomes tired of clover 494 

Of the theory of fallows " 495 

Of wheat and wheaien flour !!!.!!. 498 

Of the composition of wheaten flour..*".' 499 
Of the influence of soil and climate on 

the compo'sition of wlieaten flour 501 

Inflnence of variety of seed, o*" mode of 
culture, of lime of cutting, and of special 
manures on the composition of wheat. 502 
Of the effects of germination and of bak- 
ing upon the flour of wheat 5(V1 

Of the supposed relation between the per- 
centage of gluten in flour, and the 

weight of bread obtained from it 507 

Of the composition of barley, and the in* 
fluenceof different manures upon the 
relative proportions of its several con- 
stituents _ 508 

Effect of malting upon barley ','.'..'. 509 

Of the composition of oats, and effect' of 
manures in modifying that composition. 510 



OF THE SOIL. 

Of the composition of rye, and the effect 
of different manures upon its composi- 

^tion p 51Q 

Composition of rice, Indian corn, and 
buck-wheat 5^ 

On the alleged gene<-al effect of di'ffereiit 
manures m modifying the amount of 
gluten and albumen in wheat, barley, 
oats, and rye 513 

Composition of peas, beans, and vetches'. 515 

Effect 01 soils and manures on the quality 
of peas and beans 5]8 

Of the composition of po'atoes, and the* 
effect of circumstances in modifying 
their composiiion |qq 

Of ihe composition of the turnip, the car- 
rot, tlie beet, and <he parsnip 523 

Of thect)mposition of the green stems of 
peas, vetches, clover, spurry, and 
buck wheat 525 

Of the composition of the grasses 'when 
made into hay 526 

Of hemp, line, rape, and other oil bearing 
seeds 523 

General differences in composition amoiif 
the different kinds of vt>getaHe food, .. 529 

Average composiiion and produce of nu- 
tritive matter per acre, oy each of the 
usually cultivated crops.. , 530 



Of the properties and composition of 



LECTURE XX. 

OF MILK AND ITS PRODUCTS. 



milk 



533 



Of the circumstances by which the com- 
position or quahty of milk is modified. 534 

Of the circumstances which affect the 
quantity of the milk 54O 

Uf the mode of separating and e'sti'ma'ting 



Of the separation and measurement of 
cream— the gaJactometer— the compo- 
sition of cream, and the preparation of 
cream cheese 547 

Of the separation of butter by ciiiirniiig 
or otherwise 549 

Of the composition of butter! ....... 551 



Oftl»ewurinirandnr;-Vr;-.;;-;-f-;j--' ^ ^^.'j^^f*"y substances of wWch butter 



552 



consists, and of the acid of timer (buif. 



CONTENTS OF PART IV. 



ric acid), and th! capric cind caproic 

acids p. 557 

Of casein or the cur i of milk and its pro- 
perties C\A 

Of the relations of casein to the sugars 

and fats 562 

Of the rancidity and preservation of butler 563 
Of the natural and artificial curdling of 

milk 566 

Of the preparation of rennet 567 

Theory of the action of rennet 569 

Of the circumstances by which the quali- 
ty of cheese is affected 573 

Circumstances under which cheese of 
different qualities may be obtained from 
the same milk 675 



Of the average quantity of cheese yielded 
by different varieties of milk, and of 
tlie produce of a single cow p. 580 

Of the fermented liquor from milk, and of 
milk vinegar 581 

Of the composition of the saline constitu- 
ents of milk ib. 

Purposes served by milk in the animal 
economy 582 

On the churning of milk in the French 
churn ib. 

Quantity of milk sCad batter yielded by 
Ayrshire cows 583 

Profit of making butter and cheese com- 
pared with that of selling the milk 584 



LECTURE XXL 

OF THE FEEDING OF ANIMALS, AND THE PURPOSES SERVED BY THE FOOD. 



Of the substances of which the parts of 
animals consist 586 

Whence does the body obtain these sub- 
stances ] are they contained in the 
food? 589 

Of the respiration of animals, and of the 
purposes served by the starch, gum, 
and sugar contained in vegetable food., 591 

Of the origin and purposes served by the 
fat of animals 594 

Of the natural waste of the parts of the 
body in a full-grown animal 597 

Of the kind and quantity of food necessa- 
ry to make up for the natural wast* in 
the body of a full-grown animal 598 

The health of an animal can be sustained 
only by a mixed food 60C 

Of the kind and quantity of additional 
food required by the fattening animal.. 60. 

Kind and quantity of additional food re- 
quired by a growing animal 6(£ 



Kind and quantity of additional food re- 
quired by a pregnant animal 604 

Kind and quantity of additional food re- 
quired by a milking animal.... 606 

Induence of size, condition, warmth, ex- 
ercise, and light on the quantity of food 
necessary to make up for the natural 
waste 607 

Influence of the form or state in which 
the food is given on the quantity re- 
quired by an animal 611 

Influence of soil and culture on the nutri- 
tive value of agricultural produce 612 

Car. we correctly estimate the feeding 
properties of different kinds of produce 
under all circumstances'? 613 

Effect of different modes of feeding on 
the manure and on the soil 615 

Summary of the views illustrated in this 
lecture 617 

Concluding section..... 610 



APPBII'DZZ 



L 8ui?ge9tiDns <br experiments in 

practical agn.ulture p, i 

n. Effect of sudden aliernations" *oV 

temperarure 12 

m. Results of ex[)eriments in practical" 
a^'ricultiire Biide daring the spring 
and summer of 1841— 

4t Aske Hall 13 

At Erskine .*!.'.!!!l6 

At Barochan — 

1. On hay 17 

2. Ou winter rye !. .'.*.".'.!!l8 

3. On wheat ' '.*. 19 

4. On potatoes .','/..'.'.'... 20 

5. On moss oats *.** ,.'^21 

6. On oais, with sulphate and ni-"' 

trale of soda, as a top-dressinij..22 

7. On peas and beans, with sulphate 

of soda 23 

8. On nitrate of soda as a top-dress" * ' ' 

ing for gooseberry and currant 

bushes 23 

IV. Suggestions for comparative ex"-'* 
periments with guano and other 

manures 24 

*. Of the examination and analysis of" 

soils 27 

Determination of the physical pro- 

Denies of the soil ib. 

Of the organic matter present' in* 

the soil 29 

Of the soluble saline matter in' the" 



soil. 



31 



Determination of the quantityof 
the several constituents of the 
soluble saline matter 33 

Of the insoluble earthy matter of' " 



VI. 



the soil. 



37 



Different theories of the a'ction'of 

gypsum 39 

VII. Suggestions for experiments" with* 

the silicates of potash and soda. . .40 
riJl, Kesults of experiments in practical 
agriculture made in 1842— 
A. Experiments on turnips — 

1. Made at Lennox Love 42 

2. Made at Barochan 43 to 46 

3. Made at Southbar 45 

4. Made at Muirkirk ".".""ib. 

6 Effect of gypsum on the tur- 
nip crop... 47 




VIII. Results of experiments in pimctt* 
cal agriculture made in 1842— 

B. Experiments on potatoes— 

1. Those of Mr. Campbell, of 

Craigie p. 47 

2. Those of Mr. Fleming, of 

Barochan 47 tc §1 

C. Experiments upon barley ,61 ± 

D. Experiments upon oats— I 

1. Those of Lord Blantyre 52 * 

2. Those of Mr. Fleming 53 

E. Experiments upon wheat— 

1. Those of Lord Blantyre 53 

2. Those of Mr. Flemiilg 54 

3. Those of Mr. Burnet, of Gad- 

girth ib 

F. Experiments upon pasture and 

other grasses — 

1. Those of Mr. Alexander 55 

2. Those of Mr. Fleming 56 

3. Those of Mr.Campbeli,of Isla.ib. 

G. Experiments upon mixed crops 

by Mr. Alexander 57 

H. Experiments upon beans— 

1. Those of .Mr. Alexander ib. 

2. Those of Lord Blantyre ib. 

I. Effect of the fop-dressings ap- 

plied in 1S41 upon the crop M 

ofl842 '...58 ■ 

II. Remarks upon the exoBrimen's " 

of 1842 "..■..."...ib. 

A. The experiments on turnips*.'.'.59 

B. The experiments on poiaices. 64 

C. The experiments on baryey,..67 
p. The experiments on oats ib. 

E. The experiments on wheat.. ..68 

F. The experiments on grass 71 

G. The experiments on mixed 

crops 73 

H. The experiments on beans. ...ib. 

IX. Results of additional experiments 

made in 1342 75 

Remarks on these experiments'." 78 
X. Experiments in practical agricul- 
ture made -r 1843 by Mr. 
Flening, of Barochan— 
1. With guano upon potatoes... 83 

2- On hay 85 • 

o. On oats yg 

4. On turnips !!!!."!!!87 

Remarks on these experiments". '.."SB 



LECTURES 

ON THE •*. 

APPLICATIONS OF CHEMISTRY AND GEOLOGi' 

TO 

AGRICULTURE. 

mvt K. 

ON THE ORGANIC ELEMENTS OF PLANT'S, 



LECTURE I 

haportance of Agriculture— Relation of the growth of food ta the population of Great Brilam-- 
Recent progress and prospects of English Agriculture — Application of Chemical and Geo- 
logical Science to the art of cuUure — to the inmprovement of soils — the rotation of crops-- 
the application of manures, &c.— Outline of the Course of Lectures— Number and nature 
of the elementary bodies — The organic elements Carbon, Iiydrogen, Oxygen, and Nitio 
gen, their properties and their relations to vegetable life. 

Were I about to address you in a single or detached Lecture only, I 
should think it my duty to select some one branch of the art of culture 
for special illustration, and without much introductory matter to pn - 
ceed a,t once to the exposition of the principle or principles on which it 
depended. As the present, however, is only the first of a Series of Lec- 
tures I hope to have the honor of delivering to you, I may be permitted 
to introduce my subject with a few prefatory remarks, which will here 
find their appropriate place. 

>i regard to the importance of Agriculture it may appear superfluous 
in me to address you. That art on which a thousand millions of men 
are dependent for their very sustenance — in the prosecution of which 
nine-tenths of the fixed capital of all civilized nations is embarked — and 
probably two hundred millions of men expend their daily toil — that art 
must confessedly be the most important of all ; the parent and precursor 
of all other arts. In every country then, and at every period, the in- 
vestigation of the principles on which the rational practice of this art is 
founded, ought to have commanded the principal attention of the great- 
est minds. To what other object could they have been more benefi- 
cially directed ? 

But there are periods in the history of every country when the study 
of Agriculture becomes more urgent, and in that country acquires a 
vaptly superior importance. When a tract of land is thinly peopled, 
like the newly settled districts of Nort:i America, New Holland, or 
New Zealand, a very defective system of culture will pjoduce food 
enough not only for the wants of the inhabitants, but for the partial sup- 
ply of other countries also. But when the population becomes more 
dense, the same imperfect or sluggish system will no longer suffice. 
The land must be better tilled, its special qualities and defects must be 
studied, and means must gradually be adopted for extracting the maxi- 
mum produce from every portion susceptible of cultivation. 

The British islands are in this latter condition. Agriculture now is 
ef vastly more importance to us as a nation, than it was towards the 
close even of the last century. In 1780, the island of Great Britain 
contained about 9 millions of inhabitants; it now contains nearly 20. 
The land has not increased in quantity, but the consumption of food has 
probably more than doubled. The importation from abroad has not in- 
creased to any itnportant extent; by improved management, therefore, 
the same area of land has been caused to yield a double produce. 

But the population will continue to increase; can we expect that the 
food raised from the land will continue to increase in the same ratio? 



l2 ON fMPROVEMENTS iH AGRICULTURE. 

This is an itnportant question, lo which we can give only an imperfect 

Und somewhat unsatisfactory answer. '^ 

The superficial area of Great Britain comprises about 57 millions of 
acres, of which 34 millions are in cultivation, about 13 millions are in- 
capable of culture, and the remaining 10 millions are waste lands suscep- 
tible of improvement. The present population, therefore, is supported 
by the produce of 34 millions of acres, or every 34 acres raises food for 
about 20 people. Suppose the 10 millions of acres which are suscepti- 
ble of improvement to be brought into such a stale of culture as to 
maintain an equal proportion — the most favourable supposition — they 
would raise food for an additional population of about 6 millions, or 
would keep Great Britain independent of any large and constant foreign 
supply till the number of its inhabitants amounted to 26 millions. 
But at the present rate of increase this will take place in about 20 
years,* so that b}'- 1860, unless some general improvement take place 
in the agriculture of the country, the demands of the population will 
have completely overtaken the productive powers of the land. 

But though we cannot say ho'v far the fertility of the soil may be in- 
creased, or how long it may be able to keep a-head of the growing 
numbers of the people, we have our own past experience, the example 
of other countries, and th.e indications of theory, all concurring to per- 
suade us that the limit of its productive powers can neither be predicted 
nor foreseen. 

If we glance at the history of British agriculture during the last half 
century — from the introduction of the green crop system or the alternate 
husbandry from Flanders into Norfolk, up to the present time — we find 
the results of each successive improvement more remarkable than the 
former. The use of lime, a more general drainage of the soil, the in- 
vention of improved ploughs and other agricultural implements, as well 
as the introduction of better and more economical modes of usine; them, 
the application of bone manure, and more recently of thorough draining 
and subsoil ploughing, have all tended not only to the raising of crops 
at a less cost, but in far greater abundance, and on spots which qui 
forefathers considered wholly unfit for the growth of corn. 

The result of each new improvement, I have said, has seemed more 
astonishing than the former. For after a waste piece of land has been 
brought into an average state of productiveness, we are not prepared for 
any great improvement upon it by new labours; nor could we readily 
believe that, half a century after such land had been in culture, its pro- 
duce or its value should at once be doubled, by a better draining, a 
deeper ploughing, or by sprinkling on its surface a small quantity of a 
saline substance imported from a foreign country. 

Yet the example of the Chinese shows us that the productive powers 
of the soil are not to be easily estimated. Nothing repays the labours 
of the husbandman more fully than the willing soil — nothing is more 
grateful for his attention, or otfers surer rewards to patient industry, or 
vo renewed attempts at improvement. 

In China we see a people whom we call semi-barbarians, multiply- 
•.ng within their own limits till their numbers are almost incredible, 

• For more precise dftta and calculations see Porter's Progret* (/ the Naticn. 



"•ROSPECTS OF SCIENTIFIC AGRICULTURE )3 

practising frcoi the most remote ages, and in the most skilful manner, 
various arti> which the progress of modern science has but recently in- 
troduced info civilized Europe; cultivating their soil with the most assid 
uous labour, and stimulating its fertility by means which we have hifh 
erto neglected, despised, or been wholly ignorant of — but which the dis- 
coveries of the present time are pointing out as best fitted to secure the 
amplest harvests — and have thus been enabled to compel their limited 
soil to yield a sulii^ient sustenance to its almost unlimited population.* 

Experience and example, therefore, encourage us to look forward to 
still further itDprovements in the art of culture, and, independent of such 
as fnay be derived from purely mechanical principles, theoretical 
Qfiemistry seems to poi:it out the direction in which important advances 
of another kind may reasonably be anticipated. The Chinese are said 
to be not only familiar with the relative value and efficiency of the va- 
rious manu'^es, but also to understand how to prepare and apply without 
loss that which is best fitted to stinmlate aKid support each kind of plant 
How far tliis statement is exaggerated we are unable at present to de- 
ternnne, but it is in this direction that chemistry appears likely to pro- 
mote the advance of European agriculture. The practical farmer al- 
read^^ rejoices in having in one ton of bone dust the equivalent of 14 
tons of farm-yard manure; some of the most skilful living chemists 
predict that methods will hereafter be discovered for compressing into a 
still less bulky form the substances required by plants, and that we 
shall live to see extensive manufactories established for the preparation 
of these condensed manures. f 

* Ar. intelligent correspondent reminds me that the agriculfnral skill of the Chinese is 
qiestioned by recent, writers on the customs oftliat country. This doubt is founcied chiefly 
OM tlie rudeness nfiheir asiricultural implements and the scarcity of cattle, whether horses 
or cows, amonftljem. But in tliis densely peopled country the hoe they employ serves 
the pur(iose of every other implement (Davift's China, ii. 282). and where the place of cat- 
tle is sijipiied by an equivalent number of men, there can be no coniparative want of 
valuable manure. The population of Ciiina. however, is probably not so dense in all the 
provinces as it has hilherio been sup^uised. Many wriiers liave estimated the entire 
popuiaimn at 30Q tiiillions, wliile recent statists reduce it to 175 millions. Taking even the 
hish»=r estimate, the population is not more dense than in England and Holland— the area 
of China proper being 1,200,000 square miles, or eiiihl times that of France. It is considera- 
bly lestj dense, indeed, if we lake into account the number of horses and cattle which in 
Europe are reared and fed on the prcniuce of the land. We may herealter ex[)ect more ac- 
curate fnforination, however, especially regarding the interior of this interesting country.— 
See A^'pendix A. 

1 Should the opininns above expressed appear too sanguine to some, or be treated by any 
of my reailf^rs as merely (henreticaL I would refer them to the wonls of Mr. Smith "^f Dean 
ston. the inventor of the subsoil plough, and the introducer of Hie preatest pra. al im 
provcment in modern agriculiure. After statimz that a^ /eas^ three four; ha of the ic e ara- 
ble idnd in the comilry is undtr very indifferent cul.lure, chiefly from the want of ct pleie 
dralMing and deep workinii, and, adverting to the increaseil produce it may be m-iie to 
yield, he says, -'it is not at all improbable that Brilain may become an exporiintr coiiiitry in 
grain in tlic course of the next twenty years." — Remarks on Thorough Draining and Deep 
PIcughivg. by James Smith, Esq., (f Deansinn Works, p. 22. VVere th.e jiojiulation to 
ren am sfaticjuary, Mr. Smith may be rifjlit ; at all events, this opinion shows that even 
praoiicai men do not despair of attaining t/) a pitch of improvement in agriculture which 
Ihporetical wriiers <lare not venture to predict. 

But among all persons of enlarged information a similar opinion prevails. Thus the 
ek-quetit anilior of a recent work on the princijiles of populalion says, ''the single alteration 
of siih.^titTHiiig the kiichen-irarden husbandry of Flanders in our plains, aiKrihe terraced 
ouliure of Tn^rany in our hills, for the present system of aiiricultural management, would 
al once dou\ lo the produce of die Britisli islands, and procure ample sultsisience lor twice 
the numbcrof .ts present inhabiiaiits " — Alison's Principles of Population. I. p. 216. The.se 
hopf^s are no to be rejected or suppre.ssed ; for, t.iough ihey may never be fnliy realized, 
vet they are, is it were, the seeds of exertion, t»;m which ample harvests of good maj 
hereafter be T*£oed. 



4 NEGIiFXT OF SCIENTIFIC AtiRlCUI TURE IN SCHOOLS. 

Thus much may be said in regard to the future hopes and prc.specla 
of scientifio agriculture.* But how few practical men ape ac(juainted 
with what is already known of the princi})les of the important art by 
which they live! Trained up in ancient methods — attached generally 
to conservative principles in every shai)e — the j)ractical agriculturists 
as a body, have always been more opposed to change than any other 
large class of the community. They have been slow to believe in the 
superiority of any methods of culture which diliered from their own, 
from those of their fathers, or of the district in v^'hich they live — and, 
even when the superiority could nc 'onger be denied, they have b^ea 
almost as slow to adopt them. 
■* But the awakening spirit of the time is making itself felt in the re- 
motest agricultural districts ; old prejudices are dying out, and the cul- 
tivators of this most ancient, most important, and noblest of all the arts, ■ 
are becoming generally anxious for information, and eager for improve- 
ment.! 

Two circumstances have contributed to retard the approach of this 
better state of things. 

In the first place, the agricultural interest in England has hitherto ■ 
expended its main strength in attempting to secure or maintain impor- A 
tant political advantages in the state. The encouragement of experi- ■ 
mental agriculture has been in general neglected, while the diliusioa 
of })ractical knowledge has been either wholly overlooked or considered 
subordinate to other objects. No national etforts have been made for 
the general improvement of the methods of culture. Wliile for the 
other important classes of the community speciaUschools have been es- 
tablished, in which the elements of all the branches of knowledge most 
necessary for each class have been more or less completely taught, and 
a more enlightened, because better instructed, race of men gradually 
strained up, no such schools have been iiistituted for the benetit of the 
agriculturist. In our Universities, in which the holders of land, those 
most interested in its improvement, are nearly all educated, a lesson 
upon agriculture, the right arm of the State, has hitherto scarcely ever 
been given. t With the practice of the art, the theory has also been 

Those who ha%'e access to the Journal of the Royal English Agricultural Society will 
find in tho first number a paper by Mr. Pusey, "On ihe proseiit siateof the SLience ol" Agri- 
culture in England," in wliich mucli valuable inforuiation is conlained, and of a more prac- 
tical ki'">d tlian I have been able to introduce. This paper ouglit to be printed in a separate 
form, d circtJlaled widely among ihose who are not members of the Royal English Agri 
cultu Society. 

t 't .IS opinion has been confirmed by the numerous communications I have received 
from all parts of the country since the publication of these Lectures was announced, and in 
which I am assured that the want of knowledge 's generally felt, and a supply in a sufficient- 
ly elementary form desired, by all classes of ag' Milturists. I conclude, therefore, that Lie- 
big means the following sentence to apply to iiu GeVman countrymen : " What can be ex- 
pected frnm the presenr (generation of ) farmers, which recoils with seeming distrust and 
aversion from aii the means of assistance offered it by chemistry, and which does not un- 
derstand the art of making a rational application of chetnical di.scoveries." i do not think 
chemists ought in fairness to blame the practical aizricultarists for not under.standing the 
art of applying chemical discoveries to the imjirovement of the culture of the land. They 
must llrst know what the discoveries are ; and the eri'or has hitherto been, that no steps 
have been tak»n to dilfuse this preliminary knowledge. 

X However satisfied young men may be to avoid Ihe labor of aildilional study while at 
rJoUege, how many in after-life regret that their early attention had not been directed to 
Boaie of Ihose branches of knowledge which are applicable t3 common life Thus the lat« 
Lord Dudley, in his letters to the Bishop of Llandaff, ipvariably lamen's, "as mistakes in 



ENCOURAGEMENT OE AGRtCULTURAIi LITERATURE. 15 

neglected. Scientific men have had no inducement to devcte their 
time and talents to a subject which held out no promise of reward, 
either in the shape of actual emolument or of honorary distinction. 
And thus has arisen the second of those circumstances, by which I con- 
sider the approach of a better state of things to have been retarded — 
namely, the want of an Agricultural Literature. 

With the exception of a small number of periodical publications 
none of these even too well supported, by which attempts have beer 
zealously made to diffuse important information among the practica. 
farmers — it cannot be denied that the press has not been encouraged to 
do its utmost on behalf of agricultural knowledge in general — while the 
single work of Sir Humphry Davy is nearly all that chemical science 
has, in this country, been induced to contribute to the advancement of 
agricultural theory during the last forty years.* 

Many of you have probably read this work of Sir Humphry Davy, 
and are prepared to acknowledge its value. Yet how many things 
does he pass over entirely, how many things leave unexplained ! Since 
his time, not only have numerous practical observations and discoveries 
been made, but the entire science of animal and vegetable chemistry 
has been regenerated. We are not, therefore, to ex{)ect in his work a 
view of the present state, either of our theoretical knowledg-^, or of our 
practical agriculture. It belongs rather to the hislory of the progress oi 
knowledge, than to the condition of existing information. Hence the 
merits of the agricultural chemistry of Davy are not to be tried by its 
accordance with actual knowledge, but with what was known in 181*2, 
when its distinguished author read his course of lectures for the last 
time before the Board of Agriculture. 

We may with certainty predict, hov/ever, that neither the practice 
nor the theory of agriculture will be permitted to experience in future 
that want of general encouragement under which during the last half 

his eariy life, his nnacquaintance with the nidiments of an:ricnlture — his ignorance of bota 
ny and geology."— (See also a note to the Review of these Letters in the Quarterly Review 
for December, 1840.) 

For this state of things we shall soon have at least a partial remedy. It is a remarkable 
fact that nearly all the new educational inslitiilions of t? ■: higher class, on the Continent of 
Europe, of which so many have been founded within the present century, and all ihose 
which have been estabUshed in America, I believe, without exception, liave incorporated 
into tneir course of general study one or more of tlie newer sciences. Can we have a more 
cons'intaneous and universal testimony to their vahie and importance than this? The Uni- 
1 versity of London has been induced, by the same pubUc demand for this species of instruc- 
tion, to include Chemistry and Botany in its course of arts; and circumstances only have 
: caused Geology to be omitted for a time. Its numerous affiliated institutions have followed 
Its steps; and hence the Catholic College of St. Cuthbert, at Ushaw, has in this respect an- 
I licipated its Protestant neighbor at Durham. 

But should the agricultural interest rest satisfied with this introduction of one or two 
' ©ranches, suppose it generally done, into the University course of study? Many arp of 
) apinion that it ought not, and that the general interests of practical agriculture w^ould be 
) manifestly promoted, among other means, by the establishment of agricultural colleges, in 
^ which all the branches necessary to be known by enlightened agriculturists of every class 
should be specially and distinctly taught. Whether such Colleges might be beneficially 
I annexed to the existing Universities, is a question deserving of serious consideration. 

* The latest edition of Lord Dundonald's "Treatise on the intimate connection between 
Chemistry and Agriculture," which I have seen, is dated London, 1803. 

I should be doing injustice to a good chemist and a zealous agriculturist, were I not to 
direct the attention of my readers to a series of excellent articles on chemical agricuUura 
by Dr. Madden, inserted in the numbers of the Quarterly Journal of Agriculture for the last 
two years. 

Since che above went to press, Three Lectures on Agriculture have appeared t^oa: the 
pen of Dr. Daubeny, of Oxford, whose name will secure Jaem an extended circulation. 



16 GE-NERAL SCIEN /E AND AGRICULTURE. 

century they have in England been pennitled to languish. The public 
mind has been awakened, and the establishment of Agricnltural Associ- 
ations, provincial and local, are maniiiestations of the interest now felt 
upon the subject in all parts of the country. It requires only the general 
exhibition of such an interest, and the adoption of son)e general means of 
encouragement, j stimulate both practical ingenuity and scientific zeal 
to expend themselves on this most valuable branch of national industry. 

Science is never unwiUing to lend her hand to the practical arts ; on 
the contrary, she is ever forward to proffer her assistance, and it is not 
till her advances have been rejected or frequently repulsed, that she re- 
frains from aiding in their adva. cement. 

Need I advert, in proof of this, to the unwearied labours of the vege- 
table physiologists — or to the many valuable observations and experi- 
ments recorded in the memoirs of scientific chemists. In these memoirs, 
or in professedly scientific works, such observations have hot untre- 
quently been permitted to rest; — the public mind being unprepared 
either to appreciate their value or to encourage the exertions of those wfeo 
were willing to give them a practical and popular form. 

And how numerous are the branches of science connected with this 
art ? Need I speak of botany, which is, as it were, the foundation on 
which the first elements of agriculture rest ; or of vegetable physiology, 
to the indications of which it has hitherto almost exclusively looked for 
improvement and increased success ; or of zoology, which alone can 
throw light on the nature of the numerous insects that prey upon your 
crops, and so often ruin your hopes, — and which can alone be reason- 
ably expected to arin you against their ravages, and instruct \'ou to ex- 
tirpate them ? Meteorology among her other labours tabulates the highest, ■ 
the mean, and the lowest, temperatures, as well as the quantity of rain f 
which falls during each day and each month of the year. Do you 
doubt the importance of such knowledge to the proper cultivation of the 
land ? Consider the destructive effects of a late frost in spring, or of a 
continued heat in summer, and your doubts will be shaken. A wet sea- 
son in our climate brings with it many evils to the practical agriculturist ; 
but what effect must the rain have on the soil, in countries where nearly 
as much falls in a month, as in England during the course of a whole 
year ;* — where every thing soluble is speedily washed from the land, and 
nothing seems to be left but a mixture of sand and gravel ? It may 
indeed be said with truth, that no department of natural science is inca- 
pable of yielding instruction — that scarcely any knowledge is superflu- 
ous — to the tiller of the soil. 

It is thus that all branches of human knowledge are bound together, 
and all the arts of life, and all the cultivators of them, mutually de- 
pendent. And it is by lending each a helping hand to the others, thci* 
the success of all is to be secured and accelerated ; while with the gene- 
ral progress of the whole the advance of each individual is made sure. 

Tiie recent contributions and suggestions of geology are the best proof 
of the readiness of the sciences of observation to give their aid to the 
pr3motion especially of agricultural knowledge. The geologist can 
best explain the immediate origin of your several soils, the cause of the 

• A.t Canton, in the month of May. the fall of rain is ofter as much as 20 ^;iie*- 



I 



eXOLOGT CONNECTED WlfH AGRICULTURE. 17 

diversities which 3ven in the same farm, it may be in the same field, 
they not unfrequrntly exhibit;* the nature and ditTerences among your 
subsoils, and the advantages you may expect from breaking them up or 
bringing them to the surface. 

Geology is essentially a popular science, and the talents of its emi- 
nent English cultivators are admirably fitted to make it still more so. 
Hence, a certain amount of knowledge of this science has been of late 
years very generally diffused, and its relations to agriculture are be- 
coming every day better understood. The Highland Society of Scot- 
land, among its many other useful exertions, has done very much to 
connect agriculture and geology with the sphere of its own labours, 
while the Journal of the Royal Agricultural Society of England mani- 
fests a similar desire on the part gf that numerous and talented body, to 
illustrate the connection of agriculture with geology and chemistry, in 
the southern division of the island. That Dr. Buckland, Mr. Murchi- 
son, and Mr. De la Beche have each engaged to make a gratuitous sur- 
vey of the subsoils in several extensive agricultural districts, at the re- 
quest of the Council of this Society, f shows that, where their services are 
estimated, our most eminent scientific men will not hesitate to devote them 
to the development of the most important branches of national industry. 

The time, therefore, is peculiarly favourable for the increase and diffu- 
sion of agricultural knowledge. The growth of our population re- 
quires it — practical men are anxious to receive instruction — scientific 
men are eager to impart what they know, and to make new researches 
for the purpose of clearing up what is unknown — are we not justified, 
therefore, in anticipating hereafter a constant and general diffusion of 
light, a steady [)rogress of agricultural improvement ? 

Having thus glanced at the state and prospects of scientific agricul- 
ture in general, and especially of the art of culture in England, permit 
me to advert to a few of those questions of daily occurrence among you, 
to which chemistry alone can give a satisfactory answer. I shall not in 
this place allude to the subject of manures — which form alone an entire 
chapter of most recondite chemistry, and which I shall take up in its 
proper place, but I shall select a few isolated topics, the bearing of 
chemical knowledge upon which is sufficiently striking. 

Some soils are naturally barren, but how few of our agriculturists are 
able, in regard to such soils generally, to say why ; how few who pos- 
sess the knowledge requisite for discovering the cause ! Of these bar- 
ren lands some may be improved so as amply to repay the outlay ; some, 
from their locality or from other causes, are in the present state of our 
knowledge irreclaimable, tlow important to be able to distinguish be- 
ween these two cases . 

* cannot refer to a, plainer, more simple, or more beautiful illustration of this fact than 
that which is presented in a short paper by Sir John Johnstone, Bart., inserted in the Jour- 
nal of the Enjrlish Agricultural Society, I. p. 271, entitled "On the Application of Geology to 
Agriculture." See also an able paper by the Rev. Mr. Thorpe, of which a valuable report ia 
contained in the Doricasler Chronicle of Decemb'^r 5th, and which will be published in the 
proceedings of the Geological and Polytechnic Society of the West Riding of Yorkshire. 

t Journal of the Royal Agri.iultural Society, Report of their Council, I. p. 188. 

To form a just idea of the value and importance of such surveys, it is only necessary to 
read chap, xv., pp. 463 to 480, of Mr. Dc la Beche's " G >ological Report on Cornwall and De- 
von," or Professor Hitchcock's "Report on a re-exaaunation of the Economic Geology oi 
Massa:^husett3." 



l8 chemistry and agr culture. 

S )me apparently good soils are yet barren in a high degree. In en 
«?3a\"ouring to improve such soils, practical men have no general rule— 
th«y can have none. They v^^ork in the dark — like a man who makes 
experiments in a laboratory, withoufca teacher or without a book, till, 
after many blunders and much expense, he discovers some fact, to him- 
self new, but to others long known, and forming only one of rnany ana* 
logons facts, flowing from a common, and probably well understood^ 
principle. 

" The application of chemical tests to such a soil," says Sir Humphry 
Davy, " is obi ious. It must contain some noxious principle, [or be de- 
ficient in some necessary element. — J.] which may be easily discoverea 
and probably easily destroyed. Are any of the salts of iron present, 
they may be decomposed by lime. Is th-jre ?a excess of siliceous sand, 
the system of improvement must dej^end on the application of clay and 
calcareous matters. Is there a defect of calcareous matter, the remedy 
is obvious. Is an excess of vegetable matter indicated, it may be re- 
moved by liming, paring, and burning. Is there a dehciency of vege- 
table matter, it is to be supplied by manure." — [Agricultural Chemistry, 
Lecture I.] 

What was true in regard to the applications of chemistry in the time 
of Sir Humphry Davy is more true in a high degree of the chemistry 
of our time. Not only is the nature of soils better understood, but we 
know in many cases what a soil must contain before it will produce a 
given crop. Why do pine forests settle themselves on the naked and 
apparently barren rocks of Scotland and of Northern Europe, content if 
their young roots can find but a crevice in the mountain to shelter them? 
Wliy does the beech luxuriate in the alluvial soils of Southern Sweden 
of Zealand, and Continental Denmark ? Whj'^ does the birch spring 
up from the ashes of the pine forest — why the rapid rush of delicate 
grass from the burned prairies* '^f India and of jSlorthern Araeri»ca ? 
Whence comes the thick and tender sward of the mountain limestone 
districts — whence the gigantic wheat stalk of a virgin soil ? Why do 
the same forest trees propagate themselves for ages on the same spots 
without impoverishing the soil — why do the natural grasses, the longer 
they are undisturbed, render he land only the more fertile ? 

These, one would think, aie scarcely chemical questions, and yet to 
all of them, and to a thousand such, chemistry alone can and will give 
a satisfactory answer. 

The rotation of crops is a piactical rule, the benefit of which has 
been proved by experience ; it becomes a true philosophical principle 
of action, when we discover the causes from which this benefit springs. 
Botany has thrown considerable light, and of an interesting and impor- 
tant kind, upon this practice, but chemistry has fully cleared it up and 
established the principle. 

Sir Humphry Davy speaks of the use of lime. Can you explain the 
mysterious, and apparently fickle and diversified, agency of this sub" 
stance in reference to vegetation ? Are the advantages so frequently 
attendant upon its use to be ascribed to the chemical character of the 
soil to which it is applied, to the kind and quantity of the. vegetable 
matter it contains, or to the geological nature of the rocks on which it 
rests? Are they depenJect upon the drainage and exposure of the 



THEORETIPAL K?fOWLEDGE STILL VERY DEIECTIVE. .9 

land — on the kind of cron to be raised — on the general climate of the 
district — on the maxima and minima of temperature — or on the quanti- 
ty of rain which falls? 

So with gypsum. Why are its effeclsdauded in one district, doubted 
in anotlier, and decried in a third"! Are no rules or principles to be 
discovered, by which these diversified effects are to be explained, and 
the true purpose and fit use of these and other mineral substances clear- 
ly pointed oat? Such principles are yet lo be sought for; but if 
sought by the way of well devised and accurately conducted experi- 
ment, they are sure to be discovered. 

The land is exhausted by frequent cropping. What language more 
familiar, what statement more true than this? Yet how few under- 
stand what exhaustion implies; how few can explain either how it 
takes place, by what means it can be remedied, or how, if left to her- 
self, nature at length does apply a remedy ! 

Have you any doubt in regard to the prevailing ignorance on this 
subject ? To be satisfied, you have only to look with an experienced 
eye on the agricultural practice of the county of Durham. Are there 
not thousands of acres in the centre of this county which exhibit a de- 
gree of unproductiveness not natural to the soil ; — which have beea 
overcroj)ped, and worn out, and impoverished? A soil comparative- 
ly fertile by nature has been rendered unfertile by art. That which 
was naturally good has been rendered as unproductive and unprofitable 
as that which was naturally bad. Has this state of things arisen from 
ignorance, from design, or from necessity? By whichever of these it 
has been immediately caused, it is clear that the requisite degree of 
knowledge on the part of the owners of the soil would have retarded if 
not wholly prevented it. 

The same knowledge will enable them to reclaim these lands again, 
and gradually restore them to a more fertile condition ; for the changes 
which the soil undergoes in sucfi circumstances are all chemical 
changes, — either in the relative quantities of the substances it contains, 
or in the state of combination in which they exist. 

The art of culture indeed is almost entirely a chemical art, since 
nearly all its processes are to be explained only on chemical principles. 
If you add lime or gypsum to your land, ^ou -introduce new chemical 
agents. If you irrigate your meadows, you must demand a reason 
from the chemist for the abundant growth of grass which follows. Do 
you find animal manure powerful in its action, is the effect of some 
permanent, while that of others is speedily exhausted ? — does a mixture 
of animal and vegetable manure prepare the land best for certain kinds 
i)f grain'' — do you employ common salt, or gypsum, or saltpetre, or ni- 
trate of soda, with advantage ? — in all these cases you observe chemical 
results which you would be able to control and modify did you possess 
the requisite chemical knowledge. , 

It is not wonderful that even theoretical agriculturists should be far 
behind in the knowledge of those principles on which their most impor 
tant operations depend. The greatest light has been thrown upon the 
art of culture by the researches of organic chemistry, a branch which 
may be said to have started, if not into existence, at least into a new 
life, witfiin the last ten \ 3ars. Every day too is addin* to the number 



J80 OUTLINE OF THE COURSE OF LECTURES. 

and faliie of its discoveries, and the agriculturist may well Le pardoTifctJ 
for not keeping pace with the advances of a department of science, 
which even the professed and devoted chemist can scarcely overtake. 

I might advert also to the mechanical operations of ploughing, wheth- 
er common or subsoil, of fallowing, draining, weeding, and luany 
others, as being only so many methods by which chemical action is in- 
duced or facilitated ; — to the growth of j^lants, and even to such ob- 
served differences as that of the relative (jiiantity of leaves and tubers in 
the potatoe, and of grain and Siraw in our corn-fields, as intere»5ting 
cases on which scienlitic chemistry throws a flood of light. I might 
shew how the feeding of your cattle and the raising and management 
of dairy produce are not beyond the province of chemistry, but that the 
only approach to scientific principle yet made, even in these branches 
of husbandry, is derived from the results of chemical research. 

But 1 do not dwell on any of these points: they will all hereaftei 
come under our review in their appropriate order, and will afford me an 
opportunity of laying before you many important facts, as well as, I 
hope, valuable practical deductions and observations. 

While, however, I feel justified in saying thus much of the light 
which existing chemical knowledge throws on the natural processes of 
(/egetation, and on the artificial methods of practical agriculture, I 
would not lead you to suppose that our knowledge is by any means 
v;omj)lete, that there are not many points over which much darkness' 
still rests — that some of the theoretical views now entertained are not 
crude, adopted too hastily, aritl generalized too rapidly. But a similar 
confession may be made in reference to all the modern sciences of ob- 
servation without diminishing their importance or detracting from the 
value of the facts they embody. Human science is progressive in all 
its branches, and to refuse to follow the indications of existing know- 
ledge because it is to some extent uncertain, would be as foolish as to 
refuse to avail ourselves of the morning's light, because it is not equal 
to that of the midday sun. 



1 advance, therefore, to tKe special object of these lectures, and I shall 
first present you with a rapid outline of the method which I intend to 
follow. It is indispensable that this method should be simple, and that 
every consecutive portion should be so fitted to clear the way for, and 
thrjw light upon, what is to follow, that we may be able to advance 
fron? the first rudiments to the most difficult and abstruse jjarts of our 
subject, without any chance of the illustrations being even diff!icult to 
com[)rehend. This end I do not hope perfectly to attain, but it will be 
my constant aim, and, with due attention on your part, I do not fear 
that we shall fail in arriving at a perfect umlerstanding of the various 
poiiits to which I shall have occasion to direct your a'.'ention. 

I propose, therefore, to bring bef )re you — 

I. The constitution of vegetable substances with the properties of the 
elementary and compound bodies which either enter into the substances 
of plants or contribute to their growth and nourishment. 

II. The general structure and functions of the several parts q*" plflnti 



t 



ORGANIC AND INORGANIC MATTER. 2( 

•—•their mode of growth — and tne manner in which their food is ab 
sorl)ed, changed, and converted info parts of their substance. 

in. The origin, nature, and principal differences of soils — with tho 
circumstances on which their relative fertility depends, or under which 
it is modified. 

IV. The nature and differences of manures, and their mode of action, 
whetlier directly in supplying food to the plant, or indirectly in hasten- 
ing and increasing their growth. 

V. The nature and diversities of the food raised as the result of cul- 
ture — especially in reference to their several equivalents or powers of 
supporting animal life. 

Under this head the feeding of cattle and the variations in the quan- 
tity and (piality of dairy produce, will form subjects of consideration. 

These different branches, I believe, comprehend the whole subject 
of chemical agriculture ; in regard to all of them we shttU derive either 
from chemistry or geology much important information. 

§ 1. Different kinds and states of matter. 

All the forms of matter which present themselves to our view-, 
whether in the solid crust of the globe on which we live, in the air 
which forms the atmos})here by which we are surrounded, or in the bo- 
dies of aniuials and plants — all are capableof being divided intothe two 
great groups of organic and inor;::anic matter. The solid rocks and soils, 
the atmosphere, the waters of the seas and oceans, every thing which 
neither is nor has been the seat of life, may generally be included under 
the head of inorganic matter. The bodies of all living animals and 
plants, and their dead carcases, consist of organic or organized matter. 
These generally exhibit a kind of structure readily visible by the eye, 
as in the pores of wood, and in the fil)res of hemp, or of the lean of 
beef* and are thus readily distinguished from inorganic matter, it 
which no such structure is observable. 

But in many substances of organic origin also, no structure is obser- 
val)le. Thus, sugar, starcl), atid gum, are formed in plants in great 
abundance, and yet do not present any pores or fibres; they have never 
been endowed wilii organs, yet being produced by the agency of living 
organs, they are included under the general name of organic master. 
So when animals and plants die, their bodies undergo decay, but the 
matter of which they are composed is considered as of organic origin, 
not only as long as any traces of structure are ol)servable, but even after 
all such traces have disappeared. Thus coal is a substance of organic 
origin, though almost all traces of the vegetable matter from which it 
;has been derived, have been long ago obliterated. 

Again, heat chars and destroys wood, starch, and gum, forming black 
iubstances totally unlike the original matter acted upon. By distillation, 
iwood yields tcir and vinegar ; and by fermentation, sugar is converted 
first into alcohol, and then info vinegar. All substances derived from 
vegetable or animal products by these and similar processes are included 
under the general designation of organic bodies. 

* The pores of wood an(] fibres anrl min'ite vessels in animals hems, the organa or instn* 
meats of life, the substar^es themselves are calleii organized or organic. 

2 



S2 NUMBER Of ELEMEl^TART BODIES 

Now if we take a portion of almost a:)y of those num-rous forms 
of matter which we meet with either in the inorganic or in .he organic 
kingdoms, we find, that on subjecting it to certain chemical processes, i; 
is capable of being resolved or se])araied into more than one substance. 
Thus coal when put into a gas retort is resolved into tar, coal gas, and 
certain other substances. Wood, when treated in the same way, yields 
pyroligneous acid, tar, and water, and leaves, behind a residue of char- 
coal. If again we subject charcoal to the action of heat (not in the 
0})en air), or to any other process we can devise, we can never separate 
any thing further from it. After all our operations we obtain only 
charcoal. 

So a piece of common lead ore, when heated in a similar manner, 
will, if pure, give ofl'sulphuronly, and leave the lead behind, from which 
nothing but lead can afterwards be extracted. 

Thus it is evident that wood and the ore of lead differ from charcoal 
nd metallic lead in this respect, that the former consist of more than one 
kind of matter, the latter of one kind of matter only. Hence charcoal 
and lead are called simple or elementary bodies, while wood and all oth- 
er substances which are capable of being resolved into two or more 
different kinds of matter are called compound bodies. 

The diversified for(jis of matter which present themselves to our no- 
tice in the mineral crust of the globe, and in the organs and vessels of 
plants and animals, are absolutely without number. We can no more 
reckon them than we can the stars of heaven. Yet it is one of those re- 
sults of modern chemistry which to the mind not yet familiarized 
with chemical discoveries appears most wonderful, — that these num- 
berless forms of matter are capable of being resolved into, and there- 
fore are composed or made up of, only 55* of those simple or ele- 
inentary substances, the nature of which Jias been above explained. 
Occasionally these elementary substances occur in a separate state, as 
in native [so called when found in the malleable state,] gold and silver, 
but they are generally found associated together, forming substances 
from which several of the 55 simple bodies may be extracted. 

All the material substances in nature consist of one or more of these 
55 elementary bodies. This is sufficiently surprising, yet it is, if pos- 
sible, .still more remai^;able that nearly the entire mass of every vege- 
table substance may be resolved into one or more o{ four only of these 
simple substances. 

When a portion of animal or vegetable matter is burned it either en- 
tirely disappears or leaves behind it only a small quantity of ash. Ani 
mal and vegetable oifs and fats, gum, sugar, and starch, when burned, 
disappear entirely ; a piece of wood or of lean meat leaves a small 
quantity of earthy (inorganic) matter behind. 

Now all that disajtpears when any portion of vegetable matter, cf any 
kind, is burned, consists generally of three, and only in some rare sased 

* Tlio names ofilie.se elementary bodies are as follows :—0.xygen, hydrc^en, nitrogen, 
sulplmr. seleiiiiim, |ilio.-i])horus, chlorine, bromine, ioiJine, fliiorine, carbon, noron, silicon, 
potassium, sodium, litliinm. barium, strontium, calcium, ma^nesiun), aluminium, glucinium, 
yitj^ium, zirconium, liiorium, cerium, lanihanium. maiiijauese, iron, cobalt, nickel, zinc, 
cadmium, lead, tin, bismuth, copper, uranium, mercury (quicksilver), silver, palladium, 
iridium, platinum, ^'old, osmium, titanium, tantalum (columbium), 'ungslen, niolyl? ienuirif 
vanadium, chromium, anlimojiy, lelliihum, arsenic. 



•ROPERTIES OF CARBO?f. JJ3 

of more than fliur, of tlje elementary bodies. These foui are car'oon, 
oxysjen, hydrogen, and nitrogen. With the excepiion of the matter ii' 
destructiljle by tire (the ash), chemical analysis* has hitherto failed todeteci 
tlie presence, in any notable ciuantity, of more than these four substan(;e.s. 
The same remarks ajiply with ahnost equal truth to animal substances. 
The destructible part of these also consists of the same four elements. 

To the auriculturist, therefore, an acquaintance with these four con- 
stituent parts of all that lives and grows on the Aice of the globe is 
indispensable. It is impossible for him to com|)rehend the laws by 
which the operations of nature in the vegetable kingdom are conducted, 
'nor the reason of the processes he himself adopts in order to facilitate or to 
modify ihese operations, without this previous knowledge of the nature 
of the elements — the raw materials as it were — out of which all the 
products of vegetable growth are elaborated. 

I shall first, therefore, exhibit to you briefly the properties of these 
or^rtwzc constituents of plants, in order that we may be prepared for the 
further inquiries — by what means or in what form they enter into the cir- 
culation of plants — and how, when they have so entered, they are con- 
verted into those substances of which. the skeleton of the plant consists 
or which are produced in its several organs. 

§ 2. Carbon — its properties and relations to vegetable life. 

Carbon is the name given by chemists to the substance of wood char- 
coal in its purest form. When wood is distilled in close vessels, or 
burned in heaps covered over, so as to prevent the free access of air, 
wood charcoal is left behind. When this process is well performed, the 
charcoal consists of carbon with a slight admixture only of earthy and 
saline matters, which remain behind on burning the charcoal in the air. 

Heated in the air, charcoal burns with little flame, and, with the ex- 
ception of the ash which is left, entirely disappears. It is converted into 
a kind of air known among chemists by \Me name of carbonic acid, which 
ascends as it is fornied and mingles with the atinosphere. 

Charcoal is light and porous, and floats upon water, but plumbago or 
black lead and the diamond, which are only other fjrms of carbon, are 
heavy and dense. The former is 2i, and the latter ^, times heavier 
than water. The diamond is the purest form of carbon, and at a high 
temperature it burns in the air or ii} oxygen gas, and, like charcoal, dis- 
appears in the state of carbonic acid gas. 

Of this carbon all vegetable substances contain a very large j)ortion. 
It forms from 40 to 50 per cent., by weight, of all the parts of plants 
v/hich are cultivated for the food of animals or of man, [that is, of these 
plants in their dried slate.] In the economy of nature, therefore, it per- 
forms a most important part. 

The light porous charcoals obtained from wood [especially from the 
willow, the pine, and the box], and from animal substances, i)osses3 
several interesting properties, which are of practical application in the 
art of culture. 1°. They have the power of absorbing in large quanti- 
ty into their pores, the gaseous substances and vapours which exist m 

Under the general name of cheniical analysis are comorehended the various procossesi 
py which, as above explained, natural forms of matter may be resolved or separated jiits 
ine aeTcral t^emcnti or simple substances of which they consist. 



24 PROPERTIES or OXYGEN 

ihe citmosp'iere ;* and on this property, as I shall explain hereafter, the 
use ofcharcoal powder as a manure probal)ly in some measure depends. 
S°. They also separate from water any decayed animal matters or col- 
ouring substances which il /nay hold in solution ; hence its use in filters 
for purifying and sweetening impure river or spring waters, or for clari- 
fying syrups and oils. This action is so powerful that port wine is 
rendered perfectly colourless by filtering through a well prepared char 
coal. 

In or upon the soil charcoal for a time will act in the same manner, 
will absorb from the air moisture and gaseous substances, and from the 
rain and ti-om flowing waters organized matters of various kinds, any 
of which it will be in a condition to yield to the plants which grow 
around it, when they are such as are likely to contribute to their 
growth. 

3°. They have the property also of absorbing disagreeable odours in 
a very remarkable manner. Hence animal tbod keeps longer swee' 
when placed in contact with charcoal — hence also vegetable substances 
containing much water, such as potatoes, are more completely preserved 
by the aid of a quantity ofcharcoal — and hence the refuse charcoal of the 
sugar refiners is found to deprive night-soil of its disagreeable odour, and 
to convert it into a drv and portable manure. 4°. The}' exhibit also 
the still more singular property of extracting from water a portion of the 
saline substances they may happen to hold in solution, and thus allow- 
ing it to escape in a less impure form. The decayed (half carbonized) 
roots of grass, which have been long subjected to irrigation, may act in 
one or all of these ways on the more or less impure water by which 
they are irrigated — and thus gradually arrest and collect the materials 
which are fitted to promote the growth of the coming crop. 

§ 3. Oxygen — its properties and relations to vegetable life. 

Oxygen is a substance with which we are acquainted only in the gas- 
eous or aeriform state. f By tlie unaided senses it cannot be distin- 
guished from common air, being void of colour, taste and smell. But 
if a lighted taper be plunged into it, the flame is wonderfully increasedi 
both in size and brilliancy, and the taper burns away with great] 
rajiidit}'. 

The effect of this gas upon animal hx is of a similar kind. When! 
a living animal is introduced into a large vessel filled with oxygen, thej 
rapidity of the circulation is increased, all the vital functions are stimu- 
lated and excited, a state of lever comes on, and after a time the ani- 
mal dies. 

By these two characters, oxygen is distinguished from every other ele- 
mentary body. It exists in the atmosjjhere to the amount of 21 percent, 
of its bulk, and in this state of air is necessary to the existence of ani- 
mals and of plants, and to the support of combustion on the face of the 
globe. It exists also largely in water, eve*y nine pounds of this liquid 
containing eight pounds of oxygen. 

* Tims of ammonia they absorb 95 times their own bulk, of sulphuretted hydrogen 55 times, 
of oxyj;en 9 times, of hyHh-ogi^n nearly twice then' bulk, and of aqueous vapour so much as to 
increase their weigiit from 10 to 20 per cent. 

t In this state it is readily obtained by healing in a glass retort the red oxide of mercury 
of the shops, or a white salt known by the name of chlorate of potash 



PROPERTIES OF HIDROGEN. 26 

But the quarjtity of lliis substance which is stored jp in the sohr] rocks 
is still more remarkable. Nearly one- half of the weight of the solid 
rocks which compose the crust of our globe, of every solid substance we 
see around us — of the houses in which we live, and of the stones on 
which we tread — of the soils which you daily cultivate, and much more 
than one-half by weight of the bodies of all living animals and plants, 
consist of this elementary body oxygen, known to us, as 1 have already 
said, only in the stale of a gas. It may not appear surprising that any 
one elementary substance should have been formed by the Creator in 
such abundance as to constitute nearly one-half by weight of the entire 
crust of our globe, but it must strike you as remarkable, that this should 
also be the element on the presence of which all animal life depends — 
and as nothing less than wonderful, that a substance which we know 
only in the state of thin air, should, by some wonderful mechanism, be 
bound up and imprisoned in such vast stores in the solid mountains of 
the globe, be destined to pervade and refresh all nature in the form of 
water, and to beautify and adorn the earth in the solid parts of animals 
and plants. But all nature is full of similar wonders, and every step 
you advance in the study of the principles of the art by which you live, 
you will not fail to mark the united skill and bounty of the same great 
Contriver. 

Ox\^gen gas is heavier than common air in the proportion of about 11 
to 10 [its specific gravity by experiment is 1'1026, air being 1] ; it is 
also capable of being absorbed by water to a ceriaii: extent. One hun- 
dred measures of water dissolve 6h of this gas. [De Sa assure. Ac- 
cording to Dr. Henry, 100 volumes of water absorb only 3^ of oxygen.] 
Rain, spring, and river waters, always contain a portion of oxygen 
which tiiey have derived from the atmospljere, and thisoxygen, as they 
trickle through the soil, ministers to the growth and nourishment of plants 
in various wa\'s. Some of these will be explained in asubse(]uent lecture. 

In an atmos[)here of pure oxygen gas, plants refuse to vegetate, an-d 
speedily perish. 

§ 4. Hydrogen — its 2^'ropertus and relations to vegetable life. 

Hydrogen is also known to us only in the state of gas, and when per 
fectly pure agrees wiih oxygen and common air in being without colour, 
taste, or smell. It is not known to occur in nature in a free or simj)ie 
state, nor does it exist so abundantly as either carbon or oxygen. It 
forms a small per centage of the weight of all animal and vegetable 
substances, and constitutes one-ninth of the weight of water, bui with 
the exception of coal, it does not enter as a constituent into any of the large 
niineral masses that exist in the crust of the globe. 

When a lighted taper iS plunged into this gas it is immediately ex- 
tinguished, but if in cor act with the air the gas itself takes fire and burns 
with a pale yellow flarx.e. If Previously mixed w ;th air or with ox^'sen 
gas, ii kindles and burns with a loud ex|ilosion. During this combus- 
tion water is foriued. [See the Second Lecture.] 

It does not support life, animals cease to breathe when introduced into 
it, a^nd plants gradually wither a:id die. It is the lightest of all known 
substances, being about l-U times lighter than common air, so that if the 
stopper be reir :ved from a bottle lu. which it is co-;*ained it almost immC' 



26 PROPERTIES OF NITROGEN 

diatBly escapes, [its specific gravity, by experiment, is 0-0687, air be 
inj; 1.] It is the element vvliicli is employed to give buoyancy to 
balloons ; and by this great levity and its relations to flame it is readily 
distinguished from all other known substances. 

Water absorbs it only in very small quantities, 100 gallons taking up 
no more ihan about Ih gallons of hydrogen gas. But, as already ob- 
served, this gas does not exist in nature in a free state — is not necessary, 
therefore, to tlie growth of plants or animals in this slate — and hence its 
insolubility in water is in unison with the general adaptation of every 
pioperty of every body, to the health and growth of the highest orders 
of living beings. 

Hydrogen gas is readily obtained from water by putting into it a few 
pieces of metallic iron or zinc, and adding a little sulphuric acid (oil of 
vitriol). Bubbles of the gas are liberated from the surface of the metU, 
ascend through the water, and may be collected on the surface. 

§ 5. Nitrogen — its j)roperties and relations to vegetable life. 

Nitrogen is also known to us only in the form of gas. It exists in \\\e\ 
atmos[)here to the amount of 79 ])er cent, of its bulk. It is without 
colour, taste, or smell. Animals and plants die in this gas, and a taper, 
is instantly extinguished when introduced into it ; the gas itself under- 
going no change. It is lighter than atmospheric air, in the proportion 
of y7i to 100, [its density is 0-976, air being 1.] It is an essential 
constituent of the air we breathe, serving to temper tbe ard^^ur with 
which combustion would proceed and animals live in iiikliiuted oxvgen 
gas. It forms a part of very many animal and of some vegetable sub- 
stances, but it is not known to enter inio the composition of any of the 
great mineral masses of which the earth's crust is made up. In coal 
alone, which is of vegetable origin, it has been detected to the amount 
of one or two percent. It is therefore much less abundant in nature 
than any of the other so called organic elements — and it exhibits much 
less decided properties than any of them ; yet we shall hereafter see 
that it perftjrms certain most important functions in reference both to the 
growth of ])lants and to the nourishment of animals. 

One hundred volumes of water dissolve about li volumes of this 
gas.* Spring and rain waters absorb it as they do oxygen, from the at- 
mospheric air, and bear it in solution to the roots, by w hich it is not un- 
likely that it may be conveyed directly into the circulation of plants. 



Such are the several elementary bodies of whuh the organic or de- 
liiiuctible part of vegetable substances is formed. With one exception 
they are known to us only in the form of gases r and yet out of these 
gases much of the solid parts of animals and of plants are made up. 
When aJone, at the ordinary temperature of the atmosphere they 'form 
invisible kinds of air; when united, they constitute those \arious forms 
of vegetable matter which it is the aim and end of the art of culture to 
raise with rapidity, wiih certainty, and in abundance. How difficult 
to understand the intricate processes by wliich nature works uj) these 

• Htnry De Saussurj says, tnat pure water absorbs 4 F»£r cent, of Its bulk of this gas. 



REWARDS OF STUDY. 27 

raw materials into her many beautiful productions — yet he w interest- 
ing it must be to know her ways, how useful even partially t ) find (hem 
out ! 



Permit me, in conclusio?:, to submit to you one reflection. We have 
seen that oxygen, hydrogen, and nitrogen, are all gaseous substances, 
which wden pure are destitute of colour, taste, and smell. They can- 
not be distinguished by the aid of our senses. Man in a state of nature 
— uneducated man — cannot discern that they are different. Yet so 
simple an instrument as a lighted taper at once shows them to be totally 
unlike each other. This simple instrument, therefore, serves us in- 
stead of a new sense, and makes us acquainted with proj>erties the ex- 
istence of which, without such aid, we should not even have suspected. 
Has the Deii}' then been unkind to man, or stinted in his benevolence 
in withholding the gift of such a sense ? On the contrary, he has given 
us an understanding which when cultivated is better than twenty new 
senses. The chemist in his laboratory is better armed for the investi- 
gation of nature, than if his organs of sense had been many times mul- 
tiplied. He has many instruments at his command, each of which, 
like the taper, tells him of properties which neither his senses nor any 
other of his instruments can discover; and the further his researches 
are carried, the more willing does nature seem to reveal her secrets to 
him, and tiie more rapidly do his chemical senses increase. Do you 
think that the rewards of study and patient experimental research are 
confined to the laboratory of the chemist, and tliat the Deity will prove 
less kind to you, wlu)se daily toil is in the great laboratory oFnature ? 
As yet you see but faintly the reason of many of your iommonest oper- 
ations, and over the results you have comparatively 1 ttle control — but 
the light is ready to spring up, the means are within your reach — you 
have only to em. ploy your minds as Uligeatly as you labour with youl 
hands, and ultimate success is sure 




I 



LECTURE II. 

Characteristic properties of organic substances — Relative proportions of organ, e elenirnf»- 
Variable propor.ions of inorganic elements in plants — Form in which the organic ele- 
ment.-^ are titken up by plants — The atmosphere, its constilulion and relations to vegetabia 
life — Nature and laws of chemical combination — Water an.i Us relations to vegetable life 

§ 1. Chara^lerislic properties of organic & .bstances* i 

Of the four elementary substances described in the former lecture, tliffl 
organic part of al! animal and vegetable substances consists What id 
linderstaod by the term organic has also been explained. 

But organic substances j-os'^ess certain characters by which they are 
distingiiisbed from the inorganic or dead matter of the globe, and on 
which their connection with the yjrinciple of life, and with the art of 
culture, entirely depends. These characteristic properties are chiefl 
the following :" 

1°. They are all easily decomposed or destroyed by a moderatel 
high temjierature. If wood or straw be heated in the air, as over the 
flame of a candle, it becomes charred, burns, and is in a great measure 
dissipated. So sugar and starch darken in colour when heated, black- 
en, and take fire. The same is litre of all vegetable substances. Bat 
limestone, clay, and other earthy or stony matters, undergo no appar 
ent chan2:e in such circumstances — they are not decomposed. 

2°. When exposed to the air, especially if it be warm and moist 
vegetable and animal substances putrify and decay.* They decom- 
pose of their own accord, and after a time almost entirely disappear. 
Siich is not the case with inorganic matters. If the rocks and stones 
crumble, their particles may be washed away by the rains to a lower 
level, but they never putrify or wholly di-sappear. 

3°. They consist almost entirely of two or more of the four organic 
elements only. The mineral substances we meet with on the eartfi's 
surface, and collect for our cabinets, often contain portions of many ele- 
mentary bodies; but, with few exce[)tions, the organic part of all plants, 
that which lives and grows, contains only the four simple substances 
described in my former lecture. 

4°. Tliey are distinguished also by this important character, that 
they cannot be formed by human art. Many of the ino&ganic com- 
pounds which oc-cur in the mineral crust of the globe can be produced by 
the chemist in his laboratory, and were any corresponding benefit likely 
to be derived from the expenditure of time and labour, there is reason to 
believe that, with a few exceptions, nature might be imitated in the f(;r- 
mation of any of her mineral productions. But in regard to organic sii)»- 
stances, whether animal or vegetable, the chemist is perfectly at fau.t. 
He can form neither woody fibre, nor sugar, nor starch, nor muscular 
fibre, nor any of those substances which constitute the chief bulk of ani- 
mals and plants, and which serve for the food of animated beings. 

* For an erjilanatinn of thp exact nature anrt enrt of this putrefaction, see the subsequcD 
Lecture, " Onlhi iacay of animal ayiUvegttaole suls xnces." 



PROSPECTS OF SCIENCE. 29 

This is an important and striking, and is, I believe, lil^ely to remain a 
permanent Jistinction, between most substances of organic and of inor- 
ganic origin. 

Looking back at the vast strides wliich organic chemistry has made 
within the last twenty years, and is still continuing to make, and trust- 
ing to tl^e continued progress of human discovery, some sanguine chem- 
ists venture to anticipate the time when the art of man shall not only 
ac(]uire a dominion over that i)rinciple of life, by the agency of which 
plants now grow and alone produce food for man and beast, but shall be 
able also, in many cases, to imitate or dispense with the 0|)erations of that 
principle: and to predict that the time will come when man shall man- 
ufacture by art those necessaries and luxuries for which he is now wholly 
dependent on the vegetable kingdom. 

And, having concjuered the 'winds and the waves by the agency 
of steam, is man really destined to gain a victory over tlie uncertain sea- 
sons too? Shall he come at last to tread the soil beneath his feet as a 
really useless thing — to disregard the genial shower, to despise the influ- 
ence of the balmy dew — to be inditierent alike to rain and drought, to 
cloud and to sunshine — to laugh at the thousand cares of the husband- 
man — to pity the useless toil and the sleei)less anxieties of the ancient 
tillers of the soil ? Is the order of nature, througli all past time, to be re- 
versed — are the entire constitution of society, and the habits and pur- 
suits of the whole human race, to be completely altered by the pro- 
gress of scientific knowledge? 

By placing before man so many incitements to the pursuit of know- 
ledge, the will of the Deity is ,that out of this increase of wisdom he 
should extract the means of increased happiness and enjoyment also. 
But set man free from the necessity of tilling the earth by the sweat of 
his brow, and you take from him at the same time the calm and tran- 
quil pleasures of a country life — the innocent enjoyments of the return- 
ing seasons — the cheerful health and happiness that wait upon labour 
in the free air and beneath the bright sun of heaven. And for what? — 
only to imprison him in manufactories, to condemn him to the fretful 
and feverish life of crowded cities. 

To such ends, I trust, science is not destined to lead ; and he is not 
only unreasonably, but thoughtlessly sanguine, who would hope to de- 
rive from organic chemistry such power over dead matter as to be able 
to fashion it into food for living animals. With such consequences be- 
fore us it seems almost sinful to wisli for it. 

Yet, that this branch of science will lead to great ameliorations in the 
art of culture, there is every reason to believe. It will explain old meth- 
ods — it will clear up anomalies, reconcile contradictory results b^^ ex- 
plaining the principles from v^hich they flow — and will suggest new meth- 
ods by which better, speedier, or more certain harvests may be reaped. 

§ 2. Relative proportions of organic elements. 
Though the substance of plants consists chiefly of the four organic ele- 
ments, yet these bodies enter into the constitution of vegetables in very 
difTerent proportions. This fact has already been adverted to in a gen- 
eral manner: it will appear more disinctly by the Allowing statement 
of the exa:t quantities :>f each element contained n 1000 parts h^j 

2* 



50 RELATIVE PROPERTIES OF ORGANIC ELEMENTS. 

weight of some of '.he more important kinds of vegetable substance yea 
are in the habit of cuhivating : — 
Hay from 





yoiini: Clover 




Clover- 


After math 












-3 nios. old 


Oats. 


Seed. 


Hay. 


Peas. 


Wheat 


Hay. 


Potatoes. 


Carbon . 


507 


507 


494 


47J 


465 


455 


458 


441 


Hydrogen 


6G 


64 


58 


5i 


61 


57 


50 


5* 


Oxygen 


389 


367 


350 


349 


401 


431 


387 


439 


Nitrogen 


38 


22 


70 


24 


42 


34 


15 


12 


Ash . . 


, not stated 


40 


28 


100 


31 


23 


90 


50 



1000* lOOOf 1000* lOOOf lOOOt 1000* lOOOf IOOOt 

The numbers in the above table represent the constitution of the 

plants and seeds, taken in the state in which they are given to cattle or 

are laid up for preservation, and then dried at 230° Fahrenheit By 

this drying they lost severally as follows : 

lOOOparts of Potatoes . . lost . . . 722 parts of water 



ditto 


of Wheat . . — 


. . . 166 


ditto 


ditto 


of Hay ... — 


. . . 158 


duto 


ditto 


of Aftermath Hay — 


. 136 to 140 


ditto 


ditto 


of Oats ... — 


. . . 151 


ditto 


ditto 


of Clover Seed . — 


. . . 112 


ditto 


di/to 


of Peas ... — 


. . . 86 


ditto 



In crops as the}' are reaped, therefore, and even as they are given for 
food, much water is present. When artificially dried, the carbon ap- 
proaches to one-half of their weight — the oxygen to more than one- 
third§ — the hydrogen to little more than 5 per cent. — and the nitrogen 
rarely to more than 2h per cent. Tliese proportions are variable, but 
they represent very nearly the relative weights in which these elements 
enter into (he constitution of those forms of vegetable matter which are 
raised in the greatest (juantity for the support of animal life. 

But, besides the organic part, vegetable substances contain an inor- 
ganic portion, which remains behind in the form of ash when the plant is 
consumed by fire, or of dust when it decomposes and disappears in 
conse(|uence of natural decay. 

In the dried hay, oats, &c., of which the composition is represented 
in the above table, we see that tlie quantity of ash is very variable, in 
oats being as small as 4 per cent., while of hay every hundred pounds 
left 10 of ash. A similar difference is observed generally to prevail 
throughout the vegetable kingdom. Each variety of plant, when 
burned, leaves a weight of ash, more or less peculiar to itself. Herba- 
ceous plants generally leave more than the wood of trees — and differ- 
ent parts of the same plant yield unlike quantities of inorganic matter.lj 

• BoussingauU Anna' es de Chlm et de Phys. (1833) lxvii. p. 20 to 38. 

T Ditto ditto (1839) Lxxi. p. 113 to 136. 

1 Ditto ditto (1838) Lxix. p. 356. 

§ This will appear no way inconsistent with the statement in the former Lecture, that 
oxygen cotistituff^s one lialf by weiy:lit of all living plants, when it is recollected that of the 
water driven off in drying these ))lan)s eight-ninths by weight consist of oxygen, and tiiat 
600 lbs. of grass, for example, yield only from SO to 100 lbs. of hay. 

H Thus of the oak, the dried bark left 60 of ash— the dried leaves 53 — the dried alburnuiT 
♦—ami tht dr.ed wood only 2 parts in a thousand ofash.—Dt Saussure. 



ON THE CONSTITUTION OF THE ATMOSPHERE. 31 

The^e facts are of great importance in the thecTv and in the enlightened 
practice of agriculture. They wili hereafter come under special and 
detailed consideration, when we shail have examined the nature of the 
soils in which plants grow, and shall be prepared to consider the chemi- 
cal nature, the soun e, and the functions, of the inorganic compounds 
"Tvhich exist in living animal and vegetable substances. 

§ 3. Of the form or state of comhlnation in which the organic elements 
enter into and minister to the growth of plants. 

From the details already presented in the preceding Lecture, in re- 
gard to the properties of carbon and nitrogen, and the circumstances 
under which they are met with in nature, — it will readily occur to you 
that neither of these elementary bodies is likely to enter directly, or in a 
simple state, into the circulation of plants. The former (carbon) being 
a solid substance, and insoluble in water, cannot obtain admission intc 
the pores of the roots, '^e only parts of the plants with which, in nature, 
it can come in contact. The latter (hydrogen) does not occur either in 
the atmosphere or in the soil in any appreciable quantity, and hence, in 
its simple state, forms no part of the food of plants. Oxygen and nitro- 
gen, again, both exist in the atmosphere in the gaseous state, and the 
former is known to be inhaled, under certain conditions, by the leaves 
of plants. Nitrogen may also in like manner be absorbed by the leaves 
of living plants,, but, if so, it is in a quantity so small as to have hitherto 
escaped detection. The two latter substances (oxygen and nitrogen) 
are also slightly soluble in water, and, besides being inhaled by the 
leaves, nia}^ occasionally be absorbed in minute quantity along with the 
water taken in by the roots. But by far the largest proportion of these 
two elementary bodies, and the whole of the carbon and hydrogen 
which find their way into the interior of plants, have jn'eviously entered 
into a state of mutual combination — forming what are called distinct 
chemical compounds. Before describing the nature and constitution of 
these compounds, it will be proper to explain, 1°. the constitution of the 
atmosphere in which plants live, and, 2°. the nature of chemical com- 
bination and the laws by whict it is regulated. 

§ 4. On the constitution of the atmcsphere. 

The air we breathe, and in which plants live, is composed principal- 
ly of a mixture of oxygen and nitrogen gases, in the proportion very 
nearly of 21 of the former to 79 of the latter. It contains, howsver, as 
a constituent necessary to the very existence of vegetable life, a small 
per centage of carbonic acid. On an average this carbonic acid 
amounts to about -^^^gpth part* of the bulk of the air. On the shores 
of the sea, or of great lakes, this quantity diminishes; and it becomes 
sensibly less as we recede from the land, tt is also less by day than 
by night (as 3-38 to 4*32), and over a moist than o"er a dry soil. 

The air is also imbued with moisture. Watery vapour is every 
w4iere diffused through it, but the quantity varies with the season of 
the year, with the clima'.e, with the nature of the locality, with its alti- 

* 0'04 per cent. The mean ol .>4 experiments made by Saussure at Geneva at all tinxea 
of .he year and-of the day gave 4 .5 «;.imes m lOOOO. The in%iumum was 574, and thf 
Dial-mum 3-15. 



32 NATURE OF CHEMICAL COMBINATICT. 

tude, an>3 willi its distance from the equator. In temperate climates, 
it oscillates on the same spot between ^ and 1^ per cent, of the weight 
of the air ; being Least in mid-winter and greatest in the hot months of 
summer. There are also mingled with the atjnosphere, traces of the 
vast variety of substances which are capable of rising from the surface 
of the earth in the form of vai)our; such, for example, as are given oli 
by deca3'ing animal or vegetable matter — which are the produce of 
disease in either class of bodies — or which are evolved during the oper- 
ations of nature in ti"ke inorganic kingdom, or by the artificial processes 
of maji. Among these accidental vapours are to be included those 
miasmata, which, in certain [)arts of the world, render whole districts 
unhealthy, — as well as certain compounds of ammonia, which are infer- 
red to exist in the atmosphere, because they can be detected in rain 
water, or in snow which has newly fallen. 

In this constitution of the atmosphere we can discover many beauti 
ful adaptations to the wants and structure of animals and plants. The 
exciting effect of pure oxygen on the animal economy is diluted by ftie 
large a(bnixture with nitrogen ; — the quantity of carbonic acid present 
is sufficient to supply food to the plant, while it is not so great as to 
prove injurious to the animal ; — and the watery vapour suffices to 
maintain the requisite moisture and flexibility of the parts of both or- 
ders of beings, without in general being in such a proportion as to prove 
hurtful to either. 

The air also, by its subtlety, diffuses itself everywhere. Into every 
pore of the soi'i it makes its way. When there, it yields its oxygen or 
its carbonic acid to the dead vegetable matter or to the living root. A 
sliower of rain expels the half-corrupted air, to be succeeded by a purer 
portion as the water retires. The heat of the sun warms the soil, and 
exj)ands tlie imprisoned gases, — these partially escape, and are, as be- 
fore, replaced by other air when the rays of the sun are withdrawn. 

By the action of these and other causes a constant circulation is, to 
a certain extent, kept up, — between the atmosphere on the surface, 
which plays among the leaves and stems of plants, and the air which 
mingles with the soil and ministers to the roots. The precise effect and 
the importance of this provision will demand our consideration in a fu- 
ture lecture. 

§ 5. The nature and laws of chernical combination. 
The terms combine and combination in chemical language have a 
strict and precise application. If sand and saw-dust be rubbed togeth- 
er in a mortar they may be intimately intermingled, but by pouring wa- 
ter on the mass we can separate the f articles of wood and leave the 
.«nd unchanged behind. So if we stir oJtmeal and water together, we 
may cause them perfectly to mix together, but by the aid of a gentle 
heat we can expel the water and obtain dry oatmeal in its original 
condition. Or, by putting salt into water, it will dissolve and disappear, 
a-nd forin what is called a solution, but by boiling it down, as is done 
hk our salt-pans, the wafer may be entirely removed and the salt 
^jrocured o'.'the weight originally employed and possessed of its original 
properties. 

in none of thrse cases has ar.y chemical actic-^: taken place, or any 



CHEMlCjrt. DECOMPOSITION. 33 

permanent change been produced, upon any ofthe a^;stances. The "w-o 
former were merely mixtures. 

hi all cases of chemical action a jyerma^ient chavge taJccs place in S(!7nc 
oftJie substances employed ; and this change is the result either of a chem- 
ical combination, or of a chemical decomposition. 

Thus when sulphur is burned in ilie air, it is converted into white va- 
pours possessed of a powerful and very un[)leasant odour, and which 
continue to be given otf until the whole of tke sulphur is dissipated. 

Here a solid substance is permanently changed into noxious vapours 
which disappear in the air, and this change is caused by ihe combiDation 
ofthe sulphur with the oxygen ofthe atmosphere. 

In like manner when limestone is put into a kiln and strongly heated 
or burned, it is changed or converted into quicklime — a substance very 
•lifferent in its properties from the natural limestone employed. But 
-wis is a case of chemical decomposition. The limestone consists of 
lime and carbonic acid. By the heat these are separated, the latter is 
driven olfand the former remains in the kiln. 

Again, when a jet of hydrogen gas is kindled in the air or in oxygen 
gas, it burns with a pale yellow flame. If a cold vessel be held over 
this flame, it speedily becomes bedewed with moisture, and drops of wa- 
ter collect upon it. How remarkable the change which hydrogen un- 
dergoes during this combustion! It unites with the oxygen ofthe 
atmospliere and forms water. How different in its proj)erties is this 
water from either the oxygen or the hydrogen by the union of which it is 
formed! The former a ii(|uid, the latter gases; the former an enemy 
to all combustion, while ofthe latter, the one (hydrogen) burns readily, 
the other (oxygen) is the very life and support of combustion in all oth- 
er bodies. 

1°. It appears, therefore, that chemical combination or decomposition 
is always attended by a permanent change. 

2°. That when combiiiation takes place, a new substance is formed 
differing in its properties from any of those from which it was produced, 
or of which it consists. 

When two or more elementary bodies thus unite together to form a 
new substance, this new substance is called a chemical compound. 
Thus water is a compound (not a mixture) ofthe two elementary bodies 
oxygen and hydrogen. 

Now when such combination rakes place, it is found to do so always 
in accordance with certain fixed laws. Thus : 

I. Bodies unite together an ly in conetant and definite proportions. We 
can mix togetlier oxygen and hydrogen gases, fjr example, in any pro- 
portion, a gallon ofthe one with any number of gallons ofthe other, but 
if we burn two gallons of hydrogen gas in any greater number of gallons 
of oxygen, they will only consume or unite with one gallon ofthe oxy- 
gen, the rest of this gas remaining unchanged. A quantity of water will 
be formed by this union, in which the whole of the hydrogen will be 
contained, combined with all the oxygen that has disappeared. Under 
no circumstances can we burn hydrogen so as to cause it to consume 
more oxygen, or from a given weight of hydrogen to produce more than 
a known weight Df water. And as oxygen is nearly sixteen limes 
heavier Uian nitrogen, it is obvious that one gallon of the former is about 



34 EqUIVALENT NUMBERS — ISOMERIi BODIES 



eight times heavier than two gallons of the latter, so that by wei-ghttneso 
two gases, when thus burned, unite together nearly in the j'roponion 
of 1 to 8, — one pound of hydrogen forming nine pounds of water. 

Again, when pure carbon is burned in the air, it unites with a fixed 
and constant weight of oxygen to form carbonic acid; it never unites 
with more, and it does not form carbonic acid when it unites with less. 

Now this law of fixed and definite i^roportions is found to hold in re- 
gard to all bodies, and in all cases of chemical combination. Thus we 
have seen that— 
By weight. By weight. 

1 of hydrogen combines with 8 of oxygen to form water. 

So 6 of carbon combine . . . 8 carbonic oxide, 

and 14 of nitrogen 8 nitrous oxide. 

Hence 1 of hydrogen, 6 of carbon, and 14 of nitrogen unite respec- 
tively with the weight (8) of oxygen. These several numbers, there- 
fore, are said to be equivalent to each other (they are equivalent numbers). 
Or they represent the fixed and definite proportions in which these seve- 
ral substances combine together (tliey are definite projjortior) ah). Some 
chemists consider these numbers to represent the relative weights of the 
atoms or smallest particles of which the several substances are made up, 
and hence not unfrequently speak of ihem as the atomic weights of these 
substances, or more shortly their atoms. 

For the sake of brevity, it is often useful to represent the simple or 

elementary bodies shortly by the initial letter of their names. Thus 

hydrogen is represented by H, carbon by C, and nitrogen by N, and 

these letters are used to denote not only the substances themselves, but 

that quantity which is recognised as its equivalent, proportional , or 

atomic weight. Thus : 

Equivalent 
Symbol. or atomic Name, 

weights. 

H denotes 1 by weight, of hydrogen. 

C . . . 6 carbon. 

O. . . 8 ox^'gen. 

N. . . 14* nitrogen. 

Chemical combination is expressed shortly by placing these letters in 
'iUXta-position,or sometimes in brackets, with the sign plus (+) between 
them. Thus HO or (H + ^) denotes the combination of one atom or 
equivalent of hydrogen with one of oxygen, that is, water; and at the 
same time a weight of water (9), equal to the sum of the atomic weights 
(1 -f- 8) of hydrogen and nitrogen. 

A number j^refixed or appended to a symbol, denotes that so many 
equivalents of the substance represented by the symbol are meant, as 
that number expresses. Thus 2 B O, 3 H O, or 3 (H -f O), mean two 
or three equivalents of water, 3 H, or H3 three equivalents of hydrogen, 
and 4 C or C4, 2 N or No, four of carbon and two of nitrogen respec- 
tively. 

n. Not only are the quantities of the substances which unite together 
definite and constant, but the loroperlies or qualities of the substances 
formed are in general equally so. The properties of pure water or o*" 

• Mo?8 correctly 1, 613, 8013, a»l 1419. 



so 1 



LAW or MULTIPLE PROPORTIONS. 35 

carbonic acid are constant and invariable under whatever cir(^umstances 
c'aey may be formed, and the elements of which they consist, when they 
combine together in the same proportions, are never known to form ajiy 
other compounds but water and carbonic acid. 

This law, however, though generally, is not universally true. Many 
substances are known which contain the same elements united together 
in the same proportions, and which, nevertheless, possess very ditierent 
properties. Oil of turpentine and oil of lemons are in this condition. 
They both consist of th ' same elements, carbon and h3?drogen, united 
together in ?he same proj ortions, and yet their sensible properties as well 
as their chemical relations* are veiy dissimilar. 

Cane surar, starch, and gum, all of them abundant products of the 
vegetable kingd m, consist also of the same elements, carbon, hydro- 
gen, and osygei. , united together in the same proportions, and may even 
be represen'ted by the same formula (C,o Hjo Ojo),f and yet these 
substances are as unlike to each other in their properties, as many 
bodies are of which the chemical composition is very different. To 
compoimdg thus differing in their properties, and yet containing the 
same elements, in the same proportions, chemists have given the name 
of Isomeric bodies. I shall have occasion to make you more familiar 
with some of them hereafter. 

3^^. Another important law by which chemical combinations are 
regulated, is known by tLe name of the law of multiple proportions. 
Some substances are observed to be capable of uniting together in more 
than one proportion. Thus carbon unites with oxygen in several pro- 
portions, foniiing carbonic oxide, carbonic acid, oxalic acid, &c. Now 
when such is the case, it is found that the quantity (the weight) of each 
substance which enters into the several compounds, if not actually re- 
presented by the e(juivalent number or atomic weight, is represented by 
some simple multiple of that number. Thus two equivalents of carbon 
unite with 2, 3, or 4 equivalents of oxygen, to form carbonic oxide, 
oxalic acid, and carbonic acid respectively, — while one of nitrogen unites 
with 1, 2, 3, 4, or 5 of oxygen to form a series of compounds, of which 
the last (N O^), nitric acid, is the only one I shall have frequent occa- 
sion to speak of in the present lectures. 

This law of multiple proportions, though of great importance in 
chemical theory, 1 do not further illustrate, as we shall have very little 
occasion to ref^r to it in the discussion of the several topics which wiU 
hereafter come before us. 



Having thus briefly explained the nature and laws of chemical com- 
bination, I proceed to make you ac(}uainted with thpse chemical com- 
pounds of the organic elements which are known or are supposed t(.» 
minister to the growth of plants. 

The number of compounds v/hich the four organic elements form 
with each other is almost endless ; but of this number a very few only 

By the chemical relatioi-'.s of a substance are meant tr.8 effects which are produced 
upon it by contact with olhei chemical substaif^ces. 

t This/ormwiti means thaf starch, gum, an: sugar, consis: of 12 equivalents of carbon 
ua '.ed to 10 of hydrogeu ana 10 of oxygen. 



36 RELATIONS CF WATER TO VEGETABLE LIFE. 

are known to minister directly to the growth or nourishment of pjanta. 
Of these, water, carbonic acid, ammonia, and nitric acid, are the most 
important ; but it will be necessary shortly to' advert to a few otliers, of 
the occurrence or production or action of which we may hereafter havn 
occasion to speak. 

§ 6. Ofivater and its relations to vegetable life. 

Water is a compound of oxygen and hydrogen in the proportion, aa 
already stated, of 8 of the former to 1 of the latter by weight, or of 1 
volume of oxygen to 2 of hydrogen. 

It is more"^ universally diffused throughout nature than any othei 
chemical compound with which we are acquainted, performs most im- 
portant functions in reference to animal and vegetable life, and is en- 
dowed with properties by which it is wouderfuUy adapted to the exist- 
ing condition of things. 

We are familiar with this substance in three several states of cohe- 
sion, — in the solid form as ice, in the fluid as water, and in the gaseou« 
as steam. At 32° F. and at lower temperatures, it continues solid, at 
higher temperatures it melts and forms a li(piid (water), which a 
212° F. begins to boil and is converted into steam. By this change its 
bulk is increased 1700 times, and it becomes nearly two-fifths lighter 
than common air, [common air being 1, steam is 0-62. J It therefore 
readily rises into and difliises itself through the atmosphere. 

I. There are only one or two circumstances in whicti water in tne solid 
form materially aftects or interferes with the labours of the agriculturist. 

1°. During the frost of a severe winter, the soil contracts and appears 
to shrink in. But the water contained in its pores freezes and expands, 
and the minute crystals of ice thus formed separate the particles of the. 
soil from each other. This expansion of the water in dry soils may not 
be equal to the natural contraction of the soil itself, yet still it is suffi- 
cient to cause a cohsiderable separation of the earthy particles through- 
out the whole frozen mass. When a milder temperature returns, and a 
thaw commences, the soil expands and gradually returns to its former 
bulk; but the outer layers thaw first, and the particles being previously 
separated by the crystals of ice, and now loosened by the thaw, fall off 
or crumble down, and thus the soil becomes exposed to the mellowing 
action of the atmosphere, which is enabled everywhere to ])ervade it- 
On heavy clay latid this effect of the winter's Irost not unfrequently 
proves very beneficial.* 

2°. In the form of snow it has been often supposed to be beneficial to 
•winter wheat and other crops. That a heavy fall of snow will shelter 
and protect the soil and crop from the destructive effects of any severe 
cold which may fbllow, there can be no doubt. It forms a light porous 
covering, by which the escape of heat from the soil is almost entirely 
prevented. It defends the young shoots also from those alternations of 
temperature to which the periodical return of the sun's rays continually 

' This alternate contraction and expansion is often injurious to the practiLnl farmer in 
throwing out his winter wheat. Some varieties are said lo be more thrown (jut Uian otliers, 
and Uiis peculiarity is sometimes ascribed to the longer and stronger roots which shoot from 
one variety than from another ; it may, however, be occasionally owing to the diflFerent na- 
ture of the soils ii which the trials have been mai3, or when, in the same soil, to the differ 
ent states of dry aass at different limes. 



ACTION AND PROPERTIES OF SNOW. 87 

exposes them ;* a:id when a thaw arrives, by slowly melting, it allows 
the lender herbage gradually to accustom itself to the milder atmosphere. 

In this manner there is no doubt that a fall of snow may often be of 
great service to the practical farmer. But some believe that winter 
wheat actually thrives under snow. On this point I cannot speak from 
personal knowledge, but I will here mention two facts concerning snow, 
which may possibly be connected with its supposed nourishing quality. 

In the tirst place, snow generally contains a certain quantity of ammo- 
nia, oi of animal matter which gives oil" animonia during its decay. 
This quantity is variable, and is occasionally so small as to be very dif- 
ficult of detection. Liebig found it in the snow of the neiglibourhood of 
Giessen, and I have this winter detected traces of it in the snow which 
fell in Durhamf during two separate storms. I'hls ammonia is present 
in greater tjuanlity in the first portions that fall and lie nearest the plant. 
Hence if the j)lant can grow beneath the snow, this ammonia may aflect 
its growth ; or when the first thaw comes it may descend to the root, and 
may there be imbibed. Rain water also contains ammonia, but when 
rain falls in large quantity it runs off the land, and may do less good than 
the snow, which lies and melts gradually. [For the j)roperties of am- 
monia, see Lecture III.] 

Another singular property of snow is the power.it possesses of ab- 
sorbing oxygen and nitrogen from the atmosphere, in proportions ver^^ 
different from those in which they exist in the air. The atmosphere, as 
already stated, contains 21 percent, of oxygen by volume (or bulk), but 
the air which is present in the pores of snow has been found by various 
observers to contain a much smaller quaniify. Boussingault [Annalen 
der Physick (Poggendorf), xxxiv., p. 211,] obtained from air disengaged 
by melting snow 17 per cent, of oxygen only, and De Saussure found 
still less. The difficulty of respiration experienced on very high moun- 
tains has been attril)uted to the nature of the air liberated from snow 
when melted by the sun's rays. Whether the air retained among the 
pores of tfie snow, which in severe winters covers our corn-fields, be 
equally deficient in oxygen with that examined by Boussingault, and 
whether, if it be, the abundance of nitrogen can at all affect vegetation, 
are matters that still remain undetermined. 

II. In the fluid state, that of water, the agency of tliis compound in 
reference to vegetable life, though occasionally obscure, is yet every- 
where discernible. 

Pure water is a colourless transparent fluid, destitute of either taste or 

* The effects of such alternations are seen on the occurrence of a night's frost in spring. 
If the sun's rays fall in the early morninjj. on a frozen shoot, it droops, withers, and black- 
ens — it is destroyed by the frost. IT tlie |ilant be in a sharled spot, where the sun does not 
reach it till after tiie whole atmosphere has b(^eu gradually hoateii, and the frozen tissue 
slowly thawed, its leaves sustain liit!« injury, and the warmih of tlie sun's rays, instead of 
injurintL', cherish and invigorate it. This effect of sudden aliernaiions of tein|iera(nre o£i or- 
ganic matter explains many phenomena, to which it would here be out of place lo advert. 

A thick liglit coveriu!^ of porous earth not beaten dnwn preserves the pniaioe pit f cm iho 
effects of the frost better than a solid compact coariiig of clay, in the same WMy as snow 
protects (lie herbajie better than a sheet ol' ice; anrl it is because of ihe pnrosily of I he 
covering;, that ice nr.ay be )}reserved more effectually, and for a longer period, in a similar 
pit, than in many well-constructed ice-houses. 

t By adding two drops of sulphuric acid to four pints of snow water, evaporating to dry- 
ness, an 1 mixing the dry mass with quicklime or caustic potash T'^e residual masa con- 
toiaed a brown organic matter, miied with the sul^'hatt of amui^aiia 



38 WATER NECESSARY TO LIFE ITS SOLVENT POWER. 

smell. It enJers largely into the constitution of all living animals and 
plants, and forms upwards of one half of the weight of all the newly 
gathered vegetable substances we are in the habit of cultivating or col- 
leciing for the use of man. [See i)age 30.] 

Not only does it enter thus largely into the constitution of all ani- 
mals and |)lanrs, but in the existing economy of nature its presence in 
large quantities is absolutely necessary to the persistence of animal and 
vegetable life. In the midst of abundant springs and showers, plants 
shoot forth with an amazing rapidity, while they wither, droop, and die, 
when water is withheld. How much the manifestation of life is de- 
pendent upon its presence, is beautifully illusira^.ed by some of the hum- 
bler tribes of plants. Certa. i mosses can be ke^ -long in the herbarium, 
and yet will revive again when the dried specimens are immersed in 
water. At Manilla a species of Lycopodium grows upon the rocks, 
which, though kept for years in a dried state-, revives and expands its 
foliage when placed in water [the Spaniards call it Triste de Corazon, 
Sorrow of the Heart. — BurneVs Wanderings, \). 12.'] Thus life lingers 
as it were, unwilling to depart and rejoicing to display itself again, when 
the moisture returns.* 

There are, however, three special properties of water, which are in 
a high degree .interesting and important to the practical agriculturist, 
and to wiiich I beg to direct your particular attention. These are: 

1°. Its solvent })ower; 

2^. Its affinity tor certain solid substances ; and, 

3°. The degree of affinit}'' by which its own elements* are held to- 
gether. 

1°. When pure boiled water is exposed to the air, it gradually ab- 
sorbs a quantity of the several gases cf which the at/nosj)here is com- 
posed, and acquires more or less of a sparkling appearance and an agree- 
able taste. The air which it thus absorbs amounts to about J-g-th of its 
own bulk, and is entirely ex[)elled by boiling. When thus expelled, 
this air, like that obtained from snow, is found on examination to contain 
the oxygen, nitrogen, and carbonic acid in proportions very different from 
those in which they exist in the atmosphere. In the latter, oxygen is 
present to the amount of only 21 per cent, by volume, while the air ab- 
sorbed by water contains 30 to- 32 per cent, of the same gas. In like 
manner, the mean quantity of carbonic acid in the air does not exceed 
YTTTooth parts (0-05 per cent.) of its bulk, while that expelled from water, 
wfiich has been long exposed to the air, varies from 11 to 60 ten thou- 
sand parts (0-11 to 0-6f per cent.) 

• In somo species of animals, life is in like manner suspended by the absence of water. 
I he inhabitants of some land and even marine shells may be dried and preserved for a long 
time in a si;ate of torpor, and afterwards revived by immersion in water. The Cer^'lhitim 
Armatum lias been brouglit from tlie Mauritius in a (h-y state, while snails are said tu have 
been revived after beinu dried for 15 years. The vihiio tritici (a species of worm), was re- 
Btored by Mr. Bauer, after an appareiit death of nearly six years, by merely soaliin;z it in 
water. Tl^ie Furculaiia Anastohen. a small microscopic animal, may be made to undergo 
Rpparent death and resuscitation many limes, by alternate drying and moisteninsr. Accord- 
ing to Stallanzaui, animalculi iiave been recovered by moisture, after a torpor of 27 years. 
These lacts tend to lessen our surprise at the alleged longevity of the seeds of plants. 

t Of fliese gases when unmixed, wafer absorbs very different quantities. Thus 100 vo- 
umes cf water at 00° F.. ahsorb3 55 of oxygai, 1-53 of hydrogen, 1 47 of nitrogen, {Htttry,) 
106 of carbcaio a;id, or 7600 ol ammonia. 



I 



IT9^ AFFINITY FOR SOLID SUBSTANCES. 39 

Thus when water falls in rain or trickles along the surface of the 
land, it absorbs these gaseous substances, carries iheni with it wherover 
it goes, conveys them to the roots, and into the circulation of plants, and 
thus, as we shall hereafter see, makes them all minister to the growth 
and nourishment of living vegetables. 

Again, water f)ossesses the jjower of dissolving many solid substances. 
[f sugar or salt be mixetl with water in certain quantities, they 
speedily disappear. In like manner, many other bodies, both simj^le 
and compound, are taken u{) by this liquid in greater or less (]uan- 
lity, and can only be recovered by driving off the water, through the aid 
of heat. 

Thus it happens that the water of our springs and rivers is never 
pure, but holds in solution more or less of certain solid substances. 
Even rain water, washing and purifying the atmosphere as it descends, 
brings down portions of solid matter which had previously risen into the 
air in the form of vapour, and as it atlerwards flows along or sinks into 
the surface of the soil, it tneets with and dissolves other solid substances, 
the greater portion of which it carries with it wherever it enters. In 
this way solid substances are conveyed to the roots of plants in a fluid 
form, which et:gK3les them to ascend with the sap ; and the supply of 
these naturally solid substances is constantly renewed,, by the succes- 
sive passage of new portions of flowing water. We shall hereafter be 
able to see more clearly and to appreciate more justly (his beautiful ar- 
rangement of nature, as well as to understand how indispensable it is to 
the continued fertility of the scjil. 

Nor is it merely earthy and saline substances which the water dis- 
solves, as it thus percolates through the soil. It takes up also sub- 
stances of organic origin, especially portions of decayed animal and ve- 
getable matter,- — such as are supposed to be capable of ministering to 
the growth of plants, — and brings them within reach of the roots. 

This soh'ent power of water over solid substances is increased by an 
elevation of temperature. Warm water, for example, will dissolve 
Epsorn salts or oxalic acid in much larger qtiantity than cold water 
will, and the same is true of nearly all solid substances which this fluid 
is capable of holding in solution. To this increased solvent power of 
the water they absorb, is ascribed, among other causes, the peculiar 
character of the vegetable productions, as well as their extraordinary 
luxuriance, in many tropical countries. 

2°. But the affinity which water exhibits for many solid substances is 
little less important and remarkable. 

When newly burned lime is thrown into a limited quantity of water 
the latter is absorbed, while the lime heats, cracks, swells, and finally 
ialls to a white powder. When thus perfectly slaked, it is found to be 
OT:3-third heavier than before — every three tons having absorbed one 
ton of water. This water is retained in a solid form, more solid than 
water is when in the state of ice, and it cannot he entirely separated 
from the liine without the apjjlication of a red heat. When you lay 
upon your land, therefore, four tons of slaked lime, you mix widi your 
soil one ton of water, which the lime afterwards gradually gives up, 
either in whole or in part, as it combines with other substances. To 
this fact wp shall return when we hereafter consider the various ways 



43 USES OF WATERY VAPOUR IN VEGHTATION. 

in which lime acts, when it is employed by the farmer for tho purpose 
of improving his land. [See the subsequent lecture, " On the action of 
lime when employed as a ynanure.^^] 

For clay also, waier has a considerable affinity, though by no means 
equal to that which it displays tor quicklime. Hence, even in well- 
drained clay lands, the hottest summer does not entirely rob the cla}' of 
its water. It cracks, contracts, and becomes hard, yet still retains 
water enough to keep its wheat crops green and flourishing, when the 
herbage on ligliter soils is drooping or burned np. 

A similar acuity for waier is one source of the advantages which are 
known to follow from the admixture o. a certain amount of vegetable 
matter with the soil : though, as in the case of charcoal, its porosity* 
is probably more infiue^nal in retaining moisture near the roots of 
the plants. f 

3°. The degree of affinity by which the elements of water are held 
together, exercises a material influence on the growth and production 
of all vegetable substances. 

]f I burn a jet of hydrogen gas in the air, ivater is formed by the 
union of the hydrogen with the oxygen of the atmosphere, for which it 
manifests on many occasions an apparently powerful affinity. But if 
into a vessel of water I put a piece of iron or zinc and then add sulphuric 
acid, the ivater is decomposed and the hydrogen set free, while the 
metal combines with the oxygen. 

So in the interior of plants and animals, water undergoes continual 
Jgcom position and recomposition. In its fluid state, it finds its way 
and exists in every vessel and in every tissue. And so slight, it would 
appear, in such situations, is the hold which its elements have upon 
each other — or so strong their tendencv to combine with other substan- 
ces, that they are ready to separate from each other at every impulse — 
yielding now oxygen to one, and now hydrogen to another, as the pra- 
duciion of the several compounds which each organ is destined to elab- 
orate respectively demands. Yet with the same readiness do they 
again re-attach themselves and cling together, when new metamorphoses 
recjuire it. It is in the form of water, indeed, that nature introduces 
the greater ])ortion of the oxygen and hydrogen which perform so im- 
portant a part in the numerous and diversified changes which take place 
in the interior of plants and animals. Few things are really more won- 
derful in chemical physiology, than the vast variety of transmutations 
which are continually going on, through the agency of the elements of 
v/ater. 

III. [n the state of vapour water ministers most materially to the 
ife and growth of plants. It*not only rises into the air at 212° Fahr. 
when it begins to boil, but it disappears or evaporates from open vessels 
at almo>;t every temperature, with a rapidity proportioned to the previ- 
ous dryness of the air, and to the velocity and temperature of lie at- 
mospheric currents which pass over it. Even ice and snow are grad- 

* AffirJly for wafer causes vegetable mader to combine chemically with it, porosity caiisCA 
t merely lo Jrink in the Wetler mechanically, and lo retain it, unchanged, in its pores. 

t For an exposition of Ihe intimate relation of wafer to the chemical constitution of the 
Bolifl parts of livinj; veiretables, see a subsequent Lecture, " On the nature and pioductioH 
qf the aubstantts of tshich plants cht^ifiy synsisl." 



FORMATION CF CLOUDS S-iiD RAHST. 41 

nally dissipated in the coldest weather, and sometimes with a degreo 
of velocity which at first sight seems truly surprising.* 

It thus happens that the atmosphere is constantly impregnated with 
watery vapour, which in this gaseous state accompanies the air where- 
ever it penetrates, permeates the soil, pervades the leaves and pores of 
plants, and gains admission to the lungs and general vascular system of 
animals. We cannot appreciate the influence which, in this highly 
comminuted form, water exercises over the general economy of organic 
nature. 

But it is chiefly when it assumes the form of rain and dew, and re- 
descends to the earth, that the benefits arising from a previous conversion 
of the water into vapour become distinctly appreciable. The quantity 
of vapour which the air is capable of holding in suspension is depend 
ent upon its temperature. At high temperatures, in warm climates, or 
in warm weather, it can sustain more — at low tenjperatures less. 
Hence when a current of comparatively warm air loaded with moisture 
ascends to or comes in contact with a cold mountain top, i is cooled 
down, is rendered incapable of holding the whole of the vapour in sus- 
pension, and therefore leaves behind in the form of a mist or cloud, a 
portion of its watery burden. In rills subsequently, or springs, the 
aqueous particles which float in the midst, re-appear on the plains be- 
neath, bringing nourishmentf at once, and agrealeful relief to the thirsty 
soil. 

So when two currents of air charged with moisture, but of unequal 
temperature, meet in the atmosphere, they mix, and the mixture has 
the mean temperature of the two currents. But air of this mean tem- 
perature is incapable of holding in suspension the mean quantity of wa- 
tery vapour ; hence, as before, a cloud is formed, and the excess of 
moisture falls to the earth in the form of rain. In descending to refresh 
the earth, this rain discharges in its progress another office. It washes 
the air as it passes through it, dissolving and carrying those accidental 
vapours which, though unwholesome to man, are yet fitted to minister 
to the growth of plants. 

The dew, celebrated through all times and in every tongue for its sweet 
influence, preseCvts the most beautiful and striking illustration of the agen- 
cy of water in the economy of nature, and exhibits one of those wise and 
bountiful adaptations, by which the whole system of things, animate and 
inanimate, is fitted and bound together. 

All bodies on the surface of the earth radiate, or throw out rays 
of heat, in straight lines — every warmer body to every colder ; and the 
entire surface is itself continually sending rays upwards through tha 
clear air into free space. Thus on the earth's surface all bodies strive, 
as it were, after an equal temperature (an equilibrium of heat), whilo 

* Mr. Howard states that a circular patch of snow 5 inches in diameter lost in the month 
of January 150 grains of vapour between sunset and sunrise, and 56 grains more before Iho 
close of the day, when exposed to a smart breeze on a .house-top. P'roni an acre of snow 
this would be equal to 10;J0 gallons of water during the night only. — ProiW s Bridgewater 
Treatise, p. 302; Encijclopad. M''tropol., art. Meteorology. 

In Von Wrangell's account of his v"l3it to Siberia and the Polar sea, translated by Majoi 
Sabine (p. 390), it is stated tiiat, in the intense cold, not only living bodies — but the very 
enow — smokes and fills the air with vapour. 

t For the nature of this nourishment see the subsequent Lectures, " On the inorganic eon 
ttittunts of plants." 



42 DESCENT OF BEW. — UNIVERSAL BOUNTY OP NATURE 

the surface as a whole tends gradually towards a cooler stat-?. Buf 
while the sun shines this cooling will not take place, for the earth theL 
receives in general more heat than it gives offi and if the clear sky be 
shut out by a canopy of clouds, these will arrest and again throw back 
a poriion of the heat, and prevent it from being so speedily dissipated. 
At night, then, when ihe sun is absent, the earth will cool the most ; on 
clear nights also more than when it is cloudss and when clouds only 
partially obscure the sky, those parrs will become coolest which look to- 
wards the clearest [)ortions of the heavens. 

Now when the surface cools, the air in contact with it must cool also; 
and^ike the warm currents on the mountain side, must forsake a portion 
of the watery vapour it has hiiheito retained. This water, like the float- 
ing mist on the hills, descends in particles almost inhnitely minute. 
These particles collect on every leaflet, and suspend themselves from 
eveiy blade of grass, in drops of " pearly dew." 

And mark here a beautiful adaptation. Different substances are en- 
dowed with the property of radiating their heat, and of thus becoming 
cool with different degrees of rapidity, and those substances which in 
the air become. cool lirst, also attract first and most abundantly the par- 
ticles of falling dew. Thus in the cool of a sunnner's evening the grass 
plot is wet, while the gravel walk is dry ; and the thirsty pasture and ev- 
ery green leaf are drinking in the descending moisture, while the naked 
land and the barren highway are still unconscious of its fall. 

How beautiful is the contrivance by which water is thus evaporated or 
distilled as it were into the atmosphere — largely perhai)s from some par- 
ticular spots, — then diffused equably through the wide and restless air, — 
and afterwards precipitated again in refreshing showers or in long-mys- 
'erious dews!* But how much more beautiful the contrivance, 1 might 
almost say the instinctive tendency, by which the dew selects the objects 
on which it delights to fall ; descending first on every living plant, copi- 
ously ministering to the wants of each, and expending its superfluity 
only on the unproductive waste. 

And equally kind and bountiful, yet provident, is nature in all her 
operations, and through all her works. Neither skill nor materials are 
ever \/asted ; and yet she ungrudgingly dispenses her favours, apparent- 
ly without measure, — and has subjected dead matter to laws which 
compel it to minister, and yet with a most ready willingness, to the 
wants and comforts of every living thing. 

And how unceasingly does she press this her example not only of un- 
bounded goodness, but of imiversal charity — above all other men — on 
the attention of the tiller of the soil. Does the corn spring more 
freshly when scattered by a Protestant hand — are the harvests more 
abundant on a Catholic soil, — and does not the sun shine alike, and the 
dew descend, on the domains of each political party ? 

* The beauty ol'tliis arrangement appears more striking when we consider that the wlicle 
ofthe watery vapour in the air, itit (ell at once in the lorm of r.iin, would not amount to 
more than 5 inches in dt'pth on the whole surface of Ihe globe. In Enaland the fall of rain 
varirs from 22 inches (London, York, and Edinburu;h) to 68 (Keswick), while in some few parts 
of the world (St. Domingo) it anioinits to as much as 150 inches. The mean fall of rain 
over the whole earth is estimated at 32 or 33 inclies ; but if we suppose il to be only 10 or 15 
Inches, tlie water which thus falls will require to be two or three times re Jistilled in the coursa 
of every year. This is exclusive of dew, which in many countries amounts to a very 
krge quantity.— See ProuVs Bridgeitater Treatise, p. 309. 



COLD PRCT'UCED BT EVAPORATION, AND TS INFLUENCE. 43 

So science, from her daily converse with nature, fails not sooner or 
rater to lake her hue and colour from the perception of tins universa. 
love and bounty. Party and sectarian ditierences dwindle away and 
disappear from the eyes of iiim who is daily occupied in the contempla- 
tion of the boundless muniticence of the great Impartial; he sees him- 
self standing in ore common relation to all his tellow-men, and feels 
himself to be most completely performing his part in life, when l^** ia 
able in any way or in any measure to contribiiie to the general welfare 
of all. 

It is in this sense too "that science, humbly tracing the footsfepe of the 

Deity in all his works, and from them deducing bis intelligence and his 

•universal goodness — it is in this sense, that science is of no sect, and of 

no party, but is equally the province, and the property, and the friend of all. 

§ 7" Of the cold produced by the evaporation of water, and its 
influence on vegetation. 

Beautiful, however, and beneficent as are the provisions by which, in 
nature, v/atery vapour is made to serve so many useful purposes, ther-^ 
are circumstances in which, and often through the neglect of man, the 
presence of water becomes injurious to vegetation. 

The ascent of water, in the form of vapour, yjermits the soil to dry, 
and fits it for the labours of the husbandnian; while its descent in dew 
refreshes the plant, exhausted by the heat and excitement of a long 
summer's day. But the same tendency to ascend in vapour, gives rise 
wD the cold unproductive character of lands in which water is present in 
great excess. This character you are familiar with in what are called 
cold clay soils. 

The epithet coZc/, applied to such soils, though derived probablv from 
no theoretical views, yet expresses very truly their actual condition. 
The surface of the fields in localities where such lands exist, is in reality 
less wafm, throughout the year, than tljat of fields of adifierent quality, 
even in their immediate neighbourhood. This is readily proved, by 
placing the bulb of a thermometer immediately beneath tlie soil in two 
such fields, when in the hottest day a marked ditlerence of temj)erature 
will, in general, be perceptible. The difierence is dependent upon the 
following principle :— 

When an open pa: (jf water is placed upon the fire, it continues to 
acquire heat till it reacrrslhe tem[)erature of 212° F. It then begins to 
boil, but ceases to becorric hotter. Steam, however, passes ofii aiiu the 
Water diminishes in quantity. But while the vessel remains u{)on the 
tire the water continues to receive heat from the burning fuel as it did 
before it began to boil. But since, as already stated, it becomes no hot- 
ter, the heat received from the fire must be carried ofi by the steam. 

Now this is universally true. Whenever wafer is converted^ into 
steam, the ascending vapour carries off much heat along with it. 

This heat is not missed, or its loss perceived, when the vapour or 
steam is formed over a fire ; but let water evaporate in the open air 
from a stone, a leaf, or a field, and it must take heat with it frouj these 
objects — and the surface of the stone, the leaf, or the field, must become 
colder. That stone or leaf also must becoi::^ coldest from which the 
largest quantity of vapour rises. 



44 WET AND COLD SOILS -HrROVED BY DRAINING. 

Now, let two adjoining d ids be wet or moist in different degrees, tha^ 
which is wettest will almost at nil limes give otFihe largest quantity of 
vapour, and will therefore be the coldest. Let spring arrive, and ihe 
genial sua will gently warm the earth on the surface of the one, while 
the water in the other will swallow up the heating rays, and cause them 
te re-ascend in the watery vapour. Let summer come, and while the 
st)il of the one field rises at mid-day to perhaps 100° F. or u|)wards, that 
of the other may, in ordinary seasons, rarely reach 80° or 90° — in wet 
seasons may not even attain to this temperature, and only in long 
droughts will derive the full benefit of the solar rays. I shall hereafter 
more particularly advert to the important influence which a high tempe- 
rature in the soil exercises over the growth of plants, the functions of 
their several parts, and their power of ripening seeds — as vvell as to 
certain beaulif^ul adaptations by which nature, when left to herself, is 
continually imparting to the soil, especially in northern latitudes, those 
qualifies which fit it for deriving the greatest possible benefit from the 
presence of the sun's rays. In the mean time you are willinii to con- 
cede (.hat warmth in the soil is favourable to the success of your agricuK 
tural pursuits. What, then, is the cause of ihe coUlness and poverty, 
-he fickleness and uncertainty of produce, in land of the kind now al- 
luded to ? It is the presence of too much water. What is the remedy? 
A removal of the excess of water. And how? By efiectual drainage. 

There are other benefits to the land, v/liich follow from this removal 
of the excess of water by draining, of which it would here be out cf 
place to treat; but a knowledge of the above principle shows you that 
the first effect upon the soil is the same as if you were to |)lace it in a 
warmer climate, and under a milder sky — where it could bring to ma- 
turity other fruits, and yield more certain crops. 

The application of this merely rudimentary knowledge will enable 
you to remove from many in5i:)rovable spots the siigrna of being j^oor and 
coid ; an appellation hitherto applied to ihem, — not because liiey are by 
nature unproductive, but because ignorance, or indolence, or inditierenco, 
has hhherto prevented their natural capabilities from being either a]j- 
preciated or made available. 



Note. — In reference to the siipposed fertilizing effect of snow, arlverted to in t!ie above 
lecture, 1 may mention a fact obs-irved by Heyer, ami quoted by Liebig, (p. 125), (hat wijlrwr 
brandies immersed in snow water pnt forth roots titree or fonr times longer ihan when y ',t 
into pure disiilled water, and that llie latter remained clear while the snow water be'.-.iu.'e 
coloined. This sliows that snow contains someihinix not present in disiilled water, wh>,ii 
is capable of acceleratmg tlie gV'^w-lli of plants. The experiment would hav3 been "iV'.S 
instructive in regard to natural operations, had the efiect of the snow water been Cia/i* 
pared with that of an :qual bulk of rain waer, collected under similar cir:um£iaucejk 



LECTURE 111. 

Ctrbon.c »nd oxalic acids, their properties and relations to vegetable nfe— Carbonic oxfd« 
and light carburetted hydrogen, their properUes and production in nature— Ammonia, its 
properties and relations to vegetable life. ""'»a, na 

§ 1. Carbonic acid, its jJrojyerties and relations to vegetable life. 

When charcoal is biiriied in the air it combines slowly with oxygen, 
and is transformed into carbonic acid gas. In oxygen gas it burns more 
rapidly and vividly, producing the same com[)ound. 

This gas is colourless, like oxygen, hydrogen, and nitrogen, but ia 
readily distinguished from all these, by its acid taste and smell,'by its solu- 
bditym water, by its great density, and by its reddening vegetable blues. 
Water at 60 F. and under the ordinary pressure of the atinosphere, dis- 
solves rather more than its own bulk of this gas (100 dissolve 106), and, 
however the pressure may be increased, it still dissolves the same bulk. 

All gases diminish in bulk uniformly as the' pressure to which they 
are subjected is increased. Thus under a pressure of two atmospheres 
they are reduced to one-half their bulk, of three atmospheres to one- 
third, and so on. When water, therefore, is saturated with carbonic 
acid under great pressure, as in the manufacture of soda water, though 
it still dissolves only its own bulk, yet it retains a weight of the gas 
which is proportioned to the pressure applied. For the same reason 
also, when the pressure is removed, as in drawing the cork from a bot- 
tle of water so impregnated, the gas expands and escapes, causing a 
lively effervescence, and the water retains only its own bulk at the ex- 
isting pressure. This solution in water has a slightly sour taste, and 
reddens vegetable blues. These properties it owes to the presence of 
the gas, which is therefore what chemists call an acid body, and hence'its 
name of carbonic acid. [Acids have generally a sour taste, reddea 
vegetable blues, or combine with bases, such as lime, soda, potash, &c., 
to form salts.] 

This gas is one-h-alf heavier than atmospheric air, its density being 
1-524, and hence it may be poured through the air from one vessel to 
another. Hence also, when it is evolved" from crevices in the earth, ia 
caves, in wells, or in the soil, this gas diffuses itself through the atmos- 
phere and ascends into the air, much more slowly than the elementary 
gases described in the previous lecture. Where it issues from the earth 
in large quantity, as in tnany volcanic districts, it flows along the surface 
like water, enters into and fills up cracks and hollows, and sometimes 
reaches to a considerable distance fr^Ti its source, before it is lost among 
the still air. 

Burning bodies are extinguished m carbonic acid, and living beings, 
plunged into it, instantly cease to breathe. Mixed with one-ninth of hs 
bulk of this gas the atmospheric air is rendered unfit for respiration. It 
IS, however, the principal food of jjlants, being absorbed by their leaves 
and roots in large quantity. Hence the presence of carbonic acid in tha 
atmosphere is necessary to the growth of plants, and they have beenob- 



46 CARBONIC ACID. — EVIDENCE OF UNITY OF DESIGN. 

served to thrive belter when the quantity of this gas in the a> is con- 
siderably augmented. Common air, as has been already stated, does 
not contain more on an average tiiaUg^^^^iih of its bulk of carbonic acid, 
but De Saussure found that plants in the sunshine grew better when it 
was increased to yVh of the bulk of the air, but beyond this quantity 
they were injured by its presence, even when exposed to the sua, 
When the carbonic acid amounted to one-half, the plants died in seven 
days ; when it reached two-thirds of ihe bulk of the air, they ceased to 
grow altogether. In the shade any increase of carbonic acid beyond 
that which naturally exists in the atmosphere of our globe, was found 
to be injurious. 

These circumstances it is of importance to remember. Did the sun 
always shine on every part of the earth's surface, the quantity of carbo- 
nic acid in the atmosphere might probably have been increased with ad- 
vantage to vegetation. But every such increase would have rendered 
the air less tit for the respiration of existing races of animals. Thus 
we see that not only the nature of living beings, both plants and ani- 
mals, but also the periodical absence of the sun's rays, have been taken 
into account in the present arrangement of things. 

In perpetual sunshine plants would flourish more luxuriantly in air 
containing more carbonic acid, but they would droop and die in the 
shade. This is one of those proofs of wm/^/ of design which occasion- 
ally force themselves upon our attention in every department of nature, 
and conijiel us to recognise the regulating superintendence of one mind. 
The same hand wliich mingled the ingredients of the atmosphere, also 
set the sun to rule the day only, — tempering the amount of carbonic 
acid to the time of his periodical presence, as well as to the nature of 
animal and vegetable life. 

Carbonic acid coi^sists of one equivalent of carbon and two of oxygen, 
and is rej)resented by COo. It unites with bases (potash, soda, lime, 
&c.), and forms compounds known by the name of carbonate. Thus 
pearlash is an \m\mre carbonates of potash, — the common soda of the 
shops, corbonate of soda, — and limestone or chalk, carbonates of lime. 
From these compounds it may be readily disengaged by pouring upon 
them diluted muriatic or sulphuric acids. From limestone it is also 
readily expelled by heat, as in the common lime-kilns. During this 
process the limestone loses nearly 44 per cent, of its weight, [43-7 when 
pure and dry,] a loss which represe^jts the quantity of carbonic acid dri- 
ven otf. [Hence by burning limestone on the spot where it is quarried 
nearly one-half of the cost of transport is saved,] 

Common carbonate of lime, in its various forms of chalk, hard lime 
sBDue, or marble, is nearly insoluble in water, but it dissolves readily in 
water containing carbonic acid. Thus, if a current of this gas be pass- 
ed throuijh lime-water, the liquid speedily becomes milky from the 
formation and precijniation of carbonate of lime, but after a short time 
the cloudiness disappears, and the whole of the lime is re-dissolved 
The application of heat to this clear solution expels the excess of car- 
bonic acid, and causes the carbonate of lime again to fall. 

By exposure to the air, we have already seen that water always ab- 
sorbs a quatiiity of carbonic acid from the atmosphere. As it after- 
wards trickles thro':gh the rocks or through <?Qil containing lime, it grad 



CARBONIC ACID RENDERS LIME SOLUBLE. 47 

oally dissolves a portion of this earth, equivalent to the quantity of gas 
it holds in solution, and thus reaches the surface impregnated wi^h cal- 
careous matter. Or it carries it in its progress below the surface to the 
roots of plants, where its earthy contents are made available, either di- 
rectly or indirectly, to the promotion of vegetable growth. To the lime 
thus held in sol u ion, spring and other waters generally owe their hard- 
ness, and it is tht expulsion of the carbonic acid, by heat, that causes 
the deposition of the sediment so often observed when such waters are 
boiled. 

I propose hereafter to devote an entire lecture to the consideration of 
the action of lime upon land, as it is employed for agricultural pur- 
poses, but I may here remark, that this solvent action of the carbonic 
acid in rain water is one of the principal agents in removing the lime 
from your soils, and in rendering a fresh application necessary after a 
certain lapse of time. It is the cause also of that deposit of calcareous 
matter at the mouths of drains which you not unfreqii^nily see in lo- 
calities where lime is laid abundantly upon the land. The greater the 
quantity of rain, therefore, which falls in a district, the less permanent 
will be the effects of liming the land — the sooner will it be robbed of 
this important element of a fertile soil. Still carbonic acid is only one 
of several agents which act almost unceasingly in thus removing the 
lime from the land, a fact I shall hereafter have occasion more fully to 
ex]ilain. 

In nature, carbonic acid is produced under a great variety of circum- 
stances. It is given off' from the Itmgs of all animals during respira- 
tion. It is formed duriug the progress of fermentation. Fermented li- 
quors owe their sparkling qualities to the presence of this gas. Dur- 
ing the decay of animal and vegetable substances in the air, in com- 
post heaps, or in the soil, it is evolved in great abundance. In certain 
volcanic countries it issues in large quantity from springs and from 
cracks and fissures in the surface of the earth; while the vast amount 
of carbon contained in the wood and coal daily consumed by burning, 
is carried up into the atmosphere, chiefly in the form of carbonic acid. 
Wi shall hereafter consider the relation which exists between these 
SLveral sources of supply and the proportion of carbonic acid per- 
manently present in the air and so cecessary to the support of vegetable 
life. 

§ 2. Oxalic acid^ its properties and relations to vegetable life. 

Oxalic acid is another compound of carbon and oxygen, which, though 
not known to minister either to their growth or nourishment, is yet found 
largely in the interior of many varieties of plants. In an uncombined 
state it exists in the hairs of the chick pea. In combination with potash 
*t is found in the wood sorrel (oxalis acetosella), in the common sorrel, 
and other varieties oCrumex, — in which it is the cause of the acidity of 
the leaves and stems, — in the roots of these plants also, in the leaves and 
roots of r.iubarb, and in the roots of tonnentilla, bistort, gentian, saponaria, 
and many others. It is this combination with potash, formerly extracted 
from wood sorrel, which isjinown in commerce by the name oi" salt of 
torreU In combination with lime it forms the principal solid parts o( 



48 FROFERTIES OF OXALIC AC1£. 

many lichens, especially of the parmelia and vdriclaria,* some of which 
contain as much oxalate of lime as is equivalent to 15 or 20 parts of pure 
acid in 100 of the dried plant. 

The cr;y?tallized oxalic acid of the shops forms transparent colourless 
crystals, of an intensely sour taste. These crystals dissolve readily in 
twice their weight of cold water, Snd the solution, when sufficiently di- 
lute, is agreeaC)ly acid to the taste. This acid is exceedingly poisonous. 
Hcilf an ounce of the crystals is sufficient to destroy Hfe in a very short 
time, and a quarter of an ounce after the lapse of a few days. It con- 
sists solely of carbon and oxygen in the proportion of two equivalents 
of the former to three of the latter. Its symbol is C2O3. It combines 
with bases, and forms salts which are known by the name of oxalates, 
and it is characterised by the readiness with which it combines with lime 
to form oxalate of lime. If a solution of the acid be poured into litne wa- 
ter, the mixture immediately becomes milky from the formation of this 
compound, which is insoluble in water.f It is this oxalate of lime which 
exists in the lichens, while oxalate of potash exists in the sorrels. 

Oxalic acid is one of those compounds of organic origin which we can- 
not form, as we can form carbonic acid by the direct union of its elements. 
In all our processes for preparing it artificially, we are obliged to have re- 
course to a substance previously organized in the living plant. It may 
be. prepared from sugar, starch, or even from wood, by various chemical 
processes. The usual method is to digest potato starch with five times its 
weight of strong nitric acid (aquafortis), diluted with ten of water, till red 
fumes cease to be given off, and then to evaporate the solution. The ox- 
alic acid separates in crystals, or, as it is usually expressed, crystallizes in ■ 
the solution thus concentrated by evaporation. . I 

It is not known to exist in the soil or in the waters which reach the 
roots of plants. Where it is found in living vegetables, therefore, it must, 
like the other substances they contain, have been formecl or elaborated 
in the interior of the plant itself. By what very simple changes the 
production of this acid is or may be effected, we shall see in a subse- 
quent lecture. 

§ 3. Carbonic oxide, its constitution and properties. 

When carbonic acid (CO2) is made to pass through a tube containing 

red-hot charcoal, it undergoes a remarkable change. Its gaseous form 

remains unaltered, but it combines with a second equivalent of carboa 

(becoming C2O2), which it carries off in the aeriform state. The new 

* The parMelia cruciata and variolaria communis are mentioned as peculiarly rich in this 
acid, which used to be extracted from them for sale. A species of parmelia, collected after 
the droughts on the sands of Persia and Georgia, contains 66 per cent, of oxalate of lime, 
with about 23 per cent, of a gelatinous substance similar to that obtained from Iceland moss. 
This lichen is used for food by the Kirghuis. A similar lichen is collected about Bagdad for 
a .similar purpose. 

t Substances that are insoluble are generally without action on the animal economy, and 
may be introduced into the stomach without producing any injurious effect. Hence this ox. 
alate of lime, though it contains oxalic acid, is not poisonous. Hence also, if oxalic acid be 
present in the stomach, its poisonous action may be taken away by causing lime water o* 
milit oflime to be swallowed in suGicient quantity. The aci.d combines with the lime, as in 
the experiment described in the tcit, and forms insoluble oxalate of lime. The common 
magnesia of the shops will s*rT«t»io earie purpose, forming an insoluble oxalate 0/ magnesia. 
It is by performing .experiments under circumstances where the results are visible— as in 
glass vessels— that we are enabled to predict the results in circumstances where the phe. 
nomsaa are not visible, and to act Y''i:h as much confidence as if we coui.i rsally see them 



, 



LJGHT CARBURETTED HTDR0GE5. 49 

gas thus pioduceo is known by the name of carbonic oxide. It ;onsists 
of one equivalent of carbon united to one of oxygen, and is repiesented 
by C2 O2, or simply CO. 

This gas is colourless, without taste or smell, lighter than common air, 
nearly insoluble in water, extinguishes flame, does not support life; 
burns in the air or in oxygen gas with a blue flame, and during this 
combustion is converted into carbonic acid. It is i)roduced along with 
carbonic acid during the imperfect combustion of coals in our fires and 
furnaces, but is not known to occur in nature, or to minister directly to 
;he growth of plants. 



There exists a general relation among the three compounds of carbon 
and oxygen above described, to which it may be interesting to advert, 
in connection with the subject of vegetable physiology. This relation 
appears when we compare together their chemical constitution, as re- 
presented by their chemical formulse : — 

Carbonic acid consists of one of carbon and two of oxygen, or CO2 ; 

Carbonic oxide, of one of carbon and one of oxygen, or CO ; 

So that if carbonic acid be present in a plant, and be there deprive/ 
of one equivalent of its oxygen, by any vital action, it will be converted 
into carbonic oxide. 

Oxalic acid consists of two of carbon and three of oxygen, or C2O3. 

If we add together the formulae for 

Carbonic acid = CO2 and 
Carbonic oxide = CO, we have 

Oxalic acid = C2O3. 

Hence this acid may be formed in the interior of plants, either by the 
direct union of carbonic oxide and carbonic acid, or by depriving two of 
carbonic acid (2CO2 or C2O4) of one equivalent of oxygen. 

When in a subsequent lecture we have studied the siructureand func- 
tions of the leaves of plants, we shall see how very easy it is to under- 
stand the process by which oxalic* acid is formed and deposited in the in- 
terior of plants, and by which carbonic oxide also may be, and probably 
is, produced. 

§ 4. Light carburetted hydrogen — the gas of marshes and of coal mines 
During the decay of vegetable matter in moist places, or under water, 
a light inflammable gas is not unfrequently given oR', which differs in its 
properties from any of those hitherto described. In summer it may often 
be seen rising up in bubbles from the bottom of stagnant pools and 
from marshy places, and may readily be collected. 

This gas is colourless, without taste or smell, and is little more than 
half the weight of common air, [itg specific gravity, by experiment, is 
0-5576.] A lighted taper, plunged into it, is immediately extingin'shed, 
while the gas takes fire and burns with a pale yellow flame, yielding 
more light, however, than pure hydrogen gas, which it otherwise re- 
sem'oles. Animals introduced into it, instantly cease to breathe. 

It consists of one equivalent of carbon (C) united to two of hydrogen 
(2H or H2), and is represented by CHg. When burned in the air or 



50 FKOFKRTIES OF iMMONIA. 

in oxygen gas, the carbon it contains is converted into carbonic acid 
(COo), anJ the hyilrogen into water (HO). 

Like oxalic acid this gas cannot, by any known process, be produced 
from the direct union of the carbon and hydrogen of which it consists. 
It is readily obtained, however, by healing acetate of potash in a retort, 
with an equivalent proportion of caustic baryta. [Acetate of potash is 
prepared by pocring vinegar (acetic acid) on common pearlash and 
evaporating the solution.] 

In nature it is largely evolved in coal mines, and is the principal com- 
bustible ingredient in those explosive atmospheres which so frequently 
cause disastrous accidents in mining districts. 

This gas is also given off along with carbonic acid during the fermcH- 
tation of compost heaps, or of other large collections of vegetable mat- 
ter. It is said also to be generally present in well manured soils, 
[Persoz, Chimie Aloleculaire, p. 547,] and is supposed by many to con- 
tribute in such cases to the nourishment of plants. It is, however, very 
sparingly soluble in water, so that in a state of solution, it cannot enter 
largely into the pores of the roots, even though it be abundantly present 
in the soil. How far it can with propriety be regarded as a general 
source of food to plants, will be considered in the following lecture. 

§ 5. Ammonia, its properties and relations to vegetable life. 

Ammonia is a compound of hydrogen and nitrogen. It is possessed 
of many interesting properties, and is supposed to perform a very im- 
portant part in the process of vegetation. It will be proper, therefore, 
to illustrate its nature and properties with considerable attention. 

Ammonia, like the nitrogen and hydrogen of which it is composed, is 
a colourless gas, but, unlike its elements, is easily distinguished from 
all other gaseous substances by its smell and taste. 

It possesses a powerful ])enetrating odour (familiar to you in the smell 
of hartshorn and of common smelling salts), has a burning acrid alka- 
line* taste, extinguishes a lighted taper as hydrogen and nitrogen do, but 
does not itself take fire like the former. It instantly suffocates animals, 
Kills living vegetables, and gradually destroys the texture of their parts. 

It is absorbed in large quantities by porous substances, such as char- 
coal — which, as already stated, absorbs 95 times its own bulk of am- 
moniacal gas. Porous vegetable substances in a decaying state likewise 
absorb it. Porous soils also, burned bricks, burned clay, and even com- 
mon clay and iron ochre, which are mixed together on the surface of 
most of our fertile lands — all these are capable of absorbing or drinking 
m, and retaining within their pores, this gaseous substance, when it hap- 
pens to be brought into contact with them. 

But the (]uantity absorbed by water is much greater and more sur- 
prising. If the mouih of a bottle filled with this gas be immersed in 
ivater, the latter will rush up and fill the bottle almost instantaneously; 
and if a sufficient supply of ammonia be present, a given quantity of 
water will take up as much as 670 limes its bulk of the gas. 

This solution of ammonia in water is the spirit of hartshorn of the 
»hops. When saturated [that is, when gas is supplied till the water re- 

• The term alkaline, as applied to taste, will be best understood by describing it as a taste 
imilar to tha: of the common soda and pearlash of the shops. 



I 



ITS COMBINATION WITH ACIDS. fil 

hses to take up any more,] it is lighter than pure watet, [its specific 
gravity is 0-875, water being I,] has the pungent penetrating odour of the 
gas, and its hot, burning, alkaline taste — is capable of blistering the 
skin, and decomposing or desnoying the texture of animal and vegeta- 
ble substances. 

You will remark here the effect which combination has in investing 
substances with new characters. The two gases hydrogen and nitrogen, 
themselves without taste or smell, and absorbed by water in minute 
quantity only, form by their union a compound body remarkable both 
for taste and smell, and for the rapidity with which water absorbs it. 

Ammonia possesses also alkaline properties,* it restores the blue 
colour of vegetable substances that have been reddened by an acid, and 
it combines with acid substances to form salts. 

Among gaseous substances, therefore, there are some which, like car- 
bonic acid, have a sour taste and redden vegetable blues ; others which, 
like ammonia, have an alkaline taste and restore the blue colour; an., 
a third class which, like oxygen, hydrogen, and nitrogen, are destitute of 
taste and do not affect vegetable colours. These last are called neu- 
tral or indifferent substances. 

Ammonia, as above stated, combines with acids and forms salts, 
which at the ordinary temperature of the atmosphere are all solid sub- 
stances. Hence if carbonic acid gas be mixed with ammoniacal gas, 
a white cloud is formed consisting of minute particles of solid carbonate 
of ammonia — the smelling salts of the shops. Hence also a feather 
dipped into vinegar or dilute muriatic acid (spirit of salt), and then in- 
troduced into ammoniacal gas, forms a similar white cloud, and be- 
comes covered with a white down of solid acetate or of Ttiuriate of ammonia 
(sal ammoniac). The same appearance is readily seen by holding the 
feather to the mouth of a bottle containing hartshorn (liquid ammonia), 
from which ammoniacal gas continually escapes, and by its lightness rises 
into the air, and thus comes in contact with the acid upon the feathers. 

The fact of the production of a solid bod 3'^ by the union of two gases 
(ammonia and carbonic or muriatic acid gases) is one of a very inter- 
esting nature to the young cliemist, and presents a further illustration 
of the changes resulting from chemical combination as explained in 
the previous lecture. 

Ammonia is little more than half the weight of common air, [more 
nearly three-fifths, its specific gravity being 0-59, that of air being 1,] 
hence when liberated on the earth's surface it readily rises into and 
mingles wuh the atmosphere. It consists of hydrogen and nitrogen 
united together in the proportion of three equivalents of hydrogen (3H 
or H3) and one of nitrogen (N), [see Lecture H,] and hence.it is re- 
presented by the symbol (N + 3H), or more shortly by NH3 TOO 
parts by weight contain 82i of nitrogen and 17i of hydrogen, [correct- 
ly 8'2-545 and 17-455 respectively.] 

In nature, ammonia exists in considerable quantity It is widely, 

* In, the previous lecture, the term acid was explained as applying to substances possess- 
ed of a sour 'aste, and capable of reddenin" vegetable blues or combiniiigr v?ith 6as«» (pot- 
ash, soda, nia^nesia. »k^j.) to form salts ; alkalies are such as possess an alkaline taste (sf,e 
previous Note), restore tlie blue colour to reddened vegetable substances, or combine with 
arids to form salts. Of salts, nitraK. of sodv salloetrc (nitrate of potash), and glaubet salU 
*jiiuipLate of soda), are exftmples 



52 ITS EXISTEWCI IN NATURE, AND SPECIAL PROPERTIES. 

almost universally, diffused, but is not known to form large deposits e 
any part of the earth's sj^rface, or to enter as a constituent into aay 
of the great mineral masses of which the crust of the globe is com- 
posed. It exists most abundantly in a state of combination — in the 
forms, for example, of muriate (sal ammoniac), of nitrate, and of carbon- 
ate of ammonia. It frequently escapes into the atmosphere in an un- 
comhined state, especially where animal matters are undergoing decay, 
but it rarely exists in this free state for any length of time. It speedily 
unites with the carbonic acid of the air, with one or other of the numer- 1 
ous acid vapours which are continually rising from the earth, or with ,, 
the nitric acid which is formed at the expense of the. nitrogen and oxy- || 
gen of which the atmosphere consists. 

The influence of ammonia on vegetation appears to be of a very 
powerful kind. It seems not only to promote the rapidity and luxu- &| 
riance of vegetation, but to exercise a powerful control over the func- 1' 
lions of vegetable life. In reference to the nature and extent of this 
action, into which we shall hereafter have occasion to inquire, there 
are several special properties of ammonia which it will be of impor^ 
tance for us previously to understand. 

1°. It has a powerful afTinity* for acid substances. Hence tha 
readiness with which it unites with acid vapours when it rises into, the 
atmosphere. Hence also when formed or liberated in the soil, in the 
fold-yard, in the stable, or in compost heaps, it unites with such acid 
substances as may be present in the soil, &c. and forms saline com- 
pounds or salts. All these salts appear to be more or less ii:ifluential in 
the processes of vegetable life. 

2°. Yet this affinity is much less strong than that which is exhibited 
for the same acids by potash, soda, lime, or magnesia. Hence if any 
of these substances be mixed or brought into contact with a salt of am- 
monia, the acid of the latter is taken up by the potash or lime, while 
the ammonia is separated in a gaseous state. Thus when sal ammo- 
niac in powder is mixed with twice its weight of quick-lime, ammoni- 
acal gas is liberated in large quantity. This is the method by which 
pure ammonia is generally prepared ; and one of the many functions 
performed by lime when employed for the improvement of land, espe- 
cially on .soils rich in animal and vegetable matter, is that of decompo- 
Bing the salts, especially the organic salts, of ammonia, — as will be 
more fully explained when we come to treat at length of this important 
part of agricultural practice. f 

3°. The salts which ammonia forms with the acids are all, like am- 
monia itself, very soluble in water. Hence two consequences follow. 
First, that which rises into the air in the form of gas, and there com- 
bines with the carbonic or other acids, is readily dissolved, washed oj 

* By affinity is meant the tendency wNich bodies have to unite and to remain unite:, cr 
combined. Thus ammonia forms a solid substance with the vapour of vinegar the moment 
tlif two substances come into contact; they have, therefore, a strong tendency to unite, oi 
an affinrty for each other. 

t See Lecture XVl. ^'■On the use of lime." Owing to this property the action of lime upon 
compost heaps is often injmious, by causing; the evolutiva of the ammonia f roducecrduritig 
the (tecompi)sition of the animal matters they contain. This escape of arimonia, evea 
when imperceptible by the sense of smell, is easily detected by holdin": over t ie heap a foa- 
ther dipped in vinegar or in spirit o" salt (rauriali': acid), wlien while fumes t:o immediaW^ 
I7 perceived if ammonia be prcrt;];. 



DECOMrC€ES GTPSUM. ft3 

aoi brought to the earth ae^ain by the rains and dr;ws. so that at che 
same time the air is j^urified for the use of animals, and the amoio- 
ria brought down for thj use of plants. And second, whatever saUs of 
ammonia are contained in the soil, being dissolved by the rain, are in 
a condition to be taken up, when wholesome, by the roots of plants; or 
lo be carried off by the drains when injurious to vegetation. 

4°. I have already alluded to the fact of this gas being absorbed by 
porous substances, and to its presence, in consequence, in porous soils, 
and in burned bricks afd clay. With the purer kinds of unburned 
clay, however, and with the oxide of iron contained in red (or ferrugi- 
nous)* soils, ammonia is supposed to form a chemical compound of a 
weak nature. In consequence of its affinity or feeble tendency to com- 
bine with these substances, they attract it from the air, and from decay- 
ing animal or vegetable matters, and retain it more strongly than many 
porous substances can, — yet with a sufficiently feeble hold to yield it 
up, readily as is supposed, to the roots of plants, when their extremities 
are pushed forth in search of food. In this case the carbonic, acetic, 
and other acids given off, or supposed to be given off' by the roots, exer- 
cise an influence to which more particular allusion will be made here- 
after. 

6°. In the state of carbonate it decomposes gypsum, forming carbon- 
ate of lime (chalk) and sulphate of ammonia. f The aciion of gypsum 
jn grass lands, so undoubtedly beneficial in many parts of the world, 
has been ascribed to this single property; it being supposed that the 
sulphate of ammonia forirred, is ])eculiarly favourable to vegetation. 
This question will come properly under review hereafter. I may here, 
however, remark that if this be the sole reason for the efficiency of gyp- 
sum, its application ought to be beneficial on all lands not already 
abounding either in gypsum or in sulphate of ammonia. t But if the 

• Soils reddened by the presence of oxide of iron. 

t Gypsum is sulphate of lime — consisting, of sulphuric acid (oil of vitriol) and quicklime. 
Carboniite of ammonia consists of carbonic acid and ammonia. When the two substances 
act upon each other in a moist state — the two acids change places — the sulphuric acid, as it 
were, preferring the ammonia, the carbonic acid the lime. 

t Liebig^says — "the striking fertility of a meadow on which gypsum is strewed depends 
only on its fixing in the soil the ammonia of the atmosphere, which would otherwise be vola 
iilized with the water which evaporates." — Organic Chemistry applied to Agriculture, p. 86. 
[By fixing is meant the forming of sulphate with the ammonia. Rain water is supposed to 
bring down with it carbonate of ammonia (common smelling salts), which,acts upon the sul- 
phate of lime (.nypsum) in such a way that sulphate of ammonia aw\ carbonate of lime atq 
produced. The carbonate of ammonia readily volatilizes or rises again into the air, the sul- 
phate does not — hence the use of the wotxJ^r.] 

When we come to consider the subject of mineral manures in general, we shall study 
more in detail the specific action of gypsum in promoting vegetation — a very simple calcula- 
tion, however, will serve to shew that the above theory of Liebig is far from affording a satis- 
factory explanation of all the phenomena. 

Supposing the gypsum to meet with a sufficient s"ipply of ammonia in the soil, and that it 
exercisjs its full influence, 100 lbs. of common unbu-r<\ed gy\)s\xm will fix or form sulphate 
with nearly 20 lbs. of ammonia containing 16ilbs. of nitrogen. One hundred weight, there- 
fore, (112 lbs.) will form is much sulphate as will contain 22i lbs. of ammonia, and if intro- 
duced without lose into the interior of plants will furnish them witii 18i lbs. of nitrogen. 

1^. In the first volume of British Husbandry, pp. 322, 323, the following experiment is 
recorded : 

Mr. Smith, of Tunstal, near Sittingbonrne, top-dressed one portion of a field of red clover 
KSith powdered gypsum at the rate of five bushels (or four hundred weight*) per acrfi, an/1 
compared the produce with another portion of the same field, to which no manure had beeo 

[° A ton of pure gypsum, «hen cmshed will yield 25 bushels. It sho jld, however, «!< 

wars be appliecj by %eeight.\ 

3* 



04 UODE IN WHICH GTFSUM ACTS. 

results of experinienlal farming in this country are to be trusted, this :s 
by no means the case. The action neither of this, nor probably of any 
other inorganic substance applied to the soil, is to be explained by a 
reference in every case to one and the same property only. 

7°. The presence or evohjtion of ammonia in a soil containing animal 
and vegetable matter in a decaying state, induces or disposes this mat- 
ter to attract oxygen from the air more rapidly and abundantly. The 
result of this is, that organic acid compounds are formed, which combine 

applied. The first crop was cut for hay, and the second ripened for seed. The following 
were the comparative results per acre : 

HAY CROP. SEED. STRAW. 

cwji. grs. lbs, cwt. qrs. lbs. 

Gypsumed 60 3 21 22 3 12 

Unmanured 20 20 5 



Excess of produce . . 40 3 1 17 3 12 

The excess of produce in all the three crops upon the gypsumed land is very Iars;e : let ui 
calculate how much nitroa;en Ihis excess would contain. In a previous lecture (II. p. 30) it 
was stated as the result of Boussingault's analyses, that dry clover seed contained 7 per 
cent, of nitrogen, and the same experimenter found in the hay of red clover 1^ per cent, (or 
70 and 15 lbs. respectively in 1000.) 

The seed as it was weighed by Mr. Smith would still contain one-ninth of its weight of 
water, and, consequently, only 6>^rd per cent, of nitrogen, [see Lecture II. p. 30.] Let it 
be taken at 6 per cent, and let the straw be supposed to contain only 1 per cent, of nitro- 
gen, the quantity of this element being found to diminish in the grasses after the seed has 
ripened, and averaging 1 per cent, in the straw of wheat, oats, and barley, the weight of ni- 
trogen reaped in the whole crop wiH then be as follows : 

1. 40 cwt. of hay (4480 lbs.) at 1^ per cent, of nitrogen, contain 67 lbs. 

2. 85 lbs. of seed at 6 per cent, contain 5 lbs. 

3. 17 cwt. 3 qrs. 12 lbs. or 2000 lbs. of straw at 1 per cent, contain 20 lbs. 

Total nitrogen in the excess of crop, 92 lbs. 

But as above shewn, the five bushels or four cwt. of gypsum could fix only 90 lbs. of am. 
monia containing 74 lbs. of nitrogen, leaving, therefore, 18 lbs. or on* fifth of the whole, to be 
derivedfrom anme other source. 

Now this result supposes that none of the gypsum or sulphate of ammonia was carried 
away by the rains, but that the whole remained in the soil, and produced its greatest possible 
effect on the clover — and all in one season. 

But the effect of the gypsum does not disappear with the crop to which it is actually ap- 
plied. Its beneficial action is extended to the succeeding crop of wheat, and on grass lands 
the amelioration is visible for a succession of years. If, then, the increased produce of a 
single year may contain more nitrogen than the gypsum can be supposed to yield, this sub- 
stance must exercise some other influence over vegetation than is involved in its supposed 
action on ihe indefinite (juantity of ammonia in the atmosphere. 

2°. Again, Mr. Barnard, of Little Bordean, Hants, applied 2^ cwt. per acre on two-year 
old sain foin, on a clayey soil. The increased produce of the nrst cutting was a ton per 
acre, and in October fully a ton, the undressed part yielding scarcely any hay at all, while 
the dressed part gave IJ- tons. The second year no gypsum was applied, and the difference 
is said to have been at least as great. 

Supposing the increased produce in all to have betn 4 tons of hay, and the nitrogen it con- 
tained to have been only one per cent. — the 4 tons (8960 lbs.) would contain about 90 lbs. of 
nitrogen. But 2i cwt. would fix only 46 lbs. of nitrogen in the form of ammonia ; and there- 
fore, supposing it to have produced its maximum effect, there remain 44 lbs. or 7iearly ont 
Kalfof the ickole, unaccounted for by the theory. 

1 would not be understood to place absolute reliance on the results of the above experi- 
ments ; but the way in which such results may be easily applied for the purpose of testing 
theoretical views, will, I liope, convince the intelligent practical agriculturist how important 
it is, that the results of some of the experiments he is every year making should be accu- 
rately determined by weight and measure. By this means data would gradually be accu- 
mulated, on which we might hope to found more unexceptionable explanations of the phe- 
nomena of vegetation, than the results obtained in our laboratories have hitherto enabled 
us to advance. 

In a subsequent note it will be shewn that the mode in which the nitrates of soda and 
potash act — in other words, the theory of their action upon vegetation — may be tested by a 
similar simple calculation, and the importance of precise e.Tperiments made on the farm 
will then still furll^er appear. It is in the hope of inducing sorae of my readers to make 
comparative triaU and publish accurate results, that I have introduced into thie Appendix 
(No. I.) an outlii'f of the mode in which such experiments may most usefully beperformect 



INFLUENCE OF AMMONIA O' ER PLANTS. 55 

With (ne amiT<^?nia, and foTm amraoniacal salts.* On the decomposi- 
tion of these salts by lime or otherwise — the organic acids which are so- 
Darated from them, are always more advanced towards that s}«ate in 
vhich they again become fit to act a» food for plants. 

8°. But the most interesting, and perhaps the most imjiortant proper- 
ty of ammonia, is one which I have already had occasion to bring under 
your notice, as possessed by water also, and as peculiarly fitting that 
fluid for the varied functions it performs in reference to vegetable lite. 
This property is the ease with which it undergoes decomposition, either 
in the air, in the soil, or in the interior of plants. 

In the air it is diffused through, and intimately mixed with, a large 
excess of oxygen gas. In the soil, especially near the surface, it is alsc 
continually in contact with oxygen. By the influence of electricity in 
t'he air, and of lime and other bases in the soil, it undergoes a constant 
though gradual decomposition (oxidation), its hydrogen bein^ chiefly 
converted into water, and a portion of its nitrogen into nitric acid -f 

In the interior of plants this and other numerous and varied decom- 
positions in all probability take place. 

The important influence which ammonia appears to exercise over the 
growth of plants — the evidence for which I shall presently lay before 
you — is only to be explained on the supposition that numerous transfor- 
mations of organic substances are effected in the interior of living vege- 
tables — which transformations all imply the separation from each other, 
or the re-arrangement of the elements of which ammonia consists. In 
the interior of the plant we have seen that water, ever present in great 
abundance, is also ever ready to yield its hydrogen or its oxygen as oc- 
casion may require, while these same elements are never unwilling to 
unite again for the formation of water. So it is, to a certain degree, 
witli ammonia. The hydrogen it contains in so large a quantity is ready 
to separate itself from the nitrogen in the interior of the plant, and, in con- 
cert with the other organic elements introduced by the roots or 'he leaves, 
to aid in producing the different solid bodies of which the several parts 
of plants are made up. The nitrogen also becomes fixed in the coloured 
petals of the flowers, in the seeds, and in other parts, of which it appears 
to constitute a necessary ingredient — passes off' in the form of new com- 
pounds, in the insensible perspiration or odoriferous exhalations of the 
plant, — or returning with the downward circulation, is thrown off by tho 
root into the soil from which it was originally derived. Much obscurity 
still rests on the actual transformations w'-iich take place in the interior 
of plants, yet we shall be able in a future lecture, I hope, t:) arrive at a 
tolerably clear understanding of the general nature of many of them. 

Such are the more important of those properties of ammonia, to whicb 
we shall hereafter have occasion to advert. The sources, remote as 
well as immediate, from which plants derive this, and other compounds 
we have described as contributing id the :i;ourishment and growtli of 
plants, will be detailed in a subsequent section. 

* Organic acjds generally contain more oxygen in proportion to their carbon and h7dro> 
gen, ihan those which are alkaline orneutral. 

! It will be remembered that ammcnia is represented by NH3, water by HO, and nitrie 
»cid by NlJs. It is easy to see, thereSsre, how, by means of oxygen, ammonia should to 
converted into water and nitric acid. . 



56 PROPERTIES IF XVITRIC ACID. 

§ 6. Nitric acid, its cyutitution and properties. 

When the nitre or salfi)efre of commerce is introcuced into a retort, 
covered with strong snl[)huric acid (oil of vitriol*) and heated over a lamp 
or a charcoal tire, red fumes are given off, and a transparent, often 
brownish or reildish li((i. id, distils over, which may be collected in a bot- 
tle or other receiver of glass. This li(]nid is exceedingly acid and cor- 
rosive. In small (|uantiiy it stains the skin and imparts a yellow coloui 
to animal and vegetable substances. In larger quantity it corrode* the 
skin, producing a painful sore, rapidly destroys animal and vegetable 
life, and speedily decomposes and oxidizesf all organic substances. 
Being obtained from nitre, this lifjuid is called nitric acid It consists of 
nitrogen combined with oxygen, one equivalent of the former (N) being 
united to 5 of the latter (O^), and is represented by NO5. 

This acid contains much oxygen, as its formula indicates, and its ac- 
tion on nearly all organic substances depends upon the ease with which 
it is decomposed, and maybe made to part with a portion of this oxygen. 

In nature, it never occurs in a free state ; but it is found in many in- 
tertropical (hot) countries in combination with potash, soda, and lime — in 
the state of nitrates. It is an important character of these nitrates that, like 
the salts of ammonia, they are all very soluble in water. Those of so- 
da, lime, and magnesia attract moisture from the air, and in a damp at- 
mosphere gradually assutne the liquid form. 

Saltpetre is acomj)ound of nitric acid with potash (nitrate of potasli). 
It is met with in the surface soil of many liistricts in Upper India, and 
13 separated by washing the soil and subse(piently evaporating (or boil- 
ing down) the clear liquid thus obtained. When pure, it does not be- 
come moist on exposure to the air. It is chiefly used in the manufac- 
ture of gunpowder, but has also been recommended and frequently and 
successfully tried by the practical husbandman, as an influential agent 
in promoting vegetation. 

In combination with soda, it is found in deposits of considerable thick- 
ness in the district of Arica in Nortliern Peru, from whence it is im- 
ported into this country, chiefly for the manufacture of nitric and sulphu- 
ric acids. IMore recently its lower price has caused it to be extensively 
employed in husbandry, especially as a top-dressing for grass lands. 
Like the acid itself, these nitrates of potash and soda, when present in 
large quantities, are injurious to vegetation. This is probably one cause 
of the barrenness of the district of Arica in Peru, and of other countries, 
where in consequence of the little rain that falls, the nitrous incrusta- 
tions are accumulated upon the soil. Iii small quanlitj' they ap|)ear to 
exercise an important and salutary influence on the rapidity of growth, 
and on the amount of produce of many of the cultivated grasses. This 
salutary influence is to be ascribed, either in whole or in part, to the 
constitution and nature of the nitric acid which these salts contain. It 

* Sulphuric aciil is a compound of oxvijpn and sulphur, which is prepared by burning sul- 
pliur with certain precautions in lariie leaden chanioers. It is also obtained directly by dis- 
tillinj; f^reen vitriol (sulphate of iron ) at a hii?h temperature in an iron still — hence its name oU 
»f ritnol. It is a heavy, oily, acid, and reiniirkubly corrosive liquid. In a concentrated stale 
|£l8 exceedinjily destructive both to animal and to vegetable life. 

t When a substance combmea with oxygen, either in consequence of e.xposure to the hfi 
or io any othir circumsLancoB, « aaid to become uxidixed. 



qUEStlONf TO BE CONSIDERED. 6? 

IS chiefly with a view to the explanation I shall hereafter attempt to 
^ive of the nature of this salutary action, that 1 have thought it neces- 
sary here to make you acquainted with this add conij)Oun(l of nifrofjen 
and oxy-^cii., in connection with the alkaline compound (ammonia) of the 
same ^as with hydroiren. 

Plaving thus shortly described both the organic elements themselves, 
and such chemical compounds of tliese elements as appear to be most 
concerned in promoting the growth of plants, we are prepared for enter- 
ing upon the consideration of several very imj)ortant questions. These 
questions are — 

1°. From what source do plants derive the organic elements of which 
they are composed ? 

2°. In what form do plants take them up— or what proof have we 
that the compounds above described really enter into plants? 

3°. By what organs Is the food introduced into the circulation of 
plants? In conscfjuence of what peculiar structure of these several 
parts are plants enabled to take up the compounds by which they appear 
to be fed ; and what are the functions of these parts, by the exercise of 
which the food is converted and appropriated to their own sustenance 
and further growth ? 

4*-'. By what chemical changes is the food assimilated by plants, that 
is — after being introduced into the circulation, through what series of 
chemical changes does it pass, before it is converted by the plant into 
portions of its own substance ? 

5°. By what natural laws or adaptations is the supply of those com- 
pounds, which are the food of plants, kept up ? Animals are supported 
by an unfailing succession of vegetable crops, — by the operation of wha* 
invariable laws is food continually provided for plants ? 

These questions we shall consider in succession 



LECTURE IV. 

6sr*f«« t>f tTie oreanic eli'menfs of plants— feotirce of the carbon — Fcrrn in wh'ich 1 entcn 
in'K> lilt) Circulation of plants— Source of the hydrogen — Source of the oxygen— St urce of 
tlie nitrogen — Form in which nitrogen enters into the circulation of plants— Absorption of 
ammonia and nitric acid by piauts. 

The first of the series of questions statec* at the close of the preceding 
lecture, regards the source from which plants derive the organic ele- 
ments of which they are composed. They are supported, it is obvious, 
at the conjoined expense of the earth and the air — how much do they 
owe to each, and for which elements are they chiefly and immediately 
indebted to the soil, and for which to the atmosphere? We must first 
consider the source of each element separately. 

§ 1. Source of the carbon of plants. 

We have already seen reason to believe that carbon is incapable of 
entering directly, in its solid state, into the circulation of plants. It is 
generally considered, indeed, that solid substances of every kind are un- 
fit for being taken up by the organs of plants, and that only such as are 
in the liquid or gaseous state, can be absorbed by the minute vessels of 
•which the cellular substances of the roots and leaves of plants are com- 
posed. Carbon, therefore, must enter either in the gaseous or liquid 
form, but from what source must it be derived ? There are but two 
sources from which it can be obtained, — the soil in which the plant 
grows — and the air by which its stems and leaves are surrounded. 

In the soil much vegetable matter is often present, and the farmer 
adds vegetable manure in large quantities with the view of providing 
food for his intended crop. Are plants really fed by the vegetable mat- 
ter which exists in the soil, or by the vegetable manure that is added to 
it? 

This question has an important practical bearing. Let us, therefore, 
submit it to a thorough examination. 

1°. We know, from sacred history, what reason and science concur 
in confirming, that there was a time when no vegetable matter existed 
in the soil which overspread the earth's surface. The first plants must 
have grown without the aid of either animal or vegetable matter — that 
is, they must have been nourished from the air. 

2°. It is known that certain marly soils, raised from a great depth 
beneath the surface, and containing apparently no vegetable matter, 
will yet, without manure, yield luxuriant crops. The carbon in such 
cases must also have been derived from the air. 

3°. You know that some plants grow and increase in size when sus- 
pended in the air, and without being in contact with the soil. 

You know, also that many plants — bulbous flower roots for example 
—will grow and flourish in pure water only, provided they are open to 
the access of the atmospheric air. Seeds also will germinate, and, 
when duly watered, will rise into planti, though sown in substance* 
that contain no trace of vegetable n atter. 



WHENCE PLANTS DERIVE THEIR CARBON. 59 

Thus De Saussure found that two beans, when caused to vegetate in 
the open air on pounded flints, doubled the weight of the carbon they 
originally contained. 

Under similar circumstances Boussingault found the seeds of trefoil 
increased in weight 2i times, and wheat gave plants equal in weight, 
•when dry, to iwicethat of the original grains, [Ann. deChim.etde Pliys. 
Ixvii., p. 1.] The source of the carbon in all these cases cannot be 
doubted. 

4°. When lands are impoverished, you lay them down to grass, and 
the longer they lie undisturbed the richer in vegetable matter does the 
soil become. When broken up, you find a black fertile mould where 
little trace of organic matter had previously existed. 

The same observation applies to lands long under wood. The vege- 
table matter increases, the soil improves, and when cleared and plough- 
ed it yields abundant crops of corn. 

Do grasses and trees derive their carbon from the soil ? Then, how, 
by their growth, do they increase the quantity of carbonaceous matter 
which the soil contains ? It is obvious that, taken as a whole, they 
must draw from the air not only as much as is contained in their own 
substance, but an excess also, which they impart to the soil. 

5°. But on this point the rapid growth of peat may be considered as 
absolutely conclusive. A tree falls across a little running stream, dams 
up the water, and produces a marshy spc^. Rushes and reeds spring 
up, mosses take root and grow. Year after year new shoots are sent 
forth, and the old plants die. Vegetable matter accumulates ; a bog, 
and finally a thick bed of peat is formed. 

Nor does this peat form and accumulate at the expense of one spe- 
cies or genus of plants only. Latitude and local situation are the cir- 
cumstances which chiefly effect this accumulation of vegetable matter 
on,the soil. In our own country, the lowest layers of peat are formed 
of aquatic plants, the next of mosses, and the highest of heath. In 
Terra del Fuego, "nearly every patch of level ground is covered by 
two species of plants {astelia pumila of Brown, and donatia magellan- 
ica), which, by their joint decay, compose a thick bed of elastic peat." 
*' In the Falkland Islands, almost every kind of plant, even the coarse 
grass which covers the whole surface of the island, becomes converted 
into this substance."* 

Whence have all these plants derived their carbon ? The quantity 
originally contained in the soil is, after a lapse of years, increased ten 
thousand fold. Has dead matter the power of reproducing itself? 
You will answer at once, that all these plants must have grown atahe 
expense of the air, must have lived on the carbon it was capable of af- 
fording them, and as they died must have left this carbon in a state un 
fit to nourish the succeeding races. 

This reasoning appears unobjectionable, and, from the entire group of 
%cts, we seem justified in concluding that plants every where, and 
under all circumstances, derive the whole of their carbon from the at- 
mosphere. 

• Darwin's Researches in Geology and Natural History^ pp. 319-50 Dr. Gerville informt 
me that the astelia approaches more pearly tr the juncesor rush /ri6e,and ihe donatia to our 
tufted saxifrages, than to any other ^I'ilish J^ju. 



60 THE VEGETABLE MATTER OF THE SOIL. 

In ccrtair axtreme cases, as in those of plants growing in the air and 
in soils perfectly void of organic matter, tliis conclusion must be abso 
lutely true. The phenomena admit of no other interpretation. But is 
it as strictly true of the more usual forms of vegetable life, or in the or- 
dinary circumstances in which plants grow spontaneously or are culti- 
vated" by ihe art of man ? Has the vegetable matter of the soil no 
connection with the growth of the trees or herbage ? — does it yield them 
no regular supplies of nourishment ? Does nature every where form a 
vegetable mould on which lier wild flowers may blossom and her pri- 
meval forests raise their lofty heads ? Has the agricultural experience 
of all ages and of all countries led the practical farmer to imitate nature 
in preparing such a soil ? Does nature work in vain ? — is all this ex- 
perience to be at once rejected ? 

While we draw conclusions, legitimate in kind, we must be cautious 
how, in degree, we extend them beyond our premises. 

The consideration of one or two facts will shew that our general con- 
clusion nmst either be modified or more cautiously expressed. 

1°. It is true that plants will, in certain circumstances, grow in a soil 
containing no sensible quantity of organic matter — but it is also true, 
generally, that they do not luxuriate or readily ripen their seed in s\ich. a 
soil. 

2°. It is consistent with almost universal observation, that the same 
soil is more productive when organic matter is present, than when it is 
wholly absent. 

3°. That if the crop be carried off a field, less organic matter is left 
m the soil than it contained when the crop began to grow, and that by 
constant cropping the soil is gradually exhausted of organic matter. 

Now it must be granted that tillage alone, without cropping, would 
gradually lessen the amount of organic matter in the soil, by continually 
exposing it to the air and hastening its decay and resolution into gaseous 
substances, which escape into the atmosphere. But two years' open 
fallow, with constant stirring of the land, will not rob it of vegetable 
matter so effectually as a year of fallow succeeded by a crop of wheat. 
Some of the vegetable matter, therefore, which the soil contained when 
the seed was sown, must be carried off the field in the crop. 

The conclusion therefore seems to be reasonable and legitimate, that 
the crop which we remove from a field has not derived all its carbon di- 
rectly from the air — but has extracted a portion of it immediately from 
the soil. It is to supply this supposed loss, that the practical farmer 
finds it necessary to restore to the land in the form of manure — among 
other substances — the carbon also of which the straw or hay had robbed 
the soil. 

But how is this reconcileahle with our previous conclusion, that the 
whole of the carbon is derived from the air ? The difficulty is of easy 
solution. 

A seed germinates in a soil in which no vegetable matter exists; it 
sprouts vigorously, increases then slowly, grows languidly at the expense 
of the air, and the plant dies stunted or immature. But in dying it im- 
parts vegetable matter to the soil, on which the next seed thrives better 
—drawing support not only from the air, but by its roots from the soil 
also. The death of this second plant enriches tk; soil further, and thus* 



HOW THE VEGETABLE MATTER INCREASES. 61 

while each succeeding plant is partly nourished by food from the earth, 
yet each, when it ceases to live, imparls to the soil all the carbon which 
during its life it has extracted from the air. Let the quantiry which 
each plant thus returns to the soil, exceed what it has drawn from it by 
only one ten-ihousandih of the whole, and — unless other causes inter- 
vene — the vegetable matter in the soil must increase- 
Thus while it is strictly true that the carbon contained in all plants 
has bee7i originally derived from the air, it is not true that the whole of 
what is contained in any one crop we raise, is directly derived from the 
atmosphere — the proportion it draws from the soil i^j dependent upon nu- 
merous and varied circumstances. 

The history of vegetable growth, therefore — in so far at least as the 
increase of the carbon is concerned — may be thus simply stated : 

1°. A plant grows partly at the expense of the soil, and partly at that 
of the air. When it reaches maturity, or when winter arrives, it dies. 
The dead vegetable matter decays, a part of it is resolved into gaseous 
matter and escapes into the air, a part remains and is incorporated with 
he soil. If that which remains be greater in quantity than that which 
the plant in growing derived from the soil, the vegetable matter will in- 
crease; if less, it will diminish. 

2°. In warm climates the decay of dead vegetable matter is more 
rapid, and, therefore, the portion left in the soil will be less than in 
more temperate regions — in other words, the vegetable matter in the 
soil will increase less ra})idly — it may not increase at all. 

3°. As we advance into colder countries, the decay and disappearance 
of dead vegetable matter, in the form of gaseous substances which escape 
into the atmosphere, become more slow — till at length, between the par- 
allels of '40° and 45°, it begins to accumulate in vast quantities in favour- 
able situations, forming peat bogs of greater or less extent. While the 
living plant here, as in warm climates, derives carbon both from the 
earth and from the air, the dead plant, during its slow and partial decay, 
restores little to the atmosphere, and therefoi* adds rapidly to the vege- 
table matter of the soil. 

4°. Again, in one and the same climate, the decay of vegetable mat- 
ter, and its conversion into gaseous substances, is more rapid in propor- 
tion to the frequency with which it is disturbed or exposed to the action 
of the sun and air. Hence this decay may be comparatively slow in 
shady woods and in fields covered by a thick sward of grass ; and in suck 
sitUcUions organic matter may accumulate, while it rapidly diminishes 
in an uncovered soil, or in fields repeatedly ploughed and subjected to 
frequent cropping.* 

Being thus fitted, by nature, to draw their sustenance — now from the 
earth, now from the air, and now from both, according as they can most 
readily obtain it — plants are capable of living, — though rarely a robust 
life, — at the expense of either. The proportion of their food which they 
actually derive from each source, will depend upon many circumstan- 
ces — on the nature of the plant itself — on the period of its growth — on 
the soil in which it is planted — on the abundance of food presented to 

• In removine; a crop we take away both what the plants have received from the earth and 
what they have absorbed from the air — the materials, in short, intended by nature to r«tore 
the loss of vegetable matter arising from the natural decay. 



62 PLANTS PARTLY SUPPORT SJ BT THE AIR AND BY THE SOIL. 

either extremity — on the warmth and moisture of the climate — on the du- 
ration and intensity of the sunshine, find other circumstances of a similar 
kind — so that the only general law seems to he, that, like animals, plants 
have also the power of adapting themselves, to a certain extent, to the 
conditions in which they are placed ; and of supporting life by the aid of 
6uch sustenance as may be v/ithin their reach. 

Such a view pf the course of nature in the vegetatle kingdom, is con- 
sistent, I believe, with all known facts. And that ihe Deity has bounti- 
fully fitted the various orders of plants — with which the surface of the 
eanh is at once beautified and rendered capable of supporting animal 
life — to draw their nourishment, in some spots more from the air, in oth 
ers more from the soil, is only in accordance with the numerous provisions 
we everywliere perceive, tor the preservation and continuance of the 
present condition of things. 

By taking a one-sided view of nature, we may arrive at startling 
conclusions — correct, if taken as partial truths, yet false, if advanced as 
general propositions — and fitted to lead into error, such as have not the 
requisite knowledge to enable them to judge for themselves — or such as, 
doubtt'ul of their own judgment, are willing to yield assent to the author- 
ity of a name. 

Of this kind appears, at first sight, to be the statement of Liebig, that 
*' when a plant is quite matured, and when the organs by which it ob- 
tains food from the atmosphere are formed, the carbonic acid of the soil 
is no further required" — and that, "during the heat of summer it derives 
its carbon exclusively from the atmosphere." — [Organic Chemistry ap- 
plied to Agriculture, p. 48.] 

A little consideration will shew us that, while the proposition contained 
in the former cjuotation may be entertained and advanced as a matter of 
opinion — the latter is obviously incorrect. In summer, when the sun 
shines the brightest, arid for the greatest number of hours, the evapora- 
tion from the leaves of all plants (their insensible perspiration) is the 
greatest — the largest supply of water, therefore, must at this season be 
absorbed by the roots, and transmitted upwards to the leaves. — [Lindley's 
Theory of Horticulture, p. 46.] — But this water, before it enters the roots, 
has derived carbonic acid and other soluble substances from the air and 
from the soil, in as large quantity at this period as at any other during 
the growth of the plant; and these substances it will carry with it in its 
progress through the roots and the stem. 

Are the functions of the root changed at this stage of the plants' 
growth ? Do they now al)sorb pu:e water only, carefully separating and 
refusing to admit even such substances as are held in solution ? Or 
do the same materials which minister to the growth of the plant in its 
earlier stages, now pass upwards to the leaf and return again in the 
course of the circulation unchanged and unemployed, to be again re- 
jected at the roots ? Does all this lake [)lace in the height of summer, 
while the plant is still rapidly increasing in size ? The opinion is nei- 
ther supported by facts nor consistent with analogy. 

JJut such an opinion, — however the words above quoted may mislead 
some, — is not intended to be advanced by Liebig; for, in the following 
page he says, that " the power which roots possess of taking up nourish- 
nr cat does not cease so long as nutriment is present." la summer, 



I.XAVES AND ROOTS ABSORB CARBOI^IC ACID. 03 

therefore, as well as in spring or in autumn, the plant must be ever ab 
sorbing nourishment by these roots, if the soil is capable of affording it— 
and thus, in the general vegetation of the globe, the increase of caibon 
in growing plants must, at every season of the year, be partly derived 
from the vegetable matter of the soil in M'hich they grow. 

§ 2. Form in which carbon enters into the circulation of plants. 

Supposing it to be established that the whole of the carbon contained 
in plants has originally been derived from the air — we have only to in- 
quire in what state this element exists in the atmosphere, in order to 
satisfy ourselves as to the form of combination in which it is and has 
been received into the circulation of y)lants. In considering the consti- 
tution of the atmosphere in the preceding lecture, it was slated that car- 
bonic acid, a compound of carbon and oxygen, is always present in it— 
and that, though this gas is diffused through the air in comparatively 
small quantity only, yet it is everywhere to be detected, — while nn 
other compound of carbon is to be found in it in any appreciable quanti- 
ty. We must conclude, therefore, that from this gaseous carbonic acid 
the whole of the carbon contained in plants has been primarily derived. 
This conclusion is confirmed by the observation so frequently made, 
that the leaves of plants in sunshine absorb carbonic acid, and that 
plants die in an atmosjihere from which this gas is entirely excluded. 

But we have seen reason to believe that, under existing circumstan- 
ces, plants also extract a portion of the carbon they contain from the 
soil in which they giow. In what stale or form of combination do the 
roots absorb carbon ? 

The most abundant product of the decay of vegetable matter in the 
soil, is the same carbonic acid which plants inhale so largely from the 
atmosphere by their leaves. In a soil replete with vegetable matter, 
therefore, the roots are surrounded by an atmosphere more or less 
charged with carbonic acid. Hence if they are capable of inhaling 
gaseous substances, this gas will enter the roots in the aeriform state — if 
not, it must enter in solution in the water, which the roots drink in so 
largely, to supply the constant waste caused by the insensible perspira- 
tion of the leaves. 

During the early fermentation of artificial manures there is also de- 
veloped in the soil a variable proportion of light carburetted hydrogen 
(Lecture III., p. 49), which is supposed by some to enter occasionally 
into the roots. That it does enter, however, is doubtful, — and we are 
safe, I think, in considering this compound not only as an uncertain 
source of the carbon of plants, but as one from which, in the most fa- 
vourable circumstances, they can derive only a small supply. 

Thus, from the earth as from ihe air, the most unfailing supply of food 
is the gaseous carbonic acid. 

But as the water [)asses through the soil it takes up inorganic substan- 
ces — potash, soda, lime, magnesia — and conveys them through the roots 
into the circulation of the plants. Can it refuse to take up and to perform 
a similar office to the soluble organic substances it meets with, as it sinks 
through the soil ? Or do the spongioles of the roots keep a perpetual 
watch over the entering waters, to prevent the inXroduction of every so- 
luble form nf carbon but that of carbonic tLcici Or, supposing such 



€4 ROOTS ABSORB ORGANIC SUBSTANCES ALSO 

substances introduced into the interior of the plant, are none of them 
digested there and converted to the general purposes of food ? A statc- 
meni of iwo or three facts will afford a satisfactory reply to these several 
questions. 

1°. When plants are made to grow in infusions of madder the radicle 
fibres are linfjed of a red colour. 

2^. The flower of a white hyacinth becomes red after a few hours, 
when the earth in which it is planted is sprinkled with the juice of the 
phytvlaca decandra (Biol). 

Therefore organic substances can enter into the roots, and thence into 
the circulation, of the plant. 

3°. Tlie colour of the madder does not usually extend upwards to 
the leaves and flowers of the plant. 

4°. The colour imparted to the flower of the white hyacinth disap- 
pears in the sunshine in the course of a few days. 

Organic colouring matters, therefore, undergo a chemical change either 
in the stem, in the leaf, or in the jioicer — some sooner, some later — and 
the same is probably the case with most other organic substances which 
gain admission into the interior of plants. 

5°. Sir Humphry Davy introduced plants of mint into weak solutions 
of sugar, gum, jelly, the tanning principle, &c., and found that they 
grew vigorously in all of them. He then watered separate spots of grass 
with the same several solutions, and with common water, and found all 
to thrive more than that to which common water was applied — while 
those treated with sugar, gum, and gelatine grew luxuriantly. — [Davy's 
Agricultural Chemistry, Lecture VI.] 

Therefore diilerent organic substances — being introduced into the cir 
culation and there changed — are converted by plants into their own sub- 
stance, or act as food, and nourish the jAant. 

"We may consider it, therefore, to be satisfactorily establisJied that, 
while a plant sucks in by its leaves and roots much carbon in the form of 
carbonic acid, it derives a variable portion of its immediate sustenance 
(of its carbon) from the soluble organic substances that are within reach 
of its roots. 

This fact is never doubted by the practical husbandman. It forms 
the basis of many of his daily and most important operations, while 
the results of these operations are further proofs of the fact. 

The nature of ihe soluble substances which are formed during the de- 
cay of animal and vegetable substances — and which the roofs of plants 
are supposed to take up — will be considered in a subsequent lecture.* 

§ 3. Source of the hydrogen of plants. 

The source of tb^* hydrogen of plants is less doubtful, and will re- 
quire less illustration, than the source of the carbon. This elementary 
substance is not known to exist in nature in an uncombined state, and, 
therefore, it must, like carbon, enter into plants in union with some other 
element. 

1°. Water has been already shewn to consist of hydrogen in combina- 

' This part of the subject might have been discussed here without appearing out of place 
»-bnt it will come in more appr^iatel/, I think, when treating of the nature and moae of 
ttZXion of vegetable manure*. 



SOURCE or THE HYDROGEN OF PLANTS. 65 

tion with 'oxygen. In the form of vapour, this compound pervades the 
atmosphere, and plays among the leaves of plants, while in the liquid 
state it is diffused through the soil, and is unceasingly drunk in hy the 
roots of all living vegetables. In the interior of plants — at least during 
their growth — this water is continually undergoing decomposition, and 
it is unquestionably the chief source of the hydrogen which enters into 
the constitution of their several parts. In explaining the properties of 
water I have already dwelt upon the apparent facility with which its 
elements are capable either of separating from, or of re-uniting to, each 
other, in the vascular system of animals or of plants. The reason and 
precise results of these transformations we shall hereafter consider. 

2°. In light carbureited hydrogen (CHo), given off as already stated 
during the decay of vegetable matter, and said to be always present in 
highly manured soils, this element, hydrogen, exists to the amount of 
nearly one-fourth of its weight. On the extent, tlierefore, to which this 
gaseous compound gains admission into the roots of plants, will de- 
pend the supply of hydrogen which they are capable of drawing from 
this source. Had we satisfactory evidence of the actual absorption of 
this (marsh) gas by the roots or leaves of plants, in any quantity, we 
should have no difficulty in admitting that plants might, from this source, 
easily obtain a considerable supply both of carbon and of hydrogen. It 
would be also eas}'^ to explain how (ihat is, by what chemical changes,) 
it is capable of being so appropriated. But the extent to which it really 
acts ^s food to living vegetables is entirely unknown. 

3°. Ammonia is another compound, containing much hydrogen, [its 
formula being NH3, or one equivalent of nitrogen and three of hydro- 
gen,] which, as I have already stated, exercises a manifest influence on 
the growth of plants. If this substance enter into their circulation in 
any sensible quantity, — if, as some maintain, it be not only universally 
diffused throughout nature, but is constantly affecting, and influencing at 
all times, the universal functions of vegetation — there can be no doubt 
that the hydrogen it contains must, to an equal extent, be concerned in 
the production of the various organic "Substances which are formed or 
elaborated by the agency of vegetable life. How far this probable in- 
terference of the hydrogen of ammonia with the functions of the vegeta- 
ble organs, will tend to explain or illustrate the'influence actually exert- 
ed by this compound, we shall, by and by, more accurately inquire. In 
the mean time, the quantity of ammonia, which actually enters into the 
circulation of plants in a state of nature, is too little known, and making 
the largest allowance, probably too minute, to permit us to consider it as 
an important source of hydrogen to the general vegetation of the globe. 

4°- The soluble organic substances, which enter into the circulation 
of plants through the roots, as shewn in the preceding section, do not 
consist of carbon and water only, but of combinations of carbon with 
hydrogen and oxygen in various proportions. From these substances, 
therefore, plants derive an uncertain and indefinite supply of hydrogen 
in a state already half-organized, and probably still more easily assimi- 
lated or converted into portions of their own substance, than when this 
element is combined with oxygen in the form of water. 

We may, therefore, conclude generally in regard to the source of the 
tydrogen of plants — that though there are undoubtedly several othej 



66 SOURCE OF THE OXYGEN AN! l^ITROGEIf. 

forms of combination in which this element may enter into their circula- 
tion, in uncertain quantity — yet that all-pervading water is the main 
and constant source from which the hydrogen of vegetable substances ia 
derived. 

§ 4. Source of tht oxygen, of plants. 

We can at once perceive, and without difficulty, the various sourcea 
of the oxygen of plants ; though it is difficult in this case also to say 
how much they derive froja each. 

1°. The water which they imbibe so largely consists in great part of 
oxygen, and is easily decomposed, [eight-ninths of the weight of water 
are oxygen.] This alone would yield an inexhaustible supply. 

2°. The atmosphere contains 21 per cent, of its bulk of oxygen, and 
the leaves of plants in certain circumstances are known to absorb this 
oxygen. The air in which they live, therefore, might be another 
source. 

3°. Carbonic acid contains 72 per cent, by weight of oxygen, and 
this gas is also known to be absorbed in large quantity from the atmos- 
phere by the leaves of plants — while its solution in water is admitted 
readily by the roots. 

From any one of these sources an ample supply of oxj'gen might 
readily be obtained, and it may be considered as a proof of the vast im- 
portance of this element to the maintenance of animal and vegetable 
life, that it is everywhere placed so abundantly within the reach of 
living beings. It is from the first of these sources, however, from the 
water they contain, that plants are believed to derive their principal 
supply. The reasons on wkiicli this opinion is founded will appear 
when we shall have considered the functions of the several parts of 
plants, and iJie chemical changes to which the food is subjected in the 
course of the vegetable circulation. 

§ 5. Source of the nitrogen of plants. 

The quantity of nitrogen present in plants is very small, compared 
with that of any of the other elements which enter into their constitu- 
tion. Of this you will be reminded, by a reference to the analyses of 
hay, oats, and potatoes, exhibited in the second lecture (page 30), which 
shew that the nitrogen contained in these several crops, when perfectly 
dried at 240° F., is respectively 1^, 2^, and 1^ per cent. In the state 
in w^hich they are usually given to cattle they contain a still less per 
centage cf nitrogen, in consequence of the quantity of water still present 
in them. Thus raw potatoes as they are given to cattle contain only ^ 
of a per cent, of nitrogen, hay 1^ per cent., and oats ly^* per cent., or a 
hundred pounds of each contain 5 ounces, ] pound 5 ounces, and 1 pound 
14 ounces respectively. 

It would appear at first sight as if this small quantity of nitrogen 
could be cf little importance to the plant, especially since, as we shall 
hereafter see, it does not enter as a constituent into those vegetable sub- 
stances, such as.woody fibre, starch, sugar, and gum, which plants pro- 
duce in the greatest abundance, and of which the r own stems and 

• 0-33, li<J9, and 1-87 per cent —the pi.atoes containing also 72 percent, of water, the ha> 
14, and the oats 15 per cent. 



QUANTITY OF NITROGEN JW PLANTS. C7 

branches chieflj- consist. The same remark, however, applies to this, 
as to many other cases which present themselves to the chemist, during 
his analyses, especially of organized substances, — that those elements 
which are present only in small quantity are as necessary — as essential 
— »o the constitution of the particular substance in which they occur, aa 
other elements are of which they contain much ; and that if these small 
quantities are removed or absent, not only are the physical and chemi- 
cal properties of the substance materially altered, but it is found also to 
exercise a very different influence on animal and vegetable life. This 
latter observation will present itself to you in a very striking light, when 
we come hereafter to study the nutritive properties of the several kinds 
of food by which animals are chiefly supported, — and shall see on what 
elementary body their relative nutritive properties depend, or by the 
amount of which their relative value appears at least to be indicated. 

But a consideration of the absolute quantity of nitrogen contained in 
an entire crop will satisfy you that though small in comparative amount, 
[that is, compared with the carbon and oxygen which plants contain,] 
this element cannot be without its due share of importance in reference 
to vegetable life. Hay, as above stated, contains, as it is stacked, 11* 
per cent, of nitrogen, or a ton of hay contains 30 lbs. of this element. A 
good crop of hay, on land which is depastured during the winter, will 
amount to 2 or 2h tonsf per acre. Taking 2 tons as an average, the hay 
from one acre will contain 60 lbs. of nitrogen, or from 100 acres 6000 lbs., 
equaI*to 2| tons of nitrogen. 

Allowing, therefore, nothing for the aftermath, and supposing the 
other crops to contain no more nitrogen than the hay does, the farmer of 
five hundred acres will annually carry into his stack-yard at least 13 
tons of nitrogen in the form of hay, straw, grain, and other produce.^ 

Nature performs all her operations on a large scale, and the quantity 
of materials she employs are large in a corresponding degree. Hence, 
though comparatively small, the nitrogen in vegetable substances is «/;- 
soluiely large. You cannot suppose, when viewed in this light, that 
nitrogen is an element of little consequence in reference to vegetable 
life ; or that in nature it should be so c<.r»sianily and universally dif- 
fused without reference to some important end. If I may be allowed a 
familiar illustration of the mode in which small quantities of matter will 
affect the sensible properties of large masses, I would recall to your 
minds the effects of seasoning upon food, in imparting, when added in 
small quantity only, an agreeable relish to what would otherwise be 

' In different crops of hay Boxiasingaidt found in three several years the following pro* 
portions of nitrogen : — 





Hay, 


as commonly 


Hay dried at 






stacked. 




260° F. 


In 1836 




lis 




1 04 of nitrogen per cent. 


" 1838 




1.3 




115 « » 


" 1839 




15 




13 « " 


Aftermath 




2-4 




2 " " 



t Tiie Rev. Mr. Ogle, of Kirkley, Northumberland, informs me that some of his land 
near the Hall has yielded annually at this rate for 100 years, and without other manure than • 
the droppings from the cattle which have fed upon it. 

X This average estimate pives but an inaccurate idea of the quantify actually contained 
in some species of crops. Thus red clover with the aid of sypsum will yield 3 tons of hay 
per acre. This hay contains more than twice the quantity' of nitrogen (Boussingault) that 
common hay does, hence an acre of such hay would conta.!u at least 180 lbs. of nitrogea. 
(Sec Lecture II., p. 30.) 



63 THE ATMOSFHERE THE PRIMARY SOURCE OF NITROGEN. 

insipid. But T need not dwell on this point, since I shall hereafter bave 
occasion to draw your attention to certain facts in reference to the con- 
stitution of the aiiiiosphere, which will satisfy you that, hy the agency 
of comparatively feeble causes, gigantic efiects are continually produced 
in nature, — and that we can scarcely fall into a graver error in reason- 
ing of natural processes, than by overlooking the agency of forins of mat- 
ter which present themselves to our senses in minute quantity only. In 
reference to insect life this truth has been long established. In the coral 
reefs you are familiar with the wonderful results of the persevering la- 
bour of minute animals in one element. When I come to explain the 
nature and origin of soils, I shall have occasion to show that even the 
element on which you labour — the earth, on the cultivation of which 
your thoughts and hands are daily employed — is occasionally indebted 
for some of its most valuable properties to a similar agency, often un- 
seen b}' you, and though working for your good, unheeded and un- 
thought of. 

Whence, then, is this nitrogen derived by plants ? The primary 
source it is not difficult to see. We can arrive at it by a train of reason- 
ing similar to that which led us to the atmosphere as the original source 
of the carbon of plants. Nitrogen does not constitute an ingredient of any 
of the solid rocks,* nor do we know any other source than the atmosphere 
from which it can be obtained in very large quantity. It exists, as we 
have seen, in many vegetables, and it is more largely present in animal 
substances, but these organized matters must themselves have drawn 
this element from a foreign source, and the atmosphere is the only one 
from which vire can fairly assuine it to have been originally derived. 

But though the nitrogen, like the carbon of plants, may thus be traced 
to the atmosphere — as its orginal source — it does not follow that this 
element is either absorbed directly from the air, or, in an uncombined 
and gaseous state. Though the leaves of trees and herbs are continually 
surrounded by nitrogen, the constitution of plants may be unfitted for 
absorbing it by their leaves. The nitrogen may not only require to be 
in a state of combination before it can enter into the circulation, but it 
may also be capable of gaining admission only by the roots. These 
j^oiots are considered in the following section. 

§ 6. Form in which the nitrogen enters into the circulation of plants. 

The question as to the form in which nitrogen enters into the circula- 
Ticn of plants is one which at the present moment engages much attention. 
It will be proper, therefore, to discuss it with considerable care. 

1°. It is considered an essential part of good tillage to break up and 
loosen the soil, in order that the air may have access to the dead vege- 
table matter, as well as to the living -oots which descend to considerable 
depths beneath the surface. When hus admitted to the roots, it is im- 
possible that some of the nitroi^en of he atmosphere, as well as some of 
its oxygen, may be directly absorbed and appropriated by the plant 
To what extent this absorption of nitrogen may proceed, however, we 

* Except coal, and coal itself is of vegetable origin. Throughout all rocks in which or- 
ganic remains are fonnil, more or less animal matter containing nitrog jo is to be met with, 
out these remains are only accidentally present, and they must have derived their oitrogea 
ianng life, either directly or indirectly, from the atmosphere. 



RAIN WATER DISSOLVES IT. ^J 

have as yet no expeiimental results from which we can fornn any esti- 
mate. Whether it takes place at all or not, is wholly a matter of opinion. 
■ 2°. The leaves of plants, as will he more fully explained hereafter, absorb 
certain gaseous substances from the atmosphere, and we might, therefore, 
expect that some of the nitrogen oC the air would, by this channel, be 
admitted into their circulation. This view, however, is not confirmed 
by any of the experiments hitherto made with the view of investigating 
ti}e action and functions of the leaves.* We are not at liberty, there- 
fore, to assume that any of the nitrogen which plants contain has in this 
way been derived directly from the air. It may be the case ; but it is 
not yet proved. 

3°. Ttiere is little doubt, however, that nitrogen enters the roots of 
plants in a state of solution. But the quantify they thus absorb is un- 
certain — it is supposed to be small, and must be variable. 

When water is exposed to the air in an open vessel it gradually ab- 
sorbs oxygen and nitrogen, though, as has been stated in a previous lec- 
ture, in proportions different from those in which they exist in the atmos- 
phere. The whole quantity of the mixed gases thus taken up amounts 
to about 4 per cent, of the bulk of the water (Humboldt and Gay-Lus- 
sac), and in rain water about § of the whole consist of nitrogen. One 
hundred cubic inches of rain water, therefore, will carry into the soil 
about 2| inches of nitrogen gas. But in passing through the soil, the 
water nteets with other soluble substances before it reaches the roots, 
especially the deep-seated roots of plants. It takes up carbonic acid, 
and it dissolves solid substances, and in doing so it is a property of watet 
to give off a portion of the other gases which it had previously absorbed 
from the air. 

But let us suppose that rain water actually takes to the roofs, and car- 
ries with it info the circulation of the plant, 2 per cent, of its bulk of 
nitrogen, and let us calculate how much of the nitrogen it contains a 
crop of hay could in this way derive from the air. 

* See siihsequent lecttire " On the structure and functions of the several parts ofplants.'^ 
The experiments above referred to were made upon plaiits arrowinaj in close vessels, the 
air contained in which was meagnred and examined (analysed) both before the plajits were 
introduced and after they >jad been some time in the vessel. In these experiments tho 
bnll? o( the nitx<sgen present has sometimes been observed to increase, but never to dimin- 
ink, in quantity. The conclusion seems .satisfactory, that no nitrogen is abstracted directly 
from the atmosphere by the leaves of plants. Yet Boussingauk' very justly remarks, that 
a diminution in the bulk of the nitro{;!en loo small to be detected in the ordinary mode of 
niakin:; these experiments, would be sufficient to account for a considerable j)ortion of tJiat 
comparatively small (jUMntity of nifroyen which is present in all living plants. While, there- 
fore, we accord their due weight to these researches of the vegetable physiologists, we are 
not to cjinsiiier ihein as by any means decisive of fjie question. With this rational and cau- 
tious coni-lusion, Liebis is not satisfied; he says, " VVe have not the slightest reason for be- 
lieving that the nitroge-jfiof the atmosphere fakes part in the processes of assimilation of plants 
ami aniinals; on t!ie contrary, we know that many plants emit iJie nitrogen whicli is ab- 
sorbed by their roots eitiier in the gaseous form or in solutJon in water." (p. 70.) But if 
they occasionally expire nitrogen by their leaves why must this nitrogen be exactly that 
poriion which lias previously been absorbed by tlie roots in tiie uncombined state, and the 
quanlily of which is so uncertain and so indefinite ? 

[• Boussingault details a series of experiments in the coarse of which he made pea.s, tre- 
foil, wheat, and oals, grow in tiie same pure siliceous sand containing noortianic matter, ana 
watered iliein with the same distilled water. The absolute quantity of nitrogen increjised 
sensibly in the peas and trefoil during their prowih ; in the wheat and oats no change could 
be detectefl by arwiysis. From these results he is inclined to inter that the green leaves oi 
Uie former have the power of s'^nsibfy absorbing nitrogen from the atmosphere, while those 
of the la>ler have not this power — at least unc'er the circumstances in which the experi- 
ments were made. This conclusion, however, g not certain, as will presently be shewn.-^ 
«ee Ami. de Chir/i. ei de Pkya. Ixvii. p. I, and Ix .i p. 363.] 



70 ABSORPTION OF AMMONIA BY PLANTS. 

The ]uant: y of rain that falls at York from the first of March to th« 
middle of June — durinrj which time the grass grows and genera.ly ri- 
pens — is about five inches.* On a S(]uare Com, therefore, there fall 720 
cubic inches of water, containing 2 per cent, of their bulk, or 14 cubic 
inches of nitrosen, weighing 4| grains. This gives 28 lbs. for the qnan- 
»ity of nitrogen thus brought to the soil over an entire acre. But if we 
consider how the rain falls in our climate, we cannot suppose the grass 
in a Held to absorb by its roots, and afterwards perspire by its leaves, 
more than one-third of the wliole. This quantity would carry with it 9 
lbs. of nitrogen into the circulation of the plants — or little more than a 
seventh part of the 60 lbs. which, as we have seen, are taken off the 
field in a crop of hay. 

Such a calculation as this affords at the best but a very rude apf>roxi- 
mation to the truth — it seems, however, to justify us in concluding that 
plants can derive from the air, and in an uncombined state, only a small 
portion of the nitrogen they are found to contain — and that they proba- 
bly draw a larger supply from certain co?m/;om??<;/5 of t-his elementary sub- 
stance with hydrogen and oxygen — which are known to come within 
the reach of iheir roots and leaves. 

The most important of these compounds, and those perhaps the most 
extensively concerned in influencing vegetation, are ammonia and nitric 
acid, the properties of which have been described in the preceding 
lectuie.f 

§ 7. Absorption of ammonia hy plants. 

That ammonia enters directly into the circulation of plants is ren- 
dered probable by a variety of considerations. 

1°. Thus it is found to be actually present in the juices of many 
plants. In that of the beet-root, and in those of the birch and maple 
trees, it is associated witli cane sugar (Liebig.) In the leaves of the 
tobacco plant, and of scurvy grass, in elder flowers, and in many fungi, 
it is in combination with acid substances, and may be detected by 
mixing their juices with quick-lime. — [.Sciitibler Agricultur Chemie^ 
II., p.^56.] 

2°. Some plants actually pers):)ire ammonia. Among these Is the 
Chenopodinm. Olidum (stinking goosefoot), which is described by Sir 
William Hooker as "giving out a most detestable odour, compared to 
putrid salt fish." In the odoriferous matter given off ammonia is con- 
tained, and may be detected by putting a glass shade over the plant, 
and after a time introducing a feather moistened with vinegar or dilute 
muriatic acid. — [Chevalier Jour, de Pharm. X., p. 100.] It is also pre- 
sent in the odoriferous exhalations of man}' sweet-smelling plants and 
flowers. — [SchCibler, I., p. 152.] 

3^. Nearly all vegetable substances, wdien distilled with water, yield 
an appreciable quantity of ammonia. Thus the leaves of hyssop, and 

* Tlic result of ex' 3riments made in 1S34 by Prof. Phillips and Mr. Edward Gray. TTi* 
•nean aniinal fallof lain at York is about 22 inches.— (See lifih Report of the British A.ssocia- 
tio.i, p. 173. J 

t It will be recollected that ammonia ronsi.sts of one equivalent of nitrogen (N) united to 
three of hyirosen v'Hj), being represented by NH;!; and that nitric acid consists of f»ne of ni« 
trogen (N) andTfive of oxygen (05), its jrmula being NO5.— See Lecture III., 1 34. 



AMMONIA OBTAINED FROM VEGETABLES. 71 

the flowers of the lira e tree, yield distilled waieis in which ammoiiia 
can be detected (Scliiibler), the seeds of plants thus distlLed yield it ir 
abundance (Gay-Liissac), and traces of it may be found in most vege- 
table extracts (Liebig). 

4°. Ammonia is also given off, among other products, when wood ia 
distilled in iron retorts forahe manufacture of pyroligneous acid, and by 
a similar treatment it may be obtained from many other vegetable sub- 
stances. 

The above facts, however, are not to be considered asp-jofs that am- 
monia enters directly into the circulation of plants either ^y their roots 
or by their leaves. That which is associated with sugar in the beet, may 
have been formed by the same converting power which, in the interior 
of the plant, has produced the sugar from carbonic acid and water. So, 
that exhaled by the leaves of the goosefoot, which grows in waste places, 
especially near the sea, may have been produced during the upward 
flow of the sap or during its passage over the leaf And we know that 
the nitrogen does not exist in the state of ammonia in the seeds of plants, 
or in wood, or in coal — though from all of them it may be obtained by 
the processes above described. 

The production of ammonia, by the agency of a high temperature, 
may be illustrated by a very famiHar experiment often performed, 
though for a very different purpose. The juice and dried leaf of tobac- 
co contain nitre (nitrate of potash) and a little ammonia. But when 
tobacco is burned, ammonia in sensible quantity is given off' along with 
the smoke, chiefly in the state of carbonate of ammonia. This may be 
shown by bringing a lighted cigar near to reddened litmus paper, when 
the blue colour will be restored ; or to a red rose, when the leaves will 
become green ; or to a rod dipped in vinegar or in dilute muriatic acid, 
when a white cloud will appear. — [Runge, Einleitung in die iechnische 
Chemie, p. 375.] 

Tn this case a portion of the ammonia given off' by the tobacco has 
most probably been formed during the combustion, at the expense of the 
nitrogen contained in the nitrate of potash which is present in the leaf. 

5°. But there are other circumstances which are strongly in favour of 
the opinion, that ammonia not unfrequently does enter, as such, into the 
circulation of plants. 

Thus it is proved, by long experience, that plants grow most rapidly 
and most luxuriantly when supplied with manure containing substances 
of animal origin. These substances are usually applied to the roots or 
leaves in a state of fermentation or decay, during which tliey always 
evolve ammonia. Putrid urine and night-soil are rich in ammonia, 
and they are among the most efficacious of manures. This ammonia 
is supposed to enter into the circulation of plants along with the water 
absorbed by their roots, and sometimes even by the ))ores of their leaves. 
We can scarcely be said to have as yet obtained decisive proof that it 
does so enter, but probabilities are strongly in favour of this supposition ; 
and w.ien we come hereafter to consider minutelv the mode in which it 
is likely to act, when within the plant, we shall find the probabiiitief* 
derived from practical experience to be strengthened by the deductions 
of theory. 

B 'it though the facts so long observed in reference to the actioii i^ an 



72 OTHER IMMEDIATE SOURCES OF .'ITR0 5EN. 

imal raanjres upon vegetation, justify us in believing that ammonia 
actually enters into the roots, and perhaps into the leaves, of plants — we 
ought not hastily to conclude that all the nitrogen which plants are ca- 
pable of deriving fr m deca:ying animal matter must enter into tneir cir- 
culation in the fortr. of ammonia. Other soluble compounds containing 
nitrogen are formed during the decay of aniipal substances — they ac- 
tually exist largely in the liquid manures of the stable and fold-yard, 
and thev can scarcely fail, when applied to the soil, to be to a certain 
extent absorbed by the roots of plants. This urea is a substance con- 
taining much nitrogen, which exists in the urine or excrements of most 
animals, and by its decomposition produces carbonate of ammonia. 
But being very soluble, this substance may enter directly into the roots, 
and may be there decomposed, and made to give up its nitrogen to the 
living plant. To other compound substances of animal origin the same 
observation may apply,* — so that while the fact, that animal manure in 
a state of fermentation Is very beneficial to vegetation, may be consid- 
ered as rendering it highly probable that the ammonia which such 
manure contains, enters directly and supplies much nitrogen to the 
growing plants, it must not be entirely left out of view that, in nature, a 
portion of the nitrogen, derived from animal substances, may be ob- 
tained immediately from other compounds in which ammonia does not 
exist. 

To what amount ammonia actually enters into the circulation of 
plants, or how much of the nitrogen they contain it actually supplies, 
we have no means of ascertaining. Were it abundantly present in the 
soil, its great solubility would enable it to enter, with the water absorbed 
by the roots, in almost unliiriited quantify. In a subsequent section we 
shall con&ider the conditions under which ammonia is produced in nature, 
the comparative abundance in which it exists on the earth's surface, 
and the extent of the influence it may be supposed to exercise on the 
general vegetation of the globe. 

§ 8. Absorption of nitric acid by plants. 

1°. That ammonia is actually present in the juices of many living 
vegetables has been adduced, as a kind of presumptive evidence, that 
this compound is directly absorbed by plants. A similar presumption 
is offered in favour .of the direct entrance of nitric acid, by its invaiiable 
presence in combination with potash, soda, lime, or magnesia, in the 
juices of certain common and well known plants. Thus it is said to be 
always contained in the juices of the tobacco plant, of the sunflower, of 
the goosefoot,f and of common borage. The nettle is also said to con- 
tain it, and it has been detected in the grain of barley.} It exists pro- 
bably in the juices of many other plants in which it has not hitherto 

* Thus It may be applied more stron^^ly to the hippurlc acid, which exists in the urine c.i 
the horse, and other hfrbivoroiis animals. This acid decomposes naturally into benzoa 
acid and ammonia. The sweet-scented vernaljjrass (Anthcxanthum Odoratum) by vvliic.i 
hay is perfumed, owes its aj^reeable odour to the presence of this benzoic add. It may 
thprefore, be supposed that, where catde and horses graze, the grasses actually ab.':orb the 
kippuric acid contained in the urine, which reaches Iheir roots, decompose it as it ascenda 
with the sap, appropriate its nitrogen, and exhale the odoriferous benzoic acid. 

t Chenopodv.m, probably in all the species of this genus. — Ste Liebig, p. 82. 
X Grisenthwaile {New Theory of Agricidture, p 105) says, it is always present in barley in 
the form of nitrate of soda. — See Appendix. 



ABSORPTION OF NITRIC ACID — iTS EFFECT ON VEGETAl ON. 73 

been sought for. Were we, therefore, entitled, from tlie mere presence 
of this acid in plants, lo infer (hat if had really entered by their roots or 
leaves, we should have no hesitation in drawing our conclusion. But, 
like ammonia, it may have been formed in the interior of the living ve- 
getable ;* and hence the fact of its presence proves nothing in regard to 
the state ip which the nitrogen it contains entered into tlie circulation of 
the plant. 

2^. But intric acid, like ammonia, exerts a powerful influence on the 
growing crop, whether of corn or of grass. Animal matters, as we have 
seen, give off ammonia during their decay, and manures are rich and 
efficacious in prof)onion to the quantity of animal manure they contain. 
The crop produced also is valuable and rich in nitrogen in like propor- 
tion. Therefore, as already stated, it is inferred that ammonia enters 
directly into the living plant, and supplies it wiih nitrogen. 

The effect of nitric acid is similar in kind, and perhaps equal in de- 
gree. Applied to the young grass or sprouting shoots of grain, it has- 
tens and increases their growth, it occasions a larger produce of grain, 
and this grain, as when ammonia is employed, is richer in glvten, and 
more nutritious in its quality. f An equal breadth of ihe same field 
yields a heavier produce, and that produce, weight for weight, contains 
more when saltpetre or nitrate of soda have been applied in certain 
quantities to the young ])Iants which grow upon it. It is reasonable to 
conclude, therefore, lliat the acid of the nitrates, in some form or other, 

* \Vlien the beetrnot arrives at maturity, the sw^or beffins to fliminish*. and saltpetre or 
other nitrates to be farmed, probably at the expense of the ammonia which the juice pre- 
viously contained. — Decroizelles, Jour, de Phar., X., p. 42. 

t The analoiioiis effects ofammoniacal manures and of the nitrates on the relative quan- 
tities nC gluten and starch in grain, are shown by the followin<: e.xper ments : 

Hermbstaedt sowed equal quantities of the same wheat, on equal plotsof the same ground, 
and manured them with equal weights of different manures. Then from 100 parts of each 
sample of grain produced, he obtained slarcii and gluten in the following proporiions: 

Ghiten. Slarch. Produce. 

Without manure 9-2 66-7 3 fold 

With vegetable manure (rotted 

potatoe haulm) 9-6 6.5-94 5 « 

Wilh cow dung 12-0 623 7 » 

With pigeons' dung • 12-2 63-2 9 " 

With horse .hing 13 7 61 •64 10 " 

Wilh goats' dung 32'9 424 12 « 

Wilh sheep dimir 329 42 8 12 " 

Wilh dried nisfht-soil 33 14 4144 14 " 

With dried oxblood 34 24 41 3 14 " 

With dried human urine - - - 3.51 39 3 12 "^ 

The manures employed by Hermbstaedt are sifpposed. during termentalion, to evoive 
more ammonia in the order in which they are here placed, beginning at Ihe top of the list; 
while the amount and kind of the produce obtained by Ihe use of each, afford the chief evi- 
dence in favour of the opinion that this ammonia actually enters into and yields nitrogen to 
the plant. 

Mr. Hyelt found in flour raised on two patches of the same land in Gloucestershire, the 
one dressed with nitrate of soda, the other uauress'^d, the foUovvinsr proportions : 

G'ntpn. Starch. 

In the nilrafed - - - 2325 40-5 

In the iinnitraied - - 19- 55'5 

And Mr. Daubeny, {Three Lectures on Agriculture^ p. 76,] in fluur from wheat tcr -dresseO 
with saltpetre, found — 

In the nitrated 15 per cent, of gluten. 

In the urmilrated - - - • 13 " " 

These differences are ni>t so striking as in tbe case of ammonia, but Ibey are precisely 
tJip same in kind, and lead to the same general conclusion in regard to the nature of the in- 
fluence of the nitralos on vegeiaMon. Accurate and repeated experiments on the precis© 
effects of the nitrates are still much lo be desired. 

['■ Schiibler. Ch-undsdize der Agricultur Chemte, II. f , 170.] 



/4 SENERAL rONCLUSIONS. 

is capable of entering itc the circilalion of living plants — and of yield- 
ing to them, in whole r in part, the nitrogen they contain. 

But here, again, as n the case of ammonia, we are at fault in regard 
to the quantity of nitr )gen which plants in a state of naiure actually 
derive from nitric acid or the nitrates. The compounds of this acid with 
potash, soda, lime, and magnesia (the nitrates of th";se substances), are 
all very soluble in water. The quantity of this fluid, therefore, which 
enters by the roots of plants, could easily convey into their circulation 
far more of these nitrates than would be alone sufficient to su[)p!y the 
whole of tlie nitrogen they require — for the formation of all their parts 
and products. But so it might of ammonia or its salts, as has already 
been shown. I shall hereafter lay before you certain considerations 
which may probably lead us to approximate conclusions in regard to 
the relative influence exercised by these two compounds on the general 
vegetation of the globe. 



Conclusions. — Respecting the form in which nitrogen enters into the 
circulation of plants, we have therefore, I think, fairly arrived at these 
deductions: 

1°. That the nitrogen of the atmosphere may, to a small extent, enter 
directly into the living vegetable either in the form of gas or in solution 
in water, but that su[)posing nitrogen to be in this way appropriated* by 
the plant, the.quantity so taken up could form only a small (quantity of 
that which vegetables actually contain. 

2°. That ammonia is capable of entering info plants in very large 
quantity, and of yielding nitrogen to them, and that in European agri- 
culture, which employs fermenting animal manure as an important 
means of promoting vegetable growth, it does a[)pear to yield to cultiva- 
ted plants a considerable portion of the nitrogen they contain. 

3°. That nitric acid, in like manner, is capable of entering into and 
giving up its nitrogen to plants; and that where this acid is employed as 
an instrument of culture, the crops obtained owe ])art of their nitrogen 
to the quantity of this compound which has been a|)plied to the grow- 
ing; plants. The same inference may fairly be drawn in regard to tfie 
efTect of nitric acid — when, in the form of nitrates, it exists or is pro- 
duced naturally in the soil. 

4°. That other compound bodies, such as are contained in urine, or are 
produced during the decay of animal matter, may also enter into the 
circulation of plants, and yield nitrogen to promote their growth. 

On the whole, however, there seem strong reasons for believing that 
plants are maiiily dependent on ammonia and nitric acid for the nitro- 
gen they contain ; and that they obtain it most readily, and with least 
labour, so to speak, from these compounds, — though nature has kindly 
fitted (hem for deriving a stinted supply from other sources, when these 
sub;^tances are not present in sufficiert abundance. 

How far each of these compounds is employed by nature, as an in- 
strument in ])romoiing the general vegetation of the globe, will be con- 
sidered in a subsequent lecture. 

* LiehiiT and others say thit plants are incapable of appropriating or assimilallng the nitro 
gcK wliich enters into tlieir circulation in the simple slate. We sliail consUer this quefh 
tioQ herea jer. 



LECTURE \. 

How docs the food enter into the circulation of plants— Structure ..f tr.e several parts of 
plants— Functions of the root— Course ol the sap— Cause of its as.'.e at— Functions of 
the stem— of the leave&-dnd of the bark— Circumstances by which the exercise of tlicse 
functions is modified. 

Having now taken a g^eneral view of the source from which plants 
derive the elementary substances of which iheir solid parts consist, and of 
the states of combination in which these elements enter into the vegeta- 
ble circulation, — the next step in our inquiry is — how are these subslari- 
ces admitted into the interior of living plants — and under what condi- 
tions or regulations? We are thus led to study the structure aiid func- 
tions of the several parts of plants, and the circumstances by v/hich the 
exercise of these functions is observed to be moditied. 

§ 1. General structure of plants, and of their several parts. 

Plants consist essentially of three parts — the roots, the stem, and the 
leaves. The former spread themselves in various direciions^Virough 
the soil, as the latter do through the air, and the stem is dependent for its 
food and increase on the rapidity with which the roots shoot out and ex- 
tend, and on the number and luxuriance of the leaves. 

We shall obtain a clearer idea of the relative structure of these several 
parts by first directing our attention to that of the stem. 

The stem consists apparently of four parts — the pith, the wood, the 
harU, and the medullary rays. The pith and the medullary rays, how- 
ever, are similarly constituted, and are only prolongations of one and 
the same substance. The pith forms a solid cylinder of soft and spongy 
matter, which ascends through the central part of the stem, and varies 
in thickness with the species and with the age of the trunk or branch. 
The wood surrounds the pith in the form of a hollow cylinder, and is itself 
covered by another hollow cylinder of bark. In trees or branches of 
considerable age the wood consists of two parts, the oldest or heart icood,, 
often of a brownish colour, and the newer external wood or alhurnuni, 
which is generally softer and less dense than the heart wood. The bark 
also is easily separated into two portions, the inner bark or liher, and 
the epidermis or outer covering of the tree. The pith and the bark are 
connected together by thin vertical columns or partitions, which inter- 
sect the wood and divi^'e it into triangular segments. A cross section 
of the trunk or branch of a tree exhibits these thin columns extending 
in the forrr. 3f rays, or like tlie spokes of a wheel, from the centre to 
the circumference. Thojgh they form in reality thin and continuous 
verii.-^al plates, yet from the apjiearauce they present in the cross sec- 
tion u^ a piet: of vvood, they are distinguished by the name of medulia- 
•^ rays. 

These several parts of the stem are composed of bundles of small 
tubes or hollow cylin Irical vessels of various size?, and of ditTereni 
kinds, the struc» t^ of which it is unnecessary for us to study. They 



76 STRUCTURE OF THE STEMS, ROOTS, A:yD LEAVE5 OF FLA^ITS. 

are all intended to contain liquid and gaseous substances, and to convey 
them in a vertical, and sometimes in a horizontal, direction. The 
tnhes whic i compose the wood and bark are arranged venically, as may 
readily be seen on examining a |)iece of wood even witli the naked eye, 
and are intended to convey the sap upwards to the leaves and down- 
wards to the roots. Those of whicli the pith and medullary plates con- 
sist are arranged horizontally, and appear to be intended to maintain a 
lateral intercourse between the pith and the bark — perhaps even to place 
the heart of the tree within the influence of the external air. 

The roof, though prior in its origin to the stem, may nevertheless for 
the purpose of ilhjstraiion be considered as its downward and lateral 
prolongation into the earth — as the branches are its upward prolonga- 
tion into the air.* When they leave the lower pan of the trunk of the 
tree, they differ little in their internal structure from the stem itself. 
As they taper off, however, first th.e her't wood, then the ])ith, gradual 
ly disa{)pear, till, towards tiieir extremities, they consist only of a so'' 
central woody part and its covering of soft bark. These are connected 
with, or are respectively prolongations of, the new wood and bark of the 
trunk and branches. At the extreme points of ihe roots the bark be- 
comes white, soft, spongy, and full of pores and vessels. It is by these 
spongy exiremities only, or chiefly, that liquid and gaseous substances 
are capable either of entering into, or of making their escape from, the 
interior of the nK)t. 

The branches and twigs are extensions of the trunk; and of the 
former, the leaves may be considered as a still further extension. The 
fibres of the leaf are minute ramifications of the woody matter of the 
twigs, are connected through them with the wo<jd of tjje branches and 
stems, and from this wood receive the sap \vhich they contain. The 
green part of the leaf may be considered as a special expansion of the 
bark, by which it is fitted to act upon the air, in the same way as the 
spongy mass into which the bark is changed at the extremity of the root, 
is fitted to act upon the water and other substances it meets with in the 
soil. For as the fibres of the leaf are connected with the wood of the 
stem, so the green part of the leaf is connected with its bark, and from 
this green part the sap first begins to descend towards the root. 

§ 2. The functions of the root. 

The position in which the roots of plants in their natural state are ge- 
nerally placed, has hitherto prevented their functions from being so ac- 
curately investigated as those of the leaves and of the stem. While, 
therefore, the main purj)oses the}^ are intended to serve are universally 

* The corrpctness of this comparison is provod by the fact that, in many trees, the branch 
if plantfcl will become a roof, and Ihe roof, if exposed to the air, will gradually be trans- 
formed into a branch. The banana in the forest, and the currant tree in our fjardcns, are 
familiar instances of frees sponfaneously pianfins.' their branches, and causing them to per- 
form the fiinclions ofroots. In like manner, " if ihe slem of a ynun^ plum or cherry-tree, 
or (tf a willow, be bent in the autumn so tliat one-half of the top can be laid in the earth and 
one-half of Ihe root be at the same time taken carefully up — sheltered at first and after- 
wards gradually exposed to the cold— and if in the following year the remaining f)art of the 
lop and root be treated in the same way. the branches of the top will become roots, and the 
ramifications of the roots will become branches, producinji leaves, flowers, and fiuit in due 
season. — [JjOH<\oxVs EncyrJ&padia of A!rr!C7iJ fine.] The ti ee is thus reversed in position, 
and the ro)ts and branches being tliun mutually convertil <e cannot be materially unlike is 
general eUucture. 



ROOTS ABSORB AQUEOUS SOLUTIONS, AND OXYGEN 77 

snown and understood, the precise way in wliich these ends a'c accom 
plished by the roofs, and the powers with which they arc invested, are 
still to a considerable degree matters of dispute. 

I. It appears certain that they are possessed of the power cf absorb- 
ing water in large quatitity from the soil, and of transmitting it upwards 
to the stem. The amount of water thus absorbed depends greatly upon 
the nature of the soil an(j of the climate in which a plant grows, but 
much also upon the specific structure of its leaves and the extent of its 
foliage. 

II. The analogy of the leaves and young twigs would lead us to 
suppose that, when in a proper state of moisture, the roots should 
also be capable of absorbing gaseous substances from the air which 
pervades the soil. Experiment, however, has not yet shown this to be 
the case. 

We know, however, that they are capable of absorbing gases through 
the medium of water. For if the roots of a plant are placed in water 
containing carbonic acid in the state of solution, this gas is found gradu- 
ally to disappear. It is extracted from the water by the roots. And if 
the water in which the roots are immersed be contained in a bottle only 
partially filled with the liquid, while the remainder is occupied by at- 
mospheric air, the oxygen in this air will also slowly diminish. It will 
be absorbed by the roots through the medium of the water.* 

Again, if in the place of the atmospheric air in this bottle, carbonic 
acid be substiiuted, the plant will droop and in a few days will die. The 
same will take place, if instead of common air or carbonic acid, nitro- 
gen or hydrogen gases be introduced into the bottle. The plant will not 
live when its roots are exposed to the sole action of any of the three. 

It is obvious, therefore, that the roots of plants absorb gaseous sub- 
stances from the air which surrounds their roots, at least indirectly and 
through the medium of water. It appears also that from this air they 
have the power of selecting a certain portion, of oxygen when this gas is 
present in it. Thirdly, that though they can absorb carbonic acid to a 
limited amount without injury to the plant, yet that a copious supply of 
this gas, unmixed with oxygen, is fatal to vegetable life. This c eduction 
is confirmed by the fact that, in localities where carbonic acid ascends 
through fissures in the subjacent rocks and saturates the soil, the growth 
of grass is found to be very much retarded. And, lastly, since nitrogen 
is believed not to be in itself noxious to vegetable life, the death of the 
plant in water surrounded by this gas, is supi)osed to imply that the pre- 
sence of oxygen is necessary about the roots of a growing and healthy 
plant, and that one of the special functions of the roots is constantly to 
absorb this oxygen. 

This supposition is in accordance with the fact that, in the dark, the 
leaves of plants absorb oxygen from the atmosphere; for we have al- 
ready seen reason to expect that, from their analogous structure, the roots 
and leaves in similar circumstances should perform also analog :)us func- 
tions. At the same time, if the roots do require the access anc presence 

* It will be recollected that water absorbs about 4 per cent, of Its bulk of air from the at 
mosphere, of which abou'', one-third is oxygen. If the roots extract this oxygen from the 
water, the latter will again drink in a fresh portion irom the atmospheric air which floats 
ab4 7eiL 

4* 



78 DO SOLID SUBSTANCES ENTER THE ROOTS? 

of oxygen in the soil, it would further appear that those of sonne plants 
re<]uire it more than those of others ; inasmuch as soni^ genera, like the 
grasses, love an op^.n and friable soil, into which the air is more cora- 
plerely excluded. — Sprengel,* '^hemie, H., p. 337.] 

III. We have ir. a former .icture (IV. p. 64) concluded from facts 
there stated, that solid substai,.:es, which are soluble in water, accom- 
pany this li{|uid when it enters into the circulation of the plant. This 
appears to be true both of organic and inorganic substances. Potash, 
soda, lime, and magnesia thus find their way into the interior of plants, 
as well as those substances of animal and vegetable origin to which the 
observations made in the fourth lecture were intended more especially to 
apply. Even silica,* considered to be almost insoluble in water, enters 
by the roots, and is found in some cases in considerable quantities in the 
stem. Some persons have hence been led to conclude that solid sub- 
stances, undissolved, if in a minute state of division, may be drawn into 
the pores of the root and may then be carried by the sap upwards to the 
stem. 

Considered as a mere question of vegetable mechanics, argued as such 
among physiologists, it is of little moment whether we adopt or reject 
this opinion. One ph3'siologist may state that the pores by which the 
food enters into the roots are so minute as to baffle the powers of the best 
constructed microscope, and, therefore, that to no particles of solid mat- 
ter can they by possibility give admission — while another may believe 
solid matter to be capable of a mechanical division so minute as to pass 
through the pores of the finest membrane. As to the mere fact itself, it 
matters not which is right, or v/hich of the two we follow. The adoption 
of the latter opinion implies in itself merely that foreign substances, 
unnecessary, perhaps injurious to vegetable life, may be carried forward 
by the flowing juices until in some still part of the current, or in some 
narrower vessel, they are arrested and there permanently lodged in the 
solid substance of the plant. 

By inference, hov/ever, the adoption of this opinion implies also, that 
the inorganic substances found in plants, — those which remain in the 
form of ash when the plant is burned, — arc accidental only, not essential 
to its constitution. For since they may have been introduced in a mere 
state of minute mechanical division suspended in the sap, they ought to 
consist of such substances chiefly as the soil contains in the greatest 
abundance, and they ought to vary in kind and relative quantity with 
every variation in the soil. In a clay land the ash should consist chiefly 
of alumina,! in a sandy soil chiefly of silica. But if, as chemical in- 
quiry af)pears to indicate, the nature of the ash is not accidental, but es- 
scnlicd, and in some degree constant, even in very diflerent soils, this 
latter inference is inadmissible •,™and. in reasoning backwards from this 
fact, we find ourselves constrained to reject the opinion that suhstances 
are capable of entering into the roots of plants in a solid state — and this 
without reference at all to the mechanical question, as to the relative size 
Df the pores of the spongy roots or of the ])articles into which solid mat- 
ter may be divided. 

* Silica is Ue name given by chemists to the pure matter of flint or of rock crystal. Saiid 
jUid sandston js consist almost entirely of r? lica. 

Alumina is the pure earth of clay. 



SELECTING TOVi LK OF THE ROOTS 7** 

IV. We are thus brought to the consideration of the alleged selecting 
power of the roofs, whicli, if rightly attributed to them, must be con- 
sidered as one of the most important functions of which they are pos- 
sessed. It is a function, however, the existence of which is disputed by 
many eminent physi(jlogists. But as the adoption or rejection of it will 
materially influence our reasonings, as well as our theoretical views, io 
regard to some of the most vital {)rocesses of vegetati(;n, — it will be pro- 
per to weigh carefully the evidence on which this power is assigned t® 
the roots of plants. 

1°. The leaves, as we shall hereafter see, possess in a high degref 
the power of selecting from the atmosphere one or more gaseous sub- 
slar.ces, leaving the nitrogen, chiefly, unchanged in bulk. The absorp 
tion of carbonic acid and the diminution of the oxygen in the experi 
ments above described, appear to be analogous effects, and would seem 
to imply in the roots the existence of a similar power. 

2°. Dr. Daubeny found that pelargoniums, h3.v\ey {hordeuin vulgare)^ 
and the winged pea {lolus tetrag07iolobus), though made to grovv' in a 
soil containing much strontia,* appeared to absorb none of this earth, foi 
none was found in the ash left by the stem and roots of the plant whei: 
burned. In like manner De Saussure observed that polygonum persi- 
carla refused to absorb acetate of lime from the soil, though it freely took 
up common salt. — [Lindley's Theory of Horticulture, p. 19.] 

3°. Plants of different species, grov/ing in the same soil, leave, when 
burned, an ash which in every case contains either dnff^erent substances, 
or the same substances in unlike proportions. Thus if a bean and a 
grain of wheat be grown side by side, the stem of the plant from the lat- 
ter seed will be found to contain silica, from the former none.f 

4°. But the same plant grown in soils unlike in character and com- 
position, contains always — if they are present in the soil at all — very 
nearly the same kindj of earthy matters in nearly the same proportion. 
Thus the stalks of corn plants, of the grasses, of the bamboo, and of many 
others, always contain silica, in whatever soil they grow, or at least are 
capable of growing with any degree of luxuriance. 

With the view of testing this point, Lampadius prepared five square 
patches of ground, manured them with equal quantities of a mixture of 
horse and cow dung, sowed them with equal measures of the sam.e 
wheat, and on four of these patches strewed respectively five pounds of 
finely powdered quartz (siliceous sand), of chalk, of alumina, and of 
carbonate of m&gnesia, and left one undressed. The produce of seed 
from each, in the above order, weighed 24i, 28|, 26^, 21i, and 20 ounces 
respectively. The grain, chaff, and straw, from each of the patches 
left nearly the same cptantity of ash — the weights varying only from 3-7 
Vo 4-08 per cent., and the roots and chaff'being richest in inorganic mat- 
ter, "^he relative proportions of silica, alumina, lime, and magnesia, 

* Watejid with a solution of nitrate of strontia. Strontia is an earthy substance resem 
blinglime, whicli is found in certain rocks and mineral veins, but which liasnc hitherto been 
observed in the ashes of plants. 

+ It is nr,t, strictly correct tlial the bean will absorb no silica, but the quantity it will take up 
will be only one-thirteenth of that taken up by the wheat plant— Ihe per centage of silica in 
the ash of bean straw being, according to Sprengei, only 0-22, while in wheat straw it is 287 
per cent. Pea straw contains four times as much as that of the bean, or 0996 per cent. 

X For more preciss information on this {)oint, see the subsequent lectures, " On the inar* 
funic constituents ^~ plants," (Part II.) 



80 PLANTS MAT ABSORB POISONOUS SUBSTANCES. 

were the same in all. — [Meyen Jahreshericht, 1839, p. 1.] Provided, 
therefore, the subsiances which plants prefer be present in the soil, the 
kind of inorganic matter they take up, or of ash they leave, is not mate- 
rialbj affected by the presence of other substances, even in somewhat 
larirer quantify. 

These facts all point to the same conclusion, that the roots have the 
power of selecting from the soil in which they grow, tliose substances 
which are best fitted to promote the growth or to maintain the healthy 
condition of the plants they are destined to feed. 

5°. It has been stated above that the roots of certain plants refuse to 
absorb nitrate of strontla and acetate of lime, though presented to them 
in a stale of solution — the same is true of certain coloured solutions which 
have been found incapable of finding their way into the circulation of 
plants whose roots have been immersed in them. On the other hand, 
it is a matter of frequent observation that the roots absorb solutions con- 
taining substances which speedily cause the death of the plant. Arsenic, 
opium, salts of iron, of lead, and of copper, and many other substances, 
are capable of being absorl)3d in quantities which prove injurious to the 
living vegetable — and on this ground chiefly many physiologists refuse to 
acknowledge that the roots of plants are by nature endowed with any 
definite and constant power of selection at all. But this argument is of 
equal force against the possession of such a power by animals or even by 
man himself; since, with our more perfect discriminating powers, aided 
by our reason too, we every day swallow with our food wliat is more or 
less injurious, and occasionally even fatal, to human life.* 

On the whole, therefore, it appears most reasonable to conclude that 
the roots are so constituted as (1°) to be able generally to select from the 
soil, in preference, those substances which are most suitable to the nature 
of the plant — (2°) where these are not to be met with, to admit certain 
others in their steadf — (3°) to refuse admission also to certain substan- 
ces likely to injure the plant, though unable to discriminate and reject 
every thing hurtful or unbeneficial which may be presented to them in 
a state of solution. 

"The object of nature, indeed, seems to be to guard the plant against 
the more common and usual dangers only — not against such as rarely 
present themselves in the situations in which it is destined to grow, or 
against substances which are unlUiely even to demand admission into its 
roots. How useless a waste of skill, if I may so speak, would it have 
been to endow the roots of each plant with the power of distinguishing 
em* rejecting opium and arsenic and the thousand other poisonous sub- 
stances which the physiologist can present to them, but which in a state 
of nature — on its natural soil and in its natural climate — the living vege- 
table is never destined to encounter ! 

' I may here remark that it is by no means an extraordinary power which thesa cirrnm- 
Btanccs seem to sliow the roots of plants to possess. In the presence of oxygen, nitroaea, 
an'i carbonic acid, in equal qnantities, water will prefer and will select the latter. From a 
mixture of lime and magnesi:i, acetic or sulpliuric acid wiU select and separate the former. 
Is it jarea-onable to suppose the roolsof plants— the organs of alivinir beinc— t J be endowed 
with powers of discrimina'.iun at least as preat as those possessed by dead matter'? 

t This conclusion is not strictly contained In the premises above slated, but the facts from 
which it is drawn will be fully explained in treating of the inonranic constituents of planli. 
It is introduced here for the purpose of giving a complete view of what appears t«) be tbs 
true powers of discrimination poa^csae b^ the root 



EXCRETORY POWER OF THE ROOTS. 82 

V. Another function of the roots of plants^ in regard to whi(;h physiol- 
ogists are divided in opinion at the present day, is what is called their 
ejxrelory power. 

1°. When barley or other grain is caused to germinate in pure chalk, 
acetate of hnie* is uniformly found to be mixed with it after the germi- 
nation is somewhat advanced (Becquerel and Mateucci, Ann. deChon. 
ef de Phijs., Iv., p. 310.) In this case the acetic acid must have been given 
off t'sxcreted) by the young roots during the germination of the seed. 

This fiict may be considered •is the foundation of the excretory theory 
as it is called. This theory, supported by the high authority of Decan- 
ioUe, and illustrated by the apparently convincing experiments of Ma- 
caire, {Ann. de Chim. eA de Phys., lii., p. 225,) has more recently been met 
by counter-experiments of Braconaot, (Ixxii. p. 27,) and is now in a great 
measure rejected by many eminent vegetable physiologists. It may in- 
deed be considered as quite certain that the api)lication of this theory by 
Decandolle and others to the explanation of the benefits arising from a 
rotation of crops, is not contirnied, or jjroved to be correct, by any exper- 
iments on the subject that have hitherto been published. f 

According to Decandolle, plants, like animals, have the power of se- 
lecting from their tbod, as it passes through their vascular system, such 
portions as are likely to nourish them, and of rejecting, by their roots, 

* Acetate of lime is a combination of acetic acid or vinegar with lime derived from the chalk. 

+ The discordant results of Macaire and Braconnor were as follow : 

1° Macaire observed that when p\a.uls of Cho}idiiUa Muralis weve arown in rain water 
Ihey impiirted to it something of the smell and taste of ojMum. Braconnol confirmed Uiis. 
but attributed it to wounds in the roots wiiich allowed the proper juice of the plant to escape,' 
He says it is almost impossible to free the young roots from tiie soil in which they have gi-own, 
without injuring them and causing the sajj to exude. 

2°. Euphorbia Peptus (Petly Spurne) imparled to the water in which it grew a gummi- 
resinous substance of a very acrid taste. In the hands of Braconnot it yielded to the water 
scarcely any organic mailer, aud (hat only sJinhlly bitterish. 

3'^. Bracomiot washed the soil in which \)l-an{.sot' Eupluji-bia Breuni and Asdepias Incar- 
nata were growing in pots, and obtained a solution containing earthy and alkaline salts with 
only a trace of organic matter. 

He also washed the soil in which the Pappy (Papaver Somnifqruvi) had been grown ten 
years successively. The solu'ion, besides inorganic earthy and alkaline salts, gave a consid- 
erable quantity of acetic acid (in tlie form of acetate of lime) and a trace of brown organic 
matter. He infers that these several plants do not excrete any organic matter in sufficient 
quantity to be injurious to themselves. 

4°. Macaire observed that when separate portions of the roots of the same plant of Mercu- 
rialis Annua were immersed in sep^irate vessels, the one containing pure water and the 
other a solution of acetate of lead, — the solution of lead was absorbed by the plant, — was to 
be traced in every part of it, ajid afterwards was partially transmitted to the pure water. Bra- 
connot observed the same results, but lie foinid the entrance of the lead into the second vessel 
to be owing to the ascent of the fluid up the outer surface of the one root and down the exterior 
of the other, and that, by preventing the possibility of this passage, no lead could be detected 
among the pure water. 

Tlie conclusions of Macatre, therefore, in favour of the rotation theory of Decandolle 
must be considered as at present inadmissible, and we shall hereafter see reason to coin- 
cide, at least to a cerrain extent, in the conclusion of Braconnot, "that if these excretion* 
(of organic matter) really take place in the natural state of the plant, they are as yet so ob- 
scure and so liltJe known as Lo justify the presumption that some other explanation must 
be given of the general sy.stem of rolatiou." Various illustrations have been given by differ- 
ent observers ofUiis supposed excreting power of the roots. Among the most recent ara 
those oi Nietner^ Who ascribes the luxuriant rye crops obtained without manure after three 
years of clover, to the excretions of this plant in the soil, which, like those of the pea and 
Dean to the wheat, iie supposes "^o be nourishing food to the rye. He also staves that the 
beet or the turnip after tobacco has an unpleasant taste, and is scarcely eatable, which he 
attributes to tiue excretions of the tobacco plant. Meyen ascribes the etfect of the clover to 
the green manure supplied by its roots and stubble and Uiat of the tobacco to the undecom- 
posed organic substances con( lined in the sap and substance of the roots and stems of this 
i>\nt,of whi^ih so large a quantity is left behind in (.he field.— [Meyen's Jahresbericht, 1839, 
p, 5.]— These objections of Meyen are not without their weight, but we shall h«xeafter se« 
IhiU Itiejr embodjr oaly half the truth. 



82 EXPERIMENTS OF DE SAUSSURE. 

when (he sap descenis, such as are unfit to contrioute to their support, 
or would be hurfful to ihern if not r?;ecfed from their system, lie fuilher 
supposes that, aftei a time, the sail in which a certain kind of plant 
grows becomes so loaded wiih this rejected matter, that the same j)lant 
refuses any longer to flourish in it. And, thirdly, that though injurious 
to the plant from which it has been derived, this rejected matter may be 
wholesome food to plants of a different order, and hence the advantage to 
be derived from a rotation of crops.. 

There seems no good reason to doubt that the roots of plants do at 
times — it may be constantly — reject organic substances from their roots. 
The acetic acid given off during germination, and the same acid found 
by Braconnot in remarkable quantity in the soil in which the poppy 
(papaver so/nniferum) has grown — may be regarded as sufficient evi- 
dence of the fact — but the quantity of such organic matter hitherto de- 
tected among what may be safely viewed as the real excretions of plants, 
seems by far too small to account for the remarkable natural results at- 
tendant upon a rotation of crops. 

The consideration of tliese results, as well as of the general theory of 
such a rotation, will form a distinct topic of consideration in a subsequent 
part of these lectures. I shall, therefore, only mention one or two facts 
which seem to me capable of explanation only on the supposition thft 
the roots of plants are endowed with the power of rejecting, and that 
they do constantly reject, when the sap returns from the leaf, some of 
the substances which they had previously taken up from the soil. 

1°. De Saussure made numerous experiments on the quantity of ash 
pe cent, left by the same plant at different periods of its growth. Among 
other results obtained by him, it appeared — 

A. That the quantity of incombustible or inorganic matter in the dif- 
ferent parts of the plant was different at different periods of the year. 
Thus the dry leaves of the horse chestnut, gathered in Mav, left 7-2 per 
cent., towards the end of July 8-4 per cent., and in the end of Septem- 
ber 8-6 per cent, of ash; the dry leaves of the hazel in June left 6-2, 
and in September 7 per cent. ; and those of the poplar (populus nigra) 
in May 6-6, and in September 9-3 per cent, of ash. These results are 
easdy explained on the supposition that the roots continued to absorb 
and send up to the leaves during the whole summer the saline and 
earthy substances of which the ash consisted. But 

B. He observed also that tre quantity of the inorganic substances in 
—or (he ash left by — the entt,e plant, diminished a"s it approached to 
maturity. Thus the dry plants of the vetch, of the golden rod {solida' 
go vulgaris), of the turnsol {hdianthus animus), and of wheat, left res- 
pectively of ash, at three different periods of their growth, TDavv's 
Agricultural Chemistry, Lecture lit,] — 

Before flowering. In flower Seeds ripe. 

_- , percent. percent. percent.' 

Vetch 15 12-2 Q-Q 

Golden rod . . . 92 5-7 5-0 

Turnsol .... 14-7 13-7 9.3 

Wheat . 7-9 5-4 3.3 

_ This diminution in the proportion of ash, might arise rither from an 

increase :ri the absolute quantity of vegetable matter in iho plants ac- 



PROPORTION OF 8.I.ICA IN THE ASH CF PLANTS. 83 

r^jmpanving their increase in size — or from a portion. of the salire and 

earthy matters the) contained heing again rejected by the roots. But 

if the former be ilie true explanation, the lelative ■proportions of the 

several substances of which the asli itself consisted, in the several cases, 

should have been the same at the several periods when the experiments 

were made. But this was by no means the case. Thus, to refer only 

to the quantity of silica contained in the ash left by each of the above 

plants at the £everal stages of their growth, the ashes of the 

Before flowering. In flower. Seeds ripe. 

per cent. per cent. per cent. 

Vetch contained . . . 1*5 1-5 1-75 

Golden rod 1-5 1-5 3-5 ' 

Turnsol 1-5 1-5 3-75 

Wheat 12-5 26-0 51-0 

If, then, the proportion of silica in the ash increased in some cases 
four-fold, while the whole quantity of ash left by the jilant decreased, it 
appears evident that some part of that which existed in the plant during 
the earlier periods of its growth must have bee.'^ excreted or rejected by 
the roots, as it advanced towards maturity. 

2°. This conclusion is confirmed and carried farther by another con- 
sideration. The quantity of ash left by the ripe wheal plant, in the 
above experiments of De Saussure, amounted to 3'3 i)er cent. ; — of 
which ash, 51 percent., or rather more than one-half, was silica. This 
silica, it is believed, could only have entered into the circulation of the 
plant in a state of solution in water, and could only be dissolved by the 
agency of potash or sofJa. But, according to Sprengel, the potash, soda, 
and silica, are to each other in the grain and straw of wheat, in the pro- 
portions of — 

Potash. Soda. Silica. 

Grain .... 0-225 0-24 0-4 

Straw .... 0-20 029 2-87 

Or, supposing the grain to equal one-half the weight of the straw— 
their relative proportions in the whole plant will be nearly as 21 potash, 
27 soda, 205 silica, or the weight of the silica is upwards of four times 
the weights of the potash and soda taken together. 

Now silica recjuires nearly half its weight of potash to render it solu- 
ble in water,* or three-fifths of its v/eight of a mixture of nearly equal 
parts of potash and soda. The quantity of these alkaline substances 
found in the plant, therefore, is by no means sufficient to have dissolved 
and brought into its circulation the whole of the silica it contains. One 
of two things, therefore, must have taken place. Either a portion of 
the potash and soda present in the plant in the earlier stages of its 
growth must have escaped from its roots at a later stage, f leaving the 
silica behind it — or the same quantity of alkali must have circulated 
through the plant several times — bringing in its burden of silica, deposit- 

• A soluble glass may be made by melting together in a crucible for six hoi rs 10 parts of 
carbonate of potash, 15 of silica, and 1 of cliarcoal powder. 

t De Saussure does not state t.he exact relative quantities of potash and soda U the several 
periods of the growth of wheal, though they appear to have gradially diminished. It 
seems, indeed, to be true of many plants, that the potash and .soda they contain diminishes 
in quantity as their age increases. Thus the weight of potash in the juice of the ripe or 
Bweet grape, is said to be less than in the unripe or sour grape— and the leaves nf the potatS> 
bav« b«en fouad more rich in potash before thaa after blossoming (Liebig). 



84 CAN THE ROOTS MODIFY THE FOOD OF PLANTS? 

ing it in the vascular sj >tem of the plant, and again returning to the 
soil for a fresh supply. In either case the roots must have allowed it 
egress as well as ingress. But tiie fact, that the proportion of silica in 
the plant goes on increasing as it continues to grow, is in favour of the 
latter view — and renders it ver}' probable that the satne (juaniity of al- 
kali returns again and again into the circulation, bringing with it sup- 
plies of silica and probably of other substances which the plant requires 
from the soil. And while this vievv appears to be the more probable, it 
also presents an interesting illustration of what may 2'>''ohably be the 
kind of function discharged by the potash and other inorganic substances 
found in the substance of plants — a question we shall hereafter have oc 
casion to consider at some length. 

Tlie above considerations, therefore, to which I might add others of a 
similar kind, satisfy me that the roots of plants do possess the power of 
excreting various substances which are held in solution by the sap on its 
return from the stem — and which having performed their functions in 
the interior of the plant are no longer fitted, in their existing condition, 
to minister to its sustenance or growth. Nor is it likely that this excre- 
tory power is restricted solely to the emission of inorganic substances. 
Other soluble matters of organic origin are, no doubt, permitted to es- 
caj)e into the soil — though whether of such a kind as must necessarily 
be injurious to the plant from which they have been extruded, or to such 
a degree as alone to render a rotation of crops necessary, neither reason- 
ing nor experiment has hitherto satisfactorily shown. 

VI. The roots have the power of absorbing, and in some measure of 
selecting, food from the soil — can they also modify or alter it as it passes 
through them ? A colourless sap is observed to ascend through the 
roots. From the very extremity up to the foot of the stem a cross sec- 
tion exhibits little trace of colouring matter, even when the soil contains 
animal and vegetable substances which are soluble, and which give dark 
coloured solutions, [such as the liquid manure of the fold-yard.] Does 
such matter never enter the root ? If it does, it must be speedily changed 
or transformed into new compounds. 

We have as yet too few experiinents upon this subject to enable us to 
decide with any degree of certainty in regard to this function of the root. 

It is probable, however, that as the sap passes through the plant, it is 
constantly, though gradually, undergoing a series of changes, from tlie 
time when it first enters the root till it again reacLts it on its return from 
the leaf. 

Can we conceive the existence of any powers in the root, or in the 
whole plant, of a still more refined kind? The germinating seed gives 
off acetic acid into the soil, — does this acetic acid dissolve lime from the 
soil and return with it again, as some suppose (Liebig), into the circula- 
tion of the plant.?* Is acetic acid produced and excreted by the seed 
for this very Yefined purpose? We have concluded that in llie wheat 
plant the potash and soda probably go and come several times during its 
growth, and the ripening of its seed. Is this a contrivance of nature to 

* Braconnot four.d acetate of lime in very small quantities to be singularly hurtful to vege- 
tation, and acetate of magnesia a little less so. He only mentions, however, some experi- 
ments upon mercurialis annua, \ A?tti. is Chim. et de Phys. Ixxii. p. 36,1 and as Saussure 
found that some plants actually ra iseu no take il up at all, these acetates may not be equally 
Injurious to all plants 



THE SAP ASCENDS THROUGH THE WOOD. ^ 

make up for the scarcity of alkaline substances in tlie soil--or wou'' the 
same -^lode of operation be employed if potash and soda were piesent 
in gre ,er abundance? Or where the alkalies are present in greater 
abundance, might not more work be done by tliem in the" same 
time,— might not tiie plant be built up the faster and the lar;Tf>r, wiien 
there were more hand.s, so to speak, to do the work? Is the'aciion of 
inorganic substances upon vegetation to be explained \y the existence 
ol a power resident in the roots or other parts of plants, by which such 
operaiions as this are directed or superintended? There are many 
mysteries connected with the nature and phenomena of vegetable life, 
which we have been unable as yet to induce nature to reveal to us.* 
But the morning light is already kindling on trie tops of the mountain'^ 
and we may hope that the deepest vallies will not forever remain obscure! 

§ 3. The course of the sop. 
^ If the trunk of a tree be cut off above the roots, and the lower extrem- 
ity be immediately plunged into a solution of madder or other colouring 
substances, the coloured liquid will ascend and will gradually tinge the 
wood. This ascent will continue till the colour can also be observed 
in the nerves of the leaf If at this stage in the experiment the trunk 
be cut across at various heights, the wood alone will appear coloured 
the bark remaining entirely untinged. But if ihe process be allowed 
still to continue when the coloured matter has reached the leaf, and after 
some further time the stem be cut across, the bark also will appear dyed, 
and the tinge will be perceptible further and further from ibe leaf the 
longer the experiment is carried on, till at length both bark and wood 
will be coloured to the very bottom of the stem. 

Or if the root of a living plant, as in the experiment of Macaire de- 
tailed in a preceding note, be immersed in a metallic solution— such 
as a solution of acetate of lead,— which it is capable of absorbing with- 
otjtimmediatri injury, and different portions of the plant be examined 
after the lapse of different periods of time,— first the stem, afterwards 
the leaves, then the bark of the upper part of the stem, aiil lastly that 
of the lower part of the stem, will exhibit traces of lead. 

These experiments show that the sap which enters by the roots as- 
cends through the vessels of the wood, diffuses itself over the surface 
of leaves, and then descends by the bark to the extremities of the root. 

But what becomes of the sap when it reaches the root? Is it deliver- 
ed into the soil, or does it recommence the same course, and as^ain, re- 
peatedly perhaps, circulate through the stem, leaves, and bark ? This 
question has been partly answered by what has been stated in the pre- 
ceding section. When the sap reaches the extremity of the root, it ap- 
pears to give off to the soil both solid and tiuid substances of a kind and 

s^U'^Vf ^ oftrees will travel to comparatively creat distances, and in various directions, 
P.w "'^ 'KKf- ^^^^r's ofsa^n<o\n(EsparseUe) will penetrate 10 or 12 feet Ihron.h the 
calcareous rubbly subso.l, or down the fissures of limestone rocks on which they deh^iht o 
fu^l^thJL f T' m'^ °' some psrceptive power in the plant-cr is it merely by accident 
that tlie roots display these tendencies'? 

Those who are in any degvee acquainted with the specidafims of the German nhy^iolo. 
gists of the greatest name-in regani to Ihe soul and even the immortality of plants-vvill noi 
accuse me of goina rery far m alluding to the possible existence of some such perceptive 
Dower III man s. Vf>ri Xtyrt no crofo .-;,; ^r , s;.,., u. ,• r ., •'_ I" ■< ci nvc 




86 CAPILLARY ATTRACTION. 

to an amount which probably differ will every species of plant. The 
remainder of ihe sap and of die substances it holds in solution must be 
diffused through the cellular spongy terminations of the roots, and, with 
the new sui)|)ly of li(|uid imbibed from the soil, returned again to the 
stern with the ascending current. 

But what causes the sap thus to ascend and descend ? By what 
power is it first sucked up through the roots, and afterwards forced down 
again from the leaves? Several answers have been given to this ques- 
tion. 

1°. When the end of a wide tube, either of metal or of glass, is 
plunged into water, the liquid will rise within tiie tube sensibly to the 
same level as that at which it stands in the vessel But if a capillary* 
tube be employed instead of one with a wide bore, the liquid will rise, 
and will permanently remain at a considerably higher level within than 
without the tube. The cause of this rise has been ascribed to an attrac- 
tion which the sides of the tube have for the liquid, and which is suffi- 
ciently strong to raise it and to keep it up above the proper level of the 
water. The force itself is generally distinguished by the name o[ capil- 
lanj attraction. 

Now, the wood of a tree, as we have seen, is composed of a mass of 
fine tubes, and through these the sap has been said to rise by capillary 
attraction. But if the top of a vine be cut off when It is juicy and full 
of sap, the liquid will exude from the newly formed surface, and if the 
air be excluded, will flow for a length of lime, and may be collected in 
a considerable quantity [Lindley's Theory of Horticulture, p. 47, note]. 
Such a flow of the sap is not to be accounted for by mere capillary at- 
lracti(jn — the sides of tubes cannot draw up a fluid beyond their own 
extremities. 

2°. To supply the defect of this hypothesis, De Saussure supposed 
that the fluid at first introduced by capillary attraction into the extremi- 
ties of the root, was afterwards propelled upwards by the alternate con- 
traction and expansion of the tubes of which the wood of the root and 
stem is composed. This alternate contraction and expansion he also 
supposed to be caused by a peculiar irritating proi)erty of the sap itself, 
which caused each successive part of the tube into which it found ad- 
mission to contract for the purpose of ex|)elling it. Mr. Knight also as- 
cribed ilie ascent of the sap to a similar contraction of certain other parts 
of the stem. Being once raised, he supposed it to return again or de- 
scend by its own weight — but in drooping branches it is obvious that the 
sap must be actually driven or drawn upwards from the leaves on iisre- 
turn to the root. These explanations, therefore, are still unsatisfactory. 

3^. If one end of an open glass tube be covered with a piece of mois- 
tened bladder or other fine animal membrane, tied tightly over it, and a 
strong solution of sugar in water be then poured into the open end of the 
tube, so as to cover the membrane to the depth of several inches, and if 
the closed end be then introduced to the depth of an inch below the sur- 
face of a vessel of pure water, the water will after a short time pass 
through the bladder inwards, and the column of li(|uid in the tube will 
increase in heiglit. This ascent will continue, till in favourable circurn* 

* Giass tubes pcrforatod by a very fine bore, like a human hair, are called capillary \.\ihe% 
Bcch arq ,hose of wliich thermometers are usually made. 



CAUSE OF THE ASCENT OJ THE SAP. 87 

slauces the fluid will reach the height of several feet, and will flow oul 
or run over at the open eud of the tube. At the same litne the water in 
the vessel will become sweet, indicating that while so much liquid has 
passed through the membrane inwards, a quantity has also passed out- 
wards, carrying sugar along with it.* To these opposite etiects Dul.ro- 
chet, who first drew attention to the fact, gave the names of EndoS)nose, 
denoting the inward progress, and Exosjnose, ihe outward progress of the 
fluid. He supposed them to be due to the action of two opposite cur- 
rents of electricity, and he likens the phenomena observed during the 
circulation of the sap in plants, to the appearances presented during the 
above exjieriment. 

Without discussing the degree of probability which exists as to the in- 
fluence of electricity in producing the phenomena of endosmose and ex- 
osmose, it must be admitted that the a[)pearances themselves bear a 
strong resemblance to those presented in the absorption and excretion of 
fluids by the roots of plants — and point very distinctly to at least a 
kindred cause. 

Thus, if the spongy termination of the root represent the thin porous 
membrane in the above experiment — the sap with which the lubes of 
the wood are filled, the artificial solution introduced into the experimen- 
tal tube — and tlie water in the soil, the water or aqueous soluiioa into 
which the closed e^ttremity of the tube is introduced, — we have a series 
of conditions precisely similar to those in the experiment. Fluids ought 
consequently to enler from the soil into the roots, and thence to ascend 
into the stem, as in nature they appear to do. 

This ascent, we have said, will continue till the fluid in the tubes of 
the wood (the sap) is reduced to a density as low as that of the liquid 
entering the roots from the soil. But in a growing tree, clothed with 
foliage, this will never hajjpen. The leaves are continually exhaling 
aqueous va|)our, as one of their constant functions, and sometimes in 
very large quantity. The sap, therefore, when it reaches the leaves, is 
concentrated or thickened, and rendered more dense by the separation 
of the water, so that when it descends to the root, and again begins its 
upward course, it will admit of large dilution before its density can be 
so far diminished as to approach that of the comparatively ])ure water 
which is absorbed from the soil. And this illustration of the ascent of 
the sap appears the more correct from the obvious purpose it [)oinls on 
— (in addition to others long recognised) — as served by the evaporation 
which is constantly taking place from the surface of the leaf. 

Si ill the cause of the ascent of the sap is not the more clear that we 
can imitate it ii' some measure by an artificial experiment. But it wil. 
be conceded by the strictest reasoners on physical phenomena, that to 
have obtained the command, or even a partial control, over a natural 

' Instead of sugar, common salt, gum, oi other soluble substances may be cissolved in 
tlie water introduced at lirst into the lube, and ttie denser Mils solution the larger th;; quantity 
of water whicii will pnt^r by (lie membrane, and the greater the hei^dit to which the column 
will rise. It ceases in all cases to rise only when tlie portions of liquid witliin and without 
|!;>^ membrane allain nearly lo ilies.ime density [i. e. contain nearly the same weight of solid 
matter in solution.] Instead of port, water the vessel into which the extremity of the \i^*^-^ 
IS pliuijied may also contain a weak solution of some soluble substance — such as lime or soda 
— in which case while the susjar, orsalt, or gum, will pass outwards, in smaller quantity, the 
lime or soda will pass inwards, along with the currents of water in which they are severall? 
diaisolved. 



68 DECOMPOSITION TARES PLACE IN THE STEM. 

power, is a considerable step towards a clear conception of the nature of 
that power itself. If the phenomena of endosmose can hereafter be 
clearly and indubitably traced to the agency of electricity we shall have 
advanced still another step, and shall be enabled to devise other means 
by which a more perfect imitation of nature may be effected, or a more 
complete control asserted over the phenomena of vegetable circulation. 

§ 4. Functions of the stem. 

The functions of the stem are probably as various as those of the 
root, though the circumstances under which they are performed neces- 
sarily involve these functions in considerable obscurity. 

The pith which forms the central part of the stem consists, as I have 
already stated, of tubes disposed horizontally. When a coloured fluid 
is permitted to enter the lower part of the stem in the experiment? 
above described, the pith remains untinctured in the centre of the col- 
oured wood. It does not, ilierefore, serve for the conveyance of the sap. 
Nor does it seem to be vitally necessary to the health and growth of the 
plant, since Mr. Knight has shown that, from the interior of many trees, 
it may be removed without apparent injures and in nature, as trees ad- 
vance in age, it gradually diminishes in bulk, and in some species be- 
comes apparently obliterated. 

The vessels of the wood, which surrounds the pith, perform proba- 
bly both a mechanical and a chemical function. They serve to convey 
upwards to the leaf the various substances which enter by the roots. 
This is their mechanical, function. But during its progress upwards, 
the sap appears to undergo a series of changes. When it reaches the 
leaves it is no longer in the state in which it ascended from the root into 
the stem. The difficulty of extracting the sap from the wood, at dif- 
ferent heights, has prevented very rigorous experiments from being 
made on its nature and contents at the several stages of its ascent. 
These it is obvious must vary with the species and age of the plant, and 
with the season of the year ai which the experiment is made. But the 
general result to be drawn from such observations as have hitherto been 
made, is, that those substances which enter directly into the root, when 
mingled with such as have already passed through the circulation of the 
plant, undergo, during their ascent, a gradual preparation for that stale 
in which they become fit to minister to the growth of the plant. This 
preparation is completed in a great measure in the leaf, though further 
changes still go on as the sap descends through the bark. This deduc- 
tion is strengthened by the fact that giseous substances of various kinds 
and in varying quantities exist in the interior of the wood of the crow- 
ing plant. These gaseous subtances, according to Boucherie, are in 
some cases equal in bulk to one-twentieth part of the entire trunk of the 
tree in which they exist. They ))robably move upwards along with 
the sap, and are more or less completely discharged into the atmosphere 
through the pores of the leaves. That these gaseous substances not 
only differ in quantity, but in kind also, with the age and spec es of 
the tree, and with the season of ihe year, may, I think, be cons dered 
as almost amountijig to a proof that \\\ey have not been inhaled lirect- 
ly by the roots, but are the result of chemical decompositions whica 



I 

I 



FUNCTIONS OF THE STF.M AND LEAVES. 89 

hav(i taken place on the stem itself, as the sap mounted upwards to- 
vrards the leaves. 

We have seen that the roots exercise a kind of discriminating power 
in adm tting to the circulation of the plant the various substances which 
are present in the soil The vessels of the stem exhibit an analogous 
pov/er of admitting or rejecting the solutions of different substances into 
which they may be immersed. Thus Boucherie states that, when the 
trunks of several trees of the same species are cut off above the roots, 
and the lower extremities immediately plunged into solutions of difler- 
ent substances, some of these solutions will quickly ascend into and pen- 
etrate the entire substance of the tree immersed in them, while others 
will not be admitted at all, or whh'extreme slowness only, by the ves- 
sels of the stems to which they are resi)ectively presented. On the 
other hand, that which is rejected by one species will be readily admit- 
ted by another. Whether this partial stoppage of, or total refusal to ad- 
nn[, certain substances, be a mere contractile effort on the part of the 
vessels, or be the result of a chemical change by which their exclusion 
is effected or resisted, does not as yet clearly appear. That it does not 
depend upon the lightness and porosity of the wood, as might be sup- 
posed, is shown by the observation that the poplar is less easily pene- 
trated in this way than the beech, and the willow than the pear tree, 
the maple, or the plane. 

These various functions of the woody part of the stem are performed 
chiefly by the newer wood or alburnum, or, as it is often called, the sap 
wood of the tree. As the heart wood becomes older, the tubes of which 
it consists are either gradually stopped up by the deposition of solid 
substances which have entered by the roots, or by the formation of 
chemical compounds, which, like concretions in the bodies of animals, 
slowly increase in size till the vessels become entirely closed — or tliey 
are by degrees compressed laterally by the growth of wood around them, 
so as to become incapable of i^ansmitting the ascending fluids. Per- 
haps the result is in most case* -'ue in part to both these causes. This 
more or less perfect stoppage of the oldest vessels is one reason why the 
course of the sap is chiefly directed through the newer tubes.* 

The functions of the bark, which forms the exterior portion of the, 
stem, will be more advantageously described, after we shall have con* 
sidered the purposes served by the leaves. 

§ 5. Functions of the leaves. 

The vessels of which the sap wood is composed extend upwards into 
the fibres of the leaf. Through these vessels the sap ascends, and from 
tljeir extremities diffuses itself over the surface of the leaf. Here it un- 
dergoes important chemical changes, the extent, if not the exact nature, 
of which v/ill appear from a short description of the functions which the 
leaves are known or are believed to discharge. 

1°. When the roots of a living plant are immersed in water, it is a 

* Asthrj newest roots are prolongations of the newest wood, il may be supposed that the 
factof ttiese roofs being the chief absorbents from the soil, is a sufficient reason why that 
which is absorbed by tfiem should also pass up through the wood with wtiich they are most 
closely connected. But tliat the pores of the heart wood are really incapable of transmit- 
ting fluids, is shown by plunging the newly cut s'.em of a tree into a coloured solution — the 
newer wood will be dyed, wl le more or less of he ceiatral portion will remain unchanged. 



90 ESCAPE or WATERY VAPOUR "ROM THE LEAVES. 

matter of familiar observation that the water gradually di minis ne? n 
bulk, and will at length entirely disappear, eve./ when evaporation i/jfo 
the air is entirely prevented. The water which thus disappears is taken 
up by the roots of the plant, is carried up to the leaves, is there spread 
out over a large surface exposed to the sun and to the air, and iii the 
form of vapour escapes in considerable proportion through the pores ot 
the leaves and diffuses itself through l''e atmosphere. 

The quantity of water which thus >»«capes from the surface of iha 
leaves varies with the moisture of the soil, with the species of plant, 
with the temperature and moisture of the air, and whh the season of the 
year. According to the experiments of Hales, it is also dependent on 
the presence of the sun, and is scarcely perceptible during the night. 
He found that a sun-flower, 3i feet nigh, lost from its leaves during 12 
hours of one day 30, and of another day 20 ounces of water, while during 
a warm night, without dew, it lost only three ounces, and in a dewy 
night underwent no diminution in weight.* 

This loss of watery vapour by the leaf is ascribed to two different 
kinds of action. First, to a natural perspiration from the pores of the 
leaf, similar to the insensible perspiration which is continually proceed- 
ing from the skins of healthy animals; and second, to a mechanical 
evaporation like that which gradually takes place from the surface of 
moist bodies when exposed to hot or dry air. The relative amount of 
loss due to each of these two modes of action respectively, must differ 
very much in different species of plants, being dependent in a great 
measure on the special structure of the leaf. In all cases, however, the 
natural perspiration is believed very greatly to exceed the mere mechan- 
ical evaporation — though the results of Hales, and of other experimen- 
ters, show that both processes proceed with the greatest rapidity imderthe 
influence of a warm dry atmosphere, aided by the direct rays of thesun. 

Among the several purposes served by this escape of watery vapour 
from the surface of the leaf, it is of importance for us to notice the direct 

* When the escape of vapour from (he leaves is more rapid than the supply of water from 
the roots, the leaves droop, dry, and wither. Such is sometimes the case with growing 
crops in very hot weather, and il always liappens when a twig or flower is pluf.ked and sep- 
arated fromthe stem or root. Wiien thus separated the leaves siill continue to give off wa- 
tery va|)onr into the air, and consequently the sap ascends from the twig or stalk to supply 
the place of the water tliiis exhaled. 

But as the sap ascends it must .l^ave the vessels empty of fluid, and air must rush in tc 
fill the empty space. This will continue till nea'ly all the fluid has risen from tiie stem into 
the leaf, and the vessels of the wood are full oft - Butif tlie stem of the twis or flower be 
placed in water this licpiid will rise into it, air wil be excluded, and llie I'reshness and bloom 
of the leaves and flowers will be longer preserved. If llie water into wliich they are intro- 
duced contain any substances in solution, these will rise along with the water, and will grad- 
ually make their way through all the vessels of the wood, till they can be deteclerl in the 
leaves. By this means even large trees may in a sliort time be saturated with saline solu- 
tions, capable of preserving them from decay, It is only necessary to cut down or saw 
through ihe tree and insert its lower extremity into the prepared solution, when the action 
of the sun and air upon the leaves will cause it spontaneously tc ascend. T\]us corrosive 
eublimate (the suhiect of Kyan's Patent) may be injected with e \se, or pyroligni>e of iron, 
(iron dissolved in wood vinegar,) which Boucherie recommends as equally efficient and 
much more economical, [Ann. de Chiin. el dc Pfii/s. Ixxiv. p. 113.] The process is finislied 
when the liquid is foinid to have risen to the leaf Coloured solutions may in the same way 
be injected and the wood tinned to any required shade. One of the chief benefits attendant 
upon the cutting of wood in the winter, api)ears to be tliat tlie absence of leaves prevents the 
exhaustion of the sap and the ascent of air into the vessels of the wood — the oxygen of this 
air tending to induce decay. But tiiesap may be retained, ai\d the air excluded almost as 
effectually, at any other season of the yf ar, bf stripping the t^33 of its leaves and branches 4 
few days before it is cut down. 



OTHER VOLATILE SUBSTANCE? EXHALED. 91 

chemical irfliience it. exercises over the growth of the planf. As the water 
disappears from the leaf, the rools must absorb from the soil at least an 
equal supply. This water brings with it the soluble- substances, organ- 
ic and inorganic, which, the soil contains, and thus in proportion to the 
activity with which the leaves lose their watery vapour, will be the 
auantity of those substances whi(;fi enter from the soil into the generai 
circulation of the plant. This enables ns to understand how substances, 
very sparingly soluble in water, should yet be found in the interior of 
plants, and in v^^ry considerable (luantity, at almost every stage of their 
growth. 

2°. Besides \, atery vapour, however, the leaves of nearly all plants 
exhale at the same i me other volatile compounds in greater or lesa 
abundance. In the petals of flowers, we are lamiliar with such exha- 
lations — often of an agreeable and odoriferous character. In the case of 
plants and trees also which emit a sensible odour, we readily recognise 
the fact of volatile substances being given off by the leaves. But even 
when the sense of smell gives us no indication of their emission from a 
single leaf or a single plant, the introduction of a number of such in- 
odorous plants into the confined atmosphere of a sm.all room after a time 
satisfies us that even they part with some volatile matter from their 
leaves, which makes itself perceptible toour iniperi'ect organs only when 
in a concentrated state. The probability therefore is, (hat the leaves of 
all plants emit, along with the watery vapour which they evolve, cer- 
tain other volatile substances also, though often in quantities so minute 
as to escape detection by our unaided senses. By the emission of these 
substances the plant probably relieves itself of what would prove inju- 
rious if retained, though of the chemical nature and composition of these 
exhalaiions little or nothing has yet been ascertained. 

3". If the branch of a living plant be so bent that some of its leaves 
can be introduced beneath the edge of an inverted iiirabler full of water, 
and if the leaves be then exposed to the rays of the sun, bubbles of gas 
will be seen to form on the leaf, and gradually to rise through the water 
and collect in the bottom of the tumbler. If this gas be examined it 
will be found to be pure oxyi^en. 

If the water contain carbonic acid gas, or if during the experiment a 
little carbonic acid be introduced, this gas will be fcjund gradually to dis- 
appear, while the oxygen will continue to accumulate. 

Or if the experiment be made by introducing a living plant into a large 
hell-glass full of comttion atmospheric air, allowing it to grow there for 
12 hours in the sunshine, and t.lien examining or anjtlysing the air con- 
tained in the glass, the result will be of a precisely similar kind. The 
per centage of oxygen in the air will have increased.* And if the ex- 
periment be varied by the introduction of a small quantity of carbonic 
acid gas into the jar, this gas will be found as before to diminish in quan- 
tity, while the oxygen increases. The conclusion drawn from these 
experiments, therefore, is, that the leaves of plants, when, exposed Ij the 
niys of the si,n, absorb carbonic acid from the air and give offj^^'''' ^^V' 
gen gas. 

It has been already stated that the prcportiou of carbonic acid present 

' ft will be remembered that atmosphsr;; air ^catains about 21 per ceat. of oiygee S8* 



§2 OXYGEN IS EMITTED DURING THE DAY, 



n 



in the atmosphere is exceedingly small, [ahout l-25CGth of this bulk— « 
see Lecture II., [). 30 ;1 but if tor the purpose of experiment we increase 
this proportion in agallon of air to five or ten per cent., introduce a liv- 
ing plant into it, and expose it to the sunshine, the carbonic acid will 
gradually disappear as before, while the oxygen will increase. And if 
we analyse the air and estimate the exact bulk of eacii of these gases 
present in it at the closeof our experiment, we shallfind that the oxygen 
has increased generally by as much as i!ie carbonic acid has diminished. 
That is to say, if five cubic inches of the latter have disappeared, fivjj 
cubic inches will have been added to the bulk of the oxygen. The 
above general conclusion, therefore, is rendered more preo-ise by this ex- 
periment, which a|ipears to show that under the injluence of the sun's 
rays the leaves of plants absorb carbonic acid from the air, and at the same 
time give off Ay equal bulk. 0/ oxygen gas. 

And as carbonic acid (CO2) contains its own hulk of oxygen gas* 
combined with a certain known weight of carbon, it is further inferred 
that the oxygen given olT by the leaves is the same which has been pre- 
viously absorbed in the form of carbonic acid, and therefore it is usually 
stated as a function of the leaves — that in the sunshine they absorb car- 
bonic acid from the air, decompose it in the interior of the leaf retainits 
carbon^ and again reject or emit the oxyg ^^ it contained. 

This conclusion presents a very simple tdew of the relations of oxygen 
and carbonic acid respectively to the living leaf in the presence of the 
sun, and it appears to be fairly deduced from the facts above stated. 
It has occasionally been observed, however, that the bulk of oxygen 
given off by the leaf has not been precisely e(].ual to that of the carbonic 
acid absorbed, [see Persoz, Chimie Moleculaire, p. 54,] and- hence it is 
also fairly concluded that a portion of the oxygsn of the carbonic acid 
which enters the leaf is retained, and made available in the production 
of the various substances which are formed in the vascular system of 
different plants. On the other hand it is stated by Sprengel, tha.t if com- 
pounds containing much oxygen be presented to the roots of plants, and 
thus introduced into the circulation, they are also decomposed, and the 
ox5'gen they contain in part or in whole given off by the leaves, so that, 
under certain circumstances, the hulk of the ox\'gen which escapes is 
actually greater than that of the carbonic acid which is absorbed by the 
leaves. Sucli is the case, for example, when the roots are moistened 
with water containing carbonic, sulphuric, or nitric acids. — [Sprengel 
Chemie, IT., p. 344.] 

It is of importance to note these deviations from apparent simplicity 
in the relative bulks of the two gases which are respectively given off 
and absorbed by all living vegetables. There are numerous cases of the 
formation of substances in the interior of plants which theory Would fail 
to account for with any degree of ease, were these apparent anomalies 
to be neglected. This will more distinctly appear when in a subsecjuent 
lecture we shall intpiire hoio or by what chemical changes the substan- 
ces which plants contain, or of whi(*h they consist, are produced from 
the food which they draw from the air and from the soil. 

* Tliisthe reader will recollect is proveJ hy burnin!i chai'coal in a bottle of oxygen gaatiU 
eombiistion ceases, wtien nearly the whole oCthe oxygen is converted into caibo .lie acid, bul 
Wi*iw^ change of bulk.— See Lecture III., p 45. 



AND CARBONIC ACID DURING THE NICHT. 03 

The most general and probable expression, therefore, for tlie runctioii 
of tlie leaf, now under consideration, appears to be that in the sunshine 
the leaves absorb from ihe air carbonic acid, and at the same lime 
evolve oxygen gas, the bulk of the latter gas given off being nearly 
dqual to that of the former which is taken in — tlse relative bulks of the 
« two gases varying more or less with the species of plant, as well as 
■with the circumstances under which it is caused or is fitted to grow.* 

4°. Such is the relation of the leaf to the oxygen and carbonic acid 
of the atmosjihere in the [)resence of the sun. During the niglit their 
action is reversed, they endi carbonic acid and absorb oxygen. This is 
proved by experiments similar to those above described. For if the 
plant which has remained under the bell-glass for 12 hours in the sun- 
shine — during which time the oxygen has sensibly increased, and the 
carbonic acid diminished in bulk — be allowed to remain in the same air 
through the following night, the oxygen will be found to have decreased, 
while the carbonic acid will be present in larger quantity than in the 
evening of the previous day. 

The carbonic acid thus given off during the night is supposed to be 
partly derived from the soil through the roots, and partly from the sub- 
stance of the plant itself. The oxygen absorbed either combines with 
the carbon of the plant to form a portion of the carbonic acid which is 
at the same time given off or is employed in producing some of the 
other oxidixed [containing oxygen in considerable quantity] compounds 
that exist in the sap. 

As a general rule, the quantity of carbonic acid given off during the 
night is far from being equal to that which is absorbed during the day. 
Still it is obvious that a plant loses carbon precisel}^ in proportion to the 
amount of this gas given off. Hence, when the days are longest, the 
plant will lose the least, and where the sun is brightest it v/ill gain the 
fastest; since other things being e(p3al, the decomjwsition of carbonic 
acid proceeds most rapidly where the sky is the clearest, and the rays 
of the sun most powerful. Hence we see why in Northern regions, 
where sprir^g, summer, and autumn are all comprised in one long day 
— vegetation should proceed with such rapidity. The decomposition of 
the carbonic acid goes on without intermission, the leaves have no night 
of rest, but nature has kindly provided that, where the season of 
warmth is so fleeting, there should be no cessation to the necessary 
growth of food for man and beast. 

This com[)arison of the functions performed by the leaf, during the 
day and night respectively, explains the chemical nature of the blanching 
of vegetables practised by the gardener, as well as the cause of the pale 
colour of plants that grow naturally in the absence of light. 

When exposed to the sun, the leaves of these sickly vegetables evolve 
oxygen, and gradually become green and healthy. Woody matter is 
formed, and the stems become strong and fibrous. 

The light of the sun, in the existing econonjy of nature, is indeed 
equally necessary to the health of plants and of animals. The former 

* As ttie oxygen given off by tlie leaves is always Hie result of a chemical decomposition, 
by which the carbonic acid or other compouo'l is dejirived of a porti >n, at least, of its oxy- 
gen or de oxidized, tliis function of the leaves hi the presence of tlie Bun is often spoken of 
«a tlieir deoxidizing power. 

5 



94 LEAVES SOMETIMES EMIT CHLORINE. 

become ]iale anA sickly, and refuse to perform their most imfortait 
chemical fimctioiis when excluded from the light. The bloom disap- 
pears from the human cheek, the body wastes away, and the spi-til 
sinks, when the unhappy prisoner is debarred from the sight of ihe blessed 
sun. In Afs system, too, the presence; of light is necessary to the perftjr- 
mance of those chemical functions on which the healthy coLi.'tion of the 
vital fluids depends. 

The ])rocesses by v/hich oxygen and carbonic acid are respectively 
evolved in plants have been likened by physiologists to the res])iration 
and digestion of animals. It is su])posed that when plants respire they 
give oflT carbonic acid as animals do, and that when they digest they 
evolve oxygen. Respiration also, it is said, jiroceeds at all times, diges- 
tion only in the light of the sun. Though these views are contessedlv 
conjectural, they are founded upon striking analogies, and may reason- 
ably be entertained as matters of opinion. 

6°. Other species of decomposition also, besides that o^ de-oxidization^ 
go on in the leaf, or are there made manifest. Thus when plants grow 
in a soil containing much common salt (chloride of sodium) or other 
chlorides, they have been observed by Sprengei and Meyen to evolve 
chloride* gas from their leaves. This takes place, however, more dur- 
ing the night than during the day. Some plants also give off ammonia, 
(Lecture IV., p. 7U,) while others (cruciferge), according to Dr. Daube- 
ny, [in his Three Lectures on Agriculture^ p. 59,] emit from their Leaves 
pure nitrogen gas. 

The«evolution of chlorine implies the previous decomposition of the 
chlorides, which have heen absorbed from the soil; wliile that of nitro- 
gen may be due to the decomposition of ammonia, of nitric acid, or 
of some other compound containing nitrogen, which has entered into the 
circulation by the roots. The exact mode and nature of the decompo- 
sition of these su2)stances, and the purposes served by them in the vegeta- 
ble economy, will come under our consideration in a subse(|uent lecture. 

The leaf has been described (p. 76) as an expansion of the bark. 
It consists internally of t\si layers of veins or vascular fibres laid one 
over the other, the upper Connected with the wood — the lower with the 
inner bark. It is covered on both sides by a thin membj-ane (epider- 
mis), the expansion of the outer bark. This thin menibane is studded 
with numerous small pores or mouths (stomata), which vary in size and 
in number with the nature of the plant, and with the circumstances in 
which it is intended to grow. It is from the pores in the upper part of 
the leaf that- substances are suppose 1 to be exhaled, while every thing 
that is inhaled enters by those whica are f)bserved in the under side of 
the leaf.f This opinion, however, is not universall}^ received, it being 
admitted by S(jme that the power both of absorbing and of emitting 
may be possessed by the under surface of the leaf. 

7°. We have seen that the chief su])ply of the fluids which constitute 

• Chlorinp is agas ofagrpcnish yeUnw colour, lmvin?an:inploapant taste and a suffocating 
odour. When i-c comliinps with other substances it forms chloriues. It exists in, and im- 
parts its smell to, c/d.n-iils of lime, wliich is employed for disinlecting purposes, and ii 
forms upwards of tiaUllie weight of common suit. 

t This is illustrated by llie action of •» cabbage leaf on a wound. If the upper side be ap' 
plied, the sore is piotec'.ed and quick ' heals, while the under side draw» it au(? r toduces m 
oonsfAXii dischargs 



FUNCTIONS 0> THE TLOWER-LEAVES. 96 

v.he sap of plants, is derived from the soil. The under side of tho 
leaves of plants is also supposed by some to be capable of absorbing 
moisture from the air, either in the tbrm of watery vapour, or when it 
falls upon the leaves in the state of dew. Like the roots also they may 
absorb vvitli the dew any substances the latter happens to hold in solu- 
tion. And thus plants may, in some degree, be nourished by the vola- 
tile organic fibstances which ascend from the earth during the heat of 
the day, and which are again in a great measure precipitated with th^e 
evening dew. 

Whether the leaves ever absorb nitrogen gas from the air has not as 
yet been determined with sutRcient accuracy. If they do, it must in gene- 
ral be in very small quantity only, since it has hitherto escaped detec- 
tion. In like manner it is doubtful how far they regularly absorb any 
other substances which the air is supposed to contain. Thus it is known 
that nitric acid exists in the air in very minute (Quantity. Some chem- 
ists also believe that ammonia is extensively diffused through the atmos- 
phere in an exceedingly diluted state. Do the leaves of jilants absorb 
these substances? Is the absorption of them one of the constant and ne- 
cessary functions of the leaves ? The reply to these (juestions must be 
very uncertain, and any principle which professes to be based upon such 
a reply must be regarded only as a matter of opinion. 

8°. The petals of flower-leaves perform a somewhat different function 
from those of the ordinary leaves of a plant. They absorb oxygen at 
all times — though more by day than by night — and they constantly emit 
carbonic acid. The bulk of the latter gas evolved, however, is less than 
that of the oxygen taken in. The absorption of oxygen gas, and the 
constant production of carbonic acid, is, in some flowers, so great as to 
cause a perceptible -ncrease of temperature — and to this slow combus- 
tion, so to speak, the proper heat observed in the flowers of many plants 
has been attributed. 

According to some authors, the flower-leaves also emit pure nitrogen 
gas. — [Sprengel, Chemie, II., p. 347.] This fact has not yet been deter- 
mined by a sufficient number of accurate experiments; it is in accord- 
ance, however, wuh the results of Boussingault, that, when a plan* 
flowers and approaches to maturity, the nitrogen it contains become? 
less. If confirmed, this evolution of nitrogen would throw an interest- 
ing light on the most advantageous employment of green crops, both for 
the purposes of manure and for the feeding of cattle. 

9°. When the leaves of a plant begin to decay, either naturally as in 
autumn, or from artificial or accidental causes, they no longer absorti 
and decompose carbonic acid, even under the influence of the sun's rays. 
On the contrary, they absorb oxygen, like the })etals cf the flower, new 
compounds are formed within their substance — their green colotir disap- 
]iears — they become yellow — they wither, die, and drop from the tree — 
their final function, as the organs of a living being, is discharged. They 
then undergo new changes, are subjected to a new series of influences, 
and are made to serve new purposes in the economy of natiire. These 
we shall hereafter find to be no less interesting and important in refer- 
ence to a further end, than are the functions of the living leaf to tlie 
growth and nourishment of the plant. — [See subp^quent lecture, '• On tht 
law of the decay of organic substances. '*^'\ 



96 CHEMICAL FUNCTIOxNS OF THE VARK. 

§ 6. Functions of the hark. 

Th( inner bark beino; connected with the under layer of ^.tssels in the 
leaf, receives from them the sap after it has been changed by the action 
5f the air and light, and transmits it downwards to the root. 

The outer bark, especially in young twigs and in the stalks of the 
grasses, so closely resembles the leaves in its appearance, that we can 
have no difficulty in admitting that it must, not unfrequenily, perform 
similar functions. In the Cactus, the Stapelia, and other plants which 
produce no true leaves, this outer bark seems to perform all the functions 
which in other vegetable tribes are specially assigned to the abundant 
foliage. During its descent through the inner bark, therefore, the sap 
Djust in very many cases undergo chemical changes, more or less analo 
gous to those which usually take place in the leaf. 

It is by means of the inner bark that the stems of trees, such as 
our forest and fruit trees, are enlarged by the deposition of annual 
layers of new wood. The woody fibre is formed or prepared in 
the leaf, and as the sap descends it is deposited beneath the inner sur- 
face of the inner bark. It thus happens that, as the sap descends, it is 
gradually deprived of the substances it held in solution when it left the 
leaf, and in consequence it becomes difficult to say how much of the 
change, which the sap is found to have undergone wheri it reaches the 
root, is due to chemical transformations produced during its descent, and 
how much to the deposition of the woody fibre and other matters it has 
parted with by the way. 

Among other evidences of such changes really taking place during 
the descent of the sap, I may mention an observation of Meyen [Jahres- 
bericht, 1839, p. 27], made in the course of his ex.periments on the re- 
production of the bark of trees. In these experiments he enclosed the 
aaked wood in strong glass tubes, and in three cases out of eight the 
tubes were burst and shattered in pieces. This could onl^'' have arisen 
from the disengagement of gaseous substances, the result of decomposi- 
tion. While, therefore, such gases as enter by the roots or are evolved 
in the vessels of the wood during the ascent of the sap, escape by the 
leaf along with those which are disengaged in the leaf itself, it is proba- 
ble that those which are produced as the result of changes in the bark, 
descend with the downward sap, and are discharged by the root.* 

In the bark of the root it is probable that still further changes take 
place — and of a kind which can only be effected during the absence of 
light. This is rendered probable by the fact that the bark of the root 
frequently contains substances wdjich are not to be met with in any 
other part of the plant. Thus from the bark of the fresh root of the ap- 
ple tree a substance named phloridzine, possessed of considerable medi- 
cal virtues, may be readily extracted, though it does not exist in the 
bark either of the stem or of the br.nnches. 

In fine, as the food which is introduced into the stomachs of animals^ 
undergoes continual and successive chemical changes during its pro- 
gress through the entire alimentary canal — so, numerous phenomena 
indicate that the sap of plants is also subjected to unceasing transforma- 

* Sprengel says that the stems and twigs, and tha stalks of die grasses ill absorb oxygen 
Ud give off carbonic acid. — Chemie^ II., p 341. 



I 



FUNCTIONS or THE ROOT MODIFIED BY THE SOIL. 97 

tions, — in the root and in the stem as well as in the leaves, — at one time 
in the dark, at another under the influence of the sun's rays, — exposed 
when in the leaf to tlie full action of the air, — and wnen in' the root al- 
most wholly secluded from its presence ; — the new compounds ])ro- 
duced in every instance heing suited either to the nature of the plant or 
tbe wants and functions of that pari of it in which each transformation 
takes ])-lace. 

To some of these transformations it will be necessary to advert more 
particularly, when we come to consider the special changes by which 
those substances of which plants chiefly consist, are formed out of these 
compounds on which they chiefly live. 

§ 7. Circumstances by which the functions of the various parts of plants 

are modijied. 
Plants grow more or less luxuriantly, and their several parts are 
more or less largeh' developed, in obedience to numerous and varied 
circumstances. 

I. In regard to the special functions of the root, we have already seen 
that the access of atmospheric air is in some cases indispensable, 'while 
in others, by shooting vertically downwards, the roots appear to shun 
the approach of either air or light. It is obvious also that a certain de- 
gree of moisture in the soil, and a certain temperature, are necessary 
to the most healthy discharge of the functions of the root. In hot wea- 
ther the plant droops, because the roots do nut absorb water from the 
soil with sutficient rapidity. And though it is probable that, at every 
temperature above that of absolute freezing, the food contained in the 
soil is absorbed and transmitted more or less slowly to the stem, yet it is 
well known that a genial warmth in the soil stimulates the roots to in- 
creased activity. The practice of gardeners in applying bottom heat in 
the artificial climate of the green-house and conservatory is founded on 
this well-known principle. 

But the nature of the scil in which plants grow has also much influ- 
ence on the way in which the functions of the root are discharged. As 
a general fact this also is well known, though the special qualities of the 
soil on which the greater or less activity of vegetation depends, are far 
from being generally understood. If the soil contain a sensible quantity 
of any substance which is noxious to plants, it is i)lain that their roots 
will be to a certain degree enfeebled, and their functions in consequence 
oaly imperfectly discharged. Or if the soil be deficient either in organic 
food, or in one or other of those inorganic substances which the plants 
necessarily require for the production of their several p;;rts, the roots 
cannot perform their office with any degree of efficiency. Where ths 
necessary materials are wanting the builder must cease to work. So in 
a soil which contains no silica, the grain of wheat may germinate, but 
he stalk cannot be produced in a natural or health}' state, since silica is 
indispensable to its healthy construction. 

II. The ascent of the sap is modified chiefly by the season of the 
year, by the heat of the day, and by the genus and age of the plant or 
tree. 

There sterns reason to believe that the plant never sleeps, that even 
during ihti winter the circulation slowly proceeds, though the firsf 



98 ALSO THE RAPlDirY OF THE CIRCULATIOiy. 

C[enial sunshine of the early spring stimulates it to increased activity* 
The general increase, temperature of the air does not produce this ac- 
celeration in so remarkable a manner as the direct rays of the sun. The 
sap will flow and circulate on the side of a tree on which the sunshine 
falls, while it remains sensibly stagnant on the other. This is shown by 
the culling down similar trees at more and more advanced periods of 
the spring, and immersing their lower extremities in coloured solutions. 
The wood and bark on one side of the tree will be coloured, while, on 
the other, both will remain unstained. If a similar difference in the 
comf)araiive rapidity of the circulation on opposite sides of a trunk or 
Dranch be supposed to prevail more or less throughout the year, we can 
readily account for the annual layers of wood being often thicker on 
the one half of th^ circumference of the stem than on the other. 

The sap is generally supposed to flow most rapidly during the spring, 
hut if trees be cut down at diHTerent seasons, and immersed as above 
described, the coloured solution, according to Boucherie, reaches the 
leaves most rapidly in the autumn.* 

The heal of the day, other circumstances being the same, materially 
aflTects, for the time, the rapidity of the circulalion. The more rapidly 
walerv and other vapours are exhaled from the leaves, the more quick- 
ly must the sap flow upwards to supply the waste. If on two succes- 
sive days the loss by the leaves be, as in the experiment of Hales, above 
described, (p. 90,) as 2 to 3, the ascent of the sap must be accelerated 
or retarded in a similar proportion. Hence, every sensible variation in 
the temperature and moisture of the air, must also, to a certain extent, 
modify the flow of the sap ; must cause a greater or less transport of (bat 
food which the earth supplies, to be carried to every part of the plant, 
and must thus sensibly affect the luxuriance and growth of the whole. 

But the persistance of the leaves is a generic character, which has 
considerable influence upon the circulation in the evergreens. In the 
pine and the holly, from which the leaves do not fall in the autumn, the 
sap ascends and descends during all tlie colder months, — at a slower 
rate, it is true, than in the hot days of summer, yet much more sensibly 
than in the oak and ash, which spread their naked arms through tire 
wintery air. This is illustrated by the experiments of Boucherie, who 
has observed that in December and January the entire wood of resinous 
trees may be readily and thoroughly penetrated by the spontaneous as- 
cent of saHne and other solutions, into which their stems may be im- 
mersed. 

in. Frotn what has just been stated, it will appear that the mechani- 
cal functions of the stem are subject to precisely the same influences as 
the ascent of the sap. As the tree advances in age, the vessels of the 
interior will become more or less obliterated, and the general course of 
the sap will be gradually transferred to annual layers, more f.nd more 

' • Boucherie makes a distinction, not hitherto insiste(J upon by physiologists, between the 
circulalion on the surface of the tree by which the bn-ls ami yoiinu twigs are supported, and 
the interior circulation, which is not perfect until a latter period of the year. Hence in thff 
sprin;;, tiiongh tiie sap is liowinij rapidly through the bark and tiie newest wood, coloured 
soliiiions will not penetrate the interior of the tree with any degree of rapidity. In autunUi, 
on the other hand— when the fear of approaching winter has already descended upon the 
bark — the time of most active circulation has only arrived for the interior layers of the older 
wood. It is this season consequently that he finds most favourable for impregnating the 
trunks of trees with those solutions which are likely to preserve them from decay.— ul««. di 
Vkim, 6i de Phys.^ Lxxiv., p. 136. 



CHEMICAL E VY3 IN THE SUN-BEAM. 9§ 

removed jrom the centre. It is this transference of the Vifal circula- 
tion to newer and more perfect vessels that enables the tree to grow and 
blossom and bear fruit through so long a life. In animals the vessels 
are gradually worn out by incessant action. None of them, through 
old age, are permitted to retire from the service of the body — and the 
whole system must stop when one of them is incapacitated for the 
further performance of its apjwinted duties. 

In regard to the chemical functions of the stem, it is obvious that they 
are not assigned to the mere woody matter of the vessels and cells. 
They take place in these vessels, but the nature and extent of the chemi- 
cal changes themselves must be dependent upon the quantity and kinds 
of matter which ascend or descend in the sap. The entire chemical 
functions of the plant, therefore, must be dependent upon and must be 
moditied by the nature of the substances which the soil and the air re- 
spectively 'present to the roots and to the leaves. 

IV. In describing the functions of the leaf, I have already had occa- 
sion to advert to the greater number of the circumstances by which the 
discharge of those functions is most materially affected. We have seen 
that the purposes served by the leaf are entirely different according as 
the sun is above or below the horizon ; that the temperature and mois- 
ture of the air may indeed materially influence the rapidity with which 
its functions are discharged — but that the light of the sun actually deter- 
mines their nature. Thus the leaf becomes green and oxygen is given 
off' in the presence of the sun, while in his absence carbonic acid is dis- 
engaged, and the whole plant is blanched. 

How necessary light is to the health of plants may be inferred from 
the eagerness with which they appear to long for it. How' intensely 
does the sun-flower watch the daily course of the sun, — how do the 
countless blossoms nightly droop when he retires, — and the blanched 
plant strive to reach an open chink through which his light may reach' 
it!* 

That the tvarmth of the sun has comparatively little to do with this 
specific action of his rays on the cFieniical functions of the leaf, is illus- 
trated by some interesting experiments of Mr. Hunt, on the effect of 
r^ys of light of different colours on the growing plant. He sowed cress 
seed, and exposed different portions of the soil in which the seeds were 
germinating, to the action of the red, yellow, green, and blue rays, 
which were transmitted by equal thicknesses of solutions of these seve- 
ral colours. " After ten days, there was under the blue fluid, a cro[) of 
cress of as bright a green as any which grew in full light and far more 
abundant. The crop was scanty under the green fluid, and of a pale 
yellov.', unhealthy colour. Under the yellow solution, only two or three 
plants appeared, but less pale than those under the green, — while be- 
neath the red, a few more plants came up than under the yellow, though 
they also were of an unliealthy colour. The red and blue bottles being 
now mutually transferred, the crop formerly beneath the blue in a few 

' A potato fias been observed to grow up in quest of light from the bottom of a well 
twelve feel deep — iiid in a dark cellar a shoot of 20 feet in length has been mel wiih, the 
extremity of wli^^. '..ad readied and resied at an open window. In the leaves of blanched 
Vegetables peculiar chetr.ical compounds ary formed. Thus in tiie stalk of the potato a 
poisonous substance call^id solanin '-^s produc *d, which disappears agiin when the atalkisti- 
poaed lo the hght and becomes grecii. 

L.lFC. 



160 FUNCTIONS OF THE GREEIV TWIGS. 

days appenred blighted, while on the patch previously exposed to the 
red, some additional plants si<rung up."* 

Besides the rays of heat and of light, the sun-beam contains wljat 
have been called chemical rays, not distinguishable by our senses, but 
capable of being recognized by the clioiiical etiects they ))roduce. 
Those rays appear to ditier in kind, as the rays of difiierent coloured 
light do. It is to the action of these chemical rays on the leaf, and 
especially to those which are associated with the blue light in the solar 
beam, that the chemical influence of the sun on the functions of the kaf 
is principally to be ascribed. 

It cannot be doubted that the warmth and moisture of a tropical cli- 
mate act as powerful stimulants — assistants it may be — to the leaf, in 
the absorption of carbonic acid from the air, and in that rapid appropria 
tion (assimilation) of its carbon by which the growth of the plant is has- 
tened and promoted. But the bright sun, and especially the chemical in- 
fluence of his beams, must be regarded as the main agent in the wonderful 
development of a tropical vegetation. Under this influer^ce the growth 
by the leaves at the expense of the air must be materially iucreasrd, 
and the plant be rendered less dependent upon the root and the soil for 
the food on which it lives. f 

V. The rapidity with which a plant grows has an important influence 
upon the share which the bark is permitted to take in the general 
nourishment of the whole. The green shoot performs in some degree 
the functions of the leaf. In vascular plants, therefore, which in a con- 
genial climate may almost be seen to grow, the entire rind of a tall tree 
jiic^y more or less eflectually absorb carbonic acid from the atmosphere, 
during the presence of the sun. The broad leaves of the palm tree» 
when fully developed, render the plant in a great degree independent of 
the soil for organic food — and the large amount of absorbing surface in 
the long green tender stalks of the grasses, and of their tropical ana- 
logues, must materially contribute to the same end. Hence the pro- 
portion of organic matter derived from the air, in any crop we reap, 
must always be '.he greater the more rapid its general vegetation has 
been. 



It is a fact familiarly known to all of you, that, besides those eircum 
stances by which we can perceive the special functions of any one or 
gan to be modified, there are many by wliich the entire economy of the 
plant is materially and simultaneously affected. On this fact the prac- 
tice of agriculture is founded, and the various processes adopted by the 
practical farmer are only so many modes by which he hopes to inilu- 

* London and Edinburgh Journal of Science, february^ 1840. 

Migtit not our cheap blue glass be used with advantage in glazing hot-houses, conservaF 
tories, &c. ? 

t The effect of conlinue-.l sunshine may be oitcn seen in our cornfie Is in May. when, 
under the influence of propitious weather, the young plants are shooting rapidly iiji. When 
such a field is bounded by a lofty hedge running nearly north and south, the ri l^es neart-.^t 
the hedge on either side will be in the shade for nearly one-'mlf of the day, and will invaria- 
bly appear of a paler green and less liealihy colour. If the hedge be studded with occasiouhj 
large trees, the spots on which the shadows of those trees rest will be indicited by disiinct 
pale green patches stretc'^'"»g furtl er into the field than the first, and soiiieamcs even tl ^a 
the second ridges. 



EFFECT OF MARLING. REWARDS OF NATURE. 101 

ence and promote the growth of the whole plant, and the discharge of 
the functions of all its parts. 

Though manures in the soil act immediately through the roots, they 
stimulate tlie growth of the enbire plant; and though the application ot 
a top-dressing"may be supposed first to alTect the leaf, yet the beneficial 
r-esult of the "experiment depends upon the influence which the dressing 
may exercise on every part of the vegetable tissue. 

In connection with this part of the subject, therefore, T shall only 
further advert to a very remarkable fact mentioned by Sprengel, which 
seems, if correct, to be susceptible of important practical applications. 
He states that it has very frequently been observed in Holstein, that if, 
on an extent of level ground sown with corn, some fields be marled, and 
others left unmarled, the corn on the latter portions will grow less luxuri- 
antly and will yield a poorer crop than if the whole hod been unmarled. 
Hence he adds, if the occupier of the unmarled field would not have a 
succession of poor crops, he must marl his land also.* 

Can it really be that nature thus rewards the diligent and the impro- 
ver? Do the plants which grow on a soil in higher condition take from 
the air more than their due share of the carbonic acid or other vegetable 
food it may contain, and leave to the tenants of the poMrer soil a less pro- 
portion than they might otherwise draw from it ? How many interest- 
ing reflections does such a fact as this suggest ! What new views does 
it disclose of the fostering care of the great Contriver — ef his kind encour- 
agement of every species of virtuous labour ! Can it fail to read to us a 
new and speciaflesson on the benefits to be derived froiii the application 
of skill and knowledge to the cultivation of the soil ? 

• Went! naitnlich auf einer Feldflur Sliick um Stiick gemergelt wcrden ilJ. so wachsen 
die Frilchte auf (fen nicht gemergelfsn Feldern, auch weiiii hier alle f/iiherea verhjiltnisse 
ganz dicselbeii bleiben. nicht metir sogut, als ehedeia; wodurcli die Besirzer jener Felder, 
wenn sie 'nicht fortwaihrend geringe Erndten haben wollen, geniithigf sind, gleichfall? su 
mergela. Aus dieser+iiiclist vichtigen Erscheiiiung, die man 8ehr hdi{^ijt Iti Iloisteinschea 
bemerkt &c. — Sprenge\,CkemieJlir Laiidieirthschaft, I., p. 303. 

5* 



LECTURE VI. 

ibstanees of which plants chiefly consist — Woody fibre, Starch, Gum, Sugars — Their mvk' 
tual relations and (ransforniations — Gluten, Vegetable Albumen, Diastase — Acetic, Tartaric, 
Malic, Citric, and Oxalic Acids — General observations. 

From what has been stated regarding the structure of plants, it will be 
indersiood in what way the food is introduced into their circulation. The 
next inquiry appears to be how — by what chemical changes — is the food, 
~vhen introduced, converted into those substances of which plants chiefly 
consist. But in order that we may clearly understand this point, it is 
necessary that we know first the nature and chemical constitution of the 
substances which are most largely formed from the food in the interior 
of the plant. To this point, therefore, I must previously direct your 
attention. 

If you were to collect all the Varieties of plants which are within your 
reach — whether such as are cultivated and used for food — or such as 
grow more or less abundantly in a wild state — and were to extract their 
several juices, and to separate from each of these juices the chemical 
compounds it contains — you would gradually gather together so many 
different substances, all ])ossessed of different properties, that you would 
scarcely be able to number them. 

But if at the same time you compared the weight of each substance 
thus collected with that of the entire plant from which it is derived, you 
would find also that the quantity of many of them is comparatively so 
minute that only a very small portion of the vital energies of the plant 
ean be expended in producing them, — that they maybe entirely neglect- 
ed in a general consideration of the great products of vegetation. Thus 
though quinine and morphine, the active ingredients in Peruvian bark 
and in opium, are most interesting substances, from their effect upon th^ 
human constitution, and their use in medicine, yet they form so small a 
fraction of the mass of the entire trees or plants "from which they are ex- 
tracted, that it would be idle to attempt to convey to you any notion of 
the way in which plants grow and are fed, by showing you how such 
substances as these are produced from the food on which plants live. 

While, however, the examination would satisfy you that almost 
every species of plant produced in small quantity one or more sub- 
stances peculiar to itself, you would observe, at the same time, that 
every plant yielded a certain quantity of two or three substances com- 
mon to and produced by all, and in most cases constituting the greater 
portion of their bulk. Thus all trees and herbs produce wood or woody 
fibre, and of this substance you know that their chief bulk consists. 
Agairi, all the grains and roots you cultivate contain starch in large 
quantity, and the production of this starch is one of the great objects of 
the art of culture. The juices of trees, and of grasses, and of cultivated 
roots, contain sugar and gum, and sometimes in such quantity as to 
wake their extraction a source of profit both to the grower and to the 



CONSTITUTION OF WOODY FIBRE. 103 

manufacturer. The flour of grain contains sugar also, and along with it 
two Other substances, in small quantity, gluten and vegeiahle albumen^ 
which are of much importance in reference to the nutritive quaiiiies of 
the different \ arieties of flour. Sugar is also present in the juices of 
fruits, but il is there associated with various acid (sour) substances 
which disappear to a certain extent or change into sugar as the fruit 
ripens. 

Of these few substances the great bulk of vegetables of all kinds con- 
sists. They constitute nearly the whole mass of those various crops 
which the art of culture studies to raise for the use of man and beast. 
Tc the study of these substances, therefore, 1 shall at present confine 
your attention, and if I shall afterwards be able to make you under- 
stand how these few compound bodies are produced in the interior of a 
plant from the food it takes up, I shall succeed in conveying to you as 
much information in regard to this most interesting branch of our subject 
as will be necessary to a general exj)lanation not only of the natural 
growth and increase of plants, but of the nature and efficacy of those 
artificial means which the practical farmer employs, in order to hasteo 
their growth or enlarge their increase. 

§ 1. Woody fibre or lignin — its constitution and properties. 

1°. When a portion of the stem of a herbaceous plant, or of the new 
ly cut^^jriod of the trunk or branch of a tree, is reduced to small pieces, 
and boiiv,.. in successive portions of water an^d alcohol, as long as any 
thing is taken up, a white fibrous mass remains, to which the name of 
woody fibre or lignin has been given. This substance has no taste oi 
smelf, and is perfectly insoluble in water. It is nearly identical in its 
chemical constitution and properties, whether it be obtained from the 
porous willow, or from the solid box tree, and the fibres of linen and of 
cotton consist essentially of the same substances. 

According to the analysis of Dr. Prout, this woody fibre when dried 

J I 350'^ F., consists of 

From Box Wood. From the Willow. 
Carbon . . . . 60-0 49-8 

Hydrogen . . . 5*55 5-58 

Oxygen . . . 44-45 44-62 

Too" 100 

It will be recollected that water consists of oxygen and hydrogen, 
combined in the proportion, by weight, of 8 of the former to 1 of the lat- 
ter. (See Lecture IL, p. 36.) Now if the hydrogen above given be 
multiplied by 8, the product will be found to be almost exactly the 
weight of the oxygen given — since 

5-55 X 8 = 44-40, and 
5-58 X 8 = 44-64. 
In woody fibre, therefore, the hydrogen and oxygen exist in tlie same 
proportion as in water, and its composition, therefore, might be repre- 
sented by 

Carbon 50-0 

Water ...'.. .. . . 50-0 

100 



104 COMPOSITIOrf OF WOOD. 

did we not know that woody fibre, when heated or dfstilled, cannot be 
resolved into carbcj (charcoal) and water alone, and, therefore, cannot 
be supposed to consist o(" these alone. 

It is a remarkable character of this substance, however, that these two 
elements, hydrogen and oxygen, exist in it in the proportions to form 
water, and we shall find the knowledge of this fact of great imporiance 
lo us, when we come to inquire how this constituent of vegetables is 
"brmed — from the food on which they live. 

2°. If a portion of the wood of a tree be dried and analyzed withcut 

Ijeing previously digested in water, alcohol, and ether, as long as any 

hing is taken up, the proportion of the constituents is found to vary 

slig*I'tly with the species of tree, but in all cases the hydrogen is in largei 

qiiantity than is necessary to form water with the oxygen they contain. 

Thus, according to Payen, the dry wood of the following trees consists of 

Ebony. Walnut. Oak. Beech. 

Carbon . . . 52-85 51-92 5000 49-25 

Hydrogen . . 6-00 5 96 6-20 6-10 

Oxygen . . . 4M5 42-12 43-80 44-65 



100 100 100 100 

The carbon in these several kinds of wood differs as much as three 
per cent., but in each of them the product of the hydrogen, when multi 
plied by 8, is considerably greater than the per centage of oxygen. 

3°. When the solid substance of wood is examined under the micro- 
scope it is observed to consist of two portions or kinds of matter, that of 
which the original sides of the cells and tubes is composed, called the 
cellular matter — the true woody fibre — and of a solid substance by which 
the cells are internally coated and strengthened, called the incrusting 
matter. It is in this latter substance that the excess of hydrogen, exhi- 
bited by the preceding analysis, is supposed to exist, the true woody 
fibre containing always the hydrogen and oxygen in the proportions ne- 
cessary to form water.* 

" Payen at first considered this incrusting matter as a peculiar substance, for which h« 
proposed the name of sdej-og'ewe. His first mode of separating it from the cellular matter 
was by treating the finely rasped wood (of the oak and beech) with nitric acid, which dis- 
solved out the incrusting matter and left the cellular matter behind. His second mode was 
to digest the wood with dilute sulphuric acid, by which the c(?llular matter was dissolved 
out, a.nd the incrusting matter left. It is obvious, however, that no reliance whatever can be 
placed ontlie analyses of substances so treated, since they cannot fail to liave undergone a 
chemical change by being exposed to the action of tiiese strong acids. Further examination 
has satisfied Payen that the incrusting matter consists of at least three substances, of which 
one is soluble in water, alcohol, and ether, another in alcohol only, while the third is insolu 
bio in any of these liquids. They are composed, according to his analyses, of 

Soluble in Soluble in 

Insoluble. alcohol only. water and alcohol. 

Carbon ... 48 628 6853 

Hvdroaen ... 6 .59 704 

Oxygen ... 46 31-3 24 43«> 



100 100 100 

It Is impossible to say how far the substances analysed by Payen are to be considered aa 
pure, or as actually existing in thf pores, or in the incrusting matter of the woody fibre, but 
it is obvious that the presence of a variable quantity of such substances will necessarily 
cause that excess of hydiogen, in the entire wood, which appears in the analysis of the ebo- 
ny, walnut, oak, and beech woods, given in the text. That such an excess of hydrogen 
•bove vr^»l r necessary to form water with the oxygen, does exist in the wood of most treea 

(;* Melon's Jahresbtricht, 1839, p. 10.J 



COMPOSITION OF CELLULAR MATTER. 105 

It is exceedingly difficult in any case to separate the cellular from the 
irjcrustino: matter of wood, so as to obtain the means of determining by 
analysi.s the exact ditierence in their elementary constitution. Under 
the impression that in very ligtit and ])orous substances he should ob- 
tain the cellular matt sr in a purer form, Payen analysed the- fibre of 
cotton — the pith of the elder, the cellular substance of the cucumber, of 
the mushroom, and of other fungi, the spongy matter which forms the 
extremities of the roots of plants, and various other similar substances, 
and in all these varieties he found the hydrogen and oxygen to exist in 
the proportions to form water. The mean of his analyses was very 
nearly as follows — which for the purpose of comparison I shall contrast 
with that of Dr. Prout : 

Woody fibre of box and Cellular matter of vascu* 

willow— Dr. Prout. lar plants— Payen. 

Carbon . . . 50-00 44-80 

Hydrogen . . 5-55 6-20 

Oxygen . . . 44-45 49-0 

100 100* 

In both these analyses the hydrogen is very nearly 8 times that of 
the oxygen. All these substances, therefore, may be represented by 
carbon and water, though the woody fibre of Dr. Prout contains 5 per 
cent, more carbon than the cellular matter of Payen. 

If we calculate the number of equivalents of each element contained 
'n these two varieties! of vegetable fibre composed as above exhibited, 
we find in the one 12 of carbon, 8 of hydrogen, and 8 of oxygen ; in 
the other, 12 of carbon, 10 of hydrogen, and 10 of oxygen. They may 
therefore, be conveniently represented by the following formulae : 

Woody Fibre by Cj2 Hg Cg 

Cellular Fibre. ... by C12 Hk, C,,, 
It IS not unlikely that both of these forms of matter may exist, ag 
well in the perfect wood of trees as in the less consolidated pith of the 
elder, or in the fibres of cotton — and that they may occur intermingled 
also in varying proportions with other substances, containing hydrogen 
in excess. t 

m its natural state, is a fact to which it will be important to advert when we consider here- 
after the chemical changes which the food undergoes in the interior of the plant. 
* Mey en's Jahresbericht, 1839, p. 10. 

t This is done very simply by dividing the carbon by 6, and the oxygen by 8 (see pag« 
36i, thus— 

Carbon - . - 50 -^ 6 =: 8-33 C which numbers ) 12 
Hydrogen • • 555 = 5-55 } are lo each i 8 
Oxygen - - - 44-45 -7- 8 = 555 ( other as 38 
i The existence ol a variety of cellular fibre identical in constitution with common starch, 
as this of Payen is, (see subsequent section, p. 106,) was previously rendered probable by 
the observations of Dr. Schleiden, that the embryo of the Scholia latifoHa, consisting of 
pores and vessels, the sides of which exhibit distinct concentric layers, is entirely soluble 
in water, with the exception of the outer rind , and that its solution becomes blue on the 
addition of iodine. It would appear as if the cellular substance were in this case wholly 
composed of Starch. (Poggendorf's Annalen. xliii., p. 393.) It may, however, Irtf m sucn a 
state of tenuity in the embryo of this plant, as' to be easily changed into starch by the action 
of hot water; and it is still by no means certain that the cellular fibre analyzed by Payen 
may not also have undergone a change by the treatment to which it was previously subject- 
ed. I am unable, however, to speak decidedly on this subject, as I have not seen the de- 
tails of M. Pay en's several papars. (See subsequent section, on the mutual trans/ormattom 
qf teoedy fibre, starch, gum, and tugar, p. 112.) 



<06 PER CENTAGE OF WOODY FIBRE IN PLANTS. 

I have spoken of these varieties of woody fibre as constituting a large 
portion of the entire mass of vegetable matter produced during the 
growth of plants. That such is the case in the more gigantic vegetable 
productions, of which the great forests consist, is sufHciently evident 
and so far the general statement is easily seen to be correct. It is also 
true of the dried stalks of the grasses and the corn-growing plants, of 
which it forms nea-r!y one-half the weight, — but in roots and some 
plants which are raised for food, the quantity of woody fibre, especially 
in the earlier stages of their growth, is comparatively small.* Thus in 
the beet root it forms only 3 per cent, of the whole weight when taken 
from the ground. If suffered to remain in the soil till it becomes old, 
or if the growth be very slow, the beet becomes more woody, as many 
other roots do, and the quantity of ligneous fibre increases. 

§ 2. Starch — Us constitution and jprajjer ties. 

Next to woody fibre, starch is probably the most abundant product of 
vegetation. To the agriculturist it is a substance of much more interest 
and importance than the woody or cellular fibre, from the value it pos- 
sesses as one of the staple ingredients in the food of man and animals — 
and from its forming a large portion of the weight of the various grains 
and roots which are the princii)al objects of the art of culture. 

1°. When the flour of wheat, barley, oats, Indian corn, &c., is mixed 
n\) into a dough with water, and this dough washed on a hnen cloth 
with pure water, a milky liquid passes through, from which, when set 
aside, a white powder gradually falls. This white |}owder is the starch 
of wheaten or other flour. 

2"^. When the ])itli of the sago palm is washed, in a similar manner, 
with water upon a fine sieve, a white powder is deposited by the milky 
liquid which passes through. This, when collected, forced through a 
inetal sieve to granulate (or corn) it, and dried by agitation over the 
fire, is the sago of commerce. 

• The following table shows the per centage of woody fibre contained in some commtHI 
*lants in the green state, an 1 when dried in Ihe air, and at 212° : 

IN THE GREEN STATE. 

Dried in the air. Dried at 212°. Woody fibre. Water, 

percent. percent. percent, percent. 

Barley straw, ripe &0 — — — 

Oat straw, do. 47 — — 

Maize straw, do. - - - • 24 — — — 

Stalks of ihe field p<?a ... — _ lOj^ SO 

Eifiki bean straw 51 — — — 

White turnip — — 3 92 

Common beet (bera vulgaris) - — — 3 ' 86 

Young twigs of common furze- — — 34 50 

Rape straw, ripe — 55 12>^ 77 

Tare straw, do. 37 — — _ 

Vetch plant (V. saliva) - - • 42 — V }^ 77^^ 

Do. (V. cracca) in flower — — 5>^ 68 

Do. (V. narbonensis) do. — — 'li^ 8f) 

White lupin, in flower, ... — — 7 55 

Lucerne, in flower, ... — — 9 73 

Ryegrass, do. .... — — '\ gg 

Red clover, do. .... — — 7 79 

White clover, do. — — 4^ 81 

Trefoil (medium) do. - • — — 8>i 73 

Sainfoin (esparselte) .... — — 7 75 

Trefoil (agrariuoi) in flower - — — 12 58 

Do. (rubens) do. • • — -^ 15 SO 



?nEPARATION AND DECOMPOSITION OF STARCH; 10''' 

3°. When the raw poiato is peeled and grated on a fine gratei, and 
ihe pulp thus produced well washed with water, potato starch is ob- 
tained in the form of a fine white powder, consisting of rounded, glossy 
and shining particles. 

4°. Wlien the roots of the Maranta Arundinacea of* the West India 
Islands are grated and washed like the potatoe, they yield the arrow 
root of commerce. From the root of the Manioc, the cassava is pro- 
cured by a similar process, and this, when dried by agitation on a hot 
plate, is the tapioca of the shops. By this method of drying, both sago 
and tapioca undergo a partial change, which will be explained in a sub- 
sequent section (see p. 113.) 

The substances to which these several names are given are, when 
pure, similar in their properties, and identical in their chemical consti- 
tution. They are all colourless, tasteless, without smell, when dry 
and in a dry place may be kept for any length of time without under- 
going alteration, are insoluble in cold water or alcohol, dissolve readily 
in boiling water, giving a solution which gelatinizes (becomes a jelly) 
on cooling — and in a cold solution of iodine* they all become blue. 

When dried at 212°, they consist, according to Dr. Prout, with wliose 
analysis those of other chemists agree, of 

Carbon 44-0 per cent., or 12 atoms. 

Hydrogen .... 6-2 per cent., or 10 atoms. 
Oxygen ..... 49-8 per cent., or 10 atoms. 

100 
Starch, therefore, may be represented by the formula Cjo H^o Oio» 
which is identical with that deduced in the preceding section for the 
cellular fibre of Payen. Both substances, therefore, contain the same 
elements (carbon, hydrogen and oxygen), united in the same propor- 
tions, and in both, as well as in the common fibre of wood, the hydrogen 
and oxygen exists in the proportion to form water. 

That starch constitutes a large portion of the weight of grains and roots, 
usually grown for food, will appear from the following table, which ex 
hibils the quantity present in 100 lbs. of each substance named : 

Starch per cent. 

Wheat flour 39 to 77 

Rye «' 50 to 61 

Barley " 67 to 70 

Oatmeal 70 to 80 

Rice flour 84 to 85 

Maize " 77 to 80 

Buckwheat 52 

Pea and Bean meal 42 to 43 

Potatoes, containing 73 to 78 of water, . 13 to 15 
It thus exists most largely in the seeds of plants, and in some roots. 
It is frequently deposited, however, among the woody fibre of certain 
trees, as in that of the willow, and in the inner bark of others, as in 

• Iodine is a solid substance, of a lead-grey colour, possessed of a peculiar powerful 
odour, and forming when heated a beautiful violet vapour. It exists in small quantity in sea 
water, and in some marine plants. Its solution in waler readily shows the presence of 
■tarsh, by the blue colour it imoarts to t;. 



108 VARIETIES or GUM. 

those of the beech and the pine.* Hence the readiness with which a 
branch of the willow takes root and spiouts, and hence also the occa- 
sional use of the inner bark of trees for food, especially in northern coun- 
tries, and in times of scarcity. In some roots which abound in sugar, 
as in those of the beet, the turnip, and the carrot, only 2 or 3 per cent, 
of starch can be detected. 

§ 3. Gum — its constitution and properties. 

Ine variety of gum wiih which we are most familiar is gum arahicy 
or Senegal, the produce of various species of acacia, which grow in the 
warmer regions of Asia, Africa, and America. It exudes from the 
twigs and stems of these trees, and collects in rounded more or less 
transparent drops or tears. It is also produced in smaller quantities in 
many of our fruit trees, as the apple, the plum, and the cherry ; it is 
present in some herbaceous plants, as in the althaea and malva officinalis 
(common and marsh mallow) ; and it exists in lint, rape, and many 
other seeds. When treated with boiling water these plants and seeds 
give mucilaginous solutions. 

Many varieties of gum occur in nature, but they are all characterised 
by being insoluble in alcohol, by dissolving or becoming gelatinous in 
hot or cold water, and by giving mucilaginous — viscid and glutinous- 
solutions, which may be employed as a paste. 

Three distinct species of gum have been recognised by chemists: 

1°. Arahin — of which gum arable and gum Senegal almost entirely 
consist.. It is readily soluble in cold water, giving a viscid solution, usu- 
ally known by the name of the mucilage of gum arable. 

2°. Cerasin — which exists in the gum of the cherry-tree. It is inso 
luble in cold water, but dissolves readily in boiling water. When thus 
dissolved it may be dried without losing its solubility, and is therefore by 
boiling supposed to be changed into arabin. 

3°. Bassorin — existing in what is called bassora gum — and forming 
a large portion of gum tragacanth.f It swells and becomes gelatinous in 
cold water, but does not dissolve in water either cold or hot. 

By these characters, the three kinds of gum are not only readily dis- 
tinguished, but may be easily separated froin each other. Tims if a 
native gum or an artificial mixture contain all the three, simple steeping 
in and subsequent washing with oild water, will separate the arabin—' 
boiling water will then take up the cerasin, and the bassorin will remain 
behind. 

These different kinds of gum all possess the same chemical constitu- 
tion. According to the analyses of Mulder, they consist of 
Carbon . . . 45-10 per cent., or 12 atoms. 
Hydrogen . . 6 10 " or 10 " 

Oxygen . . . 48-80t " or 10 " 

100 

• Its presence is readily detected in such wood by a drop of the solution of iodine— which 
^ives a permanent blue to starch, but tc the woody fibre only a brownish stain. 

t This gum exists along with starch in tlie roots of the various species oi orcjua, especiall* 
»f those which are used for making aalep (Meyen). 

Berzelius Artberdttelse, t839, p. 443. 



VARIETIES AND CONSTITUTION OF SUGAR. 109 

Jn these analyses, a-s in those of starch and woody fi])rf , we see that 
the f)er centage of oxyuen is ecjiial to ihaiof ihc- hydrogen jntdiipHed by 
8, and consecjuenily ihat these iwo elemenis are, as already stated, in 
the proportion to ibriii water. But we see also that the carlxjii is in the 
pro|>ortion of 12 ai(;n:s or ecjuivalents to 10 of each of the oilier con- 
stituents, and ; herefore gum may be re|jresented by Cj-g H, ^ O, ^ — a 
formula whicj is identical with that already given lor starch and cellu- 
lar fibre. 

It appears, therefore, that not only may ^wm, starch., and cellular fibre be 
represented by carbon and water, but that they all consist of carbon and 
the elements of water, united together in the same inoportions. 

Gum not only exists in many seeds, and exudes as a natural product 
from the stems and twigs of many trees, but is also contained in the 
■'uices of many other trees, from which it is not known to exude ; and in 
the sap of most plants it may be detected in greater or less quantity. It 
may be considered, indeed, as one of those substances which are pro- 
duced most largely and most abundantly in the vegetable kingdom, 
since, as will hereafter appear, it is one of those forms of combination 
through which organic matter passes in the interesting series of changes 
it undergoes during the development and growth of the plant. 

§ 4. Of Sugar — its "varieties and chemical constitution. 
1°. Cane Sugar. — Sugar, identical in constitution and properties with 
that obtained from the sugar-cane, and generally known by the name of 
cane-sugar, exists in the juices of many trees, plants, and roots. In the 
United States of North America the juice of the maple tree is extensive- 
"y collected in spring, and when boiled down yit^ids an abundant supply 
:>f sugar. In the Caucasus that of the walnut is extracted for the same 
purpose. The juice of tlie birch also contains sugar, and it may be ob- 
tained, in lesser quantity, from the sap of many other trees. In the 
iuice of the turnip, carrot, and beet, it is also present, and in France and 
Germany the latter root is extensively cultivated for the manufacture of 
beet sugar. In the unripe grains of corn, at the base of the flowers of 
many grasses and clovers when in blossom, and even in many smal] 
roots, as in that of the quicken or couch-^ass (iriticum repens), the pre 
sence of sugar may likewise be readily detected. 

Sugar is principally distinguished by its agreeable sweet taste 
When pure, it is colourless and free from smell. It dissolves readily 
in alcohol and in large quantity in water. The solution in water, when 
much sugar is present, has an oily consistence, and is known by the name 
of syrup. From this syrup the sugar gradually deposits itself in the 
form of sugar candy. If the syrup be boiled on too hot a fire, it chars 
slightly, becomes discoloured, and a quantity of molasses is formed. 
Pure cane-sugar, free from water, consists of 

Carbon . . . 44*92 per cer*., or 12 atoms. 
Hydro|;en . . 6-11 " or 10 " 

Oxygen . . . 48-97 " or 10 " 



100 
If we compare, these numbers with those given for starch and gum. in 
the preceding sections, we see that they are almost identical — so that 



IC CANE, GRATE, MANNA, AND LIQUORICE SUGARS, 

cane-sugar also contains oxygen and hydrogen in the proportions to form 
water, and n-ay likewise be represented by the formula C,2 Hjo O,o. 

2°. Grape sugar. — In the juice of the grape a peculiar species of su- 
^ar exists, wliich, in the dried raisin, presents itself in the form of little 
rounded grains. The same kind of sugar gives their sweetness to the 
gooseberry, the currant, the apple, pear, plum, apricot, and most other 
iruiis. It is also the sweet substance of the chesnut, of the brewers' 
wort, and of alJ fermented liquors, and it is the solid sugar which floats 
in rounded grains in liquid honey, and which increases in apparent 
quantity as the honey, by keeping, becomes more and more solid. 

Orai)e sugar has nearly aU the sensible characters of cane sugar, with 
the exception of being less soluble in wafer and also less sweet, — 2 parta 
of the latter imparting an equal sweetness with 5 of the former. 

In cheniical constitution they differ considerably. Thus grape sugzn 
dried at 250° F., consists of 

Carbon . . . 40*47 per cent., or 12 atoms. 
Hydrogen . . 6-59 " or 12 " 

Oxygen . . . 52-94 " or 12 " 

100 

The oxygen here is still eight times greater than the hydrogen, and, 
therefore, in this variety of sugar also, these elements exist in the pro- 
portions to form writer. But for every 12 equivalents of carbon, dry 
grape sugar contains 12 of hydrogen and 12 of oxygen. It is conse- 
quently represented by Cig Hjg Ojo, and contains the elements of two 
atoms of water (Hg ^2) niore than cane sugar.* 

3°. Manna sugar, sugar of Liquorice, ^r. — Besides the cane and grape 
sugars which occur in large quantity in the juices of plants, there are 
orher varieties which occur less abundantly, and are therefore of less in- 
terest in the study of the general vegetation of the globe. Among these 
is manna, which partly exudes and is partly obtained by incisions from 
certain species of the asli tree which grow in the warmer countries of 
Southern Europe (Sicily and Italy), and in Syria and Arabia. It also 
exists, it is said, in the juice of the larch tree, of common celery, and of 
certain trees which are met with in New South Wales. Liquo?ice root 
also contains a species of black sugar, which is known in this country 
under the names of Spanish and Italian juice, from the countries where 
it is grown. In the mushroom and oiher fungi a colourless variety, ap- 
parently peculiar, has also been met with, — and milk owes its sweet- 
ness to a species of sugar formed in the interior of the animal along with 
the other substances which the milk contains. 

These several kinds of sugar ditier more or less, not only in sensible 
and cliemical properties, but also in chemical constitution, from the more 
abundant cane and grape sugars — but they form too srnalJ a i^art of the 
general products of vegetation, and are of too httle consequence in practi- 

* Solutioas of cane and grape sugar are readily distinjaished from eacli olher by the fol- 
lowing clieniical characters: — 1. n ilie solution be heaietl and a few drops of sulphuric acid 
thou added, caue su^ar will be decomposed, blackened, and made to fall as a black or brown 
powder — while a solutitju oi irrape suj;ar will at liie most he only slightly discoloured. 2. If| 
instead of sulphuric aciil, jaustic potash be em|)l<)yed, the cane sugar "iirillbe unchanged 
Wiiite the grape sugar wil 'je blackened and thrown down. 



Ci 2 


Ha 


Os 


Ci2 


Hi 


Oio 


C,2 


Hi 


Oio 


Ci2 


H] 


OlO 


C 1 2 


H 1 


Oio* 


Cl2 


H 12 


Ol2i 



MUTUAL RELATIONS OF WOODY FIBRE, STARCH, GUM, ETC. Ill 

cal agriculture to rend ;r it necessary to do more than thus shortly ad- 
vert to their existence.* 

§ 5. Mutual relations .of looody fibre f starch, gum, and sugar . 

It may be interesting now to consider for a moment the mutual rela- 
tions of the several substances, woody fibre, starch, gum, and sugar- 
above described — which occur so largely in the vegetable kingdom, and 
are serviceable to man for so many different purposes. These relations 
will be best seen on comparing the formulae by which they are respec- 
tively represented. Thus — 

Woody Fibp-e (lignin) is represented by 
Cellular FiBKE (according; to Payen) by 
Starch (dried at 212° F.) by 

Gum (any of the 3 varieties) by 

Caine Sugar (free from water) by 

Grape Sugar (dried at 130° F.) by 

In these formulas we observe — 

1^. That the eqivalents of the oxygen are equal to those of the liydro- 
gen in all the formula;, and, therefore, that all these substances may be 
supposed to consist of carbon and water. 

2°. The formulae for cellular fibre, starch, gum, and cane sugar, are 
identical. They consist of the same elemenis united together in the same 
proportions. 

This is one of those facts which not only appear very remarkable to 
the unlearned, but are scarcely capable of being clearly comprehended 
and explained, even by those who have must profoundly studied this 
branch of natural science. Starch and sugar — how diUerent their 
properties I how unlike their uses ! how unequal their importance to the 
human race! yet they consist of the same weights of the same substances, 
diderently conjoined. The skilful architect can put together the same 
proportions of the same stone and cement — aiid the painter can combine 
the same colours so as to produce a thousand varied impressions on the 
sense of sight. In the hand of Deity matter is infinitely more ))lastic. 
At His bidding the same })articles can unite in the same quantity so as 
to produce the most unlike impressions — and on all our senses at once. 

3°. A knowledge of the above close relations in composition, among 
a class of substances occurring so abundantly in the vegetable kingdom, 
imparts a degree of simplicity to our ideas of this otherwise complicated 
subject. It does not appear so mysterious that we should have woody 
fibre, and starch, and gum, and sugar, occurring together in variable 
quantities, when we know "hat they are all made up of the same ma- 
terials, in the same or nearly the same proportions — or that one of these 
should occasionally disappear from a plant, to be replaced in whole or 
in part by another. 

* For a list of plants from which sugar has been extracted, see Thomeon's OreameChemie» 
rrt/ (1338), p. G47. 

t Crystallized cane sugar (sugar candy) loses 5 3 percent, of water in favourable circum- 
st'iiires. Till"! is oquai lo one p(iiiivalfnr(IIO), so that if dry sugar be Ciu'Hio Oo. crystallized 
sujiMj- is C i IIii Oil — or Clvi Ho Oiu+HO, since lliere is no -Joiitit that this one eqiiivalentof 
the hydniffcn and oxygen exists in crysiallized sujiar in the slate of water. Tn like manner, 
crysiailizod honey or grape suijar — as it occurs in honey or in the ilrled srrape — loses 9 pof 
cent, of water when heated to 250° F. This is equal to two equivalents (2HO), so that crys» 
Ulljsed grape sugar is represented by C12 H14 Oi4 or C12 Hu C.,^j-2llO. 



112 MUTUAL TRANSFORMATIONS CF STARCH, uUM, ETC. 



m\ 



A L'irlher question, however, arises in our minds. We naturally ask, 
—does nature, in thus removing one of these compounds, and supplying 
its pl.Tce by another, actually Ibrm from its elements the new sub;.iance 
introduced, or does she produce it by a mere change or transformation 
of those previously existing. A satisfactory reply to this question ma 
be derived from the facts detailed in the following section. 



§ 6. Mutual transformations of woody fibre, starch, gum, and sugar 

I. WOODY FIBRE. 

1°. Action of heat. — If wood be reduced to the state of fine saw-dus., 



1 



then boiled in water to separate everything soluble, afterwards dried bj4 
a gentle h^at, and then heated several times in a baker's oven, it will be-^ 
come hard and crisp, and may be ground in the mill into a fine meal. The 
powder thus obtained is slightly yellow in colour, but has a taste and 
smell similar to the flour of wheat; it ferments when made info a paste 
with yeast or leaven, and when baked gives a light homogeneous bread. 
Boiled with water, it yields a stiff tremulous jelly, like that from 
starch (Aulenrieth. — Sc])ubler, Agricultur Cheinie, i., p. 224.) By the 
agency of heat, therefore, it appears -that the woody fibre may he changed 
into starch. 

2°. Action of sulphuric acid. — If to three parts of the sulphuric acid 
of the shops (oil of vitriol) one part of water be added, and a portion of 
delicate woody fibre be immersed in it for half a minute, and the whole 
then rubbed in a mortar with a few drops of a solution of iodine — the 
woody fibre will assume a blue colour, showing that it is in part at least 
changed into starch* (Schleiden). 

Again, if three parts of fine saw-dust or of fragments of old linen be 
rubbed in a mortar with four of the sulphuric acid of the shops added 
by degrees — it will, in a quarter of an hour, be rendered completely so- 
luble in water. If the solution in water be freed from acid by chalk, and 
then evaporated, a substance resembling gum arable is obtained (Bra- 
connot). According to Schleiden, the fibre may be seen under the mi- 
croscope gradually to change from without inwards, firat into starch and 
then into gum. 

Further, if this gum be digested with a second portion of sulphuric 
acid diluted with 8 or 10 times its weight of water, it will be gradually 
converted inio grape sugar ; or the fibre of wood or linen may be changed 
(directly into sugar by the prolonged action of dilute sulphuric acid. 

3^. Auction of p)otash. — If i^aw-dust be mixed with from two to eight 
times its weight of hydrate f of pota«ih and as much water, and boiled 
till a crust forms on the surface, and if dilute sul[)huric acid be then added 
till the whole is slightly sour, the undestroyed woody fibre will give an 

' It will be recollected that starch is characterized by giving a blue colour with a solution of 
iodine (see p. 107). 

Tlie simplest way of trying this experiment is, to take a quantity, of clean cr tton— to wet 
U with water, squeezing out again as much as possible — then (o spread it out upon a flat dish 
and moisten it quickly and Ihorougidy with Uie acid diluted as above. After half a minute 
««ld the solution of iodine, stir quickly wilh a glass rod, and immediately add water, wiien 
the blue compound of iodine and starch will speedily deposit itself. —(Schleiden, Pog. Annal.t 
Xliii., p. 396.) 

t Hydrate of potash is L B caustic substance which is obtained by boiling common peas*.^ 
ash wiUi quick- lime. 



ACTION ir HEAT ON STARCH. 113 

instantaneous deep blue on the addition of iodine, showing that starch 
has been formed. 

Woody fibre, therefore, may be changed into starch, either by the un- 
aided action of heat, by that of sulphuric acid, or by boiling with caustic 
potash, — and the starch thus produced may be further transformed, first 
into gum and then into grape sugar, by the prolonged action of dilute 
sulphuric acid, p<4sisted by a moderate heat. 

II. ^ARCH. 

1°. A:tion oj heat. — When flour, potato, or arrow-root starch is 
spread out upon a tray, then introduced into an oven and gradually 
heated to a temperature not exceeding 300° F., it slowly changes, ac- 
quires a yellow or brownish tint according to the temperature em[)loyed, 
and becomes entirely soluble in cold water. It is changed into gum. 
Under the names of starch-gum, or British-gum, this substance is large- 
ly manufactured in this country, and is successfully substituted for gum 
arable by the calico-printers in thickening many of their colours.* 

The gum thus prepared not unfrequently also possesses a sweet taste, 
from the further chaiige of a portion of the gum into sugar. 

2°. Action of water. — When starch is dissolved in boiling water, and 
is then allowed to stand in the cold either in a close vessel or exposed to 
the air, it gradually changes into gum or sugar. The process, however, 
is slow, and months inust elapse before the whole of the starch is thus 
spontaneously transformed in the presence of water (De Saussure). It 
takes place more rapidly when starch and water are boiled together for 
a length of time. 

3°. Action of sulphuric acid. — From what has been already stated in 
regard to tlje action of this acid on woody fibre it will readily be supposed 
that native starch, of any variety, is likely to undergo transformation 
when subjected to its influence. 

•In reality, if 50 parts of starch, 12 of sulphuric acid, and 139 of water 
be taken, and if the starch be thoroughly moistened with a portion of the 
water, and then poured into the mixture of the acid with the remainder 
of the water, and heated to 190° F., the starch will be entirely convert- 
ed into gurn. By further and more prolonged heating this gum is 
changed into grape sugar. The gum or sugar may be obtained in a 
separate state by adding to the solution either chalk or lime, which will 
combine with and carry down the acid.f One hundred pounds of starch 
treated in this way will yield from 105 to 122 lbs. of dry grape sugar. 

The rapidity with which this transformation takes place depends 
partly upon the temperature and partly upon the proportion of acid em- 
ployed. Thus 100 lbs. of starch mixed with 600 of water and 10 of 
sulphuric acid, will be converted into grape sugar by boiling for seven 
hours. If by increasing the pressure the temperature be raised to 250° 
F., the transformation will be effected in Sifew minutes. With only one 

* During the baking of bread this conversion of starch into gum takes place to a consiier- 
able extent. Thus Vogel fountl that flour which contained no gum gave, when baked, a 
bread of which 18 per cent., or nearly one fifth of the whole weight, consisted of gum. 
Thus one cf the effects of baking is to render the flour-starch more soluble, and therefore (") 
more easily digestible. 

t It forms gypmm with it (sulphate of lime) which is a com poimd of lime and sulphiui« 
acid 



114 CHANGE OF CANE INTO GRAPF aUGAR. 

pound of acid and the same quantity of starch and water, the change 
will be effected in three iiours by a temperature of 230° F. Tl.is mode 
of converting potato starch into grape sugar is said to be (extensively 
practised in France, for the purpose of subs3quently fermenting the 
sugar and converting it into brandy. 

III. GUM. 

Action of sulphi^ric acid. — If powdered gum arable be rubbed in a 
mortar with the sulphuric acid of the ihops, a brownish solution is ob- 
tained, which, when diluted with water and treated with chalk, yields a 
gummy substance similar to that obtained in the same way from starch 
and woody fibre. Prolonged digestion with diluted acid converts a por- 
tion of this gum into sugar. — [Berzelius, Traite de Chemie, (1831), v., 
p. 217.] 

IV. — CANE SUGAR. 

1°. Action of heat. — When crystallized cane sugar is heated' to 320° 
F. it melts, and if the temperature be raised to 360° F. it gives off'iwc 
atoms of water and is changed into caramel. This caramel is an un- 
crystallizable sugar, which is generally present in artificial syrups, and 
is often of a brownish colour. It contains the elements of an atom of 
water less than cane sugar, and is represented by Cj2 Hg Og. It is 
not known to occur in the natural juices of plants. 

2°. Action of sulphiiric acid. — When cane sugar is digested with di- 
lute sulphuric acid, aided by a gentle heat, it is rapidly converted intc 
grape sugar. The acid of grapes (tartaric acid) and many other vege- 
table acids produce a similar change- 
It is obvious that this conversion of cane into grape sugar can only 
take place in the presence of water, inasmucli, as has already been 
shown (p. 110), grape sugar contains the elements of two atoms of water 
more than cane sugar, or ' 

Cane sugar. Water. Dry grape sugar. 

C,2H,oO,o + 2HO = C,,Hi30,a. 



We may revert now to the question with which we concluded the 
/)receding section. Since these different substances are so closely allied 
m chemical consti.Jtion, and occur so often in connection with each 
other in the vegetable kingdom, does nature, when her purposes demand 
the change, actually transform them, tiie one into the ofher, in the inte- 
rior of the plant? The answer may now be safely given, that she cer- 
tainly does. What we can so readily perform by our rude art may be 
still more easily effected in the living vegetable. That which is starch 
or gum in one part of the plant, may become cane or grape sugar in 
another, and woody fibre in a third. Thus by re-arranging the same 
kind and quantity of the several elements, may the various and unlike 
forms of matter which constitute the ma n products of vegetation be 
readily produced. 

Still the facility is only apparent. We can assure ourselves of the 
fact of such conversions, because we can at wall induce them. But w^ , 
operates upon these substances in the interior of the plant? Whose 
mind and will direct3 these changes — prescribing when, where, and in 



6RAPE SUGAR AlOxXE FERMENTS. 116 

what order they shall fake place ? ITow much depends upon the re- 
fined and little understood mechanism of the vegetable structure — how 
mu.ch on the living prhiciple itself! What is this living principle-— 
now can it c.irect !* 

§ 7. Of the fermentation of starch and sugar — and of the relative circum- 
stances under which cane and grape sugars generally occur in nature. 
It v/ill be of" use to us, in connection with the above transformations, 
to advert to the property possessed by starch and nearly all the kr.wn 
varieties of sugar of entering into fermentation under favourable cir- 
cumstances. When fiour is made into a paste with leaven or yeast it 
begins to rise and ferment, — sooner or later, according to the kind of 
flour and the quantity of ferment added. When to a decoction of mall 
or to a solution of starch or of cane or grape sugar in water, a jKjrtion of 
yeast is added, fermentation is speedily induced ; and if not arrested by 
unfavourable circumstances it will continue until the whole of the 
starch or sugar disappears. 

In all these cases it is grape sugar alone that undergoes fermentation. 
[Rose, Pogge?!.. Annul., Hi., p. 297.] The starch of the moist dough or 
of the solution is partially transformed into grape sugar before fermenta- 
tion commences. Such is the case also with the decoction of mall and 
with cane sugar. The fermentation commences soon after the Hrst por- 
tion of grape sugar is formed, and proceeds more or less rapidly accord- 
ing as this transformation is more or less speedily effected. Hence, in 
the art of brewing, the necessity of cautiously regulating the tempera- 
ture by which this change of the starch and sugar is promoted and hast- 
ened. 

The fermentation itself is the result not of a mere transformation of 
one form of matter into another having the same elementary constitu- 
tion, but of a decomposition of one substance into two others unlike itself 
either in properties or in chemical composition. The grape sugar is re- 
solved into alcohol (spirits of wine), which remains in the liquid, and into 
carbonic acid, which esca[)es in the form of gas and causes the fermen- 
tation. Thus alcohol being represented by C4 H^ Oo, and carbonic acid 
by CO2, 

2 of alcohol = Cg H12 O4 and 

4 of carbonic ucld =04 O.^ make up 



1 of grape sugar ^=^^12^x2^12' 

It is an interesting fact that the cane and grape sugars occur in na- 
ture in circumstances which are entirely consistent with the statement 
in the preceding section, regarding the action of acids on the former 
variety of this natural product. Fruits contain grape sugar, which in- 
creases in quantity as they ripen or recome less sour. In the sugar 
cane, the beet root, and the maple and birch trees, cane sugar exists, 
but in their juices no acid is associated with the sugar. On the contra- 
ry, ammonia is know£i to be present in most of them along with tha 
cane sugar. Hence it is inferred, that as in our hands and in our exper- 
iments cane sugar is changed by the agency of acids into grape sugar, and 

" « 0*nst thau by searching find out God— Canst .>:^.i find out the AJmighty unto perfectj«ii 1" 




116 SUBSTANCES CONTAINING "JITROGEN. 

with remarkable ease by that acid wliich exists in the ripe grape, so it i 
in the interior of jjlants. Where sugar occurs in connection with an aci(f 
in the juice of a plant, it is grape sugar in whole or in great part, be 
cause in the presence of an acid body cane sugar cannot permanently ex 
ist, but is gradually transformed into the sugar of grapes. It ihus ap< 
pears also why fruits so readily enter into fermentation, and why, evea 
when preserved with cane sugar, they will, in consecjuence of the acid 
they retain, slowly change the latter into grape sugar, and thus induce 
fermentation.* 

§ 8. Of substances which contain Nitrogen. — Gluten, Vegetable 
Albumen, and Diastase. 

The substances described in the preceding sections consist of carbon, 
hydrogen, and oxygen only, and of them the great bulk of the vegeta- 
ble produciions of the globe consists. But there are certain other sub- 
stances occurring along with starch and sugar, into which nitrogen enters 
as a constiment, and which, though not formed in the vegetable king- 
dom in very large quantity, are yet of such interest and importance in 
otlier respects, as to make it necessary shortly to advert to them. 

1^. Gluten. — When the flour of wheat is made into a dough, and this 
dough is washed with water upon a fine sieve, a milky liquid passes 
through, from which starch gradually subsides. Tliis has been already 
Slated. But on the sieve, when the water ceases to go through milky, 
there remains a soft adlierent, tenacious, and elastic substance, which 
can be drawn out into long strings, has scarcely any colour, taste, or 
smell, and is scarcely diminished by washing either with hot or with 
cold water. This substance is the gluten o{ wheat. The flour of othei 
kinds of grain also yield it by a similar treatment, though generally in 
much smaller quantity. This appears from the following table :•!— 

The grain of 

Wheat contains 8 to 35 per cent, of gluten. 
Rye .... 9 to 13 " " 

Barley ... 3 to 6 " " 

Oats .... 2 to 5 " " 

When the moist gluten is dried in the air or at the temperature of 
boiling water, it diminishes much in bulk, and hardens into a brittle 
semi-transparent yellow substance resembling horn or glue. In this state 
it is insoluble in water, but dissolves readily in vinegar, in alcohol either 
cold or hot, and in solutions containing caustic potash, or soda, [the 
coinmon pearl-ash or soda of the shops boiled with quick-lime.] 

2°. Vegetable Albume't. — To the white of egg the name of albumen 
(albus, white) has been given by chemists. It ))ossesses the well known 
property of coagulating or of forming a white solid insoluble substance, 
when it is heated either alone or after being mixed with water. 

When the starch has subsided from the milky hquid which passes 

• M'lk also, in favourable circumstances, as when kept at a temperature of 100° F., u^n. 
ders;>-es termentalion, and in some countries of Asia a spirituous liquor is prepared from 
mares' and asses' milk. In this case the milk first becomes sour, tiien the acid thus formi- 
e<J converts the mUk su2ar into grape sugar, and finally this sugar enters into fermenta- 
tion. This takes place more readily in consequence of the presence of the decomposing 
cheesy matter (casein) of the milk— as is shown by the fact that the introduction of a smaH 
quat..;ity of the cuj'd of milk into a solution of grape sugar will cause it to fermeuu 



GLUTEN, VEGETABLE ALBUMEN, AND DIAST4SE. 117 

through the sieve in preparing the glutenof wheat, the water rests trans* 
pcirent and colourless above the wJiite sediment. If this water be heated, 
it will become more or less troubled, and white films or particles will 
separate, which may be easily collected, and which possess all the pro- 
perties of coagulated albumen, or boiled white of egg. To this sub- 
stance the name oC vegetable albumen has been given?" When the fresh 
• prepared gluten of wheat is boiled in alcohol a p'ortion of albumen gene- 
rally remains undissolved, showing that water does not completely wash 
it our from the gluten. 

Vegetabje albumen, when fresh and moist, has neither colour, taste, 
nor smell, is ins(jluble in waier or alcohol, but dissolves in vinegar and 
in caustic potash or soda. When dry it is biittle, more or less coloured, 

and opaque. In the seeds of plants, it exists only in small quantity 

thus the grain of 

Wheat contains | to 1^ per cent. 
Rye . . . 2 to3| '* 
Barley • • • tV to ^ '* 
Oats . . . ^ to i " 
it occurs more largely however in the fresh juices of plants, in those 
of cabbage lea turnip roots, and many others. When these juices 
are heated the albumen coagulates and is readily separated. 

Gluten and vegetable albumen appear to be as closely related as sugar 
and starch are to each other. Like these two s bstances, they consist 
of the same elements, united together in the same proportions, and are 
capable of similar mutual transformations. According to the most re 
cent analyses, those of Dr. Scheerer, they consist of 

Carbon = 54-76 
Hydrogen = 7-06 
Oxygen =20-06 
Nitrogen = ly-12 

100 

When exposed to the air in a moist state these substances undergo de- 
composuion. They ferment, emit a most disagreeable odour, and pro- 
duce, among other compounds, vinegar and ammonia. 

The important influence which gluten and vegetable albumen ara 
sui)posed to exercise over the nourishing properties of the different kinds 
of food in which they occur, will be considered in a subseciuent part of 
these lectures.* 

3". Diastase.— When co\d water is poured upon barley newlv malted 
and crushed, is permitted to remain over it for a quarter of an" hour, i- 
then poured off filtered, evaporated to a small bulk over boiling wafer, 
again filtered it accessary, and then mixed with much alcohol,"a white 
tasteless powder falls— to which the name of diastase has been given. 

* There occur in ttie animal kingdom— in (he botlies of animals— rhree other forms of the 
substance abore described under the names of gluten and vegetable albumen. These are 
ahurnen or white of e-j, already mentioned,— ca*em, Uie curd of cheese,— and fibrin, the 
substance of the muscular fibre of animals. 

P. Casein.— When the curd of cheese is well washed with watpr, and then boiled ia 
alcnnn to free it from oily mttter, it forms the casein of chemists. While moist it is soft 
ano colourless, bul as it dries it hardens, assumes a yellow colour, and becomes semilrans- 
parent. l!,ven when moist U is perfectly insoluble eiUier ia cold or in hot water. It is solu- 

6 



118 PRODUCTION OF DIASTASE. 



n 



If unmalted barley be so treated no diastase is obtained. This sut 
stance, therefore, is formed during the process of malting. 

If w.neat, or barley, or potatoes, which by steej>ing in water yield no di 
astase, be made to germinate (or sprout), and be afterwards oruised and 
treated as above, diastase will be obtained. It is therefore produced 
during germination. 

If the shoot of a potato be cut off within hah an inch of its base, tkis 
lower portion, wdth the part of the potato to which it is immediately at 
tached, separated from the rest — and the three parts (the upper portioi; 
of the shoot — the lower portion with its attached fragment of potato — 
and the remaining mass of the potato) treated wath water, — only thai 
portion will yield diastase in which the base of the shoot is situated 
When a seed sprouts, therefore, this substance is formed at the base oj 
the germ, and there remains during its growth. 

If the same portion of the potato, or if the grain of barley or wheat is 

ble, however, in water containing vinegar, or to which a little carbonate of potash or soda 
has been added. It may be kept for any length of time in a dry place, without undergoing 
decay. Tiie changes undergone by old cheese are chiefly due to ihe oily and other sul)- 
stances with which the curd is mixed. It has b.'en remarked, that when the gluten of wheat 
is lef^'; for a length of time in a moist state it und^^goes a kind of fermentation and gradually 
acquires the smell and taste of cheese (Rouelle.,) 

2°. FHbrin. — When lean beef or mutton is long washed in water till it becomes colourless, 
and is then boiled in alcohol to separate the fat, a colourless, elastic, fibrous mass is obtained, 
which is the fibrin of chemists. In recently drawn blood it exists in the liquid state, but coa- 
guiates spontaneously when exposed to the air, and forms the greater part of the clot of 
blood. It dissolves in a solution of caustic potash or of niire, and in vinegar. 

3°. Albumen. — This substance in the liquid stale exists in the white of egg, and in the 
serum of the blood. It coagulates by heating to 160° F , or if previously mixed with water 
by raising to 212° F. 

These three substances, in addition to their well Known sensible properties, are distin- 
guished as Ibllows : 

1°. Liquid casein in milk, is not coagulated by heating alone — the addition of rennet or of 
a little acid (vinegar or spirit of salt) is necessary, when it curdles readily. 

2°. Liquid albumen in white of egg, coagulates by heat alone, as when an egg is put inta 
hot water. 

3°. Liquid fibrin in the blood coagulates by mere exposure to the air, or more rapidly by 
agitation in contact with Ihe air. 

Like starch and sugar these three substances are mutually convertible by known means. 
Thus fibrin, if unboiled, dissolves by digestion at 80° F. in a saturated solution of nitre, and 
acquires the properties of liquid albumen ; and if to liquid albunipn a little caustic potash be 
added, and afterwards much alcohol, it will be thrown lown in the form and with the pro- 
perties of casein. 

All these substances appear to contain the same organ. ^ constituents in the same propor- 
tions. 

Boussingault first showed the identity in chemical constitution of gluten and vegetable nl- 
bumen. — [Pog. An., xl., p. 2.53. J Mulder afterwards proved a similar identity between vege. 
table albumen anrl Ihe white of egii, fibrin, and casein. — [Ann de Chim. et. de Phys., Ixv., p 
301.] Mulder supposes them to differ from each other by Ihe presence in unlike quantilitss 
of a small admixiure of sulphur, phosphorus or phosphate of lime. 

Those who are not familiar with the history and wit); he nature of chemical research, can 
form no idea of the time and labour which has by difTeient chemists been expended on this 
one branch. The persevering industry of Dr. Mulder, of Rotterdam, appeared to have 
cleared uprhe entire subject by a long series of investiyations and analyses, — [for an out- 
line ifhis res•JIt^i. see Berzelius Arsberiittlese, 1839, p. 61 1,]— when first Vogel, then Prosper 
Denis, and latest Liebig and Dr. Suheeri-r, have arrived at different results. Our ideas are 
thus again unfixed, and our partial generalizations set aside for future emendation. 

The analysis inserted in the text, as representing the composition of gluten and vegetable 
albumen, is that given by Dr. Sclieerer fur the purest form of fibrin. I have selected it in 
preference to the results eitlier of Boussingault or of Mulder, because it is the most recent^ 
• nd has been obtained with a knowledge of all tlie previous researches, — and assuming the 
rhemical identity of this entire iiroup of substances, is the most likely to rrfirescnt their 
•OHSfituiion witli accuracy. It differs from the analysis of Mulder cmi*/ in stating the nitro- 
gen at 2 per cent, higher than was done by that chemist. The recent improvements in the 
iBode of determining the true quantity of nitrogen in organic substances, appear to jitstiff 
oa iu expecting the result of Scheere; la be in this respect the more correct. 



DIASTASE CHANGES STARCH INTO SUGAR. Il9 

examinod, when the first true leaves of the plant have been fully 
formed ani expanded, the diastase will be found to nave in great part, 
if not entirely, disaj)peared. This substance, therefore, is first formed 
when the seed begins to sprout, performs a functior which makes its 
presence necessary at the base of the germ, and which function being 
discharged when tha true leaves are formed, it then disappears. What 
is the nature of this temporary function, why the diastase must reside at 
the base of the S[)rout in order'to discharge it, and why it should so early 
cease, will appear from a detail of the properties of this singular sub 
stance. 

Properties of diastase. — If the solution obtained from malt be digested 
with potato, flour, or other starch, at a temperature between 120° and 
140° F., the latter will gradually dissolve and will form a colourless 
transparent solution. When this solution is carefully evaporated a yel- 
lowish white powder is obtained, perfectly soluble in water, to which 
the name of dextrine has been given, [because its solution turns to ihe 
H^/ii a ray of polarized light when passed through it.] This dextrine 
has the same composition as starch. It is merely search changed or 
transformed in such a way as to become soluble in cold water, — a 
change analogous to that which it undergoes by simply boiling in water. 

But if the digestion be continued after the starch is dissolved, the so- 
lution will gradually accpiire a sweet taste, and if it be now evaporated 
it will yield, instead of dextrine, a mixture of gum and grape sugar. 
And if the digestion be still further prolonged, the whole of the starch 
will be converted into grape sugar only. — [See above, § 6, p. 113.] 

Thus diastase (Hke sulphuric acid) possesses the property of trans- 
forming starch entirely — first into gum, and then into grape sugar. The 
intermediate stage of dextrine has not been recognized in the action of 
sulphuric acid, nor is it easy to arrest the action of diastase exactly at 
this point — the most carefully prepared dextrine always containing a 
mixture of gum and sugar. One part of diastase will convert into sugai 
2000 parts of starch. 

A solution of diastase, when allowed to stand, soon undergoes decom 
position, and after being boiled, it has no further effect upon starch. It 
has not been analysed, because it is difficult to obtain it in a pure state. 
It contains nitrogen, however, for, when moistened and exposed to the 
air, it decomposes, and, among other products, yields ammonia.* 

The functions of diastase — one of the purposes at least for which it is 
produced in the living seed, and situated at the base of the germ — will 
now be in some measure understood. The starch in the seed is the fooc' 
of the future germ, prepared and ready to minister to its wants when- 
ever heat and moisture concur in awakening it to .ifc. But starch is it- 
self insoluble in water, and could not, Therefore, accompany the fluid sap 
when it begins to move and circulate. For this reason diastase is 
formed at the point where the germ first issues from the mass of food. 
There it transforms the starch, and renders it soluble, so that the young 
vessels can take it up and convey it to the point of growth. When the 
starch is exhausted its functions cease. It is then itself transformed and 

It will be recollected that ammonia contains nitrogen, balng represented by NH3.— Se« 
Lecture 1 1., p. 51. 



120 ADAPTATIONS yff THE PRODUCTIONS OF DIASTASE. 



carried info the general circulation. Or when, as in ti.e potato, much 
more starch is present than is in many cases requisite, its function ceases 
long before the whole of the starch disappears. Its presence is necessa- 
ry only until the leaves and roots are fully formed — when the plant i? 
enabled to provide for itself, and becomes independent of the starch of 
the seed. When this period arrives, therefore, the production of dias- 
tase is no longer perceived. 

This I have said is one of the purposes which appears to be served by 
diastase in the vegetable economy. That it is the only one we have no 
reason to believe. There may be others quite as interesting which we 
do not as yet understand. This is' rendered more probable by the fact 
that the diastase containel in one pound of malted barley is capable of" 
converting into sugar five pounds of starch.* (Liebig.) And though 
at the temperature at whicn the seed germinates, more of this substance 
may be necessary to transform the same weight of starch than is re- 
quired iq our hands, when aided by artificial heat, — yet as we never in 
the ordinary course of nature find any thing superfluous or going to 
waste, there is reason to believe that the diastase may be intended also 
to contribute directly to the nourishment and growth of the plant. As 
it contains nitrogen, it must be derived from the gluten or vegetable al- 
bumen of the seed ; and as a young plant of wheat, when already many 
inches from the ground, contains no more nitrogen than was originally 
present in the seed itself (Boussingault), this diastase may only be the 
result of one of those transformations of which glutenf is susceptible, 
and by which it is rendered soluble, and capable of aiding in the pro- 
duction of those parts of the substance of the growing plant into which 
nitrogen enters as a necessary constituent. 

It may not be uninstruciive if we pause here for a moment and con- 
sider the beauty of the arrangements we have just been describing. In 
passing through a new and interesting country we do not hesitate, at 
times, to stop and gaze, and leisurely admire. We cannot otherwise 
fully realize and apf)reciate its beauty. So in the domains of science, 
we cannot be ever hurrying on — we must linger occasionally, not only 
that we may more carefully observe, but that we niay meditate and 
feel. 

You see how bountifully nature has provided in the seed for the nour- 
ishment of the young plant, how carefully the food is stored up for i;, 
and in how imperishable a form — how safely covered also and protected 
from causes of decay ! For hundreds of years the principle of life will 
lie dormant, and for as many the food will remain sound and undimin- 
ished till the time of awakening comes. Though buried deep in the 
earth, the seed defies the exertions of cold or rain, for the food it contains 
is unaiTected by cold and absolutely insoluble in water. But no sooner 

* It is the diastase in matt which dissolves the starch of the barley in the process >f brew- 
ing, but as the diastase contained in malt is sufficient to dissolve so large a quantity of starch, 
it is obviously a waste of labour to malt the whole of the barley employed. CTieof malt to 
three of barley would probably be sufficient in most cases to obtain a wort containing the 
whole of the starch in solution. Advantage is taken of this property in the manufacture of 
the while beer ot Louvain, and of other places iin Flanders, and in Germany, where t\e light 
colour is secured by adding a large quantity of flour to a decoction of a small quantity of 
barley. 

t That diaalase is merely transform^.d gluten we cannot say, because the exact chemica 
sonslituliua of diastase is as yet unkrtjwn. 



i 

es T! 



TEGETABLE ACIDS. 121 

is the sleepirg germ rf called to life, by the access of air and warmth 
and duly teripered moisture, than a new agent is summoned to its aid, 
and the food is so changed as to be rendered capable of ministering to its 
early wants. The first movement of the nascent germ — (and how it 
moves, by what inherent or impartial force, who shall discover to us ?) 
— is the signal for the appearance of this agent — diastase — of which, 
previous to germination, no trace could be discovered in the seed. At 
the root of the germ, where the vessels terminate in the farinaceous 
matter, exactly where it is wanted, this substance is to be found ; — there, 
and there only, resolving and transforming the otherwise imavailable 
store of food, and preparing it for being conveyed either to the ascending 
sprout or to the descending root. And >.-hen the necessity for its pre- 
sence ceases — when ih*e green leaf becomes developed, and the root has 
fairly entered the soil — when the plant is fitted to seek food for itself — 
then iliis diastase disappears, it undergoes itself a new conversion, and is 
prepared in anoiher form to contribute tothe further increase of the plant. 
How beautiful and provident are all these arrangements! — how plas- 
tic the various forms of organic matter in the hands of the All-Intelli- 
gent I — how nicely adjusted in time and place its diversified changes! 
Wliat an apparently lavish expenditure of forethought and kind previ- 
sion, in behalf even of the meanest plant that grows ! 

§ 9. Vegetable Acids. — Acetic acid. Oxalic acid, Tartaric acid, 
Citric acid, Malic acid. 

Another class of comi)ound substances remains to be shortly consid 
ered, — those, namely, which possess sour or acid properties, and which- 
are known to be present in large quantity in many plants, and more 
especially in the greater number of unripe fruits. They do not, taken 
as a whole, form any large portion of the entire produce, either of the 
general vegetation of the globe or of those plants which are cultivated 
for food ; yet the growth of fruit — as in the grape, orange, and apple 
coutUries — is sufficiently extensive, and the general interest in the cul- 
tivation of fruit trees sufficiently great, to require that the nature of the 
substances contained in fruits, and the peculiar changes by which they 
are formed, should be in some measure considered and e;tplained. 

I. ACETIC ACID. 

Acetic acid or vinegar is the most extensively diffused, and the most 
argely produced, of all the organic acids. It is formed during the ger- 
mination of seeds, and it exists in the juices of many })lants, but it is 
most abundantly evolved during the fermentation, whether natural or 
artificial, of nearly all vegetahle substances. When ptjre it is a colour- 
ess litjuid, having a well known agreeably acid taste. It may be 
boiled and distilled over without being decomposed. The vinegar of the 
shops is generally very much diluted, but it can be prepared of such a 
strength as to freeze and become solid at 45° F., and to blister the skin 
and produce a sore when ap|)lied to any part of the body. When 
mixed with v/ater it readily dissolves lime, magnesia, alumina, &c., 
forming 5rt/^s called acetates, which are all soluble in water, and may, 
therefore, be readily washed out of the soil or of compost heaps by 
heavy I'al s of rain. 



122 PREPARATION OP ACETIC ACID. 

When perfectlj free from water, acetic acid consists of— 
Caibon . . . 47-5 per cent., or 4 atoms 
Hydrogen . . 5-8 " or 3 " 

Oxygen . . . 46-7 " or 3 " 

100 

It is hercfore represented by the formula C4 H3 O3 — in whicli, as in 
those given in the preceding sections for starch, sugar, &c., the numbers 
representing the atoms of hydrogen and oxygen are equal, and conse- 
quently these elements are in the proportion to form water. Hence, 
vinegar, like sugar, may be represented by carbon and water. 

Let us consider for a moment the several processes by which this acid 
IS usually formed. 

1°. By the distillation of wood. — This a method by which wood 
vinegar — often c^Wed pyroligneous acid — is prepared in large quantity. 
Wood which has been dried in the air is put into an iron retort and distil- 
led. The [)rincipal pmducis are vinegar, water, and tarry matter. 
The decom|)osiiion is of a complicated description, but by comparing 
the constitution of woody fibre with that of vinegar, we can readily see 
the nature of the changes by which the latter is produced. 
Woody Fibre is = C^^ Hg Og 
3 of Vinegar are = C12 ^9 Og 



Difference = H^ O, ; or the elements 

of one atom of water. One portion of the woody fibre, therefore, com- 
bines with the elements of an atom of water, obtained by the decompo- 
sition of another portion, and thus vinegar is produced. 

2°. Manufacture of Vinegar from Cane Sugar. — It is a well known 
fact in domestic economy, that if cane sugar be dissolved in water, a 
little vinegar added to it, and the solution kept for a length of time at a 
moderate temperature, the whole will be converted into vinegar without 
any sensible fermentation. This process is frequently followed in the 
preparation of household vinegar, and was formerly adopted to some ex- 
tent in our chemical manufactories. It will be recollected that we re« 
presented Cane Sugar by C12 H^o Oj^, while 

3 of Vinegar = C^o H9 O9 



Difference Hj O^ ; or the elements 

of an atom of water, which cane sugar must lose in order to be convert- 
ed into vinegar. Whether the change in this instance takes place by 
the direct conversion of cane sugar into vinegar, or whether the former 
is previously transformed into grape sugar, has not been satisfactorily de- 
termined. 

3°. Manufacture of Vinegar from Alcohol. — In Germany, where 
common brandy is cheaper than vinegar, it is found profitable to manu- 
factu.^ this acid from v/eak spirit. For this purpose it is mixed with a 
little yeast, and ihen allowed to trickle over wood shavings moistened 
with vinegar, and contained in a cask, the sides of which are perforated 
with holes for the admission of a current of air. By this method oxy- 
gen is absorbed from the air, and in 24 hours the alcohol in the spirit is 
converted into vinegar and ',T5iter. 



TARTARIC ACID IN THE GRAPE. 123 

The explanation of this process is also simple, alcohol being repre- 
sented by C4 H^ O2. Thus — 

Alcohol = O4 Hg O., ] f Vinegar = C4 H3 O3 

4 of Oxygen = O4 'J 3 of Water = H3 O3 



Sum C4 Ho O, j ( Sum = C^ Ho O^ 

4°. Production of Vinegar by fer mentation. — When vegetable mat- 
ters are allowed to ferment, carbonic acid is given off and vinegar is 
formed. In such cases this acid is the result of a series of changes, du- 
ring which that portion of the vegetable matter which has at length 
reached the state of vinegar has most probably passed through the seve- 
ral previous stages of grape, sugar, and alcohol. The carbonic acid, as 
has already been explained (p. 115), is given offduring the fermentation 
of the grape sugar, and the consequent formation of alcohol. 

To simple transformations, similar to those above described, we can 
trace the origin of the vinegar which is met with in the living juices of 
plants, and among the products of their decay. 

II. — TARTARIC ACID. 

The grape and the tamarind owe their sourness to a peculiar acid to 
■which the naii\e of tartaric acid has been given. It is also present, along 
with other acids, in the mulberry, in the berries of the sumach {rhus co- 
riarii), and in the sorrels, and has been extracted from the roots of the 
couch-grass and the dandelion. 

When new wine is decanted from the lees, and set aside in vats or 
casks, it gradually deposits a hard crust or tartar on the sides of the ves- 
sels. This substance is known in commerce by the name of argol, and 
when purified is familiar to you as the cream of tartar of the shops. It 
is a compound of tartaric acid with potash, and from it tartaric acid is 
extracted for use in medic'me and in the arts. The principal use of the 
acid is in certain processes of the calico printers. 

The pure acid is sold either in the form of a white })owder or of trans- 
parent crystals, which are colourless, and have an agreeable acid taste. 
It dissolves readily in water, and causes a violent etfervescence when 
mixed with a solution of the carbonate of potash or of soda. As it has 
no injurious action upon the system, it is extensively used in artificial 
soda powders and ettervescing draughts. When added in sufificient 
quantity to a solution containing potash, it causes a white crystalline 
powder to fall, which is cream of tartar (or bitarlrate of potash), and from 
lime water it throws down a white chalky precipitate of tartrate of lime. 
Both of these compounds are present in the grape. 

When perfectly free from water this acid consists of — 
Carbon . . . = 36-81 or 4 atoms. 
Hydrogen . . = 3-00 or 2 atoms. 
Oxygen . . . = 60-19 or 5 atoms. 



100 
It is therefore represented by the formula C4 Ho O5. 

If we compare the numbers by which the atoms of hydrogen and ox- 
ygen in this aci^are expressed, we see that these elen'ents are not in th« 
pr ^portion to form water and that this substance, therefore, cannot, iik 



124 



CONSTITUTION OF TARTARIC AND CITRIC ACIDS. 



SO many ot those we have hilherfohad occasion to notice, be rtpresen'ed 
by carbon and the elements of water alone. 
It may be re-presented by 

4 of Carbon . . = C^ ) 

2 of Water . . = Ho Oo C or, 4C+2H+30 
and 3 of Oxygen . . = O^ S 



Tartaric Acid = C4 H^ Og 
And, though this mode of representatio'n does not truly exhibit the con- 
stitution of the acid, inasmuch as we have no reason to believe that it 
really contains water as such— yet it serves to sbow very clearly that in 
the living plant this acid cannot be formed direclly frcn{ carbon" and the 
elements of water, as starch and sugar may, but that it requires also 
tliree atoms oj oxygen in excess to every five of carbon and two of water. 
We shall, in the following lecture, see how nicely the functions of the 
several parts of the plant are adjusted,— at one period to the formation of 
this acid, and at another to its conversion into sugar durine the ripeninff 
01 the fruit. o r & 

III. CITRIC ACID, OR ACID OF LEMONS. 

This acid gives their sourness to the lemon, the lime, the orange, the 
cranberry, the red whortleberry, the bird-cherry, and the fruits of the 
dog-rose and the woody night-shade. It is alsoYound in some roots, as 
in those of the dahlia pinnata, and the asarum europium {asarrahacca), 
and mixed with much malic acid, in the currant, cherry, gooseberry 
raspberry, strawberry, common whortleberry, and the fruit of the haw- 
thorn. 

When extracted from the juice of the lemon or lime, and afterwards 
purihed, it forms transparent colourless crystals, possessed of an agreea- 
b e acid taste; eflervesces like tartaric acid with carbonate of soda, and 
like It, therefore, is much employed for effervescing drau^^hts. With 
potash It forms a soluble salt, which is a citrate of potash, and from lime 
water it throws down a white, nearly insoluble, sediment oUitrate of 
Lime, which re-dissolves when the acid is added in excess. In combi- 
nation with hme It exists in the tubers, and with potash in the roots, of 
the Jerusalem artichoke. 

When free from water, citric acid consists of 

Carbon . . . 41-49 == 4 atoms. 

Hydrogen ... 3-43 = 2 atoms. 

Oxygen .... 55-08 = 4 atoms. 

100 
and is therefore represented by C4 Ho O4. 

This formula differs from 'that assigned to the tartaric acid only in 
containing one atom of oxygen less, O4 instead of O5. In the citric 
acid, therefore, there are 2 atoms of oxygen in excess, above ^'hat ^s 
necessary to form water with the 2 of hydrogen it contains. 

IV. MALIC ACID. 

The irialic and oxalic acids are more extensively diflTused in ?mw^ 
plants than any other vegetable acids If acetic acid be more largely 



CONSTITUTION OF MALIC ^ND OXAL C ACIDS. 125 

foimed ii. nature, it is chiefly as a product of the decomposition of or- 
ganic matter, when it has already ceased to exist in, or to form part of, 
a living plant. 

Along with the citric acid, it has been already' stated that the malic 
occurs in many fruits. It is found more abundantly, however, and is the 
chief cause of the sour taste, in the unripe apple, [hence its name malic 
acid,] the plum, the sloe, the elderberry, the barberry, the fruit of tlie 
mountain ash, and many others. It is associated with the tartaric acid 
in the grape and in the Agave americana. 

This acid is not used in the arts or in medicine, and therefore is ry )l 
usually sold in the shops. It is obtained most readily, in a pure stafj, 
from the berries of the mountain ash. It forms colourless crystals, 
which have an agreeable acid taste. It combines with potash, soda, 
lime, and magnesia, and forms malates, and, in combination with one or 
more of these bases, it usually occurs in tlie fruits and juices of plants. 
The inalate of lime is soluble, while the citrate, as already stated, is 
nearly insoluble, in water. This malate exists it? large quantity in the 
juice of the house-leek {sei\pervivum tector urn), in ihe Sedum telei>hium, 
the Arum maculatum, atid many other juicy and fleshy-leaved plants. 

When perfectly free from water, the malic acid has exactly the same 
chemical constitution as the citric, and is represented by the same for- 
mula C4 Ho O4. These two acids, therefore, bear the same relation 
to each other as we have seen that starch, gum, and sugar do. They 
are wha-t chemists call isomeric, or are isomeric boilies. We cannot 
transform them, however, the one into the other, by any known means, 
ihougii there is every reason to believe that tbey may undergo such 
transformations in the interior of living plants. Hence probably one 
reason also why the malic and citric acids occur associated together iq 
so many different fruits. 

V. — OXALIC ACID. 

This acid has already been treated of, and its properties and composi- 
tion detailed, in a preceding lecture (Lecture III., p. 47). It forms co- 
lourless transparent crystals, having an agreeably acid taste, and if 
efTervesces with the carbonates of potash and soda, but on account of its 
poisonous qualities, it is unsafe to administer it as a medicine. It oc- 
curs in combination with potash in the sorrels, in rhubarb, and in the 
juices of iriany lichens. Those lichens which incrust the sides of rocks 
and trees, not unfrequently contain half their weight of this acid in com- 
bination with lime. It can be formed artificially by the action of nitric 
acid on starch, sugar, gum, and many other organic substances. 

When perfectly free from water, oxalic acid contains no hydrogen ; 
but consists of — 

Carbon . . . 33-75 = 2 atoms 
Oxygen . . . 66-25 — 3 " 



100 
and it is represented by C2 O3. When heat<>d with strong sulphuric 
acid, ills decomposed and resolved into gaseous carbonic acid (CO.,) and 
carbonic oxide (CO) in equal volumes. This chang-e is easily under- 
stood since C0.-fC03*Co03. 

6* " 



126 STARCH CONVERTED INTO WOODY FIBRE. 

§ 1 0. General observations on the substances of which plants chiejiy consist. 

It may be useful here shortly lo review the most important facts and 
conclusions which have been adverted to in the present lecture. 

1". The great bulk of plants consists of a series of substances capable 
of b iing represented by, and consequently of being formed in nature 
frori, carbon and the elements of water only. Such are woody fibre, 
etarch, gum, and the several varieties of sugar (p. 111). 

2°. Vet the crude mass of wood, as it exists in a full-grown 
tree, containing various substances in its pores, cannot be represented 
by carbon and the elements of water alone. It appears always to 
contain a small excess of hydrogen, which is greater in some trees than 
in others. Thus in the chesnut and the lime, this excess is greater than 
in tlie pines, while in the latter it is greater than in the oak and the ash. 
[For a series of analyses of dilferent kinds of wood by Peterson and 
Sciiodler, see Thomson's Organic Chemistry^ p. 849.] 

3°. These substances are, in many cases, mutually convertible even 
in our hands. They are probably, therefore, still more so in nature. 

It is to be observed, however, that all the transformations we can as 
yet elieet are in one direction only. We can produce the above com- 
pounds from each other in the order of lignin or starch, gum, cane su.gar, 
grape sugar — that is, we can convert starch into gum, and gum into 
sugar, but we cannot reverse the process, so as to form cane from grape 
sugar, or starch from gum. 

The only apparent exception to this statement with which we are at 
present acquainted, occurs in the case of starch. When this substance 
is dissolved in cold concentrated nitric acid, and then mixed largely with 
water, a substance [the Xyloidin of Braconnot] falls to the bottom, 
which is a compound of the nitric acid with woody fibre (C,2 Hg Og.) 
[Pelouze, see Berzelius Arsherdttelse, 1839, p. 416.] In iliis instance, 
if the above observation is correct, there appears lo be an actual con- 
version of starch into woody fibre. 

But what we are as yet unable to perform may, nevertheless, be easily 
and constantly effected in the living plant. Not only may what is starch ■ 
in one part of the tree be transformed and conveyed to another part in ■< 
the form of sugar, — but that which, in the form of sugar or gum, jjasses 
upwards or downwards with the circulating sap, may, by the instrumen- 
tality of the vital processes, be deposited in the stem in the form of Aj 
wood, or in the ear in that of starch. Indeed we know that such actu- *' 
ally does take place, and that we are still, therefore, very far from being 
able to imitate nature in her power of transforming even this one group 1 1 
of substances only. ij 

4°. Among, or in co-.nect.ion with, Sr e great masses of vegetable mat- 
ter which consist mainly of the above substances, we have had occasion 
to notice a few which contain nitrogen as one of their constituents — and 
which, though forming only a small fraction of the products of vegetable 
Crowih, yet appear to exercise a most important influence in the general 
economy of animal as well as vegetable life. The functions performed 
by diastase in reference to vegr-table growth, and to the transformations 
Disorganized vegetable substan es, have already been in some measure 
illustrated, — we siall horeaflo have an opportunity of considering more 



IMPORTANCE OF THE VEGETABLE ACID. 1 f 

fully t .e influence which gluten and vegetable albumen exercise ovei 
(he general efficiency of the products of vegetation in the support of ani- 
mal life, and over the changes which these products must undergo, be- 
fore they can be converted ii.to the substance of animal bodies. In a 
former lecture (Lecture IV.., p. QQ),, I have had occasion to draw your 
attention to the comparatively small proportion in which nitn)gen existi 
in flie vegetable kingdom, and to show that it must nevertheless be con- 
sidered as much a necessary and constituent element in their composi- 
tion as the carbon itself; the very remarkable properties we have al- 
ready discovered in the compounds above mentioned strongly confirm 
tnis fact, and illustrate in a striking manner the influence of a|)parently 
feeble and inadecjuate causes in producing important natural results. 

5°. With the exception of acetic acid, which in constitution is closely 
related to sugar* and gum, all the acid substances to which it has been 
necessary to advert, contain an excess of oxygen above what is neces 
sary io form water with the hydrogen they contain. Thus 

Vinegar = C^ H3 O3 contains no excess of oxygen. 

Tartaric Acid = C4 Hg O5 . . 3 of oxygen ii. excess. 

Malic Acid ^ n vi r\ o 

iTRic Acid ^ 424 

Oxalic Acid = Cg O3 . . 3 
It requires a little consideration to enable us to appreciate the true im- 
portance of these and other organic acids, in the vegetable economy. At 
first sight they appear to form a much smaller part of the general pro- 
ducts of vegetation than is really the case. We must endeavour to 
conceive the quantity actually produced by a single tree loaded with 
thousands of lemons, oranges, or apples, — or again, how much is formed 
during the growth of a single comparati<vely small plant of garden rhu- 
barb in spring, if we would obtain an adequate idea of the extent to 
which tljese acids are constantly formed in nature. On the otlier hand, 
we must recollect also that the greater portion of the acid of fruits disap- 
pears as they ripen, if we would understand the true nature of the in- 
terest which really attaches to the study of these substances, of the 
changes to which they are liable, and of the circumstances under which 
in nature these changes take place. 

6°. I will venture here to draw your attention for a moment to the na- 
ture and extent of that remarkable power over matter, which the chem- 
ist, as above explained, appears to possess. Such a consideration will 
be of value not only in illustrating how far we really can now, or may 
hereafter, expect to be able to influence or control natural operations, 
[see Lecture II., p. 32,] but what is ])robably of inore value still, exhibit- 
ing the true relation which man bears to the other parts of creation; and, 
in some measure, the true position he is intended to occupy among them. 
1°. We have seen that the chemist can transform certain substances 
one into the other, in a known order ; but that as yet he cannot reverse 
that order. Thus far his power over matter is at present limited; but 
this limit he may at some future period be able to overpass, and wa 

• t is identical in cor stitution with caramel (p. 114)~the uncrystalliiable s^gar of sjrupoi 

• Vineear. Caramel. 

(C4H3C3X3) = Cl2H9p9. 



128 POWER or THE CHEMIST OTER MATTER. 



1 



know not how far. The discovery of a new agent, or of a new mode 
of treatment, may enable him to accomplish what he has not as yet the 
means or the skill to perform. 

2°. He has it in his power to form, actually to produce, some o( the 
organic or organized substances which occu in living plants. He can 
form gum, and grape sugar, in any quantify. Thus far he can imitate 
and take the place of the Living principle itself. 

Numerous other cases are known, in vhich he displays a similar 
power. By the action of nitric acid upon starch or sugar, [see Lecture 
in., p. 47,] he can form oxalic acid, which as has already been shown, 
occurs very largely in the vegetable kingd )m. By the action of heat 
upon citric w.cid, he can decompose it ani produce an acid which is 
met with in the Wolfsbane (Aconitum napellus), and hence is called 
aconitic acid* Also by the action of sulphuric acid he can change 
salicine and pJdorizine — substances extracted respectively from the bark 
of the willow and from that of the root of the apple tree — into a resinous 
matter and grape sugar. So, of the compounds v/hich are found in the 
solids and fluids of animal bodies, there are some Vv'hich he has also 
succeeded in forming by the aid of his chemical art. 

Elated by such achievements, some chemists appear willing to hope 
that all nature is to be subjected to tiieir dominion, and that they may 
hereafter be able to rival the living principle in all its o[)erations. It is 
true that what we now know, and can accomplish, are but the begin- 
nings of what we may fairly expect hereafter to effect But it is of con- 
sequence to bear in mind the true position in which we now stand, and 
the true direction in which all we at present know seems to indicate that 
our future advances in knowledge, and in control over nature, are likely" 
to proceed. And this leads me to observe — 

3°. That our dominion is at present limited solely to transforming 
and decomposing. We can transform woody fibre into gum or sugar-— 
we cannot form either gum or sugar by the direct union of their elements. 
We can resolve salicine by the acid of sulphuric acid into resin and 
grape sugar; but we cannot cause the elements of which they consist to 
unite together in our hands, so as to form any one of the three. We 
cannot even cause the resin and the sugar to re-unite and rebuild the sali- 
cine from which they were derived. 

So we can by heat drive ofTthe elements of water from the citric and 
cause the aconitic acid to appear ; but we cannot persuade the unwilling 
compounds, when thus separated, to return to their former condiiion of 
citric acid ; and, if we could, we should still be as far removed from the 
power of commanding or compelling the direct union of carbon, hydro- 
gen, and oxygen, in such proportions, and in such a way, as to build up 
either of the two acids in question. 

Again, we can actually' form oxalic acid by the action of nhric acid 

These two acids differ from each other only ■y the elements of an atom of water, Thua 
Citric Acid . . = C i M 04 
Aconitic A lid . = C.. H; O3 



Difference . . = Hj O or HO, one of water. 
It is easy to see, therefore, how, by the evohition of the elements of an atom of water, the 
one acil mz" he changed into the oilier. The scientific reader will excuse me (if on th« 
ground.s of simplicity aloie) for representinir, both here a'hd ir the text, the citric acid bf 
C Ha O4, instead of by :3i2 H5 On -j- 3HO, whic: Liebig and his pupils prefar. 



TRUE PROSPECTS OF CHEMICAL SCIENCE. 129 

upon starch, or wood, or sugar, or any other of a great variety of vegeta- 
ble substances — but vv'e cannot prepare it by ilie direct union of its elo' 
ments. We can only as yet prc/Cure it from substances which have 
already been organized — which iiave been themselves produced by the 
agency of the living principle. 

The same remarks ap[)ly with slight alteration to those substances of 
animal origin to vvliich I have above alluded as being within the power 
of the chemist to produce at will. There is hardly an exception to the 
rule, that in producing organic substances, as they are called, ihe chem- 
ist rnu^t employ other organic substances which are as yet beyond his 
art — \vliich, so far as we know, can only be formed under the direciioc 
of the living [jrinciple. Thus the sum of the chemises power in imita- 
ting organic nature consists, at present, in his ability — 

1°. To transform one substance found only in the organic kingdom 
into some other substances, produced more or less abundantly in the 
same kingdom-of nature. This power he exercises when he converts 
starch into sugar, or fibrin into albumen or casein. 

2°. To ?*eso/t''e a more complex or compound substance into two or 
more which are less so, and of which less complex substances some may 
be known to occur in vegetable or aniinai bodies. 

3°. To decompose organic compounds by means of his chemical agents, 
and as the result of such decompositions to arrive at one or more com- 
pounds, such as are formed under the direction of the living principle. 

In no one case can. he form the substances of which animals and plants 
chiefly consist, out of those on which animals and plants chiefly live. 

But this is the common and every-day result of the agency of the liv- 
ing principle. Is there as yet, then, any hope that the chemical labo- 
ratory shall supersede the vascular system of animals and plants; or 
that the skill of the chemist who guides the operations within it, shall 
ever rival that of the principle of life which presides over the chemi<ial 
changes that take place in animal and vegetable bodies ? 

The true place, therefore, of liuman skill — the true prospects of chem- 
ical science — are pointed out by these considerations. No science has 
accumulated so many and such various treasures as chemistry has done 
during the last 20 years — none is at present so widely extending the 
bounds of our knowledge at this moment as the branch'of organic chem- 
istry- — men may therefore be excused for entertaining more sanguine 
expectations from the progress of a favourite science than sober reason- 
ing would warrant. Yet it is of importance, I think, and especially in 
a moral point of view, that amid all our ardour, we should entertain 
clear and just notions of the kind and extent of knowledge to which we 
ara likely to attain, and — as knowledge in chemistry is really powei 
over matter — to what extent this power is likely ever to be carried. 

At present, if we judge from our actual knowledge, and not from our 
hopes — there is no prospect of our ever being able to imitate or rival 
living nature in actually compounding from their elements her nume- 
rous and varied productions. That we may clearly understand, and be 
able to ex})lain many of her operations, and even to aid her in effecting 
them, is no way inconsistent with an inability to imitate lier by the re 
sources of art. This will, \ trust, appear more distinctly in the subse 
<juent lecture. 



LECTUPvE VII. 

Chenica. wang-s by ■wnich the substances of which plants chiefly consist are formed froBi 
those on which they live.— Changes during sermination— during the growth of the ; lant— 
during th« ripening of fruit. — Autumnal changes. 

Having thus considered the nature and chemical constitution of those 
substances which constitute by far tlie largest part of the sohds ana 
fluids of living vegetables, we are now prepared for the further questioD 
— hy what chemical changes these substances of which j^lcmts consist^ arc 
formed out of those on ivhich they live? 

Tlie growth of a plant from the germination of the seed in sjjring till 
the fallof the leaf in autumn, or the return of the succeeding spring- 
time, may in perennial ])lants be divided into four periods — during which 
they euher live on different food, or expend their main strength in the 
production of different substances. These periods may be distinguished 
as follows : — 

1°. The period of germination — from the sprouting of the seed to the' 
formation of the perfect leaf and root. 

2°. From the expansion of the first true leaves to the period of flow- 
ering. 

3°. From the opening of the flower to the ripening of the fruit and 
seed. 

4°. From the ripening of the seed or fruit, till the fall of the leaf and 
the subsequent return of spring. On the ripening of the fruit the func- 
tions of annual plants are in general discharged, and they die; but per- 
ennial plants have still important duties to perform in order to prepare 
them for the growth of the following spring. 

The explanation of the chemical changes to which oar attention is to 
be directed will be more clear, and perhaps inore simple, if we consider 
them in relation to thctec several periods of growth. 

§ 1. Chemical changes which take place during germination and during 
the dcvelopynent of the first leaves and roots. 

The general nature of the chemical changes which take place during 
germination is simple and easy to be comprehended. 

Let us first consider shortly the phenomena which have been observec 
to accompany germination, and the circumstances which are most fa- 
vourable to its rapid and healthy progress. 

1°. Before a seed will begin to s))rout, it must be placed for a time in 
I sufficiently moisl situation. We have already seen how numerous 
md important are the functions which water performs in reference to 
fegetable life (Lecture IL, p. 36,) in every stage of a plant's growth. 
tn the seed no circulation can take place — no n otion among the parti- 
cles of matter — until water has beer largely imbibed ; nor can the food 
be conveyed through the growing vessels, unless a constant supply of 
fluid be afforded to the seed and its infant roots. 

2°. A certain degree of warmth — a slight elevation of temperature— 
h& also favourable, aad in most cases necessary, to germination. 



EFFECl )F AIR AND LIGHT OJ* GERMINATION. 131 

The itgree of warmth which is required in order that seeds may b^- 
gin to grow, varies with the nature of the seed itself. In Northern Si- 
beria and other icy countries, plants are observed to spring up at a tem- 
perature but slightly raised above the freezing point (32° F.,) but it is 
familia to every practical agriculturist, that the seeds he yearly con- 
signs tt the soil require to be protected from the inclemency of the 
weather, and sprout most quickly when they are stimulated by the 
warmth, of approacliing spring, or by the heal of a summer's sun. 

The same fact is familiarly shown in the malting -of barley, where 
large heaps of grain are moistened in a warm atmosphere. When ger- 
mination commences, the grain heats spontaneously, and the growth 
increases in rapidity as the heap of corn attains a higher temperature. 
It thus appears that some portion of that heat which the growth of the 
germ and radicles requires, is j)rovided by natural processes in the grain 
itself; in some such way as, in the bodies of animals, a constant supply 
of heat is kept up by the vital processes — by which supply the cooling 
elfect of the surrounding air is continually counteracted. 

We have seen in the preceding lecture, that the transformations of 
which starch and gurn are susceptible, take place with greater certainty 
and rapidity under the influence of an elevated temperature. It will 
presently appear that such transformations are also atiected during ger- 
mination; there is reason, therefore, to believe that the external warmth 
which is required in order that germination may begin, as well as the 
internal heat naturally developed as germination advances, are both 
employed in effecting these transibrmations. • And, as the young sprout 
shoots more rapidly under the influence of a tropical sun, it is probable 
that those natural agencies in general, by which such chemical transfor- 
mations are most raj)idly [iromoted, are also those by wliich the pro- 
gress of vegetation is in the greatest degree hastened and promoted. 

3*^. It has been observed that seeds refuse to germinate if they are en- 
tirely excluded from the air. Hence seeds which are buried beneath 
such a depth of soil that the atmospheric air cannot reach them, will 
remain long unchanged, evincing no signs of life — and yet, when turned 
up or brought near the sarface, will speedily begin to sprout. Thus in 
trenching the land, or in digging deep ditches and drains, the farmer is 
often surprised to find the earth, thrown up from a depth of many feet, 
become covered with young plants, of species long extirpated from or 
but rarely seen in his cultivated fields. 

4°. Yet Ught is, generally speaking, prejudicial to germination. 
Hence the necessity oi' coverhig the seed, when sown in our gardens and 
corn fields, and yet of not so far burying it that the air shall be excluded. 
In the usual method of sowing broad-cast, much of the grain, even after 
harrowing, remains uncovered ; and the prejudicial influence of light in 
preventing the healthful germination of such seeds is no doubt one rea- 
son why, by the method of dibbling, fewer seeds are observed to fail, and 
an equal return of corn is obtained from a much smaller expenditure of 
s^^d. 

The reason why light is prejudicial to germination, as well as why 
the presence of atmospheric air is necessary, will appear from the fol- 
lowi; g observation : — 

S'* When seeds are mai; o g ?rminate in a limited portion oi atmot* 



132 SEEDS SPROUT ONLY IN THE PRESENCE 3F OXYGEN. 

pheric air. the bulk of the air undergoes no material aheration, but 3a 
examination its oxygen is tbund to liave diminished, and carbonic a«^id 
to have taken its place. Tlierefore, during germination, seeds absorb 
oxygen gas and give off carbonic acid. 

Hence it is easy to understand why the presence of air is necessary 
to germination, and why seeds refuse to sprout in hydrogen, nitrogen, 
or carbonic acid gases. They camiot sjirout unless oxygen be within 
their reach. 

We have seen also in a previous lecture that the leaves of plants in- 
the sunshitie give oti" oxygen gas and absorb carbonic acid, — while Ik 
the dark the reverse takes place. So it is with seeds wliich have begun 
to germinate. Wlien exposed to the liglit they give off" oxygen instead 
of carbonic acid, and tJius the natural ])rocess is reversed. But it is ne- 
cessary to tlie growth of tlie young germ, that oxygen should be absorb- 
ed, and carbonic acid given ot^ — and as this can take place to the requir- 
ed extent only in the dark, the cause of the prejudicial action of liglit is 
sufficiently apparent as well as the propriety of covering the seed with a 
thin layer of soil. 

6°. During germinatioi;, vinegar (acetic acid) and diastase are pro- 
duced. That such is the case in regard to the latter substance, has been 
proved in the previous lecture, (p. 118.) That acetic acid is formed is 
shown by causing seeds to germinate in powdered chalk or carbonate of 
lime, when after a time acetate of time* may be washed out from the 
chalk (Braconnot) in which they have been made to grow. The acid 
contained in this acetate nmst have been formed in the seed, and after- 
wards excreted or throve' n out into the soil. 

7°. When the germ has shot out from the seed and attained to a sen- 
sible length, it is found to be possessed of a sweet taste. This taste is 
owing to the presence ot grape sugar in the sap which has already be- 
gun to circulate through its vessels. 

It has not been clearly ascertained whether the vinegar or the dias- 
tase is first produced when germination commences, but there seems 
iitile doubt that the grape sugar is tbrmed subsequently to the appear- 
ance of both. 

8^. The young shoot which rises upwards from the seed consists of 
a mass of vessels, which gradually increase in length, and after a short 
time expand into the first true leaves. The vessels of this first shoot do 
not consist of unmixed woody fibre. It is even said that no true icood 
is formed till the first true leaves are developed. — [Lindley's Theoiy of 
Horticulture.] The vessels of the young sprout, therefore, and of the 
early radicles, probably consist of the cellular fbre of Payen. They 
are unquestionably tbrmed of a substance which is in a state of transition 
between starch or sugar and woody fibre, and which has a constitution 
analogous! to that of both. 

Having thus glanced at the phenomena which attend upon germina* 
tion, let us now consider the chemical changes by which these } henoni' 
ena are accompanied. 

1°. The seed absorbs oxygen and gives off carbonic acid. We havi 

• Acetate of lime is a compound of acetic acid (vinegar) and lime, and may be prepared *» 
dissolving chalk in vinegar. It is very soluble in water, 
t By analogous I mean which may be represented by carbon and wa'.er 



I 



HOW AND WHY VINEGAR IS FORMED. 133 

alreai]}'' seen that the starch of the seed (C,o Hio Ojo) rr ay be repre- 
sented by carbon and vvaier, — by 12C -f lOHO. Now it appears that 
in contact with tlie oxygen of the atmosphere, a portion of the starch is 
actually separated into carbon and water, the carbun at the moment oi'sepa- 
raiion uniimg with the. oxygen, and forming carbonic acid (CO^,). Tljis 
acid is given oti' into the soil in the form of gas, and thence partially es- 
capes into ihe air; but for what immediate purpose it is evolved, or how 
its fbrniaiion is connected with the further development of the germ, has 
not hitherto been explained. 

2°. The formation of acetic acid (vinegar) from the starcl] of the 
grain is also easy to comprehend. For, as we have already seen, 
Starch ...^CjaHoOio • 
3 of Vinegar . . = C12 H9 O9 



Difference = Hj O, ; or the elements of 

an atom of water. Therefore, in this early stage of the growth of the 
germ a portion of the starch is deprived of the eletnents of an atom of 
water, and at the same time transformed into vinegar. 

Why is this vinegar f()rmed ? it is almost as difficult to answer this 
question as to say why carbonic acid is evolved from the seed, though 
both undoubtedly serve wise and useful ends. 

It has been explained in the j)receding lecture how the action of dilute 
acids gradually changes starch into cane sugar, and tlie latter into grape 
sugar. While it remains in the sap of the sprouting seed, the vinegar 
may aid the diastase in transforming the insoluble starcii into soluble 
food for the plant, and may be an instrument in securing the conversion 
oi ihe cane sugar, which is the first formed, into grape sugar, — since 
cane sugar cannot long exist in the juesence of an acid. 

After the acetic acid is rejected by the plant, it may act as a solvent 
on the lime and other earthy matters contained in the soil. Liebig sup- 
poses the esi)ecial function of this acid — the reason "why it is formed in 
the germane! excreted into the soil — to be, to dissolve the lime, &c., which 
the soil contains, and to return into the pores of the roots, bearing in so- 
lution the earthy substances wliich tlie plant requires for its healthy 
growth. This is by no means an unlikely function. It is only conjec- 
tural, however, and since the experinients of Braconnot havesliown ihat 
acetate of Lime, even in small quantity, may be injurious to vegetation, 
it becomes more doubtful how far the formation of this compound in the 
soil, and the subsecjuent conveyance of it into the circulation oi"ihe plant, 
can be regarded as the special j)urpose for which acetic acid is so gene- 
rally produced during germination. 

3°. The early sap of the young shoot is sweet ; it contains grape su- 
gar. T'his sugaj- is also derived from the starch of the seed. Being 
rendered soluble by the diastase formed at the base of the gem the 
starch is gradually converted into grape sugar as it ascends. The ela 
lion between these two compounds lias been already pointed out. 

Starch =C,2HioO,o 

Grape Sugar . . . =Ci2Hi2(^i2 



Difference . . . . = Ho O^ ; or the ele- 

ments of two atoms of water. The wjz.ter which is imbibed by the seed 



134 HOW THE SUGAR IS FORMED IN THE SPROUT. 

from the s( il, forms an abundant source from which the whole of he 
starch, rt^ndered soluble by the diastase, can be supplied with the ele- 
ments of the two atoms o? water which are necessary to its subsequent 
conve-sion into grape sugar ;, 

4°. The diastase is formed when the seed begins to sprout, at the ex- 
pense of the gluten or vegetable albumen of the seed, but as its true 
constitution is not yet known, we cannot explain the exact chemical 
changes by wliich its production is effected. 

5°. When the true leaf becomes expanded, true wood first appears 
in sensible (juantity. By what action of^ the sun's rays upon the leaf 
the sugar already in solution in the sap is converted into woody fibre, 
we cannot ejyilain. The conversion itself is in appearance simple 
enough, since 

Grape Sugar = C12 H^g Oi2» ^'^^^ 

Woody Fibre . =Ci2 H3 O3 



Difference . . . . = H4 O4 ; or the former 

must part with the elements of four atoms of water only, to be prepared 
for its change into the latter. But the true nature of the molecular* 
change by which this transformation is brought about, as well as the 
causes which lead to it and the immediate instruments by which it is 
effected, are all still mysterious. 

§2. Of the chemical changes lohich take place from the formation of the 
true leaf to the expansion of the fiower. 

When the true leaf is formed the plant has entered upon a new stage 
of its existence. Up to this tmie it is nourished almost soleh' by the 
food contained in the seed, — it henceforth derives its sustenance from the 
air and from the soil. The apparent mode of growth is the same, the 
stem shoots upwards, the roots descend, and they consist essentially of 
the same chemical substances, but they are no longer formed at the ex- 
pense of the starch of the seed, and the chemical ciianges of which they 
are the result are entirely different. 

1°. The leaf absorbs carbonic acid in the sunshine, and gives off ox- 
ygen in equal bulk.f It is in the light of the sun that plants increase in 
size — their growth, therefore, is intimately connected with this absorp- 
tion of carbonic acid. 

If carbonic acid be absorbed by the leaf and the whole of its oxygen 
given off'asain.t carbon alone is added to the plant by this function of 
the leaf. But it is added in the f)resence of the water of the sap, and 
thus is enabled by uniting with it to form, as it may he directed, or as 
may be necessary, any one of those numerous compounds which n:;ay 

* All bodies are supposed to consist of particles or TuoZecwZe^ cf exceeding minuteness, 
and all chemical cliansres whicli take place in the same mass of matter are supposed to be 
owin^ to tlie ditrM-eiil ways in which these particles arrange themselves. We may form a 
remote idea of the way in which ditfercnt positions of the same particles may produce dif- 
ferent substances, by considering how different figures in Mosaic may be produced by dif- 
ferent arrangements of the same number of equal and similar fragments of various coloura. 

t Such \s.scns'hli/ the r.^sult of experiment. How far this result can be considered as un • 
rersally true, will be examineii hereafter 

I It will be recolle "Jed that carbonic acid contains its own bulk ofoxvgen gas : if, therefrre, 
the leafgiveotf the same bulk of oxygen as absorbs of carbonic acid, the result must he u 
stated in he text 



HOW PLANTS ARE NOURISHED BT CARBONIC ACID ? 135 

DC represented by carbon and water, (p. Ill,) and of which, as we have 
seen, the solid parts of plants are chiefly made up. 

TI.ere are t vo ways in which we may suppose the oxygen given off 
by tr.e leaf to be set free, and the starch, sugar, and gum, to be subse- 
quently formed. 

A. Tbe action of light on the leafof tiie plant may directly decompose 
the carbonic acid after it has been absorbed, and cause the oxyen to sep- 
arate from the carbon, and escape into the air ; — wbile at the same in- 
stant the carbon tbus set fro^, may unite with tbe water of the sap in 
different proportions, so as to produce either sugar, gum, or starch. 
Suppose 12 atoms of carbonic acid (12 COo) to be thus decomposed, and 
their carbon to unite with 10 of water (10 HO), we should have 
from 12 of Carbonic Acid . = C^g 

which united to 10 of Water . . . = Hjo Ojo 



would give 1 of Gum or of Cane Sugar =^ C^g ^\o ^lo 
while 24 of oxygen would be given off, the whole of which would have 
been derived from the carbonic acid absorbed by the j)lant. 

B. Or the action of the sun's rays may be directed, in the leaf, to the 
decomposition, not of carbonic acid, but of the ivater oi'ihe sap. The oxy- 
gen of the water may be separated from the hydrogen, while at the same 
instant the latter element (hydrogen) may unite with the carbonic acid 
to produce the sugar or starch. The result here is the same as before, 
but the mode in which it is brought about is very differently represented, 
and appears much more complicated. Thus, suppose 24 of wai'^r 
(24 HO) to be decom[)osed, and to give off their oxygen into the air, 2-k .f 
oxygen woubi be evolved as in the former case, the whole of ivhich xvould 
be derived from the decomposition of water, while there would remain 
24 of Hydrogen . . i= H 4 

Let this act on 12 of Carbonic Acid = C12 O24 



and we have as the result C12H24O24; 

Starch, dec. Water. 

or C12 Hio Oio + 14HO. 

According to this mode of representing the chemical changes, watei Is 
first decomposed and its oxygen evolved, then its hydrogen again com- 
bines with the carbon and oxygen of the carbonic acid, and forming two 
products — water and sugar or starch. This view is not only more com- 
plicated, but it supposes the same action of light to be — continually, at 
the same time, and in the same circumstances — both decomposing wa- 
ter and re-forming it from its elements. While, therefore, there can be 
no doubt, for oiher reasons not necessary to be stated in this ])lace, that 
the light of the sun really does decompose water in the leaves of plants, 
and more in some than in others — yet it appears probable that the oxygen 
evolved by the leaf is derived in a great measure from the carbonic acid 
which is ab.sorbed; and that the principal part of the solid substance of 
living vegetables, in .so far at least as it is derived l>om the air, is pro- 
duced by the union of the carbon of this acid with the elements of the 
water in the sap.* 

' I ought not to pass unnoticed the opin.on of Prrsoz {Chemie Moleculai^c), that tl>« 
<tarcb, gum, &c.^ of plants are formed by the union of carbonic oxide (CO) with -he nec«9- 



.136 IS CARBOIfIC ACID ABSORBED FROM THE SOIL ? 

We have seen reason to conclude (p. 63) that, while plants derive 
much of their susttj 'ance from the air, they are also fed more or lesa 
abundantly by the soil in which they grow. From this soil they ob^i 
tain through their roots the carbonic acid which is continually given ofFf 
by tlie decaying vegetable matter it contains. This carbonic acid will 
ascend to the leaf, and will there undergo decomposition along with that 
which is absorbed by the leaf itself. At least we know of no funciioa 
of the root or stein by which the carbonic acid derived from the soil cai^ 
be decomposed and deprived of its oxygen before it reaches the leaf. f 

It is distinctly stated, indeed, by Sprengel, [see above, p. 92,] that 
when the roots of a plant are in the presence of carbonic acid, the oxy- 
gen given off by the leaf is greater in bulk .than the carbonic acid ab- 
sorbed. But there is one observation in connection with this point which 
it seems to me of importance to make. The leaves supply carbon to 
the plant only in the form of carbonic acid, and they give oHa bulk of 
oxygen gas not exceeding that of the acid taken in, [see note, below.] 
But if the carbon derived from the soil be also absorbed in the form of 
carbonic acid, and if the oxygen contained in this portion of acid is also 
given off by the leaf — either the quantity drawn from the soil must be 
small, compared with that inhaled from the air, or the oxygen given ofF 
by the leaf must, in the ordinary course of vegetation, be sensibly great- 
er than the bulk of the carbonic acid which it absorbs. 

We are too little familiar with i-he chemical functions of the several 
parts of plants to be able to pronounce a decided opinion on this point; 
but it appears evident that one or other of the three following conditions 
must obtain : — 

(a). Either in the general vegetation of the globe the bulk of the oxy- 
gen gas given off by the leaf during the day must always be considera- 
bly greater than that of the carbonic acid absorbed by it; or 

(6). The root or stem must have the power of decomposing carbonic 
acid and of se[)arating and setting free its oxyyen ; or 

(c). The plant can derive no considerable portion of its carbon from 
the soil, in tlje form of carbonic acid. 

If the experiments hitherto made by the vegetable physiologists be 
considered of so decisive a character as to warrant us in rejecting the 
two former conditions, the third becomes also untenable. 

sary proportions of oxygen and hydrogon derived from the water of the saf. This opinion 
implies that, in the leaf, carbonic acid (CO2 ) is liecomposed into carbonic oxiiJe and oxy- 
gen (CO 4- O), and that water Ukewise is decomposed, — the qxysien produced by both de- 
coMipositioiis i)ein5 <^ive» ?ff either itrto the air by the leaves, or into the soil by Ihe roots. 
The jiroiluction of giape s^gar, therefore, a'^cordina to tliis hypothesis, would he thus repre 
Bented : — There are retained, and given off. 

From 12 of Carbonic Acid = 12C02 - - - C12 O12 0)2 

From 12 of Water - - - = 12HO - - - 1112 O12 



Cl-2Hl2 0l2 O24 

grape sugar 



Of the 24 of oxygen thus given off, the opinion of Persox is, that only one-half is evolved 
»y tlie leaf, — and Ihe princijiHl fact on which Ids opitdon rests is llial observed by De Saus- 
eure, that plants of Vinca minov gave otf by tlieir leaves, in his experimenis only two-iliirds 
of the oxyaen contained in the carbonic acid they absorbed. Thi-< result has led Berz'dins 
also to conjecture that the loaves of plants do not retain merely the carbon of Hie carbnnic 
acid, but some compound of carbon with oxygen, containing much less of this element lliah 
the carbonic acid does (y/aj/e (/e C/iewie, V , p. 69). The principal objection to this view 
however, is the quantity of oxygen it sujiposes to be rejected by the root. The experimenti 
on wli-cti it ia founded require confirmation and extension. 



HOW tI}GAR IS TRANSFORMED INTO STARCH. 3 37 

3°. Without dwelling at present on this point, tlie above considera- 
tions may be regarded as giving additional strength or probability to the 
conclusions v/e formerly arrived at (p. 63) from other premises — that 
the roots, besides carbonic acid, absorb certain other soluble organic 
com[)ounds, which are always present in the soil in greater or less 
quantity, and that the |)iant appropriates and converts these into its own 
substance. Some of these organic compounds may readily, and by ap- 
parently simple changes, be transformed into the starch and woody fibre 
of the living vegetable. Tlie illustration of this fact will be reserved 
until, in the second part of these lectures, I come to treat of the vegeta- 
ble portion of soils, and of the chemical nature and constitution of the 
organic compounds of which it consists, or to which it is capable of giv- 
ing rise. 

"4°. The chemical changes above explained (a), show how, from 
carbonic acid and the elements of water, substances possessed of ihe 
elementary constitution of sugar and gum may, by the natural processes 
of vegetable life, obtain the elements of which they consist, and in the 
requisite proportions. They throw no light, however, upon the me- 
chanism by which these elements are constrained, as it were, to assume 
first tije form of gum or sugar, or soluble starch, and afterwards, ia 
another part of the jilant, of insoluble starch and woody fibre. 

It is known that the sap deposits starch and woody fibre in the stem, 
only in its descent from the leaf, — a-nd it is, therefore, inferred that the 
action of light u|TOn tlie sap, as it passes through the green parts, is ne- 
cessary to disj)ose the elements to arrange themselves in the form of 
vascular fibre or lignin. And as, by the agency of nitric acid, starch 
appears to be convertible into woody fibre (p. 126), it is not unlikely 
that the soluble substances, containing nitrogen, which are present in 
the sap may — as diastase does upon starch — exercise an agency in trans- 
forming the soluble sugar, gum, &c., of the sap into the insoluble starch 
and woody fibre of the seed and the stem. We are here, however, ui)on 
uncertain ground, and I refrain from advancing any further conjectures. 

Two great steps we have now made. We have seen how the germ 
lives and grows at the expense of the food stored up in the seed — and 
how, when it has obtained roots and leaves, the plant is enabled to ex- 
tract from the air and from the soil such materials as, in kind and quan- 
tity, are fitted to build up its several parts during its future growth. 
That considerable obscurity still rests on the details of what takes place 
in the interior of the plant, does not detract from the value of wha( we 
have already been able to ascertain. 

§ 3. On the production of oxalic acid in the leaves and stems of plants 

In the preceding section we have studied the origin of those sub 
stances only which form the chief bulk of the products of vegetation, 
and which are characterized by a chemical constitution of such a kind 
as enables them to be represented by carbjn and water. J5ut durin|; 
the stage of vegetable growth we are now considering, other compounds 
totally different in their nature are also produced, and in some plants in 
sufficient quantity to be deserving of a separate consideration. Such is 
the case with oxalic acid. 

The circuncstances under whick this acid occurs m nature have al 



138 PRODUCTICN :F oxalic A.CID IN PLANTS. 

ready been detailed. It is found in small quanL^fies in mai y plants 
The potash in forest trees is supposed to be in combination wiiii oxalic 
acid, while in the lichens oxalate of lime serves a purpose similar to that 
pe'rformed by the woody fibre of the more j)erfect plant; it forms the 
skeleton by which the vegetable structure is supported, and t.irough 
which its vascular system is ditfused. 

The production of this acid in the living plant is readily understood 
when its chemical constitution (C2 O3) is compared with that of car- 
bonic acid (CO2). For 

2 of Carbonic Acid = Co O4 

1 of Oxalic Ac^* = C, Oo 



Difference . . . Oi 

That is to say, 2 of carbonic acid are transformed into 1 of oxalic acid 
by the loss of 1 equivalent of oxygen — or generally, carbonic acid by the 
loss of one-fourth of its oxysen may be converted into oxalic acid. 

But the leaf absorbs carbonic acid and gives off oxygen. In the lichens, 
therefore, which contain so much oxalic acid, a large portion of the car- 
bonic acid absorbed is, by the action of lighi, deprived of only one-fourth 
of its oxygen, and is thus changed intooxaUc acid. The same is true to 
a smaller extent of the sorrel leaves and stems, which owe their sour- 
ness to the presence of oxalic acid — of the leaves and stems of rhubarb 
also — in a still smaller degree of the be^ch and other large trees, in 
which much potash, and probably also of marine plants, in which 
much soda is found to exist. It must be owing to the peculiar structure 
of the leaves of each genus or natural order of jilants, that the same ac- 
tion of the same light decomposes the carbonic acid in different degrees 
— evolving in some a less proportion of its oxygen, and causing in such 
plants the formation of a larger quantity of oxalic acid. 

The fact of the production of this oxalic acid, to a very considerable 
amount in many plants, is a further proof of the uncertainty of those 
experiments from which physiologists have concluded that the leaves 
of plants emit a bulk of oxygen sensibly equal to that of tie carbonic 
acid absorbed.* 

I have referred the production of more or less oxalic acid in different 
plants to the special structure of each, and this must be true, where, in 
the same circumstances, different results of this kind are observed to 
take j)lace — as where sorrels and sweet clovers grow side'by side. Yet 
the influence of light of different degrees of intensity on the same plant, 
is beautifully shown by the leaves of the Sempcrvivum arboreuniy of the 
Portulacaria afra, and other plainswhich are sour in the morning, tasteless 

* Were we permitled, in (lie absence of decisive experiments, to state as true what theo. 
retical considerations plainly indicate, we should say — 

1°. That plants conlaining much oxalic or otiier similar acids, and not deriving much car- 
bonic acid from the soil, must give off from their leaves a bulk of oxygen less than that of the 
carbonic acid absorbed. 

2°. That plants conlaining no sensible quantify of such acids, nor fed by carbonic acid 
from the soil, may evolve oxygen sensibly equal in bulk to the carbonic arid absorbed. 

3°. That if little of these acid.s be present, and much carbonic acid be absorbed from the 
soil, the volume of oxygen yiven otf by the green parts of the plant must be sensibly greater 
than that of the carbonic acid they absorb. 

4°. That the leaves of the pines and other trees containing much turpentine — in which 
hydrogen is in excess— must at all times give off oxyaen in greater bulk than ',he carbonic 
acid they absorb. They must decompose water as well as carbonic acid, arji evolve the 
•zyt^en of both. 



fl 



I 



ACTiON OF THE TLC'ER LEAVES ON THE AIR. 139 

m the middle of (he day, and bitter in the evening. — [Sprenge , Chemie, 
II., p. 321.] During the night the oxygen has accumulated in tliese [tlanta 
and for'nod acids containing oxygen in excess (p. 127.) As the day ad* 
vances this oxygen is given off"; under the influence of ligiit the acids are 
decomposed, and the sourness disappears. 

In the juices of plants before the period of flowering, otlier acids are 
met with besides the oxalic acid, though in much smaller quantity. As 
the most important of these, however, occur more abundantly in fruits, 
we shall consider the theory of their formation in the following section. 

§ 4. Of the chemical changes which take •place between the opening of the 
Jlower and the ripening of the fruit or seed. 

The opening of the flower is the first -^nd most striking step taken by 
the plant towards the production of the s>3od by which its species is to be 
perpetuated. That at this period a new series of chemical changes com- 
mences in the plant is obvious from the following facts : — 

1^. That the flower leaves absorb oxygen and emit carbonic acid both 
by day* and by night (p. 95.) 

2°. That they also occasionally emit pure nitrogen gas. 

3°. That the juice of the maple ceases to be sweet when the flowers 
are matured (Liebig,) and that, in the sugar cane and beetroot, the sugar 
becomes less abundant when the plant has begun to blossom. 

These facts sufficiently indicate the commencement of new changes 
in the interior of plants at this ])eriod of their growth. That such chanojes 
go on until the ripening of the seed is also evident from these further ob- 
servations : — 

1°. That the husk of the future seed, as in the corn-bearing grasses 
(wheat, oats, &c.,) is filled at first with a milky liquid, which becomes 
gradually sweeter and more dense, and finally consolidates into a mix- 
ture of starch and gluten, such as is presented by the flour of different 
species of corn. 

2°. That the fruit in which the seeds of many plants is enveloped is 
at first tasteless, afterwards more or less sour, and finally sweet. In a 
few fruits only, as in the lime, the lemon, and the tamarind, does a suf- 
ficient quantity of acid remain to be sensible to the taste, when the seed 
has becom.e perfectly ripe. The acid and cellular fibre both diminish 
while the sugar increases. 

3°. That I'ruits, while green, act upon the air like the green leaves and 
twigs — but that, as they approach maturity, they also absorb or retain 
oxygen gas (De Saussure.) The same absorption of oxygen takes place 
when unripe fruits are plucked and left to ripen in the air ^Berard.) 
After a time the latter also emit carbonic acid. 

I. FORMATION OF THE SEED. 

In the case of wheat, barley, or other plants, which yield farinaceous 
seeds, we have seen that previous to flowering the chief erergy of the 
living plant is expended in the production of the woody fibre of which 
its stem and growing branches mainly consist; and we have also been 
able to understand, in some degree, how this woody fibre is produced 
from the ordinary food of the plant. When the flower expands, liow- 

• By day the absorption is the greater, bii he bulk of the oxygen taken in is always 
greater than that of the carbonic acid given ofi 



140 F(iRMATION OF THE SEE!, AND BIPENING OF THE FRUIT. 

ever, the plant has in general, and especially if an annual plant, reached 
nearly to maturity, and woody tibre is little required. The most im- 
portant of its remainino; functions is tiie production of the starch and glu- 
teal of the seed, and of the substances whiclj Ibrm the husk by which the 
seed is enveloped. 

In the first stages of the plant's growth, the starch of the seed 19 
transformed into gum and sugar, and subsequently, when the leaves are 
expanded, into woody fibre. In the last stages of its existence, when it 
i«; producing the seed, the sugar of the sweet and milky saj) is gradually 
transformed into starch — that is to say, a process exactly the converse 
of the former takes place. 

We are able, in some measure, to ex})lain the mode and agency by 
which tiiC former transfortnation is effected — the latter, however, is still 
inexplicable. We can ourselves, by the agency of diastase, transform 
starch into sugar ; and, there{()re, can readily believe such transforma- 
tions to be effected in the yourig plant ; — but we as yet know no method 
of re-converting sugar into starch ; and, therefore, we can only hazard 
conjectures as to the way in which this change is brought about in the 
interior of the plant during the formation of the seed. 

It is said that nitrogen is given off' by tlie flower leaf. We know that 
this element is present in the colouring matter pt'the petal, and that it i.i a 
necessary constituent of the albumen and gluten, which are always as- 
sociated with the starch of the seed. It is plain, then, that the niirogene- 
ous substances [substances containing nitrogen,] contained in the sap at 
all periods of tl)e plant's growth, are carrieti uj) in great quantity to the 
flower and seed vessel. These substances are supposed to be concerned as 
immediate agents in effecting the transformations which there lake place. 
More than this, however, we cannot as yet venture even to conjecture. 

II. RIPENING OF THE FRUIT. 

In these plants, again, which invest their seed with a pulpy fruit — in 
the giE'ie ttie lemon, the apple, the plum, &c. — other changes take 
))lace, at tuis j)eriod, of a more intelligible kind, and other substances are 
formed, on the production of which less obscurity rests. Atone stage of 
their growth, these fruits, as has been already stated, are tasteless — in. the 
next, they are sour — in the third, they are more or less entirely sweet. 

I. In the tasteless state lliey consist of little more than the substance 
of the leaf — of vascular, or woody fibre, filled with a tasteless sap, and 
tinged with the colouring matter of the green parts of the plant. For a 
time, this young fruit appears to perform in reference to the atmosphere 
tlie usual functions of the leaf — it absorbs carbonic acid and gives off^ox^'- 
gen, and thus extracts from the air a portion of the food by which its growth 
is promoted, and its size graihially increased. 

II. But after a time this fruit becomes sour to the taste, and its 
acidity gradually increases — while at the same time it is observed to 
give offTa less coni})arative bulk of ox\'gen than before. Let us consi- 
der sht^rtly the theory of the pi ">duction of the more ab mdant vegetable 
acids contained in fiuiis. 

1°. The tartark acid which occurs in the grape is represented by 
C4 H, O, (p. 1-24). 

There are two ways in which we may suppose this acid to be formed 



1 



FORMATION OF TARTARIC, MALIC, AND CITRIC ACIW Jl41 

irt the fruit — either direcily from the elements of carbonic acid and wa- 
ter with the evolution of oxygen gas — or from the gum and sugar al- 
ready present in the sap aided by the absorption of oxygen from thcat* 
moaphere. Thus 

A. 4 of Carbonic Acid = C4 O3 
2ofWATKR . . = H2 O2 

_ , , _ , , — Tfii*t3rif* Apifl 

Sum . . =C^ Ho Oio or C4 Ho O5 + 50. 
That is, one equivalent of tartaric acid may be formed from 4 of carbon- 
ic acid absorbed by the leaf or fruit, and 2 of the water of the sap, while 
6 of oxygen are at the same time given off by the leaf. Or, 

B. If Grape Sugar be 0^2 H12 O12 

1^ of Grape Sugar = C4 H3 O3 
3 of Oxygen . . = O3 

Tartaric Acid. Water. 

Sum . . = C4 H3 Og or C4 Ho O5 + HO. 
Th?t is, by the absorption from the air of a quantity of oxygen equal to 
that which it already contains, grape sugar may be converted into tar- 
taric acid and water. 

In the sorrels and other sour-leaved plants, which contain tartaric acid 
in their general sap, the acid may be formed by either of the processes 
above explained. In the sunshine their green parts absorb carbonic 
acid and evolve oxygen. If any of these green parts give off only | of 
the oxygen contained in the carbonic acid they drink in, tartaric acid 
may be |)roduced (A.) In the dark they absorb oxygen and give off 
carbonic acid. If the bulk of this latter gas which escapes be less than 
that of the oxygen which enters, a portion of the sugar or gum of the 
sap may, as above explained (B.), be converted into tartaric acid. 

We have as yet no experiments which enable us to say by which of 
these modes the tartaric acid is really produced in such plants — or 
whether it may not occasionally be compounded by both inethods. 

In green fruits also, in the sour grape for example, it may, in like 
manner, be produced by either method. The only experiments we yet 
possess, those of De Saussure, though not sufficient to decide the point, 
fire in favour of the former explanation (A.) In the estimation of this 
philosof)her, the proportion of the oxygen of the carbonic acid which is 
retained by the fruit, is sufficient to account for the acidity it gradually 
acquires. 

2°. Malic and citric acids. — These acids are represented (p. 127) by 
the common formulae; C4 Ho O4. They may be produced from water 
and carbonic acid, if three-fourths only of the oxygen of the latter be 
g-'ven off. Thus 



4 of Carbonic Acid = C4 Oj 
2 of Water . . == Ho O. 



Malic Acid. 



Sum . . = C4 H2 Oio = C4 H2 O4 -f 60 

V ^ y 

That such a retention of one-fourth of the oxygen of the carbonic acid 
•ircasionaliy takes place in the green fruit, is consistent with the obser- 
VAiitjns of De Saussure. The lime and the lemon are fruits on which 
toe most satisfactory experiments might be made with the view of A- 
Lhiiy determining tiiis point. 

7 



142 CONVERSION OF ACIDS IJNTO SUGAR. 



^ 



III. This formation of acid proceeds for a certain time, the fruit be- 
coming sourer and sourer ; ilie aoitiity rnen begins to diminish, sugar is 
formed, and the iruit rioens. The acid rarelv disappears entirely, even 
from the sweetest fruits, until they begin to decay ; a considerable por- 
tion of it, however, mus. oe converted luio grape sugar, as the fruit ap- 
proaches to maturity. This conversion may take place in either of two 
ways. 

1°. By the direct evolution of the excess of oxygen. Thus 

3 of Tartaric Acid = C12 Hg 0^ 

6 of Water . . . = Hj O, 

Grape Sugar. 

Sura . . • = C12 H!i3 O^j = C12 ^^12 O12 ~{~ 90. 

Or grape sugar may be forrred from 3 of tartaric acid and 6 of the water 
of the sap, by the evolution, at the same time, of 9 of oxygen. Citric 
and malic acids, in the same proportion, would form grape sugar by the 
evolution of 6 of oxygen only. 

Do fruits, when they have reached their sourest state, begm Ihiis to 
give off an excess of oxveen? I know of no experiments which as yet 
decide the point. 

2°. By the absorption of oxygen and the evolution of carbonic acid 
Thus in the case of tartaric acid, 
1 of Tartaric Acid = C4 H2 Og 
1 of Oxygen . . . = O, 

. X<^ of Grape Carbonic 

Sugar. Acid. 

Sum . . . = C4 Ho Oe = C2 H2 Oo + 2 CO2 

Where ons of oxygen is absorbed and two of carbonic acid given off. 
Or in the case of the malic and citric acids, 

1 of Malic Acid = C4 H2 O^ 

2 of Oxygen . . = Oo 

^— — — X^-h of Grape Carbonic 

Sugar. Acid. 

Sum . . = C4 H, Oo = Co H2 O2 + 2 CO, 
Where 2 of oxygen are absorbed and 2 of carbonic acid given off. 

We know from the experiments of Berard that, when unripe fruits 
are plucked, they do not ripen if excluded from the access of oxygen 
gas — but that in the air they rij en, absorbing oxygen at the same time, 
and giving off carbonic acid. This second method (2°) therefore ex- 
hibits the"more probable theory of the ripening of fruits after they are 
vluckcd; and if— as thev become coloured — fruits imitate the petals of 
the flower in absorbvne oxveen from the air and giving off carbonic acid, 
it will also represent tne changes \v'nich laKe place when they are per- 
mitted to ripen on the tree. 

During the ripening of t..e fruit, it has been stated that the woody or 
cellular iibre it contains gradually diminishes, and is converted into su- 
gar. This is familiarly noticed in some species of hard or winter pears. 
In sour fruit, the ceUsv'-T ^br'i s^Mo.t. citceeds 2i per cent, of their' 
whole weieht ; — in ripe fruits, however, it is siill less, and as the con- 
stitution of this substance i-* so analogous to that of grape sugar, there is 
no difficulty in understanding that ir may be rea,^ly conwrted into the 
latter, though the imm.ediate agency by which the transformation if 
eflfected is as yet unknown to us. 



CHANGES ilFTER THE FRofT HAS RIPENED. 143 

§ 5 Of the chemical changes which take place after the ripening of 
the fruit and seed. 

When the seed is fully ripe, the fuuctions of annual plants are dis- 
charged. They no longer require to absorb and decompose carbonic 
acid, for their growili is at an end. Their leaves begin, therefore, to 
take in oxygen onl}^ become yellow, and prepare along with the entire 
plant, for being finally resolved again into those more elementary sub- 
stances from which they were originally compounded. 

On trees and perennial plants, however, a further labour is imposed. 
In the ripened seed they have deposited a supply of food sufficient to 
sustain^he germ thai may spring fron^. it, until i^ is able to seek food for 
itself; but the young buds already formed, — and which are to shoot out 
from the stem and branches in the ensuing spnng, — are in reality so 
many young plants for which a store of food has yet to be laid up in the 
inner bark, and in the wood of the tree or shrub itself. 

In the autumn, the sap of trees and permanent shrubs continues to 
» flow rapidly till the leaf withers and falls, and the food of the plant is 
converted partly into woody fibre, as was the case during the earlier 
period of the year, and partly into starch. The former is deposited be- 
neath the inner bark to form the new layer of wood by which the tree is 
annually enlarged ; the latter — partl}'^ in the same locality, as in the 
birch and pine — partly throughout the substance of the wood itself, as in 
the willow — while in the palm trees and cycadeae, it is intermingled 
with the central pith. The chemical changes by which the food is ca- 
pable of being converted into these substances have already been con- 
sidered. They proceed during the entire autumn, do not cease so long 
as the sap continues to move, and even in the depth of winter slowly and 
silently operate in storing up farinaceous matter — in readiness, like the 
starch in the seed, to minister to the nourishment of the young bud, when 
the w^armth of the coming spring shall awaken it from its long sleep. 

§ 6. Of the rapidity with ivhich these changes take place, and the 
circumstances by which they are promoted. 

But remarkable as those chemical changes are, the rapidity with 
which they sometimes take place is no less surprising. 

From carbonic acid and water we have seen that the plant, by very 
intelligible processes, can extract the elements of which its most bulky 
parts consist — and can build them upinmany varied ways, most of which 
are probably beyond the reach of imitation. But who can understand or 
explain the extraordinary activity which pervades the entire vascular 
system of the plant, when circumstances are favourable to its growth? 

A stalk of w^heat has been observed to shoot up three inches in as 
many days, -of barley six inches in the same time, and a vine twig 
almost two feet, or eight inches a day (Du Hamel). Cucumbers nave 
been known to acquire a length of twenty-four inches in six days, and 
in the Botanic Garden at Brussels I was shown a bamboo five inches in 
diameter, which had increased in height nine feet in twenty-seven days, 
sometimes making a progress of six to eight inches in a day. In our 
climate we meet with few illustrations of the rapidity with which plants 
are capable of springing up in the most favourable circumstances, and 
the above examples probably give us onl^' an imperfec idea of the ve- 



144 INFLUENCE OF SALINE SUBSTANCES AND AfANlTRES. 



1 



locity with which the bamboo, the pahn, the tree fern, and other vasoa- 
lar plants, may grow in their native soil and climate. And with what 
numerous and complicated chemical changes is the production of every 
grain of the substance of these plants attended — how rapidly must the 
food be selected ai.d absorbed from the air and from the soil — how 
quickly transformed and assimilated ! 

The long period of lime during which, year after year, these changes 
may proceed in the same living vessels, or in the same tree, is no less 
wonderful. Oaks have lived to an age of 1500 or 2000 years — yew 
trees to 3000 years — and other species are mentioned as having flour- 
ished from 4600 to 6000 years ; while even a living rose tree {rosa 
canina) is quoted by Sprengel as being already upwards of 1000 years 
old. — [Sprengel, Lehre vom Diinger, p. 76.] 

The rapidity of the growth of a plant, and the length of its life, are 
equally affected by circumstances. On a knowledge of these circum- 
stances, and of the means of controlling or of producing them, the en- 
lightened practice of agriculture is almost entirely dependent. 

Over the natural conditions on which vegetation in general depends, 
we can exercise little control. By hedge-rows and plantations we can 
shelter exposed lands, but, except in our conservatories and hot-houses, 
the plants we can expect to cultivate with profit will always be deter- ' 
mined by the general climate in which we live. So the distribution of 
rain and sunshine are beyond our control, and though it is ascertained 
that a thundery condition of the atmos})here is remarkably favourable to 
vegetable growth, [Sprengel, Lehre vom Diinger, p. 73], we cannot 
hope that such a state of the air will ever be induced at the pleasure or 
by the agency of man. But under the same natural conditions of cli- 
mafe, there are man^'^ artijidal methods by the use of which it is within 
our power to accelerate the growth, and to increase the produce, of the 
most valuable objects of ordinary culture. 

Thus the germination of seeds in general is hastened by watering with 
a solution of chlorine (Davy), or of iodine or bromine (Blengini), and 
Davy found that radish seed which germinated in two days when wa- 
ered witlj solutions of chlorine or sulphate of iron, required three when 
tvatered with very dilute nitric acid, and five with a weak solution of 
sulphuric acid. 

It is familiarly known also in ordinary husbandry, that the applica- 
tion of manures hastens in a similar degree the development of all the 
parts of plants during every period of their growth — and largely increases 
Jhe return of seed obtained from the cultivated grains. Ammonia and 
its compounds likewise, and nitric acid and its compounds, with many 
other saline substances existing in the mineral kingdom and occurringin 
soils, or which are produced largely in our manufactories, have been 
found to produce similar effects. 

It would be out of place here to enter upon the important and interest- 
ing field o[)ened up to us by a consideration of the influence exercised 
by these and other substances, in modifying both in kind and in degree tiie 
chemical changes which take place in living vegetables. The true mode 
of action of such substances — their precise effects — the circumstances 
under which these effects are most certainly produced — and the theoreti- 
cal views on which they can be besi*. accounted for — will form a subject ol 
special and detailed examinatic i mc.he third part of the present lectures 



LECTURE VIII. 

Hovr the cupplyof ftc^ for plants is kept up in the general vegetation of the globe. — Pr* >*» 
tion of their food drawn by plants from the air.— Supply of carbonic acid. -Supply of aiaw<»> 
nia and nitric ac-id.— Production of both in nature. — Theory of their action on living vege- 
tables. — Concluding observations. 

Having shown in the preceding Lecture in what way, and by what 
chemical changes, the substances of which plants chiefly consist may 
be produced from those on which they live, — there remains only one 
further subject of inquiry in connection with the organic constituents of 
plants. 

Plants, as we have already seen, derive much of their sustenance from 
the carbonic acid of the atmosphere ; yet of this gas the air contains only 
a very small fraction, and in so far as experiments have yet gone, this 
fractional (juantity does not appear to diminish — how, then, is the sup- 
ply of carbonic acid kept up ? 

Again, plants most probably obtain much of their nitrogen either from 
ammonia or from nitric acid ; and yet, neither in the .soil nor in the air 
do the.se compounds permanently exist in any.notable quantity, — whence 
then is the supply of these substances brought within the reach of plants? 

The importance of these two questions will appear more distinctly, if 
we endeavour to estimate how much of their carbon plants really drav* 
from the atmosphere — and how much of the nitr.ogen they contain mus 
be derived from sources not hitherto pointed out. 

§ I. Of the proportion of their carhon which plants derive from the 

atmosphere. 

On this subject it is perhaps impossible to obtain perfectly accurate 
results. Several series of experiments, however, have been published, 
which enable us to arrive at very useful approximations in regard to the 
proportion of their carbon which plants, growing in a soil of ordinary 
fertility, and in such a climate as that of Great Britain, actually extract 
from the air by which they are surrounded. 

1°. In an experiment made in 1824, upon common borage (Borago 
officinalis), Lampadius found that after a growth of five months (from 
the 3rd of April to the 6th of September) this plant produced ten time.? 
as much vegetable matter as the soil in which it grew had lost during 
the same period.* In other words, it had draivn nine-tenths of its car- 
bon from the air. 

2°. The experiments of Boussingault were made, if not with more 
care, at least upon a greater number of plants, and were protractecZ 
through a much longer period. It is necessary that we should under 
stand the principle on which they were conducted, in order that wp 
may be prepared to place confidence in the determinations at which h*» 
arrived. 

* The above experimen* nay have been correctly made, but tne result appears at Bra. 
eight too startling to be readil.y "received as indicative of the proportion of their sustenance 
drawn, by plants from ttie air in the general vc^i'.ation of the globe. 



146 



PROPORTIOJ* OF CARBO>' DRAWN FKOM THE AIR. 



■ 



If we wer^ to examine the soil of a field on which we are about to 
raise a crop of corn — and should find it to contain a certain per-centage, 
say 10 per D^snt. of vegetable matter (or 5 per cent, of carbon) ; — and 
after the crop is raised and reaped should, on a second examination, 
find it to contain exactly the same quantity of carbon as before, we 
could not resist the conviction, that, with the exception of what was 
originally in the seed, the plant during its growth had drawn from the 
air all the carbon it contained. The soil having lost none, the air must 
have yielded the whole supply. 

Or if after examining the soil of our field we mix with it a supply of 
farm-yard manure, containing a known weight, say one ton of carbon, 
and when the crop is reaped find as before that the per-centage of vege- 
table matter in the soil has suffered no diminution,* we are justified in 
concluding that the crop cannot, at the utmost, have derived from the 
soil any greater weight of its carbon than the ton contained in the ma- 
nure wliich had been added to it. 

Such was the principle on which Boussingault's experiments were 
conducted. He determined the per-centage of carbon in the soil before 
the experiment was begun — the weight added in the form of manure — 
the quantity contained in the series of crops raised during an entire rota- 
tion or course of cropping, until in the mode of culture adopted it was 
usual to add manure again — and lastly, the proportion of carbon re- 
maining in the soil. By this method he obtained the following results 
in pounds per English acre, in three different courses of cropping, and 

on the same land : — 

Difference, or 

Carbon derived Remarks. 

from tiie air. 

' The first was a 5 years* 
course — of potatoes or 
red beet with manure, 
wheat, clover, wheat, 
oats; the second and 
most productive rota- 
lion was abandoned on 
account of the climate ; 
the third was a 3 years' 

^ course. 

The result of the first course indicates that — the land remaining in 
equal condition at the end of the four years as it was at the beginning— 
the crops collected during these years contained three times the quantity 
of carbon present in the manure, and therefore the plants, during their 
growth, ^nust on the whole have derived tivo-thirds of their carhon from 
the air. 

It will be shown in a subsequent section that even when the soil is 
lying naked the animal and v»£;etable matter it contains is continually 
undergoing diminution, owing to decomposition and the escape of vola- 
tile substances into the air. It is fair, therefore, to assume that a con- 

' I need scarcely remark that, in the hands of a good farmer, who keeps his land in good 
heart — the quantity of organic matter in the soil at the end of his course of cropping should 
be as great, tX least, as it was at the beginning of his rotation, before the addition of the 
ia»4ure. 





Carbon 

in the 

manure. 


Carbon 

in 
the crops 


First Course 


2513 


7544 


Second do. 


_ 


_ 



Third do. — 



5031 



6839 



3921 



WEIGHT OF CARBON N THE ATMOSPHERE. 147 

•iderable portion of the carbon of the manure and of the soil would 
naturally disappear during the four years' cropping above-mentioned, 
and that, therefore, the proportion of carbon derived from the air in 
Boussingault's experiments, must have b':sn really considerably greater 
than is indicated by the numerical results. 

Let two-thirds of the entire quantity of carbon contained in a series of 
crops be taken as the average proportion, [Lecture IL, p. 31,] which, on 
cultivated land in our climate, must be derived from the air in the form 
of carbonic acid — and let tlie average weight of the dry crop reaped be 
estimated at a ton and a half per acre. Then, if the crop contain half 
its weight of carbon,* the plants grown on each acre must annually ex- 
tract from the air 10 cwt. or 1120 lbs. of carbon in the form of carbonic acid. 

§ 2. Of the relation which the quantity of carbon extracted by plants from 
the air, bears to the whole quantity contained in the atmosphere. 

But the question will here at once suggest itself to you — does not the 
quantity thus extractt-d from the air really form a very large proportion 
of the whole weight of carbon which is coruained in t he atmosphere ? A 
simple calculation will give us clear ideas in regard to this interesting 
point. 

We have already seen that, by the results of De Saussure, the aver- 
age quantity of carbonic acid in the atmosphere of our globe may be 
estimated at s^Vt) P^'"'^ "^ i^s entire bulk. This is equal very nearly 
to ;joFn o^' i^^s weight. f Or taking the whole weight of the atmosphere 
at 15 lbs. on the square inch — that of the carbonic acid will be 0-009 lbs. 
or 63 grs. per square inch. But as carbonic acid contains only 27| per 
cent, of its weight of carbon, the weight of this element which presses 
on each square inch of the earth's surface is only 17| (17-39) grs. Upon 
an acre this amounts to 7 tons-t 

But if the crop on each acre of cultivated land annually extracts from 
'.he air half a ton of carbon, the whole of the carbonic acid in the atmos- 
phere would sustain such a vegetation over the entire globe for 14 years 
ynly. And if we even suppose such a vegetation to extend over one 
hundredth part of the earth's surface only, it still appears sufficient to 
exhaust the carbonic acid of the air in 1-100 years. 

•" Boussingault states, that of al! the plants usually cultivated for food— so far as his experi- 
Hienfs have (ione— the Jerusah^m artichoke draws the largest portion of its sustenance Move 
the air — or yields the greatest v:eight of food fruni the smallest ueighl of manure. It is rruti 
generally indeed that all thoye plants, "which, like the Jeinisalem artichoke and the white 
carrot, grow freely on sandy soils containing little vegetable matter and with the addition 
of little manure, extract the greatest proportion of their sustenance from the air. Such 
plants, therefore, are likely to prove the most profitable arlicles of culture where such soils 
and a scarcity of manure simultaneously prevail. 

t The mean of 225 experiments made by De Saussure between 1827 and 1829 gave as 
a^ove stated about 4-10000 or l-2r)00lh part for the mean bulk of the carbonic acid in the air, 
which is nearly 6-lOOOtlis of its whole weight. Among these observations the maximum 
was 5-8 ten-thousandths, rhe minimum 3-15. If we lake the mnximum bulk at 6-10000th3 
of the air — the maximum iceight of the carbonic acid is nearly 9-lOOOOllis of th;it of the at- 
mosphere. In elementary works it is generally stated in rouiid numbers at I-lOOOth of the 
weight of the air, but if the best experimental results we possess are to be any guide to ue, 
this is at least one-tiiird too high. 

It is also rt. .ronsequence to remark, that this estimate of the whole weight of the carbonic 
acid in the air is founded on tlie supposition that, in the highest regions of the almospViere 
tlie carbonic acid is present in a jiroportion nearly equal to liiat in which it is found imme 
(iiately above the eartii's surface — which is by no means established. 

I 15 583 lbs. — an acre being 4840 square yaj-ds, containing each 1296 square incheg. 



1.48 HOW THE 3UPPLT OF CARBONIC ACID IS R WEWED- 

A very short period, compareJ even with the limits of authertic his* 
tory, has yet elapsed since experiments began lo be made on the true 
constitution of the atmosphere ; we have no very trustworthy data, 
therefore, on which to found a confident opinion in regard to the perma- 
nence of the proportion of carbonic acid which it now contains. The 
later observations of De Saussure do give a considerably lower estimate 
")f the quantity of this acid in the air than that which was deduced from 
jie results of the earlier experimenlei's ; but the imperfection of the 
modes of analysis formerly adopted was too great, to justify us in rea- 
soninty rigorously from the inferences to which they led. We cannot 
safely conclude from them that the proportion of carbon in the atmos- 
phere has really diminished to any sensible extent during this limited 
period; while the recorded identity of all the phenomena of vegetation 
renders it probable that the proportion has not sensibly diminished even 
within historic times. 

From what sources, then, is the supply of carbonic acid in the atmos- 
phere kept up? — and if the proportion be permanent, by what compen- 
sating pnxiesses is the quantity which is restored to the atmosphere 
produced and regulated ? 

§ 3. How the supply of carbonic acid in the atviosphere is renewed 

and regulated. 

On comparing, in a previous lecture, the quantity of rain which falls 
with that of the watery vapour actually present in the air, we saw rea- 
son to believe that even in a single year the same portion of water may 
fall in rain or dew and ascend again in watery vapour several succes- 
sive times. Is it so also with the carbon in the air ? Does that which 
feeds the growing plant to-day, again mount up in the form of carbonic 
acid at some future time, ready to minister to the sustenance of new 
races, and to run again the same round of ever- varying change ? Such 
is, indeed, the general historj of the agency of the carbonic acid of the 
atmosphere ; but when once ii las been fixed in the plant it must pass 
through many successive changes before it is again set free. The con- 
ditions, also, under which it is restored to the atmosphere are so diver- 
sified, and the agencies by which, in each case, it is liberated, are so 
very distinct, as to require that the several modes by which the carbon 
of plants is reconverted into carbonic acid and returned to the air, should 
be made topics of sc])arate consideration. 

1. ON THE PRODUCTION OF CARBONIC ACID BY RESPIRATION. 

The air vi'e breathe when it is drawn into the lungs, contains o^oTith 
of its bulk of carbonic acid . when it returns again from the lungs, the 
bulk of this gas amounts, on an average,* to gV^ of the whole; or its 
quantity is increased one hundred times. 

The actual bulk of the carbo! ic acid emitted from the lungs of a sin- 
gle individual in 24 hours vanes exceedingly ; it has been estimated- 
however, on an average, to contain uj)wards of five oui'ces of carbon. f 

* It varies in different indivirlnals from 2 to 8 per cent, of the expired air. In animals it 
vanes also willi the species. The air from the lun<rs of a cat contains from 5§ to 7 per cent., 
of a doii from 4.j to 6A, of a rabbit from 4 to G. and of a pigeon from 3 to 4 per cent, of the 
whole bulk. — Dulong, Annal. dv Chim. et ile Phys., third iSeries, I , p. 455. 

t Davy, and Allen, and Pepy-s esi '"mated the weight of carbon evolved in a day atnpv/*tfds 
•f 1\ ounces, a quantity whi.;h all writers have concurred in receiving with suspicion. 



TUE COMBUSTICN OF ORGAMC MATTER. 149 

\ full grorti man, therefore, gives off from his lungs, in the course of a 
year, upwards of 100 lbs. of carbon in the form of carbonic acid. 

If the (|uaniity of carbon thus evolved from tFie lungs be in proportion 
to the weight of the animal, a cow or a horse ought to give off six times 
as much as a man > From indirect experiments, however, Boussin- 
gault estimated the rijantity of carbon actually lost in this way by a cow 
at 2200 grammes in 24 hours, and by a horse at 2400 grammes. — [Ann. 
de Chim. tide Phys., Ixxi., pp. 127 and 136.] These quantities are equal 
to 6 or 7 times the amount of carbon given off from the lungs of a man. 

If we suppose each inhabitant of Great Britain, young and old, to ex- 
pire only 80 lbs. of carbon in a year, the twenty millions would emit 
seven hundred thousand tons; and, allowing the cattle, sheep, and all 
other animals, to give off twice as much more, the whole weight of 
carbon returned to the air by respiration in this island would be about 
two millions of tons, or the (piantity abstracted from the atmosphere by 
four millions of acres of cultivated land. 

Whence is all this carbon derived ? It is a portion of that which has 
been conveyed into the stomach in the form of food. Suppose the car- 
bon contained in the daily food of a full grown man to amount to one 
pound — which is a large allowance — then it appears that, by the ordi- 
nary processes of respiration, at least one-third of the carbon of his food 
is daily returned into the air. 

In other animals the proportion returned may be different from what 
it is in man, yet the life of all depends on the emission to a certain ex- 
tent of the same gas.f And since all are sustained by the produce of 
the soil, it is obvious that the process of animal respiration is one of 
those methods by which it has been provided that a large portion of the 
vegetable productions of the globe should be almost immediately re- 
solved into the simpler forms of matter from which it was originally 
compounded, and again sent up into the air to minister to the wants of 
new races. 

11. — ON THE PRODUCTION OF CARBONIC ACID BY COMBUSTION. 

Another important source of carbonic acid is familiar to us in the re • 
suits of artificial combustion. 

In the previous lecture 1 have shown how, by the action of the sun's 
rays upon the leaf, the carbonic acid absorbed from the atmosphere is 
deprived of its oxygen, and its carbon afterwards united to the elements 
of water for the production of woody fibre. During the process of com- 
bustion, this labour of the living leaf is ur.lone — the carbon is made to 
combine anew with the oxygen of the atmosphere, and the vegetable 
matter is resolved again into carbonic acid and water. 

Thus, when wood (wocxly fibre) is burned in the air, oxygen disap- 
pears, and carbonic acid and watery vapour are alone produced. The 
theory of this change is simple. 

* Estimating the ordinary weight of a man at 150, and of a cow at 800 to 900 lbs.— See 
Bprengel, Lehre vom Bunker, p. 203. 

' Tfiat the proportion must be less in the larger animals is certain, since the daily food of 
a cow may be staled generally as equivalent to 25 lbs. of hay, containing upwards of 10 lbs. o( 
carlvjn. If oneUiird of this were given off from the lungs, the quantity of carbon (3J lbs.) 
evo "»3d would be ten tia 8s greater than was indicated by the experiments of Boussingault, 
WI-: nearly double of what the weight of a cw, compared with tnatof a man, requires. 



T50 PRODUCES CARBCl'ie ibCID AND WATER. 



n 



II will be recollected (p. 135) that, in forming an equivalent of woody 
fibre or of sugar, 24 of oxygen were given off, chiefly, by the leaf — so in 
again resolving these substances into carbonic acid and water, 24 of oxy 
gen are absorbed. Thus — 

1 ofWoODT F '<RF = Ci2 Hf Oa 

24 of Oxygen . = O04 



12 of 8 of 

Carbonic Acid. Water. 
Sum. , rrrCisHs O30 = I2CO2 + 8HO. 

Or, 1 of Cane SuoAr =Ci2HioC)io 
24 of Oxygen . . = Ooj 



12 of 10 of 

Carbonic Acid. Water. 

Sum. . . =Ci2 H,o O34 =12CO2 + 10HO. 

The same law holds in regard to all other vegetable substances. They 
ar3 resolved into carbonic acid and water, in proportions which neces- 
sarily vary with the cheinical constitution of each. 

It applies also to all bodies of vegetable origin, among which nearly 
all combustible minerals maybe reckoned. The peat and coal we burn 
in our houses and manufactories, when supplied with a sufficiency of 
atmospheric air, are resolved during combustion into carbonic acid and 
watery vapour. 

Some vegetable substances contain a small quantity of nitrogen. 
When these are burned, this nitrogen escapes into the atmosphere, — 
generally in an uncombined state, — and mingles with the air. So in 
animal substances, nearly all of which contain nitrogen as an essential 
constituent. During perfect combustion the whole of the carbon is dis- 
sipated in the form of carbonic acid, while the nitrogen rises along with 
it in an elementary state 

The result of this uniform subjection of all combustible matter to the 
operation of this one law, is the constant production on the surface of 
the globe of a vast quantity of carbonic acid ; — the re-conv^rsion of large 
masses of organic matter into the more elementary compounds from 
which it was originally formed. 

How interesting it is to contemplate the relations, at once wise and 
beautiful, by which through the operation of such laws, dead organic 
matter, intelligent man, and living plants, are all bound together ! The 
dead tree and the fossile coal lie almost useless things in reference to 
animal and vegetable life, — man employs them in a thousand ways as 
ministers to his wants, his comforts, or his dominion over nature — and 
in so doing, himself directlv though unconsciously ministers to the wants 
of those vegetable races, which seem but to live and grow for his use and 
susienar.ce. 

It is impossible to say what proportion of the carbon absorbed during 
the general vegetation of the globe, is thus annually restored to the at- 
mosphere bv the burning of vegetable matter. That it must be very 
great, will appear from the single fact, that by far the greater part of the 
globe is dependent for its supply of fuel on the annual produce of its 
forests; — while even in those more favoured countries where mineral 
coal abu:nds,*the quantity of wood consumed by burning falls but little 
short of Lie entire yeai y growth of the land. 



1)AW OF THE DECAY OF VEGETABLE MATTER. 151 

In connection with ihh subject, I must draw your attention to one in- 
teresting, as well as important, fact, i hav« spoken of coal as a sub- 
stance of vegetable origin, and there is no doubt that all the carbon it 
contains once floated in the air in the form of carbonic acid. Bui the 
period when it was so mixed with the atmosphere is remote almo|j|pbe- 
yond conception. When, therefore, we raise coal from its ancient bed 
and burn it on the earth's surface, we add to the carbon of the air a por- 
tion ivhich has not previously existed in the atmosphere oj our time. 

The coal consumed in Great Britain alone is estimated at 20 millions 
of tons, containing on an average at least 70 per cent., or 14 millions of 
tons of carbon. But if the annual produce of an acre of cultivated land 
contain half a ton (p. 147) of carbon derived from the air, the coal con- 
sumed in this country would su|>ply carbonic acid lo the crops grown 
upon 28 millions of acres. Or, since in Great Britain about '34 millions 
of acres are in cultivation (p. 12), the coal ive annually consume produces 
a quantity of carbonic acid ivhich is alorie sufficient to supply food to the 
crops that grow upon seven-eighths of the arable land of this country. 

IH* PKODUCTIOX OF CARBONIC ACID BY THE NATURAL DECAY OF VEGE- 
TABLE MATTER. LAW OF THIS DECAY. 

Over large tracts of country in every part of the globe, the vegetable 
productions of the soil are never cropped or gathered, but either accumu- 
late — as occasionally in our peat bogs; or decay and gradually disappear 
—as in the jungles of India or in the tropical forests of Africa'and South- 
ern America. 

The jirial results of this decay are the same as those which attend 
upon ordinary combustion, but the conditions under which h takes place 
being different, the immediate results are lo a certain extent different 
also. 

When a vegetable substance is burned in the air, the oxygen of the at- 
mosphere is the only material agent in effecting the decomposition. 
The carbon of the burning body unites directly with this oxygen and 
forms carbonic acid. 

In the natural process of decay, however, at the ordinary temperature 
of the atmosphere, vegetable matter is exposed lo the action of both air 
and water ; these both co-operate in inducing and carrying on the decom- 
position, and hence carbonic acid is not, as in the case of combustion, the 
chief or immediate result. 

A detail of all the steps through which vegetable matter is known to 
pass before it is finally resolved into carbonic acid and water, would be 
difficult for you to understand, and is here unnecessary. A general 
view of the way in which by the united agency of air and wat'er, the 
decay of organic substances is effected and promoted, may be made 
very intelligible, and will sufficiently illustrate the subject for our pre- 
sent purpose. 

In combustion, as we have seen, the whole of the v^egetable substance 
is resolved directly into carbonic acid and water, at the expense of the 
ox^'gen of the atmosphere. In natural decav a small and variable por- 
tion only is so changed, but to the extent to which this change does take 
place carbonic acid is directly formed and sent up into the air. Suppose 
^ijch a change— a slow con -ustio-i in reality — to take place to a certaiB 



152 BY NATURAL DECAY IT S FINALLY RESOLVED 

extent, and let us consider what becomes of the remainder of the vegeta 

ble matter. 
1°. If we add 

6 of Carbonic Acir . . = Cg O13 

-1 to 6 of Light Carburetted ? p u 

^ Hydrogen (CH2) S "" ' '^ 



we have the sum . . = C12 H12 C)i25 or, one of 
grape sugar; — that is, one of grape sugar may be formed out of the ele- 
ments of 6 of carbonic acid, and 6 of light carburetted hydrogen. Or, 
conversely, grape sugar being already produced, it may be resolved or 
decomposed into these two compounds in the same proportions, without 
the aid of the oxygen of the atmosphere. 
2°. So if to 

1 of Woody Fibre = Cjo Hg O3 
we add 4 of Water . . = H4 O4 

Carbonic Light Carbu- 

Acid. retted Hydrogen. 

we have, as before, C,2 H,2 Ojo = 6CO2 + 6 CHa? 

Or by the aid of the elements of 4 atoms of water, woody fibre may be 

resolved into 6 of carbonic acid and as many of light carburetted 

hydrogen. 

3°. Again, in the case of a vegetable acid, if to 

1 of Tartaric Acid = C4 Ho O5 . 

we add 1 of Oxygen . . = Oj 

Carbonic Lifiht Carbu- 

Acid. retted Hydrogen. 

we have C, U^ O, = 3 CO2 + CH. ; 

That is, by the aid of one of oxygen from the air, one of tartaric acid 
may be resolved into 3 of carbonic acid, and 1 of light carburetted 
liyd-rogen. It is easy to see how any other of the more common vegeta- 
ble productions may — either at the expense of its own elements, as in 
grape sugar — or by the aid of those of water, as in woody fibre — or of 
the oxygen of the atmosphere, as in tartaric acid — be resolved into car- 
bonic acid and light carburetted hydrogen, in certain proportions. 

Now, such a resolution does really take place to a considerable extent 
in nature, during the decay of organic substances in moist situations. 
Hence the evolution of light carburetted hydrogen from dead vegetable 
matter in marshy places and stagnant pools — hence the f)roduelion of 
the same gas in compost heaps, and especially in rich and heated farm- 
yard manure — and hence also its occurrence in such vast quantities in 
many of our coal mines. 

You will now be able to appreciate one of the reasons why this light 
carburetted hydrogen has been supposed by some ]")hysiologists (p. 50) 
to contribute as food to the ordinary nourishment of plants. It is pro- 
duced in nature in many and varied situations, and it has been found 
by experiment to exercise a visible influence upon the growth of plants; 
— being so produced where young plants grow, is it never imbibed by 
them 1 — being possessed of this influence, is it entrusted with no control 
over the general vegetation of the globe ? 

However this may be, by far the greatest portion of both these gasea 
'^oapes into the air ; — the carbonic acid to fulfil those purposes which 



|i 



/NTO CARBONIC ACID AND WATER. 153 

have a.ready been considered, — the light carburetted hydrogen to under 
go a further change, by which it also is resolved into carbonic acid and 
water. Thus, if to 

1 of Light Carburetted Hyibogen = CH2 we add 

4ofOxYGi.f = O4 

Carbonic Acid. Water. 

We have CH^ O, or COo + 2 HO 

Or one of this gas with 4 of oxygen may be changed into 1 of carboiuc 
acid and 2 of water. 

Now, Avhen this gas escapes into the air it becomes diffused through a 
large excess of oxygen, and is thus ready, at any instant, to be decom- 
posed. Through the atmosphers streams of electricity are continually 
flowing, and every wandering spark that passes athwart a portion of 
this mixture decomposes so much of the light gas, and produces in its 
stead the equivalent proportions of carbonic acid and watery vapour. 
Thus it ha|)pens that of the vast quantity of this and other combustible 
gases which are continually escaping into the air, so few traces are dis- 
cernible even by the aid of the most refined processes of art. By a wise 
provision of nature such substances as are void of use to either animals 
or plants, if not speedily removed from the air altogether, are there con- 
verted into such new forms of matter as are fitted to ininister to the ne- 
cessities of living beings. 

Though therefore in the natural decay of vegetable matter in the pre- 
sence of air and moisture, a certain portion of its carbon escapes into the 
air in the form of light carburetted hydrogen, this compound is but a 
step towards the final change into carbonic acid and water. In the soil 
the vegetable matter is continually undergoing decay, various sub- 
stances are produced in greater or less ()uantity, some solid, some liquid, 
and some gaseous like the light gas of which we have been speaking,— 
but all of them, like this gas, are only hastening— some by one road, so 
to speak, and some by another — towards that final destination which 
sooner or later they are all fated to reach ; when in the form of carbonic 
acid and water they shall be in a condition to minister again to the nour- 
ishment of all plants. 

While in the soil some part of this vegetable matter assumes forms 
which are capable of entering again into the roots of li\ang ])lants, and, 
without further resolution in the air, of being converted by the living 
plant into portions of its own substance. The nature and composition 
of these forms of matter, so far as they are known, will be considered in 
a subsequent lecture. — [See Part II., Lectures XI.-XIII., " On the 
constitution of soils.^^] 

It is upon the final result of this natural decay to which all vegetable 
matter is subject, that t-he carbonic acid of the atmosphere depends for 
its largest supplies. The rapidity with which organized bodies perish, 
and become resolved into gaseous compounds, depends partly upon the 
climate and partly on the nature of the substances themselves, — but all 
hurry forward to the same end, and it is with difficulty that we are able 
for a time to arrest or even to retard their steps. It is by t.iis perpetual 
and active obedience of all dead matter to one fixed law that the exist- 
ing condition of things is maintained ; — and thus it happens that either 
by th^ respiration of the animals which live upon it, by the process of 



154 EVOLUTION OF CARBONIC ACID N VOLCANIC COUNTRIES. 

combustion, or by that of spontaneous decay, the entire crop of vegeta- 
ble produce is apparently^ y^ar by year — taking the average of a series 
of years — resolved into the forms of matter from which it was originally 
buiii up ; — and the substances on which plants feed at length restored to 
the air in the precise proj» ■^'•tion in which they have been taken from it. 

VI. NATURAL EVOLUTDN OF CARBONIC ACID IN VOLCANIC COUNTRIES. 

The above apparent conclusion would be absolutely true, were there 
no causes in operation by which the restoration to the air of a portion of 
the carbon of animal and vegetable substances is prevented — and no 
other sources, independent of existing organic matter, from which car- 
bonic acid may be supplied to the air. 

If the whole of the carbon be not returned to the air, the carbonic acid 
of the atmosphere ma.y be undergoing diminution; while — if a large 
supply be constantly poured into the air from sources independent of 
■vegetable matter, tlie proportion of carbonic acid may be continually on 
the increase. 

We have seen that the combustion of fossil coal adds to the air a 
large quantity of carbonic acid which has never before existed in the at- 
mosphere of our time. In many volcanic districts also, carbonic acid is 
observed to issue in large quantity from cracks and fissures in the earth ; 
— accompanied sometimes by water, forming mineral springs, from 
which the copious emisson of gas is readily perceived ; more frequently, 
perhaps, rising up alone, and thus escaping general observation. 

It must obviously be exceedingly difficult to estimate the quantity of 
gas which rises into the air in such circumstances over an extensive 
tract of country, fractured and broken up by volcanic agency — where 
the outlets are numerous, and the rate at which the gas escapes very 
variable. That in many localities it must be very great, however, 
there can be no question. In the ancient volcanic district of the Eifel, 
comprising an area of many square miles around the Laacher See, on 
the left bank of tlie Rhine, the annual evolution of carbonic acid from 
springs and fissures has been estimated by Bischof at not less than 
100,000 tons, containing 27,000 tons of carbon. In many other districts, 
especially where active volcanoes exist, the volume of gas given off 
may be quite as great, though no attempts have hitherto been made to 
estimate its real amount. 

Yet though absolutely large, ti e quantity of carbonic acid disengaged 
in this way from the earth, is really small when compared either with 
the entire quantity supposed to be present in the atmosphere, cr with 
that which is required for the growth of the yearly vegetation of the 
globe. Suppose that from a thousand spots on the earth's surface a 
quantity of carbonic acid equal to the above estitinate of Bischof escapes 
constantly into the air, the weight of carbon (27 milHons of tons) thus 
diffused through the atmosphere would be only ecjual to that which is 
yearly drawn from the air by 54 millions of acres of land under cultiva- 
tion (p. 147), and only twice as much as that contained in the coal 
which is annually consumed in Great Britain alone. 

Still if the lohole of the carboi: contained in the produce of the general 
vegetation of the globe be ultimately restored to the air, — either by the 
respiratiaa of animals, by the natural and slow decay o 'vegetable mat- 



155 CARBON PER.MANENTLT WITHDRAWN FROM TtlE AIR. 

ter, or Dy the more rapid process of combustion, — the constant addition 
of carbonic acid derived from volcanoes, and from the combusticm of fos- 
sil coal, should gradually, though slov^ly, augment the proportion of this 
gas in tlie air we breathe ; — unless it be perpetually undergoing a per- 
manent diminution, to at least an equal extent, from the operation of 
other causes. In reference to this point there are three circumstances 
which are proper to be considered : — 

1°. It has been observed that, as we recede from the land and ap- 
proach the centre of great lakes, or sail into the open sea, the quantity 
of carbonic acid in the air gradually diminishes. It is therefore inferred 
that the sea is constantly, and to a sensible extent, absorbing carbonic 
e..y.d from the atniosphere, without afterwards restoring it, so far as is 
yet known, by any compensating process. 

2°. The waters which flow into the sea or great lakes constantly 
bear down with them portions of animal and vegetable matter. These 
fall along with the mud which the waters hold in suspension, and are 
permanently imbedded in the deposits of clay, silt, and sand, which are 
continually in the course of f )rmation. 

3°. In many parts of the world, especially in the latitudes north and 
south of 45°, vegetable matter accumulates in the form of peat, becomes 
buried beneath clay and sand, and thus is prevented from undergoing 
the ordinary process of natural decay. 

It is impossible to say how much carbon is permanently withdrawn 
from the atmosphere by these several agencies. There is reason to be- 
lieve that it is quite as great as the quantity added to the air by the 
combustion of coal, and by the evolution of carbonic acid in volcanic 
districts. Indeed, the supply from these two sources appears to return 
only a small portion of that carbonic acid which is abstracted from the 
air by the agencies just stated, and which have been in operation during 
every geological epoch. 



Conclusions. — The general conclusions, therefore, which we seem jus- 
tified in drawnng in regard to the supply of carbonic acid to the atmos- 
phere are as follow : — 

1°. That a large portion of the carbonic acid absorbed by plants is 
immediately and directly restored to the air by the respiration of the 
animals which feed upon vegetable productions. 

2°. That a still larger portion is more slowly returned by the gradual 
re-conversion of vegetable substances into carbonic acid and water dur- 
ing the process of natural decay. 

3°. That nearly all the remainder is given back in the results of or- 
dinary combustion. 

4°. That a further portion, which has not previously existed in the 
atmosphere of our time, is conveyed to it by the burning of fossil fuel, 
and by the emission of carbonic acid from cracks and fissures in the 
surface of the earth ; yet that the quantity thus added cannot be sup- 
posed to exceed that which is constantly and permanently separated 
from the atmosphere by other causes. 

The balance of all the evidence we possess is probably in favour of 
the opinion that the carboni^ acid in the atmosphere is slowly diminiih* 



156 AMMONIA IX THE AIR HOW DECOMPOSED. 

ing; we have, however, no satisfactory evidence either from theory or 
experiment that it has undergone any sensible diminution in our time.* 

§ 4. Of the supply of ammonia to plants. 

In a previous lecture it has been shown that in our cultivated fields 
plants derive a portion of their nitrogen from the manure which is added 
to the soil. But the quantity of this element present in the manure, 
supposing it all taken up and appropriated by the plant, is seldom equal 
vo that contained in the series of crops which this manure assists in raising. 

Thus, in the experiments of Boussingault already described (p. 144), 
tlie manure added previous to the first, or four years' course, contained 

157 parts of nitrogen, while the crops contained 251 parts, — or nearly 
two-thirds more than could be. derived from the artificial manure. 

Whence is this excess of nitrogen derived, and in what form does it 
enter into the plant? Liebig replies to these questions, that the whole 
of the nitrogen absorbed by plants enters in the state of ammonia, and 
that the excess above what is present in the manure is drawn eithei 
from the soil or from the air. This opinion, advanced by so high aa 
authority, demands our attentive consideration. 

Ammonia has been detected in many clays, and traces of it may be 
discovered in most soils, but it is not known to be a natural or essential 
constituent of any of the solid rocks of which the crust of the globe is 
composed. These clays and soils, therefore, may be supposed to have 
derived their ammonia from the atmosphere ; and Liebig ascribes the 
fertilizing action of the air upon stiffclays when fallowed, of burned clay 
when applied as a top-dressing, and of gypsum on grass lands [see note 
to page 53], to the larger quantity of ammonia which the surface of the 
soil is by these means caused to absorb and retain. 

There is no question that ammonia is present in the atmosphere in 
small and variable quantity (p. 37). Whence is this ammonia derived, 
and is its quantity sufficient to supply the demands of the entire vegeta- 
tion of the globe ? 

When animal substances undergo decay, nearly all the nitrogen they 
contain is ultimately separated from the other constituents in the form of 
ammonia. During the decay of plants also, a portion of their nitrogen 
escapes in the state of ammonia. Of the ammonia thus formed, much 
ascends into the air, chiefly in combination with carbonic acid as carbonate 
of ammonia (smelling salts), and much remains in the soil. Were the 
whole of the nitrogen contained in plants and animals to assume the 
form of ammonia when they 'lecay, and to remain in the soil or in the 
air, it would always be within the reach either of the roots or leaves of 
i:he living races; and thus the same ammonia [or ammonia containing 
the same nitrogen — supposing the hydrogen to have been changed] 
might again and again return into the circulation of new vegetable tribes, 
and be always alone sufficient to supply all the demands of the exist- 
ing vegetation of the globe. 

But of the ammonia thus formed, a portion is daily washed from the 
Bo4l by the rains and carried to the sea, and much more probably is 

In another work (C/iermca? Geology) now preparing for publication, I have discussed 
this question in connecfion wiih purely Geological considerations and without reference to 
o«r time; but it would be out of place to introdi-je here any train of reasoning whici is not 
calculated to throw Ugh.', on the phenomena of tht sjcisting vegetation of the globe. 



AMMOMA EVOLVED FRC(M VOLCANOES. 157 

washed from tne air by the waters of the sea itself, or by the rains 'A^hich 
fall directly into the wide oceans ; and we know of no coniper.sating 
process by which this ammonia can be restored to the air, and again 
made useful to vegetation. 

Besides, of that which still remains in the air much must undergo 
decomposition by natural processes. In treating in a preceding section 
of the evolution of light carbureited hydrogen during the slow decay of 
vegetable matter (p. 153), I have shown how, Ln consequence of its ad- 
mixture with the oxygen of tlie atmosphere, this gas is finely decom- 
posed, while carbonic acid and water are produced. Ammonia in liU« 
manner will burn in oxygen gas, and when mixed with atmospheric air 
may be decomposed by the electric spark — water at the same time being 
formed and nitrogen set free. Thus, 

if with 1 of Ammonia = NH3 
' we mix 3 of Oxygen = O3 

3 of water. 1 of nitrogen. 

we have the sum NH3 O3 = 3 tlO + N 

or, when diffused through the air, 1 of ammonia, with the aid of 3 of 
oxygen, will yield 3 o£ watery vapour, while the nitrogen may* mingle 
with the air in an elementary form. Can we doubt that ammonia 
is thus decom[)osed in the air? Not to speak of other forms assumed 
by the electricity of the atmosphere, can the thunder-storms of the tropi- 
cal regions pass unheeded the ammoniacal vapours they must meet 
with in their course ? 

I conclude, then, that of the ammonia which is formed from the nitro- 
gen actually existing in animal and vegetable substances during their 
decay, only a comparatively small portion ever returns again to minister 
to the wants of new races. f 

But if plants obtain all lueir nitrogen from, ammonia, t how is thia^ 
waste rei)aired — wlience are new supplies constantly derived ? 

We have seen that, in certain volcanic countries, carbonic acid is 
evolved in vast quantities from rents and fissures in the earth. In some 
of these districts — and this has been observed more especially in Italy 
and Sicily, and it is said also to some extent in China — ammonia is 
likewise given off, in combination generally with some acid, and most 
frequently with the muriatic acid in the form of sal-ammoniac (muriate 
of ammonia). " This ammonia,'''' Liebig is correct in saying, '■'■ has not 
been jnoduced hy the animal organism ;" but he assumes a very doubt- 
ful position when he adds, '■''it existed before the creation of human be 
ings ; it is a part, a primary constituent of the globe itself .''^ — [Organic 
Chemistry applied to Agriculture, p. 112.] 

Where, we might ask, has this ammonia existed during all pas' time 
— from what deep caverns of the earth does it now escape ? 

* 1 say may, because it may at the same time combine with oxygen and form nitric acid. 

—See the following section, p. 239. 

♦ 1 might add, that of the ammonia which dofes return, and is again absorbed, a portion is 
BUbscquentiy decomposed in i.lie interior of living plants, as is shown by llie evolution of 
nitrogen from the common leaves of t^onie and the flower leaves of others. 

i '• Wild plants obtain rnore 7iitrogenfruni the almosjihere, in thefortnofamvionia, than they 
require for their growth, for tlie vvaier winch evaporales ihroiiHh their leaves arid blossoms 
emiu, alter a. time, a putrid smell— a yjeculiarity possessed only by sucli botiies as conlaia 
nitrogen."— ^[Liebig, Organic Chemistry applied to Agriculture, p. 85.] Does tlie fat.t ner« 
Btaled, justify tlio conclua'jn which appears to be drawn from it 1 



158 IJf DIRECT PR.>DUCTION OF AMMONIA. 

This opinion of Liebig, as well as the parctmount influence he as- 
cribes 10 ammonia over the vegetation of the globe, are based chiefly ox 
the fact that we know of no means by which ammonia can be formed 
by tfje direct union of the liydrogen and nitrogen of which it consists. 

Bat the jiroduction of ammonia, by the indirect union of these ele- 
nients, is daily going on in nature, and can even be effected by differ- 
ent processes of art. Thus — 

1°. When organic substances. <vhich contain no nitrogen, are oxidized 
in the air, ammonia is not unfreq^ently formed (Berzelius). Hence 
it- must be produced in unknown quantity during the annual decay of 
all vegetable substances. 

2°. When organic substances are oxidized in the presence of air and 
water — as when moist iron filings are exposed to the air (Chevallier), 
or when certain oxidized substances are decomposed in the air by 
means of potassium (Faraday), or when metals, such as tin filings, are 
rapidly oxidized by means of nitric acid, ammonia is also produced in 
variable quantity. Hence the absorption of oxygen, even by the inor- 
ganic substances of the soil, may give rise to the formation of ammonia. 
But, 

3°. The fact which most clearly illustrates the production of am 
monia in nature, both on the surface of the earth, in the soil, and far in 
(he interior near the seat of volcanic fires, is this, that if a currant of 
moist air be made to pass over red-hot charcoal, carbonic acid and am- 
monia are simultaneously formed.* This is in reality only a repetition 
in another form of what takes place, as above stated, when vegetable 
matter decays, or iron, filings rust in moist air. The carbon and the iron 
decompose the watery vapour in the air, and combine with its oxygen, 
while, a( the instantf of its liberation, the hydrogen of the water com- 
^ bines with the nitrogen of the air, and forms ammonia. 

The source of the ammonia evolved in volcanic districts, therefore, is 
no longer obscure. The existence of combustible matter in such dis- 
tricts, and at great depths beneath the surface, can in few cases bie 
doubted, and the passage of a mixed atmosphere of common air and 
eteam over such combustible matter, at a high temperature, appears to 
be alone necessary to the production of ammonia. It is unnecessary, 
then, to have recourse to doubtful speculations in order to account for 
the natural reproduction of ammonia, to a certain extent, in the place 

This experiment is easily performed by drawing & current of mixed atmospheric air 
und steam throii^li a red-hot gun-barrel filled with vvell-burned charcoal, and causing the 
current, on leaving the barrel, to pass through water acidulated with miu'ialic acid. After 
8, uuie, the wafer, on eva|)oration, will be found to contain traces of sal-ammoniac. What 
thus takes place in a small experiment of this kind must more readily and more largely 
isXe place in the interior of the earth, where combustible substances at a higli temperature 
happen to be exposed to a current of atmospheric air, mixed with watery vapour. 

t A beautiful illu.^siration of the tendency which elementary substances have to unite with 
each other at the instant of their liberafiou in what chemists call their nascent state, is men- 
tioned by Riinge. — Einleitimg in die tedtnische Cheniie, p. 373. 

If 1 part of hydrate of potash and 20 of iron filings be heated together, hydrogen only ia 
^ven ojf! 

If I of nitrate of potash and 20 of iron filing.s be heated toaether, nitrogen only i$ givp.n off. \ 

But if 40 of iron filinirs be mixed with 1 of hydrate and 1 of nitrate of potash, and thea 
healed, ammonia becomes percfpiibln. 

The nitrogen and hydrogen beiiii; given off together, at the same instant, some portions 
of each find Uienu^jelves in a condiiion to unite, and thus ammonia is produced. The same 
»"i^sult must follow m many natuial opt-rations, when hydrogen and nitrogen are set free 
from a previous state of combiuaiion, al the same time, and in thu presence of one aDolhid 



II 



NITRIC ACID EXISTS L/ RGELY IN NATURE. 159 

ol that which is constantly undergoing decomposjlion by the agency ol 
causes such as those above described. 

But is the indefinite quantity of ammonia reproduced by these indi 
rect methods sutficient to re|)lace all that is hist? Can it be supposed 
to imjiart to plants all the nitrogen they require ? These questions will 
be considered in the following section. 

§ 5. Of the supply of nitric acid to plants. 

In regard to the action of nitric acid upon vegetation it is known — 

1°. That when, in the form of nitrates of soda, potash, &c., it is 
spread upon the soil, it greatly promotes the growth and luxuriance of 
the crop and increases its produce ; and 

2°. That, when other circumstancs are favourable to vegetation — as 
in certain districts in India — the presence of an appreciable quantity of 
these nitrates adds largely to the fertility of the soil.* 

The same etiects are un(|uestionabIy produced by the addition of am- 
monia or by its natural presence in the soil. The beneficial influence 
of both compounds, then, being recognized, the relative extent to which 
ea(;h o|)erates upon the general vegetation of the globe will be main- 
ly determined by the circumstances and the quantity in which they res 
pectively exist or are reproduced. 

In regard to the existence of nitric acid, it is not known to form a 
necessary constituent of any of the solid rocks of which the crust of the 
globe is composed, but is diffused almost universally through the soil 
which overs|)reads the surface. In the hotter regions of the earth, in 
India, in Africa, and in South America (p. 56), it in many places accu- 
mulates in sutiicient quantity to form incrustations of considerable thick- 
ness over very large areas, and in many more it can be separated by 
washing the soil. Even in the climates of Northern Europe, it is rare-;^ 
ly absent from the water of artificial wells, into which the rains, aftei 
filtering through the surface, are permitted to make their way.f 

On the whole, nitric acid and its compounds appear to exist, ready 
formed in nature, in larger quantity than eithei ammonia or any of its 
compounds. 

• For the following, and other interesting notices, regarding Indian agriculture, I am in- 
debted to Mr Flemiiiji, of Barochan, in Renfrewshire, whose lon» residence in the districta 
to which he alluiies. as well as the interest he takes in practical agriculture, renders his tes- 
timnny very vahiable : 

"Ttie districts of Chaprah, Tirhoot, and Shahabad, near Patna, where a large proportion 
of the sahpetre sent fnun Bengal is produce 1. are considered the most fertile in Bengal, 
producing 2 and sonaetimes 3 crops yearly. The natives of these districts, particularly a 
caste caJlrd Quirees (hereditary gardener.s), wTio cultivate the best land, and produce the 
best crops, are in the tiabit of irrigating their fields with water from wells so strongly im- 
pregnated with salt|)Ptre and other salts as to be quite brackish, and they consider onions, 
turnips, ami pens, uiost benefitted bv tliis irrigation. Grain cr'ops also grow most luxuriant- 
ly on lands yielding saltpetre, wliere" there is enough of rain within a week or two after the 
seed is sovvii, but if a drought follows the sowing, and continues for 3 weeks or a month, the 
leal becomes yellow, and the crop fails. 

-The Hiiitioos do not generally manure their lands, as the dung of the cattle is used for 
fuel, but the Quirces collect the ashes of cow dung and of burned wood, and use it as a ma- 
nure in some cases, chielly for the po[)py plant. 

"The Hiiidocs have for ages been well acquainted with the rotation of crops, and the ad- 
vantages of talk/wing land, altlioujih a great pi-oporlion of the land is almost constaully in 
.ice, Indian corn, or millet, during the rainy season, and in wheat or peas during the dry 
season." 

t It occurs m the wells of the neighbourhood of Berlin (Mitscherlich), in the brrn of ni- 
trates of potash, lime, and m;ignesia,'in I he wells around Stockholm, and may be expected 
in all wells that are dug (Berzelius).— TVatie dc Chrtnie, iv., p. 71. 



160 FORMATION OF NITRIC ACID. 

Of these nitrates, as they do of ammonia, the rivers niust be contir>» 
ally bearing a portion to the sea, but there are in nature unceasing ptT? 
cesses of reproduction, by which not only this waste of the nitrates is 
repaired, but that further waste, also, which is caused by their absorp-4| 
tion into the roots and subsequent decomposition in the interior of plants." 
Let us shortly consider these processes of reproduction. 

1°. When a succession of electric sparks is passed through common 
air, nitric a^id (NO5) is slowly but sensibly formed. The currents of 
electricity which in nature traverse the atmosphere must produce the 
same effect, and the passage of each flash of lightning through the air 
must be attended by the formation of some portion of this acid. 

After a thunder-storm plants appear wonderfully refreshed; in thun- 
dery weather they grow most luxuriantly, and other things being equal, 
those seasons in which there is much thunder are observed to be the 
most fruitful. Some have ascribed these results to the immediate agency 
of electricity on the growth of plants. — [Sprengel, Chemie^ I., p. 99.] 
It is not equally possible that they may be connected with this necessary 
production of nitric acid ? 

In the rain which fell during 17 thunder-storms, Liebig found nitric 
acid always present and generally in combination with lime and am- 
monia. In the rain which fell on 60 other occasions, he could detect it 
only twice. In minute quantity nitric acid is difficult to detect. How 
much then must be formed in a thunder-storm, even in our climate, to 
make the presence of this acid always appreciable in the rain that falls 
— how vast a quantity in those warmer climates where such storms are 
so frequent and so a[)paUing! 

2°. When a mixture of ammonia with oxygen gas is exploded by 
passing an electric s))ark through it, a quantity of nitric acid is formed, 
even when the oxygen is not sufficient to oxidize the whole of the am- 
monia* (Bischof). Hence, if in the air, as we have seen reason to be- 
lieve, the ammonia given off from decaying animal matters, and from 
other sources, be decomposed by the atmospheric electricity, — there will 
necessarily be formed at the same instant a portion of nitric acid, at the 
expense of the nitrogen of the ammonia itself. This nitric acid will, as 
necessarily, combine with some of the ammonia which still remains in 
the air. Hence the existence and production of nitrate of ammonia in 
the atmosphere, and the consequent presence of this acid along with am- 
monia in rain water. 

Thus the very cause which in the preceding section was shown to 
operate in constantly diminishing the amount of ammonia in the air, 
and the operation of which certainly renders improbable the existence 
of this compound in the atmosphere in the large quantity supposed by 
some [see especially L iebig's 0/-garac Chemistry applied to Agriculture, 
p. 74], this same cause is at the same moment constantly reproducing 
nitric acid. And, though much of what is thus produced must neces- 
sarily, as in the case of ammonia, ')e carried down to the sea by the 
rains, or be directly absorbed by the waters of the ocean themselves, yet 

* It was shown above (p. 157). that 1 of ammonia ( NH3 ) requires 3 ofoxygen to decom- 
pose il, furrnin? 3 of water, and setting the nitroiren free But, in reality, as Bischof hag 
shown, the nitrogen is not wholly set free, but a portion both of its hydrogen and nitrogen 
combine with oxyjuen (t'e oxidized) at the same instant, forming simultaneously bcth water 
(HO), and nitric acid t NOs >. 



ARTinCIAl NITRE BEDS. 161 

it is Dbvious that in whatever proportion we may suppose the ammcmia 
of the air to reach the leaves and roots of plants, in no less proportion 
must the nitric acid, with which it is associated, be enabled to enter into 
die circulating system of the various tribes of living vegetables, that 
flourish nn every quarter of the globe. 

3°. Again, we have seen tliat, during the decay of vegetable substan- 
ces in moist air, ammonia is formed at the expense of the hydrogen of 
the water and of the nitrogen of the air. In consequence of, or in con- 
nection with, such decay, nitric acid is also largely produced in nature. 

Tfse most familiar, as well as the most instructive examples of this 
forn-.ation of nitric acid is in the artificial nitre beds of France and the 
north of Europe. These are formed by mixing earth of different kinds 
with stable manure or other animal and vegetable matters, and exposing 
the mixture to the air in long ridges or conical heaps, which are occa- 
sionally watered with liquid manure, and turned over, to expose fresh 
portions to the air. After a time, perhaps once a year, the whole is 
washed, wlien the water which comes ofT is found to contain a variable 
quantity of the nitrates of potash, soda, lime, and magnesia, which are 
employed for the manufacture of saltpetre. In these nitre beds it has 
been observed that the production of nitric acid either does not take plaec 
at all, or only with extreme slowness, unless animal and vegetable mat- 
ter be j)resent in considerable proportion. And yet the quantity of nitric 
acid which is formed is much greater than could be produced by the 
oxidation of the whole of the nitrogen contained in the organic matters 
present in the mixture.* It is also observed that the nitre beds are more 
productive when a portion from one oute^ face of the heap is lixiviated 
from time to time, and the washed earth added to the other side, than 
when the whole is lixiviated at once, and again formed into a heap and 
exposed to the air. 

It appears, therefore, that organic matters are in our climate necessa- 
ry to cause the formation of nitric acid to commence, but that after it has 
begun it will proceed in the same heap for an indefinite period, and at 
the expense ai)parently of the nitrogen of the air only. 

Compost heaps are in general only artificial nitre beds, often unskil- 
fully prepared and badly managed, producing, however, a certain quan- 
tity of nitrates, to the presence of which their effect on vegetation may 
not unfrequently be ascribed. To this fact we shall hereafter recur. 

The soils in the plains of India, and in other similar spots in the trop- 
ical regions, may be regarded as natural nitre beds, in which, the decay 
of organic matter being vastly more rapid than in our temperate regions, 
the production of nitric acid is rapid in proportion. f 

4°. But in many localities in which the presence of organic matter is 

* I>umas, Vraite dt Chemie, 11., p. 725. He adds, that 100 lbs. of nitre contain the nitrojjen 
of 75 lbs. of or iinary animal matter, supposed in a dry state, or of 300 or 400 lbs. in its ordi- 
nary state of moisture, — a much greater relative proportion of animal matter than is ever 
added to the heap. 

1 We are as yet too lillle acquainted with the natural history of the district of Arica in 
Soulii America, in which, as already slated (p. 56), the nitrate of soda has been accumulateu 
in such large quantity, to be ab.e to say to wiiat special cause the.accumulation is due. But 
as, from the description of Mr. Darwin, the locaJity appears to have been the site of an ar. 
cient lake, it is not uniikciy that the nitrate may have been derived from the successive 
washings of a soil similar to that of India, by rains or periodical floods, which for a longp& 
riod emptieJ themselves into or fed the lake. 



ll,^2 NITRE CAVES. NITRIC ACID FORMED .> THE SOIL. 

not to be recognized in sensible quantity, the production of this acid ia 
observed to proceed with a constant and sieady pace. Thus, from T-he 
walls of certain caves in Ceylon a layer is yearly pared off", which 
yields an abundant crop of salipetre (Dr. John Davy). The celebrated 
Mammoih cave in Kentucky, situated in a limestone ridge, yields an 
inexhaustible supply of nitrate of lime. During the war with Great 
Britain, fifty men were constantly employed in lixiviating the earth of 
this cave, and in about three years tie washed earth is said to become 
as strongly imi)regnaied as at first. Through the cave a strong current 
of air is continually rushing — inwards in winter, and outwards during 
the summer months. On the plaster of old walls, especially in damp 
situations, an efflorescence of this and other nitrates is frecjuenily ob- 
served over every part of Europe. In China, according to Davis, the 
old plaster of the houses is so much esteemed as a manure, that joarties 
will often purchase it at the expense of a coating of new plaster. Old 
clay walls, and especially the walls of clay-built huts, are said to be 
very fertilizing to the land, when applied as a top-dressing, and in some 
parts of England, where the land is poor, the peo|)le are said to pile up 
the soil in the tbrm of walls, in order to improve its quality. These lat- 
ter facts seem to indicate that both in China and England nitric acid is 
produced in similar circumstances, and that to its production the ferti- 
lizing action of the old plaster, and of the weathered clay, is alike to be 
attributed. 

In the cultivated soil also, this acid is formed in ordinary circum- 
stances. Braconnot found nitrate of potash in the botanic garden at 
Nancy, in a portion of soil in which pop])ies {pajyaver somniferum) had 
grown luxuriantly for ten years in succession — in larger quantity in the 
soil surrounding the interlaced roots of an esclepias incarnata, growing 
in an ordinary flower-pot, with a hole in the bottom — as well as in moss 
earth, in which a plant of ewpiiorbia hreoni had been grown in a pot. — 
\^Ann. de Chim. et de Phys., Ixxii., p. 33 to 35.] There is little reason 
to doubt, indeed, that nitrates are to be found, in greater or less quantity, 
in all cultivated soils. 

I shall not enter into a detailed inquiry how this nitric acid is formed. 
It is probable that as in the atmosphere ammonia may be decomposed 
and give rise to the formation of nitric acid, so in the soil this acid may 
result from a similar decom[)osition, proceeding more slowly, but accord- 
ing to the same natural laws. In warm climates, indeed, it appears 
certain that the ammonia which is evolved or formed during the decay 
of animal and vegetable substances, does speedily, and to a great extent, 
undergo oxidation,* and thus give rise to the greater abundance of nitric 
acid with which the tropical soils abound. 

Thus, in the economy of nature, much ammonia is decomposed in the 
soil also, and hence another cause for the constant diminution of the 
quantity of this compound in addition to those already detailed in the 
preceding section. 

But, besides the portion of this nitric acid, which owes its exister.ce to 

• For tlie perfect oxidation rf 1 of ammonia, no less than S of oxyge;. are required. Thus 

1 of 1 of 3 of 

Ammonia. Nitric Acid. Water. 
N H3 -i- 8 O = N 05 + 3HO. 



QUANTITY IN WHICH IT IS REPRODUCE!. 163 

fhf lie composition of ammonia, much, by far the greatest proportion in 
all probability, derives its oriiiin from the uiiion of the elements of t4ie 
aiinosphere itself. This direct union is effecieij .n the air, as has been 
already shown, by the agency of atmospheric electricity; but it also 
takes place in the soil during the oxidation of the other elements con- 
tained in the organic matters which are there undergoing decay. The 
combination of the elements of ammonia insucli circumsiances proceeds 
on the principle that bodies, themselves undergoing OKidallon, dispose 
other substances in contact witli them (in this instance the nitrogen o-f 
the air) to unite with oxygen also. The presence of lime, poiash, &c. 
in the soil, further induces to this oxiaation by the tenderjcy of these sub- 
stances to combine with the acid which is formed by this union of the 
elements of which nitric acid consists. — It is impossible precisely to es- 
timate the quantity of nitric acid produced in these various ways, through 
these various agents, and in these varied circumstances, or to balance it 
accurately against the amount of ammonia continually reproduced, as 
we have seen, in nature, wherever the necessary conditions present 
themselves. But, as I formerly concluded, that the amount of nitric 
acid actually existing in the superficial deposits of our globe is greater 
than that of ammonia, so I think that, in regard to the re[)roduction also 
of these two compounds, the balance is in favour of the former. 

Since, then, nitric acid is fitted, by the solubility of its compounds, to 
enter into the circulation of plants in any quantity — since, when applied 
to them, it does undoubtedly promote, in a remarkable degree, the growth 
of j)lants — and since, in nature, it is continually rejiroduced in every 
country, and under such varied circumstances — I cannot withhold my 
self from the conclusion, that, over the general vegetation of the globe 
it holds with ammonia at least an etjual sway, and is appointed to exer- 
cise at least an equal influence over the growth of plants, both in their 
natural and in their cultivated state. 

Still the influence of each is not unvaried by locality or by climate. 
The extent of dominion exercised by the nitrates probably diminishes aa 
we recede from the equator, while that of ammonia increases, — it may 
be in an equal proportion. The reason of this probable variation will 
appear in the following section. 

§ 6. Theory of the action of nitric acid and ammonia. 
These two compounds act so far in common as to yieid a supply of 
nitrogen to the plants into which they enter. They do so, however, un- 
der conditions which may be considerably different, and may be attend- 
ed by unlike chemical changes. 

I. THEORY OF THE ACTION OF NITRIC ACID. 

1°. The nitric acid of the nitrates entering into the circulation of the 
roots will ascend to the leaf, and will there be decomposed in ihe same 
way as the carbonic and other similar acids are, by the action of the 
sun's rays. It is only in the light of day that carbonic acid is decom- 
posed in the green parts of plants — so must it be, generally, with the 
nitric acid which ascen<l8 to the leaf. Its oxygen will be given otr, 
while its nitrogen may be retained ffi the circulating system of the plant 
The extent to which this decomposition will take place at each passage 



164 THEORY OF THE ACTION OF NITRIC ACID AND OF AMMONIA. 

of the sap lhroufl;h the leaf will depend, in some degree, on the nature 
of ilie base (vvlieiher potash, soda, or lime,) with which the acid is in 
combination, but much more on the intensity of the light to which the 
green parts of he plant are exposed, and on the temperature of the air in 
which the plant happens to grow. 

2°. It is still uncertain whether this acid is capable of being decom- 
posed in the roots or stems of plants where it is excluded from the light, 
though it is very probable that it may be so, especially in cases wliere 
the juices naturally contdn substances in which hydrogen is))resent in 
excess, or where such compounds make their way into the circulation 
of plants from the manure that may be applied to their roots. 

Thus in the pines, in which turpentine (C40 Hg^) naturally abounds, 
such a decomposition may the more readily occur, inasmuch as it would 
not necessarily imply the produetion and evolution of any gaseous sub- 
stance. Thus 

1 of Oil ofTurpentine, = C40 H32 with the oxygen of 

1 of Nitric Acid (NO5) = O5 gives 

1 of Resin, = C40 H32 O5 

By uniting with the oxygen of the nitric acid, therefore, oil of turpen- 
tine, in such trees, might be changed into resin during its passage 
through the stem, while the nitrogen, being set free, might, at the mo- 
ment of its liberation, unite with other elements to form those parts or 
productions of the tree into which this element enters as a necessary 
constituent. 

The above must be considered merely as an illustration of the kind of 
changes which may possibly take place in the interior of certain plants, 
and in the absence of light, when the nitrates happen to be present. 
Were I to atiirm that such changes actually do occur in the presence 
of nitric acid, the theoretical chemist would have a right to expect that 
several collateral questions should be discussed, the consideration of 
which would here be out of place. 

3°. The nitrates may also act in another way, which does not involve 
the necessity of the total decomposition of the acid they contain. We 
know that in nature many substances are capable of indueing chemical 
changes in other compound bodies, without themselves undergoing de- 
composition. Some beautiful illustrations of this have already been 
given in a previous lecture, when treating of the action of sulj)huric acid 
upon starch and woody fibre, [Lecture VL. pp. 113, 114.] But the fact 
which most immediately bears on the influence of the nitric acid in the 
living plant, is that mentioned in p. 126, — that by solution in this acid 
in the cold, starch is converted into a substance having the composition 
of woody fibre. In the interior of the plant changes of this kind may 
be produced by simple contact only, with the nitric acid, so that, with- 
out being decomposed, it may be materially serviceable in promoting 
those molecular changes which are necessary to the healthy and rapid 
growth of the plant. 

II. — THEORY OF THE ACTION OF AMMONIA. 

1°. Ammonia is capable of contsibuting to the growth of the pant, 
by means of the hydrogen, as well as of the nitrogen it contains, We 



iS AMMONIA DECOMPOSED Ilf THE DARK ? 165 

save seen [notes to pages 136 and 138,] that, according to (he lesults 
of tne best experiments, ihe whole of the oxygen of the carbonic acid 
absoroed, is not given off by the leaves of all plants ev«n in the sun- 
shine, — while in the dark this gas is largely and directly imbibed from 
the air. f f in the sap of a plant there be present at the same time a 
quantity of ammonia, the hydrogen of this amn:onia may unite directly 
with the oxygen of the carbonic acid, forming water and a proportionate 
quantity of one or other of the several compounds (p. 112), which may 
be represented by carbon and water. Thus 

3 of Carbonic Acid, = C3 Og and the hydrogen of 



2 of Ammonia (NH3) = H 



- JS^ of Grape 3 of 

Sugar. Water. 

give . . . . C3 He Oe = C3 H3 O3 + 3HO 

so that where ammonia is present, and circumstances are favourable, 
sugar or starch may be formed in variable quantity, without the neces- 
sary evolution of oxygen gas. This change will take place in the inte- 
rior of the leaf. And, if the direct decomposition of carbonic acid, and 
the evolution of its oxygen by the agency of the sun, take place at the 
same time — with a rapidity proportioned to the intensity of the light, — 
this simultaneous production of sugar, &c., from the presence of ammo- 
nia, must aid the increase and growth of the plant; and may be one 
main cause of the fertilizing action of this compound, which has been so 
long and so generally recognized. 

When the hydrogen of the ammonia is thus worked up, the quantity 
of oxygen which escapes from the leaf must be less in proportion ; and 
hence another cause (p. 138) for those discrepancies which have been 
observed in regard to the bulk of oxygen given off, compared with that 
of the carbonic acid taken in, by the leaves of different plants. 

But at the same time the nitrogen is set free. This nitrogen will 
either be again compounded in the plant with other elements, or, if not 
required for its healthy growth — that is, if more largely present than is 
required by the plant — it will be directly emitted by the leaves, or sent 
downwards and permitted to escape by the root. Hence the reason 
why pure nitrogen is evolved from the leaves of some plants (p. 95), 
and why ammonia exercises a beneficial action upon vegetation, in 
cases where all the nitrogen it contains is neither retained nor required 
by the plant. , 

Does this decomposition necessarily require the agency of light? 
May it not take place in the absence of the sun ? 

I will mention one or two facts which seem to throw light upon this 
point. 

1°. Plants grow in the dark. Though feebfe and blanched, they in- 
crease largely in bulk: they must, therefore, have the power of assimi- 
lating their food to a certain extent, independent of the sun's rays. 

2°. Several species of Poa, Plantago, Trifolium arvense, Cheiran- 
thus, &c., become green in the perpetual darkness of mines (Hum- 
boldt). 

3°. When a little hydrogen is mixed with the air, plants become 
greenish, even in the dark (Sennebier) ; and when exposed to the sun, 
the green becomes unusually intense in such a mixture (Ingenhouss). 

8 



166 MODIFTIIfG EFFECT JF CLIMATE. 

The immediate and visible effect of an application of arr nonia, or of 
soot, or of any lop-dressing containing ammonia, is to ren ler the green 
colour mnch more intense, and in the darkest weather. It is therefore 
probable, I think, that the hydrogen of the ammonia contributes to this 
immediate effect, and that the ammonia itself may be decomposed and 
its elements appropriated to the nourishment of the living vegetable, 
either by the unaided vital powers of the plant, or in the presence of a 
feeble light only. Like water, ammonia, is peculiarly liable to decom- 
position, not always of that perfect kind which, /or Ihe sake of simplicity^ 
I have endeavoured to explain in the present lecture, yet such as to ren- 
der the elements of which it consists available to the general nourish- 
ment of the plant. 

§ 7. Comparative influence ?f nitric acid and of amnonia in different 

climates. 

It follows, from what is above stated, that the beneficial influence of 
ammonia upon vegetation will be readily perceived in all climates in 
which plants are found to flourish. Its efTects will be greater and more 
rapid where the heat and light are more intense,— only because by these 
agents the functions of all life are stimulated. 

Not so with the nitric acid in the nitrates. In the presence of organic 
compounds, that is, in the sap of the plant, it is less easily decomposed 
than ammonia. It requires the interference of more powerful agents — 
of a hiijher temperature, or of more brilliant light, — and thus its eflficacy 
upon vegetation will be more dependent upon season and climate. 

Now, we have seen that in tropical countries the nitrates are produced 
in the greatest abundance, and there the high temperature and the bril- 
liant sun should render them most useful to vegetation. Such is well 
known to be the case, and it may be regarded as one of those bountiful 
adaptations with which all nature is full — that in these warmer regions, 
the ammonia produced in the soil is first converted into nitric acid, that 
it may remain fixed, and that this acid again is decomposed by the same 
agents (light and heat), when it enters the living plant, and is required 
to minister to its growth. On the other hand, it may no less be regarded 
as a wise provision, that in colder and more uncertain climates, where 
warm and brilliant summers are less to be deptaded upon, that com- 
pound of nitrogen (ammonia) should more abound, which is most easily 
decomposed in the living plant, which is fitted in comparative darkness 
to yield up its nitrogen, and by tne hydrogen it contains, to compensate 
in some slight degree for the partial absence of the sun's rays. 

From these views, therefore, we should draw this further practical 
conclusion — that in our climate, ammonia is sure to promote vegetation, 
and in every season, while the nitrates will produce their maximum effect, 
othfci things being equal, in such only as have abundant warmth and 
sunshine. Is this conclusion consistent with observation? Will it 
serve to explain any of the apparent failures which have occasionally 
been experienced in the employment of the nitrates? 

§ 8. Stimulating influence of these compounds. 
There remains one other point in regard to the effect of these two 
compounds upon vegetation, to which I would request your attention. 



STIMULATING INFLUENCE OF NITRIC ACID AND OF AMMONIA. 167 

We have seen that tie quantity of nitrogen contained in a crop laised 
by the aid of farm-yard manure, is very much gfeater than that which 
exists in the manure itself, and the views just exposed serve to indicate 
the sources from which the excess is derived. But suppose that upon 
two patches of ground, of equal (jualily, the one of which is manured 
and the other not, equal quantities of the same seed be sown, it is 
consistent with experience — that the crop reaped from the manured 
portion will not only contain more nitrogen than that reaped from the 
unmanured portion, but so much more as shall considerably exceed that 
contained in the manure itself. Thus suppose the crop raised from the 
unmanured land to contain 100 lbs. of nitrogen, and that the manure laid 
on the other portion contained 100 lbs. also, the crop which is reaped 
from this latter portion, in favourable seasons, will exceed, and probably 
very far exceed, 200 lbs. Hence the effect of the ammonia, &c., in the 
farm-yard manure, is not merely to yield its own nitrogen to the plant, 
but to enable it, in some way hitherto unexplained, to draw from other 
sources a larger portion of the same element than it would otherwise do. 
So also with the nitrates. If two equal portions of the same grass or 
corn-field, in early spring, be measured off, and one of them be top- 
dressed with nitrate of soda or with saltpetre, the weight of nitrogen con- 
tained in the crop of hay or corn reaped from the latter, will generally 
be found to exceed that contained in the crop from the former, by a 
quantity much greater than that which was present in the nitrate with 
which the land was dressed.* In addition, therefore, to the nitrogen di- 

• The following calculations illustrate the statement in the text : — Mr. Gray, of Dilston, 
{«ee Journal of Royal English Agricultural Society,] applied nitrate of soda to grass land in 
the proportion of 1 12 lbs. to the acre. 

The produce without nitrate amounted to 2 tons 81 stones 
with 112 lbs. of nitrate to 3 tons 146 stones 

Increase, I ton 65 stones, or 3150 lbs. 
And 3150-7- I12 = 28>i lbs. the increase of hay from each pound of nitrate of soda.* But j4- 
lowing this hay to contain only one per cent, of nitrogen, 28 lbs. will contain 4>^ ounces of ni- 
trogen, which is nearly double the quantify actually pre.sent in the nitrate employed. 

Again, in the case of a crop of grain — Mr. Hyett applied nitrate of soiiato a field of wheat 
and compared the produce with that from an equal p Ttion to which no top-dressing wa» 
applied. 

CORN. STRAW. 

Bush. pks. pts. Cwt. qrs. lbs. 

Nitrated 43 2 11 31 2 3 

Witljout nitrate . . 33 2 6 23 1 21 

Excess, 10 5 8 10 

Calculating the bushel of corn at 60 lbs., the excess of t ■>rn amounted to 600 lbs., containing 
24X per cent, or 147 lbs. of gluten and albumen. The nitrogen in these substances, when 
properly dried, is from 15 to 17 per cent. If we suppose the gluten not to have been quite 
dry, and allow only 14 per cent, of nitrogen, 147 lbs. would contain 20/^ lbs. of this element. 
But the nitrated corn cont.ained 5 per cent, more gluten and albumen than the unnitrated, 
which in 33 bushels (2000 lbs.) gives 100 lbs. of gluten in excess, containing 14 lbs. of nitrogen. 
And 8 cwt. of straw (900 lbs.) contained one-third of a per cent, of nitrogen, [Boussingault,] 
or in all 3 lbs. 

Therefore the quantity of nitrogen present in the nitrated crop above that in the un-nitrated 
was as fo'.l'^v/s : 

1°. In 600 lbs of wheat at 24)<2 percent, of gluten 20X Ihs. Nitrogen. 

2°. In 2000 lbs. of wheat at 5 percent, of gluten contained ia excess, 14 lbs. do. 
3°. In 900 lbs. of straw at one-third per cent 3 lbs. do. 

Total nitrogen =37^^ lbs. 

But the nitrogen in 1 cwt. of dry nitrate of soda, as already stated, is only 19 lbs. or little 

[* Dry nitrate of soda contains about lfi>^ per cent, of nitrogen, being 19 lbs. to the cwt., 
or two and three-fifth ounces to the pound ; but as it is usually applied, it contains from 5ta 
10 per cent, of water. The nitrogen, therefore, may be estimated at 2)4 ounces in the pound.] 



i68 HOW THIS INFLUENCE IS MANIFESTED. 



rectly conveyed to the plant by these nitrates, they also exercise some 
other influence, by which they enable the Hving vegetable to draw from 
natural sources a much larger supply than they would otherwise be 
capable of doing. What is this influence, and how is it explained ? 

This I suppose to be that kind of influence to which writers on agri- 
culture are in the habit of alluding, when they speak of certain substan- 
ces stimulating plants, or acting as stimulants to their growth, though the 
term itself conveys to the mind no distinct idea of the mode of operatioik 
intended to be indicated — of the way in which the effect is produced. 

In the present case, this special action of ammonia and the nitrates, 
and perhaps also of immediate apphcations of manure in general, ap- 
pears to arise from their affording to the plant, in its early youth, a copi- 
ous supply of nitrogenous food, by which it is enabled at once to shoot 
out in a more healthy and vigorous manner. It thrusts forth roots in 
greater numbers, and to greater distances, and is thus enabled to extract 
nourishment from a greater extent and depth of soil than is ever reached 
by the sickly plant — it expands larger and more numerous leaves, and 
thus can extract from the air more of every thing it contains which is 
fitted to supply the wants of the living vegetable; as the stout and 
healthy savage can hunt and fish to support many lives, while the feeble 
or sickly can scarcely secure sustenance for himself alone. Feed a wild 
animal well the first few months of its life, and you may set it loose to 
prey for itself; starve it in its infancy, and its growth and strength will 
be stunted, and it may lead a wretched and hungry life. 

Even in soils, then, and situations, which are capable of yielding to 
the plant every thing it may recjulre for its ordinary growth, it is an im- 
portant object of the art of husbandry to discover what substances are 
especially necessary or grateful to particular crops, and to apply ihtse 
directly, and in abundance, to the new-born plant, — in order that it may 
acquire sufficient strength to be able to avail itself in the greatest degree 
of the stores of food which lie within its reach. 

C(yn,cLuding oh&ervations regarding the organic constituents of plants. 

AVe have now considered the most important of those questions con- 
«iected with the organic elements of plants, which are directly interesting 
to the practical agriculturist. We have seen — 

1°. That all vegetable productions consist of two parts — one the or- 
ganic part, which is capable of being burned away in the air — the other, 
the inorganic part, which remains behind in the form of ash. 

2°. That this organic part consists of carbon, hydrogen, oxygen, and 
nitrogen only. 

3°. That plants derive the greater part of their carbon from carbonic 
acid, of their hydrogen and oxygen from water, and of their nitrogen 
from ammonia and nitric acid. 

4*^. That by far the largest portion of those substances which form 
the principal mass of plants, such as starch and woody fibre, consists of 
carbon united to oxygen and hydrogen in the proportions in which they 

more than half the quantity, which in consequence of the presence and action of the ni;rate 
the \^. heat was enabled to obtain and appropriate above the quantity appropriated by the 
wheat in the un-nitrated part of the field. 

It requires no further proof, therefore, to show that tfje nitrate of soda and tfn nitrates must 
act ir, some other ipay inr^trence ta vegetation, than by simply supplying aporiion of nitrogen. 



1 



CONCLUDING OM,£RVATIONS. 160 

exist in water,— or, in other words, may be represented by carbon and 
«rater in various proportions. - 

5°. That the food on which they live enters by the roots and leaves 
of plants, — that the leaves, under the influence of the sun, decompose 
the carbonic acid, give off its oxygen, and retain its carbon, — and that 
this carbon, uniting with the elements of water in the sap, forms those 
several compounds of which plants chiefly consist. 

6°. That the supply of carbonic acid in the atmosphere is kept up 
partly by the respiration of animals, partly by the natural decay of dead 
vegetable matter, and partly by combustion. That ammonia is sup- 
plied to plants chiefly by the natural decay of animal and vegetable 
substances — and nitric acid partly by the natural oxidation of dead or- 
ganic matter, and partly by the direct union of oxygen and nitrogen, 
through the agency of the atmospheric electricity. 

7°. That while both of these compounds yield nitrogen to plants, they 
each exhibit a special action on vegetable life, in virtue of the hydrogen 
and oxygen they respectively contain — and exercise also a so-called 
stimulating power, by which plants are induced or enabled to appro- 
priate to themselves, from other natural sources, a larger portion of 
all their constituent elements than they could otherwise obtain or 
assimilate. 

In illustrating these several points, it has been necessary to enter oc- 
casionally into details which, to those who have heard or may read only 
the later lectures, may not be altogether intelUgible. I am not aware, 
however, of having introduced any thing of which the full sense will 
not appear on a reference to the statement by which it is preceded. 

We are now to consider the inorganic constituents of plants, — their na- 
ture, — the source (the soil) from which they are derived, — their uses in 
the vegetable and animal economy, — how the supply of these substan- 
ces is kept up in nature, — and how, in practical husbandry, the want of 
them may be at once efficaciously and economically supplied by art. 
This division of our subject, though requiring a previous knowledge of the 
principles discussed in the foregoing lectures, will be more essentially 
of a practical nature, and will lead us to consider and illustrate the 
great leading principle by which the practical agriculturist ought to be 
guided in the cultivation and improvement of his land. 

We shall here also find much light thrown upon our path by the 
results of geological inquiry ; and it is in the considerations I am'now 
about to bring before you, that I shall have to direct your attention mosf 
especially to the principal applications of Geology to Agriculture. 



LECTURES 

ON THE 

APPLICATIONS OF CHEMISTRY AND GEOLOGY 

TO 

AGRICULTURE. 

ON THE INORGANIC ELEMENTS OF PLANTS 



LECTURE IX. 

Inorganic consfituents of vegefable substances. — Relative pre portions of (vganicand Inor- 
ganic matter in plants. — Unlike proportions in unlilce spec es. — Kind of inorganic mattei 
wtiich exists in different species. — Nature aud properties of the several inorganic elemen 
tary bodies found in plants. 

The consideration o the inorganic constituents of plants is no less 
important to the art of culture than the study of their organic elements, 
which has engaged our sole attention in the preceding part of these lec- 
tures. 

It has already been shown that when vegetable substances are heated 
to redness in the air, the whole of the so-called organic elements — car 
bon, hydrogen, oxygen, and nitrogen — are burned away and disappear \ 
while there remains behind a fixed portion, commonly called the ash, 
which does not burn, and which in most cases undergoes no diminution 
when exposed to a red heat. This ash constitutes the inorganic portion 
of plants. 

The organic or combustible part of plants constitutes, in general 
from 88 to 99 per cent, of their whole weight, even after they are dried 
Hence the quantity of ash left by vegetable substances in the greerj 
state is often exceedingly small. It therefore long appeared to many, 
that the inorganic matter could be of no essential or vital conset]uence 
to the plant — that being, without doubt, derived ftx)n"i the soil, it was 
only accidentally present, — and that it might or might not be contained 
in the juices and solid parts of the living vegetable, without materially 
affecting either its growth or its luxuriance. 

Were this the case, however, the quantity and quality of the ash left by 
the same plant should vary with the soil in which it grew. If one soil 
contained much lime, another much magnesia, and a third much potash, 
whatever plant was grown upon these several soils should also contain 
in greatest abundance the lime, the magnesia, or the potash, which 
abounded in each locality — and the nature, at least, of the ash, if not 
its proportion, should be nearly the same in every kind of plant which 
is grown upon the same soil. 

Careful and repeated experiments, however, have shown — 

1°. That on whatever soil a plant is grown, if it shoots up in a 
healthy manner and fairly ripens it« seed, the quantity and quality of 
the ash is nearly the same ; and 

2°. That though grown on the same soil, the quantity and quality of 
ihe ash left by no two species of plants is the same — and that the ash 
differs the more widely in these respects, the more remote the natural 
affinities of the several plants from which it may have been derived. 

Hence there is no longer any doubt that the inorganic constituents 
contained in the ash are really essential parts of the substance of plants, 
— that they cannot live a healthy life or perfect all their parts without 
them, — and that it is as much the duty of the husbandman to supply 
these inorganic substances when they are wanting in the soil, as it has 
always been considered his peculiai care to place \yithin the reach of 

8* 



178 



WEIGHTS OF ASH LEFT BY DIFFIRENT SPECIES. 



the growing plant those decaying vegetable matters which are mast 
likely to supply it with organic jbod. 

For the full establishment of this fact, we are indebted to Sprengel. 
Others, as De Saussure, have published many important and very use- 
ful analyses of the inorganic matters left by plants, but for the illustra- 
tion of the important practical bearing of this knowledge of their inor- 
ganic constituents on the ordinary processes of agriculture, we are, 1 
believe, in a great measure indebted to the writings and numerous ana 
lytical researches of Sprengel. 

It is difficult to conceive the extent to which the admission of the es- 
sential nature and constant quality of the inorganic matter contained in 
plants, must necessarily modify our notions and regulate our practice in 
every branch of agriculture. It establishes a clear relation between the 
kind and quality of the crop, and the nature and chemical composition 
of the soil in which it grows — it demonstrates what soils ought to con- 
tain, and, therefore, how they are to be improved — it explains the effect 
of some nvanures in permanently fertilizing, and of some crops in per- 
manently impoverishing the soil — it illustrates the action of mineral 
substances upon the plant, and shows how it may be, and really is, in a 
certain measure, fed by the dead earth : — over nearly all the operations 
of agriculture, indeed, it throws a new and unexpected light. Of this, 1 
am confident, you will be fully satisfied when I shall have discussed the 
various topics I am to bring before you in the present part of my lectures 

§ 1. Of the relative proportions of inorganic matter in different 
vegetable substances. 

As above stated, the inorganic matter contained in different vegetable 
productions varies from 1 to 12 per cent, of their whole weight. The 
following table exhibits the weight of ash left by 100 lbs. of the more 
commonly cultivated plants — according to the analyses of Sprengel 
\_Ckemie, vol. ii., passim] : — 



Grain of Perct 
Wheat . . 1-18 lbs. 
Rye . . . 1-04 
Barley . . 2-35 
Do. dried at 212, 2-52 J. 
Oats . . . 2-58 
Field Beans . 2-14 
Peas . 2-46 



Dry straw of 

Wheat . . 

Oats . . . 

Barley . . . 

Rye . . . 
ZBeans . 

Peas * . . 



Perct. 
3-51 lbs. 
5-74 
5-24 
2*79 
5 12 
4-97 



Potato . . . 
Turnip . . . 
Do. white . 
Carrot . . . 
Parsnip . 
Leaf of Potato 

Turnip . 

do. white 

Carrot 

Parsnip 



Cabbage 



Undried. Dried in air.* 
0-83 lbs. 2-65 lbs. 



0-63 
0-8 J. 
0-66 
0-82 

1-8 

2-18 J. 
1-98 
3-00 
0-53 



7-05 



09 
34 
79 



2-91 

10-42 

15-76 

7-55 



Lucerne 
Red Clover 
White Clover 
Rye Grass . 



Green. 
2-58 lbs. 
1-57 
1-74 
1-69 



In hay. 

9-55 lbs 
7-48 
9-13 
5-5 



• Of the substances in this column the potato lost by drying in the air 69 perct. of watef; 
the turnip 91, the carrot 87, the turnip leaf 86, the carrot leaf, the parsnip, and the parsnip 
«eef, each 81, ai-d the »ibbage leaf 93 per cent. 



IT VARIES WITH THE SPECIES CF PLANTS. 179 



matter — 





Wood. 


the Elm 


. 1-88 


Willow 


. 0-45 


Poplar . 


. 1-97 


Beech . 


. 0-36 



air there are lound ot 


Liorganic 


Wood. 


Leaves. 


1 the Oak . . 0-21 


4-5 


Birch . . 0-34 


5-0 


Pitch pine 0-25 


315 


Com rti. furze 0-82 


31 J. 



Leaves. 

11-8 

8-23 

9-22 

6-69 

In looking at the preceding tables, you cannot fail to be struck with 
one or two points, which they place in a very clear light. 

1°. That the quantity of inorganic matter contained in the same 
weight of the different crops we raise, or of the different kinds of vegeta- 
ble food we eat, or with which our cattle are fed, is very unlike. Thus 
J 00 lbs. of barley, or oats, or peas, contain twice as much inorganic 
(earthy and saline matter, that is,) as an equal weight of wheat or rye — 
and the same is the case with lucerne and white clover hays, compared 
with the hay of rye grass. 

2°. The quantity contained in different parts of the same plant is 
equally unlike. Thus 100 lbs. of the grain of wheat leave only ]|lbs. 
of ash, while 100 lbs. of wheat straw leave 3| lbs. So the dry bulb of 
the turnip gives only 7 per cent., while the dry leaf leaves 13 per cent, 
of ash when it is burned. The dry leaves of the parsnip also contain 
nearly 16 per cent., though in its root, when sliced and dried in the air, 
there are only A^ per cent, of inorganic matter. 

In trees the same fact is observed. The wood of the elm contains 
less than 2 per cent., while its leaves contain nearly 12 per cent. ; — the 
wood of the oak leaves only ^ih of a per cent., while from its leaves 4| 
per cent, or 22 times as much are obtained. The leaves of the willow 
and of the beech also contain about twenty times as much as the wood 
of these trees does, when it has been dried under the same conditions. 

These differences cannot be the result of accident. They are con- 
stant on every soil, and in every climate ; they must, therefore, have 
their origin in some natural law. Plants of different species must 
draw from the soil that proportion of inorganic matter which is adapted 
to the constitution, and is fitted to supply the wants of each ; — while of 
that which has been admitted by the roots into the general circulation 
of the plant, so much must proceed to and be appropriated by each part 
as is suited to the .functions it is destined to discharge. And as from 
the same soil different plants select different quantities of saline and 
earthy matter, so from the same common sap do the bark, the leaf, the 
wood, and the seed, select and retain that proportion which the healthy 
growth and developement of each requires. It is with the inorganic, as 
with the organic food of plants. Some draw more from tiie soil, some 
less, and of that which circulates in the sap, only a small portion is ex- 
Dended in the production of the flower, though much is employed in 
orming the stem and the leaves. On the subject of the present section, 
{ shall add two other observations. 

1°. From the constant presence of this inorganic matter in plants, and 
from its being always found in nearly the same proportion in the same 
epeciesof plants, — a doubt can hardly remain that it is an essential pan 
of their substance, and that they cannot live and thrive without it. Bu*; 
that it really is so, is placed beyond a dpi bt, by the further experimen- 



180 qUALITT OF THE ASH FROM DIFFERENT PIANTS. 



^ 



tal fact, that if a healthy young plant be placed in circumstances where 
it cannot obtain this inorganic matter, it droops, pines, and dies. 

2°. But if it be really essential to their growth, this inorganic matter 
must be considered as part of the food of plants ; and we may as cor- 
rectly speak of feeding or supplying food to plants, when we add earthy 
and mineral substances to the soil, as when we mix with it a supj.ly of 
rich compost, or of well fermented farm-yard manure. 

I introduce this observation for the purpose of correcting an erroneous 
impression entertained by many practical men in regard to the way in 
which mineral substances act when applied to the soih By the term 
manure they generally designate such substances as they believe to be 
capable o^ feeding the plant, and -hence reject mineral substances, such 
as gypsum, nitrate of soda, and generally lime, from the list of manures 
properly so called. And as the mfluence of these substances on vegeta- 
tion is undisputed, they are not unfrequently considered as stimulants ou\y . 

Yet if, as I believe, the use of a wrong term is often connected 
with the prevalence of a wrong opinion, and may lead to grave errors 
in practice, — I may be permitted to press upon your consideration 
the fact above stated — I may almost say demonstrated — that plants 
do feed upon dead unorganized mineral matter, and that you are, there- 
fore, really manuring your soil, and permanently improving it, when 
you add to it such substances of a proper kind. 

§ 2. Of the kind of inorganic matter found in plants. 

I have said above, of a yroper kind — for it is not a matter of indiffer- 
ence to a plant, what kind q'[ earthy or saline matter it takes in by its 
roots. Each species of plant, w^e have seen, withdraws from the soil a 
quantity of inorganic matter, which is peculiar to itself, and which, as a 
whole, is nearly constant. 

So also each species, in selecting for itself a nearly constant weight 
of inorganic matter, while it chooses generally the same kind of saline 
and earthy ingredients as other plants do, to make up this weight, yet 
picks them out in proportions peculiar to itself Thus for example, lime 
is present in the ash of nearly all plants, but while 100 lbs. of the ash 
of wheat contain 8 pounds of hme, the same weight of the ash of barley 
contains only A\ lbs. So also potash is contained in the ash of most 
plants grown for food, but in the ash of the turnip, tliere are 37^ per 
cent, of potash, while in that of wheat there are only 19 per cent. Again, 
in different parts of the same plant, a like difference prevails. The ash. 
of the turnip bulb contains 16i per cent, of soda, — that of the leaf, Uttle 
more than 12 per cent. On the other hand, the lime in that from the 
bulb constitutes less than 12 i)er cent, of its weigh*, while in that of the 
leaf it amounts to upwards of 34 per cent. 

These relative proportions among the different kn.ds of inorganic mat- 
ter contained in the ash of plants — like the whole weight itself of the 
ash — is nearly constant in the same species, and in the same })art of a 
plant, when it is grown in a propitious soil. It is not, therefore, as I have 
already said, a matter of indifference to the living vegetable, whether 
it meets with this or with that kind of inorganic matter in the land on 
which it grows — whether its roots are supplied with lime, or with potash, 
'2j ^ith soda. The soil must cmtoin all these substanceSf an4 }n si^f^ 



THE SOIIi MUST CONTAIN WHAT THE PLANT REqUIRES. 181 

quantity as easily to yield to the crop so nuch of each as the kind of plant 
specially requires. And if one of these necessary inorganic forms of 
matter be rare or wholly absent, the crop will as certainly prove sickly 
or entirely fail, as if t}.e organic food supplied by the vegetable matter 
of the soil were wholly withdrawn. It is, therefore, as much the end of 
an enlightened agricultural practice to provide for the various require- 
ments of each crop in regard to inorganic food, as it is to endeavour to 
enrich the land with purely vegetable substances. 

Since, also, as above shown, not only the relative quantity of inor- 
ganic matter, but its kind or quality, likewise, is different in different 
plants, — it may be, that a soil on which one crop cannot attain to ma- 
turity may yet surely and completely ripen another — a fact which is 
proved by e very-day experience. The soil, which is unable to supply 
with sufficient speed all the lime or the potash required for one crop, 
may yet easily meet the demands of another, and afford an ample re- 
turn to the husbandman when the time of harvest comes.* " 

On the other hand, this consoling, at once, and stimulating reflection 
must arise in the mind of the practical agriculturist from the considera- 
tion of the above facts — that if the soil contain all the inorganic substan- 
ces required by plants, and in sufficient quantity, it will grow, if rightly 
tilled, any crop which is suited to the climate, — or conversely to make 
it capable of growing any crop, he has only — along with his usual sup- 
plies of animal or vegetable matter — to add in proper quantity these in- 
organic substances also. 

Here a crowd of questions cannot fail to start up in your minds. You 
will ask, for example, 

1°. What are the several inorganic substances usually present in 
lultivated plants, and what their respective proportions ? 
• 2°. Which of them are most generally present in the soil? 

3°. In what form can those which are less abundant be added most 
easily, most advantageously, and most economically ? 

We shall consider in succession these, and along with them othei 

• 

* On the same principle, also, some of the interesting facts connected with the grafting of 
trees are susceptible of a satisfactory explanation. 

The root of a tree selects from the soil the kind and ywaWt/ of inorganic matter which 
are req^uired for the healthy maturity of its own parts. Any other tree may be grafted on it, 
which in its natural state requires the same kind of inorganic matters in nearly the same 
proportion. This is the case generally with varieties of the same species — more rarely 
with trees or plants of different species — and least frequently with such as belong to differ- 
ent genera. The lemon may be grafted on the orange, because the sap of the latter con- 
tains all the earthy and saline substances which the former requires, and can supply them 
in sufficient quantity to the engrafted twig. Byt the fig or the grape would not flourish or 
ripen fruit on the same stock — because these fruits require other substances than the root of 
the orange cares to extract from the soil, or in greater quantity than the sap of the orange 
can supply them. 

It is not for want of organic food, for of this the sap of nearly all plants is full — and we 
have seen in our previous lectures, how the sugar of the fig, the tartaric acid of the grape, 
and the citric acid of the lemon, may all be produced by natural processes from the same 
common organic food. When we plant a tree or sow a crop on a soil which does not con- 
tain all that the tree or crop requires, the tree must slowly perish, — the crop cannot yield a 
profitable return. So it is in grafting. TVie sap of the stock must contain all that the engrafted 
bud or shoot requires in every stage of its grotcth. Or to recur to our former illustration — 
if the potash or lime required by the grape be not taker, up and in sufficient quantity by 
the root of the orange, it will be in vain to graft the former upon the latter with the hope of 
Its coming to maturity or yielding perfect f'ruit. 

This principle may also serve to explain many other curious and hitherto obscure cii« 
Munstances connectti with the practice of the gai'dener. 



182 



ELEMENTAXT SUBSTANCES FORMED IN THE ASH. 



subsidiary -juestions, which will hereafter present themselves to our 
notice. 

§ 3. Of the several elementary bodies usually met with in the ash of plants 
What is understood by the term element or elementary body among 
chemists has already been explained (Lect. I., p. 22), as well as the 
number and names of those elements with which we are at present ac- 
quainted. 

Of these elementary bodies we have seen that the organic part of plants 
contains rarely more than four, namely, carbon, hydrogen, oxygen, and 
nitrogen, in various proportions. In the inorganic part there occur nine 
or ten others, generally in combination, either with oxygen or with one 
another. 

The names of these inorganic elements are as follow : 

Forming 

Chlorides. 
Iodides, 
sulphurets. 

Sulphuretted Hydrogen.* 
Sulphuric Acid. • 
Phosphoric Acid. 
Potash. 

Chloride ot Potassium. 
Soda. 

Chloride of Sodium or ? 
Common Salt. ^ 

Chloride of Calcium. 
Lime. 
Magnesia. 
Alumina. 
Silica. 
Oxides. 
Sulphurets. 

Other elementary botlies, cljiefly metallic, occurin some plants — occa- 
sionally, and in very small quantity, — but, so far as is yet known, they do 
not appear to be either necessary to their growth, or to exercise any ma- 
terial influence on the general vegetation of the globe. 

Of all the above elementary bodies ii may be said, generally, 

1°. That with the exception of sulphur,f they are not known to exist 
or to be evolved, in any quantity, anywhere on the surface of the globe, 
in their simple, elementary, or uncombined state; and that, therefore, 
in this state they in no way aflfect the progress of vegetable growth, or 
require to occupy the attention of the practical agriculturist. 

2°. They all, however, exist in nature more or less abundantly in a 
Btate of combination with other substances, and chiefly with oxygen, [for 
an explanation of the meaning and of the laws of chemical combination, 
see Lecture II., p. 32] — but in no state of combination are they known 
to be generally diffused through the atmo.sphere of the globe, so as to be 

• Called also Hydro-sulphuric Acid. 

1 Given off in va )ourfrom active volcanoes, and from rents and fissures <d ancient Tolcanlti 
Mtuntri«s. 



Name. In 
Chlorine . 
Iodine . . 


combination with 

Metals 
do. 


Sulphur .- 
Phosphorus 


do. 

Hydrogen 
Oxvgen 
do. 


Potassium . 
Sodium . . 


do. 
Chlorine 
Oxygen 
Chlorine 


Calcium . 


do. 


Magnesium 


Oxygen 
do. 


Aluminium 


do. 


Silicon 
Iron and ? 
Manganese \ 


do. 
do. 

Sulphur 



CHLORINE AND MURIATIC ACID. . 133 

capable of entering plants by their leaves or other superior parts. They 
must all, therefore, enter by the roots of plants, — must consequently ex- 
ist in the land, — and must all be necessary constituents of that soil in 
which the plants that contain them grow. 

It will not be necessary, therefore, to consider so much the relative 
proportions in which these elementary bodies themselves exist in plants, 
as that of the several chemical compounds which they form with oxy- 
gen, or with one another — in which slates of combination they exist in 
the soil, and are found in the circulation and substance of the plant. As 
a prehminary to this inquiry, however, it will be proper to lay before 
you a brief outline of the nature and properties of these compound 
bodies themselves — and of the direct influence they have been found to 
exercise upon vegetable life. 

§ 4 . Of those compounds of the inorganic elements which enter directly into 
the circulation, or exist in the substance and ash of plants, 

I — CHLORINE AND MURIATIC ACID. 

CJdorine. — If a mixture of common salt and black oxide of manga- 
nese [sold by this name in the shops] be put into a flask or bottle of 
colourless glass, and sulphuric acid (oil of vitriol) be poured upon it, a 
gas of a greenish-yellow colour will be given off, and will gradually fill 
the bottle. This gas is distinguished by the name of chlorine. 

It 7s readily distinguished from all other substances by its greenish- 
yellow colour, and its pungent disagreeable smell. It extinguishes a 
iigh'.ed taper, but phosphorus, gold leaf, metallic potassium and sodium, 
and many other metals, take fire in it and burn of their own accord. It 
is nearly 4i times heavier than common air, and therefore may be 
readily poured from one vessel to another. Water absorbs twice its 
own bulk of the gas, acquiring its colour, smell, and disagreeable astrin- 
gent taste. 

Animals cannot breathe it without suffocation — and, when unmixed 
With air, it speedily kills all living vegetables. The solution of chlorine 
in water was found by Davy to promote the germination of seeds. 

It does not exist, and is rarely evolved, [see Lecture V., p. 94,] in 
nature in a free or uncombined state, and therefore is not known to ex- 
ercise any direct action upon the general vegetation of the globe. It 
exists largely, however, in common salt (chloride of sodium), every 100 
lbs. of this substance containing upwards of 60 lbs. of chlorine. Indi- 
rectly, therefore, it may be supposed to influence, in some degree, the 
growth of plants, where common salt exists naturally in the soil, oris 
artificisMy applied in any form to the land. 

Muriatic acid, the spirit of salt of the shops, consists of chlorine in 
combiuaiion with hydrogen. It is a gas at the ordinary temperature of 
the atmosphere, but water absorbs between 400 and 500 times its bulk 
of it, and the acid of the shops is such a solution in water, of greater or 
less strength. 

Muriatic acid has an exceedingly sour taste, corrodes the skin, and in 
its undiluted state is poisonous both to animals and plants. It dissolves 
Gom«il pearl ash, soda, magnesia, and limestone, with effervescence ; 
and readily dissolves also, and combines with, many earthy substaricef 
whicb are contained in the soil. 



184 CDINE, SULPHUR, AND SULPHUROUS ACID. 

Wlien applied to living vegetables in the state of an exceedingly oi 
lute solution in water, it has been supposed upon some soils, and in 
some circumstances, to be favourable to vegetation. Long experience, 
however, on the banks of the Tyne, and elsewhere, in the neighbour- 
hood of the so-called alkali* works, has proved that in the state of va- 
pour its repeated application, even when diluted with much air, is in 
many cases fatal to vegetable life. 

Poured in a li(}uid state upon falloiv land, or land preparing for a 

crop, it may assist the growth of the future grain, by previously forming, 

with the ingredients of the soil, some of those compounds which have 

been occasionally applied as manures, and which we shall consider 

' hereafter. 

Chlorine is represented by CI, and muriatic acid by HCl. 

II. IODINE. 

Iodine is a solid substance of a lead grey colour, which, when heated, 
is converted into a beautiful violet vapour. It exists in combination 
chiefly with sodium, as Iodide of Sodium^ in sea water and in marine 
plants ; but it has not hitherto been detected in any of the crops usually 
raised for food. 

Like chlorine, it is poisonous both to animals and plants ; and wag 
found by Davy to assist and hasten germination. It may possibly exert 
some hitherto unobserved influence upon vegetation^ when it is applied 
to the soil in districts where sea-ware is largely collected and employed 
as a manure. 

Iodine is slightly soluble in w^ater, and this solution has been men- 
tioned in a previous lecture (VI., p. 107), as aflTording a ready means 
of detecting starch by the beautiful blue colour it gives with this sub- 
stance. 

HI. SULPHUR, SULPHUROUS AND SULPHURIC ACIDS, AND SUL- 
PHURETTED HYDROGEN. 

1°. 5'z<?p/iMr is a substance* too well known to require any detailed 
description. In an uncombined state it occurs chiefly in volcanic coun- 
tries, but it may sometimes be observed in the form of a thin pellicle on 
the surface of stagnant waiers — or of mineral springs, which are natu- 
rally charged with sulphurous vapours. In this state it is not known 
materially to influence the natural vegetation in any part of the globe. 
It has, however, been employed with some advantage in Germany as a 
top-dressing for clover and other crops to which gypsum in that country 
is generally applied. The mode in which it may be supposed to act 
will be considered hereafter.* 

2°. Sulphurous acid. — When sulphur is burned in the air it gives off 
a gaseous substance in the formof white fumes of a well known intensely 
suffocating odour. These fumes consist of a combination of the sulphur 

* In these works carbonate of soda (the common soda of the shops) and sulphate of soda 
(glaiiber salt) are manufactured from common salt, and in one of the processes immense 
quantities of muriatic acid are given off from the furnace, and used to escape into the airbj 
the chimney. 

t The refuse heaps of the alkali works on the Tyne contain much sulphur and |pnM gyp* 
Bum — but the farmers, perhaps, naturally enough, consider that if the works IhemsWes do 
harE." to their crops, the refuse of the works cannot do them much good. There are tho«» 
•an* jf tons of this mixture which may be had for the leading away. 



SULJIItTRIC ACID, AND SULPliURETTED HYDROGEN. 185 

which disappears with the oxygen of the atmosphere, and are known 
to chemists by the name of sulphurous acid. This compound is des- 
tructive to animal and ve,2;etable life, but as it is not known to be directly 
formed to any extent in nature, except in the neighbourhood cf active 
volcanoes, it probably exercises no extensive influence on the general 
vegetation of the globe. 

This gas possesses the curious property of bleaching many animal and 
vegetable substances. W30I and straw for plaiting are bleached to an 
almost perfect whiteness — when they are suspended in a vessel or room 
into which a plate of burning sulphur has been introduced. Gardeners 
sometimes amuse themselves also in bleaching roses and other red 
flowers, by holding them over a burning sulphur match. Some shades of 
red resist this action more or less perfectly, and the colourof the bleached 
flowers may oiten be restored — by dipping them in a dilute solution of 
carbonate of soda, or by holding them over a bottle of hartshorn (liquid 
ammonia). 

3. Sulphuric acid. — This is the name by which chemists distingaiish 
the oil of vitriol of the shops. It is also a compound of sulphur and oxy- 
gen only, and is formed by causing the fumes of sulphur to pass into 
large leaden chambers along with certain oiher substances, from which 
they can obtain a further supply of oxygen. 

It is met with in the shops in the form of an exceedingly sour corrosive 
liquid, which decomposes, chars, and destroys all animal and vegetable 
substances, and, except when very diluted, is destructible to life in every 
form. It is rarely met with in nature, in an uncombined state, — though 
according to Boussingault, some of the streams which issue from the 
volcanic regions of the Andes are rendered sour by the presence of a 
quantity of this acid. 

It combines with potash, soda, lime, magnesia, &;c., and forms sul- 
phates which exist abundantly in nature, and have often been benefi- 
cially and profit^ijjly employed as manures. 

Where the soil contains lime or magnesia, the acid may often be ap- 
plied directly to the land, in a very dilute state, with advantage to clover 
and other similar crops. It has in France, near Lyons, been observed 
to act favourably when used in this way, while in Germany it has been 
found better to apply it to the ploughed land, previous to sowing. A few 
experiments have also been made in this country with partial success. 
It is deserving, however, of a further trial, and in more varied circum- 
stances. 

4°. Sidphuretted Hydrogen. — This gaseous compound of sulphur 
with hydrogen, is almost universally known by its unpleasant smell. 
It imparts their peculiar taste and odour to sulphurous springs, such as 
that of Harrogate, and gives their disagreeable smell to rotten eggs. It 
is often produced in marshy and stagnant places,* and fish ponds, where 

• This appears to be especially the case on the coasts of Western Africa, where the 
hot sun is conlinually beating on sea waler, often shallow, frequently stagnant, and always 
laden with organic matter, either animal or vegetable (Daniell). Near the mouth of the 
Tees in this county, where a shallow, dark blue, muddy, samphire-bearing tmct stutchea 
for several miles inland from Seaton Snook, the presence of sulphuretted hydrogen may be 
perceived by the smell, when on a hot summer's day a gentle air skims along the edge of 
the Slake. The favourable conditions are, a burning sun, a very gentle air, and such a con 
dition of the sea — that those parts and pools which are only reached by the s^nng tides 
thall have been several days uncovered. 



186 PHOSPHORUS AND PHOStKORIC ACID. 

vegetable matter is undergoing decay in the presence of water contain- 
ing gypsum, or other sulphates ; and it may occasionally be detected by 
the sense of smell among ilie roots of the sod, in old pasture land, to 
which a top-dressing is occasionally g4ven. 

As in the egg, so also in other decaying animal substances, especially 
when the air is in some measure excluded, this gas is formed. In pu- 
trified cow's urine, and in night soil, it is present in considerable quan- 
tity. 

Sulphuretted hydrogen is exceedingly noxious to animal and vegeta- 
ble life, when diffused in any considerable quantity through the air by 
which they are surrounded. The luxuriance of the vegetation in the 
neighbourhood of sulphurous springs, however, has given reason to be- 
lieve that water impregnated with this gas, may act in a beneficial 
manner when it is placed within reach of the roots of plants. It seems 
also to be ascertained that natural or artificial waters which have a sul- 
phurous taste, give birth to a peculiarly luxuriant vegetation, when they 
are employed in-the irrigation of meadows. — [Sprenge^ Chemie^ I., 
p. 355.] 

The relative constitution of these three compounds of sulphur is thus 
represented : — 

Is repre- Or 1 of Sulphur 

One equivalent of Weighing sented by and 

Sulphur 16 . S 

Sulphurous Acid . . 32 SOg 2 of Oxygen 

Sulphuric Acid ... 40 " SO3 3 of Oxygen 

Sulphuretted Hydrogen 17 SH 1 of Hydrogen.* 

IV. PHOSPHORUS AND PHOSPHORIC ACID. 

1°. Phosphorus is a solid substance of a pale yellow colour, and of a 
consistence resembling that of wax. When exposed to the air it slowly 
combines with the oxygen of the atmosphere, and ^rns away with a 
pale blue flame visible only in the dark. When ruobed, however, or 
exposed to a slight elevation of temperature, even to the heat of the 
hand, it readily bursts into a brilliant flame, emitting an intense light 
accompanied by dense white vapours. It does not occur in nature in 
an uncombined state, and is not known to be susceptible of any useful 
application in practical agriculture. 

2°. Phosphoric Acid. — The white fumes given off' by phosphorus, or 
rather into which it is changed, when burned in the air or in oxygen 
gas, consist of phosphoric acid. This compound is solid and colourless, 
attracts moisture from the air with great rapidity, is exceedingly soluble 
in water, has an intensely sour taste, and like sulphuric acid is capable 
of corroding and destroying animal and vegetable substances. 

It does not exist in nature in a free state, and, therefore, is not directly 
influential upon vegetation. It unites, however, with potash, soda, lime, 
(kc, to form compounds, known by the name o^ phosphates. In these 
states of combination, it is almost universally diflTused throughout nature 
—•and appears to be essentially necessary to the healthy growth and 
maturity of all living — certainly of all cultivated vegetables. 

• For the properties of oxygen and hydrogen eee above, pages 24 and 25, and for theii 
equivalent or atomic weights see page 34. 



WOOD-ASH AND CARBONATE OF POT ISH. l87 

r.— POTASSIUM, POTASH, CARBONATE, SULPHATE, OXALATE, TARTRATE, 
CITRATE, AND SULPHATE OF POTASH, AND CHLORIDE OF POTASSIUM. 

1°. Carbonate of Potash. — In countries where non-resinous trees 
abound, it is usual to burn the wood which cannot otherwise be employ- 
ed — as in the clearings in Canada and the United States — for the pur» 
pose of collecting the ash which remains. This ash is washed with 
water and the washings boiled to dryness in iron pots. In this state it 
forms the potash of commerce. When this potash is again dissolved 
in water, and the clear liquid decanted and boiled, the ^earZ-ash of the 
shops is obtained. 

This pearl-ash is an impure form of the carbonate of potash of chem- 
ists. It readily dissolves in water, has a peculiar taste — distinguished 
as an alkaline taste — and dissolves in vinegar or in diluted sulphuric or 
muriatic acid, with much effervescence. The gas given off during this 
effervescence (or boiling up) is carbonic acid, the same which, as was 
shown in a previous lecture, is obtained when a diluted acid is poured 
upon chalk or common limestone.^ 

This carbonate of potash has been long known to exercise a powerful 
influence over the growth of plants. 

The use of wood-ash as a fertilizer both of pasture and of arable land, 
goes back to the most remote antiquity ; and though the crude wood-ash 
contains other substances also, yet much of its immediate and most ap- 
parent effect is due to the carbonate of potash it contains. 

From what has already been stated, at the commencement of the 
present lecture, in regard to the presence of potash in the parts and 
juices of nearly all plants, you will already in some measure under- 
stand why the carbonate of potash should be useful to vegetation, and— 
since this alkali (potash) is present in greater quantity in some than in 
others — why it should appear to be more especially favourable to the 
growth of one kind of plant than of another. 

In this way, it is explained why moss and coarse grasses are extirpa- 
ted from meadows by a sprinkling of wood ashes — and why red clover, 
lucerne, esparsette, beans, peas, flax, and potatoes, &c., are greatly 
promoted in their growth by a similar treatment. This substance, how- 
ever, has other functions to perform in reference to vegetation, besides 
that of simply supplying the crop with the potash it requires ; thege func- 
tions I shall explain more particularly hereafter, when you will perhaps 
be better prepared for understanding the details into which it will be ne- 
cessary to enter. 

2°. Potash. — When 12 parts of carbonate of potash are dissolved in 
water, and boiled with half their weight of newly-slaked quick-lime, 
they are gradually deprived of their carbonic acid, and converted into 
pure potash, — or as it is often called, from its effect on animal and ve- 
getable substances, caustic potash. 

The caustic licjuid thus obtained decomposes or dissolves most animal 
and vegetable substances, whether living or dead. When applied to 
the skin, unless it be in a very diluted state, it destroys it, and produces 
a painful sore. Potash does not occur in natur:) in this caustic or un- 
combined state, and is not known, therefore, to exercise any direct in- 
fluence upon natural vegetation. 

W^hen wood-ashes and quick-lime are mixed together in artificial 



188 POTASSIUM, CAUSTIC POTASH, AND CHLORIDE OF POTASSIUM. 

composts, it is not unlikely that a portion of the carbonate of potash may 
be rendered caustic, and, therefore, be more fit to act upon the vegetable 
matter in contact with it — by rendering it soluble in water and thus ca- 
pable of entering into the roots of plants. To this point I shall have 
occasion to return hereafter. In the mean time, it is proper to remark, 
that if pearl-ash be mixed, as above prescribed, with half its weight of 
quick- lime, and then boiled with less than ten or twelve times its weight 
of water, a part of the potash only is rendered caustic — the lime being 
unable to deprive the pearl-ash (carbonate of potash) of its carbonic 
acid, unless it be largely diluted. Hence, in dry composts, or mixtures 
of this substance with quick-lime, it is unlikely that any large portion of 
the potash can be at once brought to the caustic stale. This fact is 
really of importance in reference to the theory of the conjoined action of 
quick-lime and wood or pearl-ash, when mixed together in artificial ma- 
nures, and aj)plied to the land. 

3*^. Potassium. — When dry caustic potash, obtained by evaporating 
the caustic solution above described, is mixed with powdered charcoal 
and iron filings, and exposed to an intense heat in an iron retort, it is de- 
composed, and metallic potassium distils over, and is collected in the 
form of white shining silvery drops. 

It was one of the most remarkable discoveries of Sir H. Davy, that 
potash was a compound substance, and consisted of this metal potassium 
united to oxygen gas. 

Potassium is remarkable for the strong tendency it possesses to unite 
again with oxygen and re-form potash. When simply exposed to the 
air, it gradually absorbs oxygen from the atmosphere ; but if it be heat- 
ed in the air, it takes fire and burns. When the combustion has ceased, 
a quantity of^ caustic potash remains, the weight of which is nearly one- 
fifth greater than that of the potassium employed. It even bursts into a 
flame when thrown upon water, depriving that liquid of its oxygen, and 
liberating its hydrogen, — and it was justly considered as the most aston- 
ishing property of this metal, when first discovered, that it took fire 
when placed upon the coldest ice. [For the composition of water, see 
Lecture II., p. 36.] When thus burned in contact with water, potash 
is formed, as before, and is found dissolved in the liquid when the ex- 
periment is completed. 

4°. <Chloride of Potassium. — This is a compound of chlorine with po- 
tassium, which, in taste, properties, and general appearance, has much 
resemblance to common salt. It may be formed by dissolving pearl- 
ash in dilute muriatic acid (spirit of salt) as long as any efiervescence 
appears, and afterwards evaporating to dryness. It exists in small 
quantity in sea water, in the ash of most plants, and frequently in the 
soil. It is not an article of manufacture, but is occasionally extracted 
from kelp, and sold to the alum makers. Could it be easily and cheap- 
ly obtained, there is no doubt that it might be employed with advantage 
as a manure, and especially in ihose circumstances in which common 
salt has been found to promote vegetation. The refuse of the soap-boil- 
ers, where soap is made from kelp, contains a considerable quantity of 
this compound. This refuse might be obtained at a cheap rate, and, 
therefore, might be usefully collected and applied to the land where 
•uch works are established. 



SULPHATE, NITRATE, OXALATES, AND CITRATES OF POTASH. 189 

5°. Sulphate of Potash. — This compound is formed by adding pearl- 
ash to dilute sulphuric acid (oil of vitriol) as long as effervescence ap- 
pears, and then evaporating the solution. It is a white saline sub- 
stance, sparingly soluble in water, and has a disagreeable bitterish taste. 
It exists in considerable quantity in wood-ash, and in the ash of nearly 
all plants, and is one of the most abundant impurities in the common 
potash and pearl-ash of the shops. This sulphate itself is not an article 
of extensive manufacture, but it exists in common alum to the amount 
of upwards of 18 per cent, of its weight. 

Dissolved in 100 times its weight of water, the sulphate of potash haa 
been found to act favourably on red clover, vetches, beans, peas, &c., 
and part of the effect of wood ashes on plants of this kind is to be attri- 
buted to the sulphate of potash they contain. Turf ashes are also said 
to contain this salt in variable quantity, and to this is ascribed a portion 
of their efficacy also when applied to the land. 

6°. Nitrate of Potash, or saltpetre, is a well known saline substance, 
of which mention has already been made in the preceding lectures. [See 
p. 56, and pp. 159 to 163.] It contains potash and nitric acid only, and 
may be readily formed by dissolving pearl-ash in nitric acid, and eva- 
porating the solution. It exists, and is continually reproduced in the 
soil of most countries, and is well known to exercise a remarkable influ- 
ence in accelerating and increasing the growth of plants. 

7°. Oxalates of Potash.— These salts exist in the common and wood 
sorrels, and in most of the other more perfect plants in which oxalic 
acid is known to exist. [See pp. 47 and 137.] The salt of sorrel is the 
best known of these oxala?:es. This salt has an agreeable acid taste, 
and is not so poisonous as the uncombined oxalic acid. 

When this salt is heated over a lamp, the oxalic acid it contains is de- 
composed, and carbonate of potash is obtained. It is supposed that a 
great part of the potash extracted from the ashes of wood and of the 
stems of plants in general, in the state of carbonate, existed as an oxa- 
late in the living tree, and was converted into carbonate during the com- 
bustion of the woody fibre and other organic matter. This compound, 
therefore, in all probability, performs an important part in the changes 
which take place in the interior of plants, though its direct agency in 
affecting their growth when applied externally to their roots has not 
hitherto been distinctly recognized. It is probably formed occasionally 
in farm-yard manure, and in decaying urine and night-soil, but nothing 
very precise is yet known on this subject. 

8°. Citrates and Tartrates of Potash. — These salts exist in many 
fruits. The citrates abound in the orange, the lemon, and the lime — 
the tartrates in the grape. When heated over a lamp, they are decom- 
posed, and like the oxalates leave the potash in the state of carbonate. 

In the interior of plants, both potash and soda are most frequently 
combined with organic acids (oxalic, citric, tartaric, &c., for an ac- 
count of the most abundant of which see Lecture VI., p. 121,) and the 
compounds thus formed are generally what chemists call acid salts— 
that is to say, they generally have a distinctly sour taste, redden vege- 
table blues, and contain much more acid than is found to exist in cer- 
tain other well known compounds of the same acids with potash. 

The citrates and tartrates are not known to be formed in nature, ex* 



190 PHOSPHATES or PC FASH, AND CHLORIDE OF SODIUM. 

cept in the living plant, and as they are too expensive to be ever ein* 
p'oyed as manures, it is. the less to be regretted that few experiinenta 
have yei been tried with the view of ascertaining their effect upon vege- 
tation. 

9°. Phosphates of Potash. — If to a known weight of phosphoric acid 
(p. 186) pearl-ash (carbonate af potash) be added as long as any efller 
vescence appears, and the solution be then evaporated, phosphate at 
potash is obtained. If to the solution before evaporation a second por- 
tion of phosphoric acid be added, equal to the first, and the water be 
then expelled by heat, Bi-phosphate of potash will remain, [so called 
from bis, twice, because it contains ttvice as much acid as the former, or 
neutral phosphate.] 

One or other of these two salts is found in the ash of nearly all plants. 
Whether or not the elements of which they consist exist in this state of 
combination in the living plant will be considered hereafter, in the mean 
time it may be stated as certain that they are of the most vital impor- 
tance not only in reference to the growth of plants themselves, but also 
to their nutritive qualities when eaien by animals for food. 

These phosphates are occasionally, jierhaps very generally, present 
in the soil in minute quantities, and there is e\'ery reason to believe 
that could they be applied to the land in a sufficiently economical form, 
they would in many cases act in a most favourable manner upon vege- 
tation. They are contained in urine and other animal manures, and to 
their presence a portion of the efficacy of these manures is to be ascribed. 

VI. SODIUM, SODA, CARBONATE OF SODA, SULPHATE OF SODA, SULPHU- 

RET OF SODIUM, CHLORIDE OF SODIUM. 

1°. Chloride of Sodium, common or sea salt, exists abundantly in sea 
■water, and is found in many parts of the earth in the form either of in- 
crustations on the surface or of solid beds or masses at considerable depths. 
The rock salt of Cheshire is a well known example of this latter mode 
of occurrence. 

Common salt may also be detected in nearly all soils, it is found in 
the ashes of all plants, but especially and in large quantity in the ashes of 
marine plants (kelp), and is sometimes borne with the spray of the sea to 
great distances inland, when the winds blow strong, and the waves are 
high and broken. 

On some rocky shores, as on that between Berwick and Dunbar, the 
spray may be seen occasionally moving up the little coves and inlets in 
the form of a distinct mist driving before the wind, and the saline matter 
has been known to traverse nearly half the breadth of the island before 
it was entirely deposited from the air. 

It is impossible to calculate how much of the saline matter of sea water 
may in this way be spread over the surface of a sea-girt land like ours; 
but two things are certain — that those places which are nearer the sea 
will receive a greater, and those more inland a lesser, portion; and that 
those coasts on which sea winds prevail will be more largely and more 
frequently visited than those on which land winds are more commonly 
experienced. 

It is well known thr.t common salt has been employed in all ages and 
in all countries for the purpose of promoting veg3tation, and in no coun- 



SULPHATE or SODA, SULl'HURET wF SODIUM, CARBONATE OF SODA. 191 

try perhaps in larger quantity or more extensively than in England. 
That it has often failed to benefit the land in particular localities, cnl^ 
shows that the soil ii. those places already contained anatural supply of 
this compound large enough to meet the wants of the crops which grew 
upon it. The facts above stated as to the influence of the wind in top- 
dressing the exposed c(jast-line of a country with a solution of salt, may 
serve as an important guide both in reference to the places in which it 
may be expected to benefit the land, and to the causes of its failing to 
do so in particular districts. 

2°. Sulphate of Soda, or Glauber's salt, is usually manufactured from 
common salt by pouring upon it diluted sulphuric acid (oil of vitriol), 
and applying heat. Muriatic acid (spirit of salt, so called by the old 
cheHiists, because thus given off by common salt,) is given off in the 
form of vapour, and sulphate of soda remains behind. It may also be 
prepared, though less economically, by adding the common soda of the 
shops to diluted sulphuric acid as long as any effervescence appears. 

This well known salt is met with in variable quantity in the ashes of 
nearly all plants, and is diffused in minute proportion through most 
soils. I have elsewhere [see Appendix,] directed your attention to the 
beneficial effect which it has been observed to exercise on the growth 
especially of such plants as are known to contain a considerable propor- 
tion of suli)l)uric acid. Among these are red clover, vetches, peas, &;c. 
And as this salt is manufactured largely in this country, and can be ob- 
tained at the low price of ten shillings a cwt. in the dry state,* J have 
recommended it to the practical farmer as likely to be extensively useful 
as a manure for certain crops and on certain soils. The kind of crops 
and soils have as yet in great measure to be determined by practical 
trials. — [Set; the results of Mr. Fleming's Experiments, given in the 
Appendix.] 

3°. Sulphuret of Sodium. — When sulphate of soda is mixed with 
saw-dust, and heated in a furnace, the oxygen of the salt is separated, 
and sulphuret of sodium is produced. By a similar treatment sulphate 
of potash is converted into sulphuret of potassium. These compounds 
consist of suljjhur and metallic sodium or potassium only. They do 
not occur extensively in nature, and are not manufactured for sale; but 
there is reason to believe that they would materially jiromote the vege- 
tation of such plants as contain much sulphur in combination with pot- 
ash or soda. The sulphuret of sodium is present in variable quantity in 
the refuse litne of the alkali w^orks, already spoken of, and might be ex- 
pected to aid the other substances of which it chiefly consists, in contri- 
buling to the more rapid growth of pulse and clover crops. 

4^ Carbonate of Soda. — I have described the above compounds of 
soda before mentioning this its best known and most common form, be- 
cause they are all steps in the process by which the latter is usually pre- 
pared from common salt, by the soda manufacturers. 

When the sulphuret of. sodium is mixed with chalk in certain propor- 
tions, and heated in a furnace, it is deprived of its sulphur, and is con- 
verted into carbonate of soda, the common soda of the shops. 

This well known salt, now sold in the state of crystals, [containing 62 

• Not in crystals, the form in which it is commonly «Dld as a horse medicine. Thecw 
crystals contain upwards of half Iheir weight (55 per ceu..) of water. 



192 SODA OR CAUSTIC SODA. 

per cen of water,] at from 10s. to 12s. a cwt., has not as yet been ex-< 
tensively tried as a means of promoting vegetal.on. The lowness of its 
price, however, and the fact that it is an article of extensive home man- 
ufacture, conjoined with the encouragement we derive from theoretical 
coiisideratioijs — all unite in suggesting the propriety of a series of ex- 
periments with the view of determining its real value to the practical 
agriculturist. The mode in which theory indicates that this compound 
is likely to act in promoting vegetation — as well as the crops to which it 
may be expected to be especially useful, will come under our considera- 
tion hereafter. 

Besides the common carbonate of sOda above described, and which in 
the neighbourhood of Newcastle is manufactured from common salt to 
the amount of 30 or 40 thousand tons every year, there occur in natuie 
two other compounds of soda with carbonic acid, in which the latter 
substance is present in larger quantity than in the soda of the shops. 
The sesqui-carhonaie, containing one half more carbonic acid, occurs in 
the soil in many warm climates (Egypt, India, South America, &c.), 
and at Fezzan, in Africa, is met with as a mineral deposit of such 
thickness as m that dry climate to allow of its being employed as a 
building stone. 

The 6i-carbonate is contained in the waters of many lakes, in Hunga- 
ry, in Asia, &c., and in many springs in all parts of the world. There 
can be no doubt that the waters of such springs are fitted to promote the 
fertility, especially of pasture land, to which they may be applied either 
by artificial irrigation, or by spontaneous overflow from natural outlets. 
Some of the Harrowgate waters contain a sensible quantity of this bi- 
carbonate, and over a large portion of the Yorkshire coal-field, a bed of 
rock is found, at various depths, the springs from which hold in solution 
a considerable portion of this salt. The Holbeck water of Leeds, ac- 
cording to Mr. West, owes" its softness to the presence of this carbonate, 
and the water from the coal-mines in the neighbourhood of Wakefield 
is occasionally so charged with it, as to form troublesome saline incrus- 
tations on the bottoms of the steam boilers. Where these waters occur 
in sufficient abundance, they should not be permitted to escape into the 
rivers, until they have previously been employed in irrigating the land. 

It has occasionally been obser^ved that natural springs in some locali- 
ties impart a degree of luxuriance to natural pasture, which is not to be 
accounted for by the mere effect of a constant supply of water. In 
such cases, the springs may be expected to contain some alkaline, or 
other mineral ingredient, which the soil is unable to supply to the plants 
which grow upon it, either in sufficient abundance, or with sufficient 
rapidity. 

5°. Soda or Caustic Soda. — When a solution of the common soda of 
the shops is boiled with quick-lime, it is deprived of its carbonic acid, 
and like the carbonate of potash (p. 187) is brought into the caustic state. 
In this state it destroys animal and vegetable substances, and, unless 
very dilute, is injurious to animal and vegetable life. 

When common salt (chloride of sodium) is mixed with quick-lime in 
compost heaps, it is deprived by the lime of a portion of its chlorine, 
and is partially converted into this caustic soda. The action of the soda 
in this state is similar to that of caustic potash. Not only does it readi 



i 



SODIUM, PHOSPHATES OF SODA, AND CARBONATE OF LQlJS. 19S 

ly supply soda to the growing plant, to which soda is necessary, but it 
also acts upon certain other substances which (he plants require, so as 
to render tliem soluble, and to facilitate their entrance into the roots of 
plants. To the presence of soda in this caustic state, the efficacy of 
such composts of common salt and lime in promoting vegetation, is ia 
part to be ascribed. 

6°. Sodium is a soft metal of a silver white colour, and, like potassi- 
um, light enough to float upon water. It is obtained by heating caustic 
soda with a mixture of charcoal and iron filings. It takes fire ujion 
water — though not so readily as potassium — and combines with its oxy- 
gen to form soda. In the metallic state it is not known to occur in na- 
ture, and, therefore, does not directly act upon vegetation. With oxy- 
gen it forms soda, — with chlorine, chloride of sodium (common salt),— 
and with sulphur, sulphuret of sodium, — all of which, as already stated, 
are more or less beneficial to vegetation. 

7°. Phosphates of Soda. — When the common soda of the shops is added 
to a solution of phosphoric acid in water, till effervescence ceases, and 
the solution is evaporated to dryness, phosphate of soda is formed, and 
by the subsequent addition of as much more phosphoric acid — 6i-phos- 
phate. These salts occur more or less abundantly in the ash of nearly 
all plants ; they are occasionally also delected in the soil, and one or 
other of them is ahnost always present in urine and other animal ma- 
nures. As we know from theory that these compounds must be grate- 
ful to plants, we are justified in ascribing a portion of the efficacy of animal 
manures, in promoting the growth of vegetables, to the presence of these 
phosphates, as well as to that of the phosphates of potash (p. 190). 
They are not known to occur in the mineral kingdom in any large quan- 
tity, neither are they articles of manufacture, hence their direct actioa 
upon vegetation has not hitherto been made the subject. of separate ex- 
periment. 

VIl. CALCIUM, LIME, CARBONATE OF LIME, SULPHATE OF LIME,.NI 

TRATE OF LIME, PHOSPHATES OF LIME, CHLORIDE OF CALCIUM, SUL- 
PHURET OF CALCIUM. 

1°. Carbonate of Lime. — Chalk, marble, and nearly all the lime 
stones in common use, are varieties, more or less pure, of that com- 
pound of lime with carbonic acid which is known to chemists as car- 
bonate of lime. It occurs of various colours and of various degrees of 
hardness, but in weight the compact varieties are very much alike, be 
ing generally a little more than 2^ times (2"7) heavier than water. 
They all dissolve with effervescence in dilute muriatic acid (spirit of 
salt), and by the bijbbles of gas which are seen to escape when a drop 
of this acid is applied to them, limestones may in general be readily dis- 
tinguished from other varieties of rock. They dissolve slowly also in 
water which holds carbonic acid in solution; and hence the springs 
which issue frotn the neighbourhood of deposits of limestjne are gene- 
rally charged in a high degree with this mineral substance. 

The value of this carbonate of lime in rendering a soil capable of pro- 
ducing and sustaining a luxuriant vegetation depends, in part, it is true. 
on the necessity of a certain proportion of lime to the growth and fuli 
developement of the several pans of nearly ail plants, but it performs also 

9 



194 <iUlCK-LIME, CALCIUM, AND CHLORIDE OF CALCIUM- 

olhci important offices, which we shall hereafter Ijave ocfasion mow 
fully to consider. 

2^. Lime or Quick-time. — When limestone is burned aloig with coal 
or wood in kihis so constructed that a current of air can pass freely tiirough 
them, the carbonic acid is driven off, and the lime alone remains. In 
this state it is generally known by tlie name of burned or ^uicA--lime, 
from its caustic qualities, and is found to have lost nearly 44 per cent, of 
its original weight. 

The most remarkable property of quick-lime is its strong tendency to 
combine with water This is displayed by the eagerness with which this 
liquid is drunk in h\ ne lime in the act of slaking, and by the great heat 
which is at the same time developed. Slaked lime is a compound of 
lime with water, and b}' chemists is called a hydrate of lime. It con- 
tains 24 percent, of its weight of water. 

The action of quick-lime upon the land is one of the most important 
which presents itself to the observation of the practical agriculturist. 
Among other effects produced by it is that of Jiastening the decomposi 
tion of vegetable matter either in the soil or in compost heaps ; but thia 
effect is materially promoted by — if it be not wholly dependent upon 
— the presence of air and moisture. By this decomposition carbonic 
acid and otlier compound substances are produced, which the roots are 
capable of absorbing and converting into the food of plants. 

In this caustic state lime does not occur in nature, nor when exposed 
to the air does it long remain in this state. It gradually absorbs carbonic 
acid from the atmosphere, and is again converted into carbonate. This 
change takes place more or less rapidly in all cases where quick-lime is 
applied to the land, but the benefits arising from burning the lime do not 
disappear when it is thus reconverted into carbonate. On the contrarj', 
the state of very fine pov/der, into which quick-lime falls on slaking, 
enables the carbonate of lime, subsequently formed, to be intermixed 
with the soil in a much more minute state of division than could be ob- 
tained by any mechanical means. This we shall hereafter see to be a 
-ijost important fact, when we come to study in more detail the theory 
of the action of lime in the several states of combination, and under the 
varied conditions in which it is employed for the purpose of improving 
the land. 

3°. Catcium is a silver- white metal, which, by its union with oxygen, 
forms lime. It is not known to exist in nature in an uncombined stale, 
is prepared artificially only with great difficulty, and therefore exercises 
no direct action on vegetable growth. 

4°. Chloride of Calcium. — When chalk or quick-lime is dissolved in 
muriatic acid, a solution of chloride of calcium is obtained. This solu- 
tion occurs in sea-water, in the refuse (mother-liquor) of the salt-pans, 
and is allowed to flow away in large quantities as a waste from certain 
chemical works. I have elsewhere stated the efi'ects it has been ot> 
served to produce upon vegetable growth, [see Appendix,] and have xe- 
commended the propriety of making experiments with the view of ren 
dering useful some of those materials which in our manufactories arr 
now suffered largely to run to waste. 

6°. Sulfhuret of Calcium is a compound of sulphur and calciurrit 
which mav be formed by heating together chalk and sulphur in a covsrcd 



6CLPHATE AND NITRATE OF LIME. • 1:95 

ciucioie 1m*3 sometimes produced m nature, where moist decaying 
vegetable and animal matters are allowed to ferment in the presence of 
gypsum; it may sometimes also be detected in the soil, and in the waters 
of mineral springs, and is contained largely in the recent refuse heaps 
of the alkali works. Like the sulphurets of potassium and sodium, al- 
ready described, it is fitted, when judiciously applied, to promote the 
growth especially of those plants in which sulphur has been recognized 
as a necessary constituent. 

6°. Sulphate of Lime, or gypsum, is a well known white crystalline 
or earthy compound, which occurs as an abundant mineral dejiosit in 
numerous parts of the globe. It is present in many soils, is contained 
in the waters which percolate through such soils, and in those of springs 
which ascend from rocky beds in which gypsum exists, and is detect- 
ed in sensible proportions in the ashes of many cultivated plants. It 
is extensively employed in the arts, and in some countries not less ex- 
tensively as a means of promoting the fertility of the land. — [See Appen- 
dix, p. 1.] 

The gypsum of commerce contains nearly 21 per cent, of its weight 
of water, which it loses entirely on being exposed to a red heat. In 
some countries, a variety which is almost entirely free from water oc- 
curs in rocky masses, and is distinguished by the name of Anhydrite. 

Gypsum, when burned, has the property of being reduced with great 
ease into the state of an impalpable powder. This powder, however, 
combines so readily with the 21 per cent, of water it had previously lost, 
that if it be mixed with water to the coiisistence of a paste so thin that it can 
be poured into a mould, it sets and hardens in a few minutes into a solid 
mass. In this way burned gypsum is employed in making plaster casts 
and cornices. 

Burned gypsum consists of lime and sulphuric acid only — in the pro- 
portions of 41i of the former, to 58i of the latter. Its use as a manure, 
therefore, will be specially to promote the growth of those plants by 
which these two substances are more abundantly required, and upon 
soils in which they are already present in comparatively small propor- 
tion. 

7°. Nitrate of Lime. — The production of nitrate of lime in artificial 
nitre-beds, on old walls, and on the sides of caves and cellars, especially 
in damp situations, has already been alluded to in Lecture VIII. , [{>, 
161.] It may be formed artificially by dissolving common limestone in 
nitric acid, and evaporating the solution. It constitutes a white mass, 
which rapidly , attracts water from the air, and runs to a liquid. It ig 
produced naturally, and exists, as I believe, in soils containing lime, 
more commonly than has hitherto been suspected. Its extreme solubili- 
ty in water, however, renders \i -'able to be carried downwards into the 
lower portions of the soil by eveiy shower of rain — or to be actually 
washed away, when long continued wet weather prevails. 

When heated to dull redness with vegetable matter, the nitrate of 
lime is decomposed, and is converted into carbonate, or when exposed 
alone to a bright red heat, the nitric acid is expelled, and quick-lime 
alone remains. Hence where it really exists in plants, it cannot be de- 
tected in the ash,--^nd w. 'n preseut in soils, it must be separated by 



t96 FHOSPHATE OF LI&IE. 

"R'ashing f^'-^m in water, before they are exposed to a heat sufficient to 
burn awry the organic matter they contain. 

The details already emered into in the preceding lecture (pp. 159 to 
163) regarding the general action of nitric acid, in piomotingthe natural 
vegpV>tion of the globe, render it unnecessary forme to dwell here on the 
rpej''.al action of its compound with lime — niore particularly as the entire 
' A,>,jffct of the action of lime upon the land will hereafter demand from 
"n a separate consideration. 

The nitrate of lime cannot, as yet, be formed by art, at a sufficiently 
;heap rate to allow of its being manufactured for the use of the agricul- 
turist. 

Phosphates of Lime. — Lime combines with phosphoric acid in sev-< 
eral proportions, forming as many different compounds. Of these by 
far the luost im[)ortant and abundant in nature, certainly the most use- 
ful to the agriculturist, is the earth of bones. It will be necessary, how 
ever, to advert shortly to two others, with the existence of which it is 
important for us to be acquainted. 

A. Earth of Bones is the name given to the white earthy skeleton that 
remains when the bones of animals are burned in an open fire until 
every thing combustible has disappeared. This earthy matter consists 
chiefly of a peculiar phosphate of lime, composed of 51i per cent, of 
lime, and 48i of phosphoric acid. This compound exists ready formed 
in the bones of all animals, and is the substance selected in the economy 
of nature to impart to thern their strength and solidity. It is found in 
smaller quantity in those of young animals, while they are soft, and 
cartilaginous, — and the softening of the bones, which in after-life occurs 
as the result of disease, is caused by the unnatural abstraction of a greater 
portion of this earthy matter than is replaced by the food. 

This earthy phosphate constitutes about 57 per cent, of the dried bones 
of the ox, is present in lesser quantity in the horns, hoofs and nails, and 
is never absent even from the flesh and blood of healthy animals. It 
exists in the seed of many plants, in all the varieties of grain which are 
extensively cultivated for food, and in the ashes of most common plants. 
The ashes of leguminous, cruciferous, and composite plants, are es- 
pecially rich in this compound. 

If we consider that when animals die, their bones are chiefly buried in 
the earth, and that over the entire globe, animal life in one or other of 
its forms, prevails, we shall not be surprised that, in *ilmost every soil, 
the earth of bones should be found to exist in greater or less abundance. 
Nor can we have any difficulty in conceiving, if such be the case, 
whence plants draw their constant and necessary supplies of this 
substance. 

At the same time, it is true of this compound, as of all the others we 
have yet spoken cf, as occurring in, and as necessary to the growth of, 
vegetables, — that some soils contain it in greater abundance than others, 
and that from some soils, therefore, certain plants will not readily obtain 
as much of this substance as they require. This is the natural principle 
on which the use of bone-dust as a manure chiefly depends. 

Hence of two marls both containing carbonate of lime, that will be 
imst useful to the land whicl contains also, as many do, a notable por- 
tion of phosoh ate of lime: ati of two limestones, that will be preferred 



BOILED BONES aS A MAWbft'fc 197 

in an agricultural district in which animal remains most abound. 1 
shall lave occasion to illustrate this point more fully, when in a subse- 
quen . lecture I come to explain the natural origin of soils, and to trace 
their chemical constituents to the several rocky masses from which they 
appear to have been derived. 

Before dismissing this topic, however, thtre are one or two proper- 
ties of this bone earth which are of practical importance, and to which, 
therefore, I must shortly request your attention. It is insoluble in water 
or in solutions of soda or potash, but it dissolves readily in acids, such as 
the nitric or muriatic, and also, though less easily and abundantly, in 
common vinegar.' It exists in milk, and is supposed to be held in solu- 
tion by a peculiar acid found in this liquid, and which is distinguished by 
the name oHlactic acid (acid of milk). 

It is slightly soluble also in a solution of carbonic acid, and of certain 
other organic acids which exist in the soil, and it is by means of these 
acids that it is supposed to be rendered capable of entering into the roots 
of plants. Wherever vegetable matter exists, and is undergoing decay 
in the soil, the water makes its way to the roots more or less laden with 
carbonic acid, and thus is enabled to bear along with it not only common 
carbonate of lime, as has been shown in a previous lecture (p. 47), but 
also such a portion of phosphate as may aid in supplying this necessary 
food to the growing plant.* 

In the bones of animals the phosphate is associated with anirfial gela- 
tine, which can be partially extracted by boiling bcnes in water under 
a high pressure. It has been observed, however, that the phosphate, 
when in a minute state of division, is slightly soluble in a solution of 
gelatine, and hence bones, from which the jelly has been partially ex 
tracted by 'boiling, will be deprived of a certain proportion of their earthy 
matter also. They will have lost their gelatine, however, in a greater 
proportion, and hence, if again thoroughly dried, they will contain a 
larger per-centage of bone earth than when in their natural state. In 
this country, bones are seldom boiled, I believe, either for the jelly they 
give, or as in France and Germany for the manufacture of glue, though 
in certain localities they are so treated in open vessels for the sake of the 
oil tiiey are capable of yielding. Such boiled bones are said to act more 
quickly when applied to the land, but to be less permanent in their ef- 
fects. This may be chiefly owing to their not being so perfectly dry as 
the unboiled bones. Being thus moist, they will contain, in tlie same 
weight, a comparatively smaller quantity both of the animal gelatine 

• If to a solution of bone earth in muriatic acid (spirit of salt), liquid ammonia (hartshorn) 
be added, the solution will become milky, and a white powder will fall, which is tlie earth 
of bones in an extremely minute state of division. If this powder be waslied by repeated affu- 
Bions of pure water, and be afterwards well shaken with water which is saturated with car- 
bonic acid, or through which a current of this gas is made to pass, a sensible portion of the 
phosphate will be found to be taken up by the water. This will appear on decantiaf 'hi 
BoUition and evaporating it to dryness, when a quaniily of the white powder will remam De- 
hind. The mean of 10 experiments made in tliis way jzave me 30 i,M-ains f')r the quantity of 
phosphate taken up by an imperial giillon of water. What takes place in this way in oui 
hand.-^, happens also in the soil. Not only does tint which enters the root bear with it a por- 
tion of this compound where it exists in the soil, but tlie superabundant water also which 
run§ off tlie surface or sinks throujh !o the drains, carries with it to the rivers in its course 
a still iarf;er quantify :f rliis soluble r ompound, and thus gradually lessens tliat 8U()ply oT 
phosphate whicl? eitha • exists naturally it the soil, or has been added as a manure by th« 
piucUcal ajpicult xist. 



198 ACID OR BI-PHOSPHATE CF LIME. 

and of the eafthy phosphate, while they will also be more susceptible of 
speedy decomposition when buried in the soil.* 

In solutions of common salt and of sal-ammoniac, the earth of bones 
is also slightly soluble, and cases may occur where the presence of 
these compounds in the soil may facilitate the conveyance of the earthy 
phosphate into the ra">ts of plants. 

B. Acid or B'l- Pho!>phate of Lime. — When burned bones are reduced 
to powder, and digested in sulphuric acid (oil of vitriol), diluted with 
once or twice its weight of water, the acid combines with a portion of the 
lime, and forms sulphate of lime (gypsum), while the remainder of the 
lime and the whole of the phosphoric acid are dissolved. The solution, 
therefore, contains an acid phosphate of lime, or one in which the phos- 
phoric acid exists, in much larger quantity than in the earth of bones. 
The true bi-phosphate, when free from water, consists of 71i of phos-. 
phoric acid, and 28i of lime. It exists in the urine of most animals, and 
is therefore an important constituent of liquid manures of animal origin. 

If the mixture of gypsum and acid phosphate, "above described, be 
largely diluted with water, it will form a most valuable liquid manure, 
especially for grass land, and for crops of rising corn. In this liquid 
state, the phosphoric acid will diffuse itself easily and perfectly through- 
out the soil, and there will speedily lose its acid character by combining 
with one or other of the basicf substances, almost always present in 
every variety of land. 

Or if to the solution, before it is applied to the land, a quantity of pearl- 
ash be added until it begin to turn milky, a mixture of the phosphates 
with the sulphatcy of lime and of potash will be obtained, or — if soda be 
added instead of potash — of the phosphates with the sulphates of lime 
and of soda ; either of which mixtures will be still more" efficacious 
upon the land, than f he solution of the acid phosphates alone. 

Or to the solution of bones in the acid, the potash or soda may be added 
without further dilution, and the whole then dried up by the addition of 
charcoal powder, or even of vegetable mould, till it is in a sufficiently 
dry state to be scattered with the hand as a top-dressing, or buried in 
the land by means of a drill. 

I have above alluded to the employment of bones in France and Ger- 
many, for the manufacture of glue. For this purpose the broken bones 
are digested in weak muriatic acid, by which the earthy matter is dis- 
solved, and the gelatine left behind. The gelatinous skeleton is boiled 
down for glue, and the solution of the bone earth is thrown away. This 
solution contains a mixture of the acid phosphate of lime with chloride 
of calcium, — and might be used up in any of the ways above described, 
with manifest benefit to the land. The glue prepared by this method, 
however, is said to be inferior in quality, and as the process is not adopt- 
ed in this country, the opportunity of making an economical application 
of this waste material is not likely to be often presented to the English 
farmer. 

• The relative value of crushed bonas in these two states, is indicated by the price of the 
•mboiled being about 7 guineas, wliile ihat of boiled is only about 4 guineas a ton. 

1 This word has already been used and expla;ned — it is applied to potash, soda, ammonia, 
time, magnesia, and other substances, which have the property of combining with acids (sul- 
uhuric. nitric, &c.) and of thus neu'^-ilizing them, or deprirvug Hiem of their acid qualitiea 
and etfecti. 



NATIVE PHOSPHATE OP LIME. l99 

C. Native Phosphate of Lime or Apatite. — In some parts of the world* 
a hard mineral substance, commonly known by the name of Apatite, 
occurs in considerable quantity. It consists chiefly of a phosphate of 
lime, which differs but shghtly in its constitution from the earth of bones, 
— containing 54^ per cent, of lime, while the latter contains only 51| per 
cent. Tlie composition of this mineral would lead us to expect it to 
possess a favourable action upon vegetation, and this anticipation has 
been confirmed by some experiments made with it on a limited scale by 
Sprengel. — [Cheviie, I., p. 64.] 

It occurs occasionally in mineral veins, especially such as are found 
in the granitic and slate rocks. Masses of it are met with in Cumber- 
land, in Cornwall, in Finland, in the iron mines of Arendahl in Nor- 
way, and in many other localities. A variety of it distinguished by the 
name o^ phosphorite is said to form beds at Schlaclienwalde in Bohemia, 
and in the province of Estremadura in Spain. From the last of these 
localities being the most accessible, the tmie may come when the high 
price of bones may induce our enterprising merchants to import it, for 
th3 purpose of being employed in a finely powdered state as a fertilizer 
of tiie land. 



LECTURE X. 

laorganic constituen A of plants continued.- -Magnesia, Alumina, Silica, and the Oxides of 
Iron and Manganese. — Tabular view of the coiistitiition of the inorganic sub.siaiices de- 
scribed. — Proportions in which these several substances are found in the plants cuiiivaled 
for food. — Extent to which these plants exhaust the soil of inorganic vegetable food. — State 
in which tl.e inorganic elements exist in plants. 

§ 1. Inorganic constituents of plants continued. 

Vlll. MAGIVP:S1UM, MAGNKSIA, CARBONATE, SULPHATE, NITRATE, A'*!) 

PHOSPHATE OF MAGNESIA, CHLORIDE OF MAGNESIUM. 

1°. Carbonate of Magnesia is a tasteless earthy compound, which in 
some parts of the world forms rocky masses and veins of considerable 
heii^iht and thickness. It occurs more largely, however, in connection 
with carbonate of lime in the magnesian limestones, so well known in 
the eastern and northern parts of England, — and in similar rocks, dis- 
tinguished by the name of dolomites or of dolomitic limestones, in va- 
rious countries of Europe. The pure, exceedingly light, while magne- 
sia <^f the shops, is j^artly extiacted from the magnesian limestone, and 
partly from the mother liquor of the salt pans, which generally contains 
much magnesia. 

When pure and dry, carbonate of magnesia consists of 43^ of magne- 
sia, and 51| of carbonic acid. It dissolves readily i:i diluted acids (sul- 
phuric, muriatic, and acetic,) the carbonic acid at the same ijme esca- 
ping with effervescence. 

Existing as it does in many solid rocks, this carbonate of magnesia 
may be expected to be present in the soil, and it is found in the ashes of 
many plants. Of the ashes of some parts of plants it constitutes one- 
sixth of the entire weight. 

When exposed to the air in a finely divided state, it gradually absorbs 
a quantity of moisture from the atmospitere, etjual to two-thirds of its 
own weight. In this state, it dissolves in 48 times its weight of water, 
though, when dry, it is nearly insoluble. Like carbonate of lime it is 
also .soluble in water impregnated with carbonic acid, but in a some- 
what greater degree. In this state of solution it may be readily carried 
into the roots, and be the means of sufiplying to the parts of living ve- 
getables a portion of thai magnesia which is necessary to their perfect 
growth. 

Soils containing much of this carbonate of magnesia are snid to be 
highly absorbent of moisture, and to this cause is ascribed ihe coldness of 
such soils. — [Sprengel, Chemie, I., p. 645.] This opinion is, however, 
open to doubt. 

2°. Magnesia or Caustic Magnesia, the calcined magnesia of the 
shops. — When the carbonate of magnesia is heated to redness in (he 
open air, it parts with its carbonic acid much more readily than lime 
does, and is brought into the state of pure or caustic magnesia. In this 
•tate it does not occur in nature, but it is occasionally jiiet with in com- 



CAUSTIC OR TALCIiVED MAGNESIA. 201 

bination with about 30 per cent, of water. When magnesian lirne- 
stones or dolomites are burned, the quick-lime obtained often contains 
caustic magnesia also in considerable quantity. This mixuire is fre- 
quently applied to the land, and, as is well known in maiiy parts of 
England, with injurious effects, if laid on in too large quantities. The 
cau^e of this hot or burning nature, as it is called, of magnesian Hme, is 
not very satisfactorily ascertained. I shall, however, state two or three 
facts, which may assist in conducting us lo the true cause. 

1°. Quick-lime dissolves in 750 times its weight of water, at the or- 
dinary temperature of the atmosphere, while pure magnesia requires 
5142 titnes its weight. The magnesia, therefore, is not likely to injure 
living plants directly by entering into their roots in its caustic state, since 
lime which is seven times inore soluble produces no injurious effect. 

2°. It seems to be the result of experience, that magnesia in the state 
of carbonate is but slightly injurious to the land ; some deny that in this 
Elate it has any injurious effect at all. This I fear is doubtful ; w^e may 
infer, however, with some degree of probability, that it is from some 
property possessed by magnesia in the caustic state, and not possessed, 
or at least in an ecjual degree, either by quick-lime or by carbonate of 
magnesia, that its evil influence is chicjly to be ascribed. 

3°. When exposed to the air, quick-litne speedily absorbs water and 
carbonic acid from the air, forming first a hydrate* in fine powder, and 
then a carbonate. Caustic magnesia absorbs both of these tnore slowly 
than lime does, and in the presence of the latter, or when mixed with it, 
must absorb them more slowly still, since the lime will seize on the 
greater portion of the moisture and carbonic acid which exists in the air, 
imtriediately surrounding both. When slaked in the air also, the lime 
may be transformed in great part into carbonate, while the magnesia 
Btill remains in the state of hydrate, and it is a property of this hydrate 
to attract carbonic acid more feebly and slowly, even than the newly- 
burned magnesia as it comes from the kiln. Hence when buried in the 
soil, after the lime has become nearly all transformed into carbonate, the 
magnesia may still be all either in the dry caustic slate, or in that of a 
hydrate only. 

4°. Now there exist in the soil, and probably are exuded from the 
living roots, various acid substances, both of organic and of inorganic 
origin, which it is one of the functions of liine, when applied to the land, 
to combine with and render innoxious. But these acid compounds unite 
rather with the caustic magnesia, than with the liine which is already 
in combination with carbonic acid — and form salts, \ which generally are 
much more soluble iii water than the compounds of lime with the same 
acids. Hence the water that goes to the roots reaches them more or 
less loaded with magnesian salts, and carries into the vegetable circula- 
tion more magnesia than is consistent with the healthy growth of the 
plant. 

It is hazardous K) reason from the phenomena of aninxal to those of 

* compounds of substances with water are called hydrates (fron the Greek word for wa 
ter.) Thus slaked lime, a compour*;! of lime with water, is called hydrate o/" //me— and the 
native compound of magnesia with water, alluded to in the text, is called hydrate of mag- 
ntsia. 

t Compounds of the b^ises, — potash, soda, lime, magnesia, &c., — with acids^ — sulphuric, 
muriatic, uitric, acetic (c: vinegar). &c.,-. are called talis 

3* 



i02 MAGNESIUM, AND CHLORIDE OF MAGNESIUM. 

vegetable physiolog\% yet if lime and magnesia have the power of dif- 
ferently affecting the animal economy, why may they not also very 
differently affect the vegetable economy ? And since in the same cir- 
cimistances, and in combination with the substances they meet with 
in the same soils, magnesia is capable of entering more largely into 
a plant by its roots — may not magnesia be considered capable of poi- 
soning a planT., when lime in the same condition would only improve 
the soil ? 

1 have said that it may be doubted whether magnesia in the state of 
carbonate is wholly unhurtful to the land. This doubt rests on the fact 
that the magnesia retains its ■arbonic acid more feebly than lime does 
— and thereftre its carbonate is the more easily decomposed when an 
acid body comes in contact with both. Though, therefore, the mag- 
nesian carbonate will not lay hold of all acid matter so readily and surely 
as caustic mngnesia may, still occasions may occur where acid matters 
being abundant in the soil, so much carbonate of magnesia njay be de 
composed and dissolved as to render the water absorbed by its roots 
destructive to the health or life of a plant. 

In reference to this point, however, it must be distinctly understood, 
that magnesia is one of the kinds ol' inorganic food most tiecessary to 
plants, that a certain quantify of it in the soil is absolutely necessary to 
he growth of nearly all cultivated plants, and that it is only when it is 
conveyed to the roots in too large a quantity, that it proves injurious to 
vegetable life. 

5°. Magnesium is the metallic basis of magnesia. Little is known 
of its properties, owing to the difficulty of preparing it in any consider- 
able quantity for the purpose of experiment. It is a white metal, which, 
when heated in the air, takes fire and burns, combining with the oxygen 
of the atmosphere, and forming magnesia. It is not known to occur in 
nature in an elementary form, and therefore is not supposed directly to 
influence vegetation. 

6°. Chloride of Magnesium. — When calcined or carbonated magne- 
sia is dissolved in muriatic acid, and the solution evaporated to dryness, 
a white mass is obtained which is a chloride of ?nagncsium, consisiiugof 
magnesium and chlorine only. This compound occurs notunfrequently 
in the soil, associated with chloride of calcium. It is met with also in 
the ash of j)lants, while in sea water, and in that of some salt lakes, it 
exists in very considerable quantity. Thus 100 parts of the water of 
the Atlnntic have been found to contain 3i of chloride of magnesium, 
while that of the Dead Sea yieUis about 24 parts of this compound.* 
Hence it is present in great abundance in the mother liquor of the salt 
pans, and it is from the refuse chloride in this licjuor that the magnesia 
of the shops, as above staled, is t>equenily prej)ared. ^ 

The chloride of magnesium has not hitherto been made the subject or 
direct experiment as a fertilizer of the land. From the fact, however, 
that plants recjuire much magnesia and some chlorine, there is reason to 
be'ieve that, if cautiously applied, it might prove beneficial in somesoils, 
and especially to grain crops. Its extreme solubility in water, however, 
suggests the use of caution in its application. The safest method is to 

• 100 parts of the water of the Dead Sea conta.i ajso about lOJ of chloride of calcium, 
%od noar'.y 8 of common sail 



NITRATE, SULPHATE, AND PHOSPHATE OF MAGNESIA. 203 

dissolve it in a lars^e quantity of water, and to apply it to the young 
plant by means of a water-cart. In this way the refuse of t.Se salt 
works nii,a;ht, in some localities, be made avaikible to useful purposes. 

The chloride of magnesium is decom))osed botli by quick-lime and by 
carbonate of lime ; fience when a})pHed to a soil containing Jime it 
either of these states, c doride of calcium and caustic or carbonated mag 
nesia will be produced. 

7°. Nitrate of Magnesia is formed by dissolving carbonate of magne- 
sia in nitric acid, and evaporating the solution. It attracts moisture from 
the air with great raj)idity, and runs into a li(|uid. It is probably formed 
naturally in soils containing magnesia, in the same way as nitrate of 
lime is known to be produced in soils containing lime. [See Lecture 
Vlll., p. 159.] No direct experiments have yet been made as to its 
effects upon vegetation ; but there can be no doubt that it would prove 
highly beneficial, could it be procured at a sufficiently cheap rate to ad- 
mit of its economical application to the land. 

8°. Sulphate of Magnesia — the common Epsom salts of the shops — 
is formed by dissolving carbonate of magnesia in diluted sulphuric acid. 
It exists in nearly all soils which are formed from, or are situated in, 
the neighbourhood of rocks containing magnesia. In some soils it is so 
abundant that in dry weather it forms a while efflorescence on the sur- 
face. This has been observed to take place in Bohemia, Hungary, an(^ 
parts of Germany, and it may be frequently seen in warm summer 
weather in the neighbourhood of Durham.* 

This salt has been found by Sprengel to act upon vegetation precisely 
in the same way as gypsum does, and on the same kind of plants. It 
must be used, however, in smaller quantity, ov/ing to its great solubili- 
ty. Its higher price will prevent its ever being substituted for gypsum, 
as a top-dressing for clover, &c., but it is worth the trial, whether corn 
plants, the grain of which contains much magnesia, might not be bene- 
fitted by the application of a small quantity of this sulphate — along with 
such other substances as are capable of yielding the remaining constit- 
uents which compose the inorganic matter of the grain. Its price is not 
too high to admit of this more restricted application.f 

9°. Phosphate of Magnesia. — Magnesia exists in combination with 
phosphoric acid, in the solids and fluids of all animals, though not so 
abundantly as the phosphates of lime. In most soils phosphate of mag- 
nesia is probable present in minute quantity, since in the ashes of some 
varieties of grain it is fqjmd in very considerable proportion. 

Its action upon vegetation has never been tried directl}^ but as it 
exists in urine, and in most animal manures, a portion of their efficac^'^ 
may be due to its presence. In turf ashes, which often prove a valua- 
ble manure, it is sometimes met with in appreciable quantity, and th»ir 
beneficial operation in such cases has been attributed in part to the agen- 
cy of this phosphate. 

• It occasionally collects beneath the plaster of old walls in Durham. In one of the lowet 
rooms of the old Exchequer bnildings, I found it forminjj an extensive layer nearly half an 
inch thick, beneath the damp plaster. The magnesia is derived from the magnesian lime- 
stone, used both for mortar and for building stone. 

1 Its price in Newcast' e in the state of crystals, is about 10s. a cwt. The impure salt col- 
lected at the alum w irks on the Yorkshire coast, might be obtained, I should supj ose, iot 
little more >iian hal/ iiig ?rice. 



304 ALUMINA THE PR1>CIPAL CONSTITUENT OF CLAYS. 

IX. ALUMINIUM, ALUMINA, SULPHATE Ax\I> PHOSPHATE V 

ALUMINA — ALUM. 

1°. Aluminium is another of those rare and little known metals, tlw 
existence of which was established by Sir H. Davy. In combinatioa 
»vith oxygen it forms alumina, and in this state it exists in such abun- 
dance in nature, as to form a large pt "tion of the entire crust of the 
globe. 

2°. Alumina, the earth of Alum. — When common alum is dissolved 
in water, and a solution of carbonate of soda or of ammonia is added to 
it, a bulky white powder falls, which, when collected on a filter, well 
washed and dried, is nearly pure alumina. This substance occurs on 
th« surface of the earth in a pure state oi ly in some rare minerals, such 
as the corundum, the sapphire, and the ruby, — but it constitutes a large 
proportion of all the slaty and shaley rocks. It is the principal ingre- 
dient also of all clays (pipe-clay for example) and clayey soils, which 
increase in tenacity in proportion to the quantity of alumina they contain. 

When pure, it is a white tasteless earth}'- substance, which adheres to 
the tongue, has a density of 2-00, and is insoluble in water, but dissolves 
readily in caustic potash and soda and in most acids, at least when new- 
ly thrown down from a solution of alum. When heated to redness, 
however, it becomes hard and dense, as -n burned clay and fire bricks, 
and can then only be dissolved with extreme difficulty, even by the 
strongest acids. Though it exists so largely in the soil, it contributes 
but little in a direct manner to the nourishment of plants. The ash they 
leave contains in general but a very small per-centage of alumina, as 
will more clearly appear hereafter, — the principal agency, therefore, of 
this ingredient of the soil is most probably of an indirect, perhaps of a 
mechanical kind. 

It has been stated in a preceding Lecture (p. 23), that charcoal has 
the property of absorbing gaseous substances, such as ammonia, from 
the atmosphere, and that the action of charcoal powder, in promoting 
vegetation, has been in a great measure ascribed to this property. The 
same property, we have also seen (p. 136), is ascribed to gypsum, and 
hence its fertilizing action has been explained in a similar way. Alum- 
ina is said to be equally absorbent of ammonia ; and the use of burned 
clay as a top-dressing, so strongly recommended by General Beatson 
[iVew System of Cultivation, London, 1820,] is ascribed to its power 
of abstracting ammonia from the air, and fixing it in the soil ready to be 
conveyed by the rains to the roots of the plants that grow upon it [Liebig, 
p. 90.] It has been already shown (p. 136,) that this mode of ac- 
counting for the action of gypsum is not satisfactory as a sole cause — in 
the case of alumina, the fact, of its absorbing ammonia is hypothetical,* 
and therefore the explanation founded upon this fact is not to be impli- 
citly relied upon. 

3^. Sulphate of Alumina. — When alumina is digested in diluted sul- 

Because clays of many varieties — pipe-clay for example — contain traces of ammonia, 
•'^•"h they evolve vvlieri moistened with a solution of caustic potasli,— it is inferred that 
nave absorbed this ammonia from the atmosphere. The same inferenre is drawn 
the fact of its presence in uxide of iron. — [Liebi^'s Organic Chemislry applied to Agri- 
e, p. 89.] — In neither case does the inference appear to me to be necessary. Much of 
imonia may have been formed in the soil, during the oxidation oflhe iron itself, oi 
the deoT of vejjetabb %c : Miimal substance*. — See above, Lecture VIII., p. 153. 



SULPHATE AND PHOSPHATES OF ALUMINA, ALUM. 205 

phuric acid, it readily dissolves, and forms a solution of sulphate of 
alumina. This sol.iiion is characterized hy a remarkahle and almost 
peculiar sweetish astringent taste. When evaporated to dryness it yields 
a white salf, which dissolves in twice its weight of water only, and when 
exposed to the air, attracts moisture rapidly, and spontaneou)Iy runs to 
a liquid. This salt exist? '.n some soils, especially in those of wet, 
marshy, and peaty lands. 

No experiments have yet been made with the view of determining it3 
direct influence upon vegetation. 

4°. Phosphates of Alumina. — In combination with phosphoric acid, 
alufiiina forms one compound well known lo mineralogists, by the name 
oi wavellite. This mineral, however, occurs in too small quantity to be 
an object of interest to the agriculturist. 

Phosphoric acid is disseminated in some form or other throughout our 
clayey soils, though in very small and variable quantity. It is most 
probable that in these soils a portion of the acid at least is in combina- 
tion with the alumina in the stat:> of phosphate. One of the most diffi- 
cult problems in analytical chemis;;-y is to effect a perfect separation of a 
sm.all proportion of phosphoric acid from alumina, and rigorously to esii- 
rnate its quantity ; hence in the greater part of the analyses of soils hitherto 
published, this most important ingredient in a fertile soil (the phosphoric 
acid), when in combination with, or in presence of alumina, has either 
been altogether neglected, or rudely guessed at, or indicated by a rough 
approximation only. We have no direct proof, therefore, of the extent 
to which the phosphates of alumina exist in different soils. 

5°. Alum. — The common alum of the shops owes its well known 
sweetish astringent taste to the presence of the above sulphate of alumi- 
na. It consists in 100 parts of about 40 of sulphate of alumina, 14i of 
potash, [described p. 189,] and 45^ of water. Alum is formed naturally 
on many parts of the earth's surface, especially as an efflorescence on 
certain soils, and on some rocks when exposed to the air, — as on the 
alum shales of the Yorkshire coast. It is largely manufactured by cal 
cining, and afterwards washing these alum shales. 

Alum has not been extensively tried as a manure. Its composition 
however, would lead us to expect it to exert a beneficial influence on th* 
growth of many plants — while the price, especially of the less pure va- 
rieties, is such as to admit of its being applied to the land at a compara 
lively small cost. From some experiments made on a small scale 
Sprengel considers it highly worthy the attention of the practical agri 
culturist. 

X. — SILICA, SILICON, SILICATES OF POTASH, OF SODA, OF LIME, CF 
MAGNESIA, AND OF ALUMINA. 

1°. Silica. — The chief ingredient in all sand-stones and in nearly all 
sands and sandy soils, is known to chemists by the name of silica. Flints 
are nearly pure silex or silica — comWion quartz rock is another form of 
the same substance — while the colourless and more or less transparent 
varieties of rock crystal and chalcedony present it in a state of almost 
perfect purity. It exists abundantly in almost all soils, constituting 
what is called their siliceous portion, and is found in the ashes of all 
plants witho " exception, but es<^>ecially in those of the grasses. Silica 



f06 SILICA, SILICON, SILICATES OF POTASH AND bODA. 



1 



is without colour, taste, >t smell, and cannot be melted by the strongest 
heat. As it ocrnrs in he mineral kingdom — in the stale of flint, of 
quartz, or of sand — it is perfectly insoluble in pure water, either cold or 
hot, does not dissolve in acid and very slowly in alkaline solutions. 
When mixed with potash, soda, or lime, and heated in a crucible to a 
nigh temperature, it mel:s and forms a glass. Window and plate glass 
consists chiefly of silica, lime, and soda, flint glass contains litharge 
[oxide of lead] in place of the lime. But though the various forms of 
more or less pure silica, which are met with in the mineral kingdom, 
are absolutely insoluble in water, \'et it sometimes occurs in nature, and 
can readily be prej)ared in a state in which pure water, and even acid 
solutions, will take it up in considerable quantity. In this state it may 
be obtained by reducing crown-gla* to a fine powder, and digesting it 
in strong muriatic acid, or by melting quartz sand in a large quantity of 
potash or soda, and afterwards trer'^ng the glass that is formed with di- 
luted nmiiatic acid. 

Silica is one of the most abunda. i substances in nature, and in com 
binalion with potash, soda, lime, magnesia, and alumina, it forms a 
large portion of all the so-called crystalline (granitic, basaltic, &c.) 
rocks. The compounds of silica, with these bases, are called silicates. 
By the action of the air, and other causes, these silicates undergo decom- 
position, as glass does when digested with muriatic acid, and the silica 
is separated in the soluble state. Hence its presence in considerable 
quantity in the waters of many mineral and especially hot mineral 
springs, and in appreciable proportion in nearly all waters that rise from 
any considerable de|)ih beneath the surface, or have made their way 
through any considerable extent of soil. 

In the substance of living vegetables it exists, for the most part, in 
this state of combination — as well as in the form of an extif mely deli- 
cate tissue, of which the fibres are exceedingly minute, and therefore 
expose a large surface to the action of v iy decomposing agent, or of any 
liquid capable of dissolving it. In the compost heaps these silicates 
undergo decompositi( n, — and the more readily the less they havr been 
previously dried, or the greener they are, — and the silica of the plant is 
liberated in a soluble state. Whether or not, when thus liberated, it 
will be carried, uncombined, into the roots of the plants by the water 
they absorb, will depend upon the quantity of potash or soda in the 
compost or in the soil, and upon other circumstances hereafter to be 
explained. 

2°. Silicon is known only in the state of a dark brown powder, which 
has not as yet been met with in nature in an elementary form, and is 
])re])ared by the chemist with considerable difficulty. When heated in 
the air, or in oxygen gas, it burns, combines with oxygen, and is con- 
verted into silica. Silica, therefore, in its various forms, is a compound 
of silicon with oxygen. It consists of 48 per cent, of the former and 52 
per cent, of the latter. • 

3°. Silicates of Potash, and Soda. — When finely powdered quartz, 
flint, or sand, is mixed with from one-half to three limes lis weight of 
dry carbonate of potash or soda, and exposed to a strong heat in a cruci- 
ble, it rei:d:ly unites with the potash or soda, and forms a glass. This 
glass is a »i'.ica ! or a mixture of two or more silicates of potash or soda. 



DECOMPOSED BY THE CARBONIC ACID VT THE AIR. 207 

Silica eombines with these alkalies* in various proportions. If it be 
melted with much potash, the glass obtained will be readily soluble in 
■water", if with little, the silicate which is formed will resist the action 
of water for any length of time. Window and plate-glass contain 
much silicate of potash or soda. A large quantity of alkali renders 
these varieties of glass more fusible and more easily worked, but at the 
same time makes them more susceptible of corrosion or tarnish by the 
action of the air. 

The insoluble silicates of potash and soda exist also in many mineral 
substances. In the felspar and mica, of which granite in a great mea- 
sure consists, they are present in considerable quantity. The former 
(felsj)ar) contains one-third of its weight of an insoluble silicate of potash, 
consisting of nearly equal weights of potash and silica. In the variety 
called albite or cleavelandite^ silicate of soda alone is found, while in 
some other varieties a mixture of both silicates is present. In mica from 
12 to 20 per cent, of the same silicate of potash occurs, but soda can 
rarely be detected in this mineral. The trap-rocks also (whin, basalt, 
green-stone), so abundant in many parts of our island, consist almost 
entirely o^ silicates. Among these, however, the silicates of potash and 
soda rarely exceed 5 or 6 per cent, of the whole weight of the rock, and 
are often entirely absent. 

These insoluble silicates also exist in the stems and leaves of nearly 
all plants. They are abundant in the stems of the grasses, especially 
in the straw of the cultivated grains, and form a large proportion of the 
ash which is left when these stems are burned [p. 178.] 

It is important to the agriculturist to understand the relation which 
the carbonic acid of the atmosphere bears to these alkaline silicates which 
occur in the mineral and vegetable kingdom. Insoluble as they are in 
water, they are slowly decomposed by the united action of the moisture 
and carbonic acid of the air, the latter taking the potash or soda from the 
silica, and forming carbonates of these bases. In consequence of thii 
decomposition the rock disintegrates and crumbles down, while the so- 
luble carbonate is washed down by the rains or mists, and is borne to 
the lower grounds to enrich the alluvial and other soils, or is carried by 
the rivers to the sea. 

In some cases, as in the softer felspar of some of the Cornish granites^ 
this decomposition is comparatively rapid, in others, as in the Dartmoor 
and many of the Scottish granites, it is exceedingly slow, — but in all 
cases the rock crumbles to powder long before the whole of the silicates 
are decomposed, so that potash and soda are always present in greater 
or less quantity in granitic soils, and will continue to be separated from 
',he decaying fragments of rock for an indefinite period of time. 

But. the silica of the felspar, or mica, or zeoliticf trap, when thus de- 
prived of the potash with which it was combined, is in that peculiar state, 
in which, as above described [p. 206], it is capable of being dissolved 
in small quantity by pure water, and more largely by a solution of 
carbonate of potash or soda. Hence the same rains or mists which dis- 

• Potash, soda, and ammonia are called aUtalies, lime and magnesia are alkaline earths. 
Bee Lecture III., p. 51, note. 

t The trap-rocks always mor? or less abound in zti^iiic minerals, of which there is a grMt 
rartety, and in whicb learly ai. he alkali preaen. ia mase (trap) r-^cks ia contained. 



1808 SILICATES or LIME IN THE TRAF- ROCKS. 

solve the alkaline carbonates so slowly formed, lake up also a portion of ' 
the silica, and convey it in a state of solution to the soils or to the rivers. 
Thus, with the exception of the dews and rains which fall directly from 
the heavens, few of the supplies of water by which plants are refreshed 
and fed, ever rea^h their roots entirely free from silica, in a form in 
which it can readily enter into their roots, and be appropriated to their 
uourishment. 

In the farm-yard and the compost-heap, where vegetable matters are 
undergoing decomposition, the silicates they contain undergo similar de- 
compositions, and, by similar chemical changes their silica is rendered 
soluble, and thus fitted, when mixed with the soil, again to minister to 
the wants and to aid the growth of new races of living vegetables. 

4°. Silicates of Lime. — A mixture of sand or flint with quick-limo 
readily melts and forms a glassy silicate or a mixture of two or more 
silicates of lime. These silicates are also present in large quantity in 
window and plate-glass, and in some of the crystalline* (granite and 
trap) rocks. In felspar and mica, which abound, as we have seen, in- 
the alkaline silicates, it is rare that any lime can be detected. In that 
variety of granite, however, to which the name of syenite is given by 
mineralogists, hornblende takes the place of mzca, and some varieties of 
this hornblende contain from 20 to 35 per cent, of silicate of lime. This 
silicate {containing 38 per cent, of lime) is almost always present in the 
basaltic and trap-rocks, and sometimes, as in the augiticf traps, in a 
proportion much larger than that in which it exists in the unmixed horn- 
blende. To this fact we shall have occasion to revert when we come 
to consider the relative fertility of different soils and the causes on which 
the difference of their several productive powers most probably depends. 

Silicates of lime are also found in the ash, and probablyj exist in the 
living stem and leaves of plants. 

Like the similar compounds of potash and soda, the silicates of lime 
are slowly decomposed by the united agency of the moisture and the 
carbonic acid of the atmosphere. Carbonate of lime is formed, and 
silica is set at liberty. This carbonate of lime dissolves in the rains or 
dews which descend loaded with carbonic acid, [see page 46,] and the 
same waters take up also a portion of the soluble silica and diffuse both 
substances uniformly through the soil in which the decomposition takes 
place, or bear them from the higher grounds to the rivers and plains. 
The sparing but constant and long-continued suj)ply of lime thus af- 
forded to soils which rest upon decayed trap, or which are wholly made 
up of rotten rock, has a material influence upon their well-known agri- 
cultural capabilities. 

6°. Silicates of Magnesia. — In combination with magnesia in differ- 
ent proportions, silica forms nearly the entire mass of those common 
minerals known by the names of serpentine and talc. In hornblende 
also and augite, silicates of magnesia exist in considerable quantity 

* So called because the minerals of which they consist are generally in a, crystallized statt 

t Rocks of which the mineral called augite forms a more or less considerable part. 

t I say probalily, because if uncombined silicj^be present in hay or sti-aw along with cai 

bonate or oxalate of lime, the heat employed in completely burning away the organic mattej 

may be sufficiicr.t to cause the lime and silica to unite and form a silicate wliich will aftei^ 

wardo be foun^ ii the aeh. though none previously tixisted ia the stem. 



I 



SILICATES or ALUMINA. 209 

They must, therefore, be present in greater or less quantity in soils 
which are directly formed from ihe decomposition of such rocks. Like 
♦he silicates of lime, however — though more slowly than ihese — they 
will undergo gradual decomposition by the action of the carbonic acid 
of the atmosphere, and of the aci^s produced in the soil by vegetation 
and by the decay of organic malt,..-. The magnesia, like the lime, will 
thus be gradually brought down, in a state of solution (p. 200), from the 
higher grounds, or washed out of the soil, till at length it may wholly 
disappear from any given spot.* 

6°. Silicates of Alumina. — Silica combines with alumina also in vari- 
ous proportions, forming silicates, which exist abundantly fn nature in 
the crystalline rocks, and may also, like the other silicates, be formed 
by art. Felspar, mica, hornblende, and the augites, which abound in 
the trap-rocks, all contain much alumina in combination with silica, and 
we shall probably not be very far from the truth in assuming that up- 
wards of one-half by weight of the trap-rocks in general — as well as of 
the hornblendes, micas, and felspars, of which so large a part of the 
granitic rocks is composed — consists of silicates of alumina. The alu- 
mina itself in these several minerals varies from 11 to 38 per cent., but 
generally averages about 20 per cent, of their entire weight. 

These silicates, when they occur alone, unmixed or uncombined with 
other silicates, decompose very slowly by the action of the atmosphere. 
They disintegrate, however, and fall to powder, when the alkaline sili- 
cates with which they are associated in felspar, &c., are decomposed and 
removed by atmospheric causes. In this way the deposits of porcelain 
clay, so common in Cornwall and in other countries, have been pro- 
duced from the disintegration of the felspalhic rocks, and the clayey soila 
which occur in granite districts have not unfrequenily had a similar origin. 

When contained in the soil, the silicates of alumina undergo a slow 
decoiDposiuon from the action of the various acid substances to which they 
are exposed. A portion of their alumina is dissolved and separated by 
these acids, and in this soluble state is either conveyed to the roots of 
plants or is washed from the soil by the rains — or by the waters that 
arise from beneath. 

The ash of plants contains only a very small proportion of alumina, 
yet even this small quantity they cannot derive from the silicates of this 
substance, since these are all insoluble in water — as alumina itself is. 
They obtain it, therefore, from some of those soluble compounds of alu- 
mina of which I have spoken as being either occasionally present (pp. 
204-5), or as being naturally formed in the soil. 



General remarks on these Silicates. — Of all these silicates it may bo 
remarked in general — 

1°. That besides existing in the minerals above-mentioned, and from 
which they are conveyed into the soil, they are also slowly formed in the 

' I am indebted to Sir Charles Lemon for the analysis of a soil, on part of his own proper 
ty, resting on serpentine, and bearinfr ori.y Erica vagans, whicl> ihustrales Ihe statement in 
the text. This soil consists of silica 70, alumina wilh a trace of jiypsom 20, oxide of iron 62, 
and vegetable matter 3 8 percent. If this soil has been formed from the rock on which it 
rests, the magnesia has been wholly washed out. Its constiiution, however, points rather to 
a decayed foLioar or slate rock, as the source from which it has been derived. 



SIC G2NERAL REBr.ARK:S ON THESE SILICATES. 

ioil tselj^ when the ingredients of \ liich they severally consist are na- 
turally present in, or are ariificiall^i added to, the soil. Hence, the ad- 
dition of potash or soda to the land may cause the production of sili- 
cates of these alkalies — probably soluble silicates — which water will 
be capable of dissolving and bearing to the extremities of the roots. 
Hence also, in. a sandy soil, the addition of lime may give rise to the 
production of insoluble silicates of this earth, — and the beneficial effect 
of the lime upon the land may thus sooner cease to be observable than 
in soils of a different character, where it is not so liable to be locked up 
in an insoluble state of combination ; and 

2°. That with the exception of those of potash and soda, which con- 
tain much alkali, these silicates are all insoluble in water, and thus not 
directly available to the nutrition of plants. Except those of alumina, 
however, they are all slowly decomposed by atmospheric agents, and' 
their constituent elements thus brought, to a certain extent, vv'ithin the 
reach of plants; while, without exception, they are all capable of de 
com|)osition in the soil by the agency of the acid substances, chiefly oi 
ganic, which there exist, or which are produced during the growth and 
decay of vegetable substances. From this latter source, the chief supply 
of the ingredients contained in the silicates, is, in most soils, derived by 
living ])lants. 

To this cause is attributed the surprising effect often observed to fol- 
low from the addition of vegetable matter to a sandy soil on which a 
prcv'ious addition of lime had ceased to produce any further beneficial 
eflfect. The organic acids formed bythe vegetable matter during its de- 
cay decompose the silicates of lime previously produced, and thus liber 
ate the lime from its insoluble state of combination. But when the sili- 
cates have been all decomposed by this agency, the further addition of ve- 
getable matter ceases necessarily to produce the same remarkable eflfects. 



XI. THE OXIDES, SULPHURETS, SULPHATES, AND CARBONATES OF IRON. 

1°. Oxides of Iron. — It is well known that when metallic iron is ex- 
posed to moist air, it gradually rusts and becomes covered with, or whol- 
ly changed into, a crumbling ochrey mass of a reddish brown colour. 
This powder is a compound of iron and oxygen only, containing 69j per 
cent, of the former, and 30| per cent, of the latter. 

When iron is heated in the smith's forge, and then beat on the anvil, a 
scale flies off" which is of a black colour, and when crushed gives a black 
powder. This also consists of iron and oxygen only, but the proportion 
of oxygen is not so great as in the red powder above described. In both 
cases the iron has derived its oxygen from tlie atmosphere. 

To these compounds of iron, with oxygen, the name n[ oxides is given. 
There are only two which are of interest to the agriculturist, namely, 

CONSISTING OP 

Iron. Oxygen. Symbol. Colour. 
The^rsi oxide* . . 77-2.3 22-77 Fe Of BJack 
The second oxide . 69-34 30-66 FcoOj Red. 

• Thefirsf is also called the prot-oxide, the secona either the sesqui, or more uauailytbM 
per oxide of iron. 

t Iron ia represented by the symbol Fe, the initial leUers of its Latin name (ferrum). 



THE OXIDES or IRON. 211 

Both of these ex st abundantly in nature, and are ])rcsent to a greatef 
•r less extent in all soils. The second or pcr-oxide, however, is by far 
vhe most abundant on the earth's surface, and the reddish colour obser- 
vable in so many soils is principally due to the presence of this oxide. 

The first oxide rarely occurs in the soil except in a state of combina- 
tion with some acid substance, — and so strong is its tendency to combine 
with more oxygen, that when exposed to the air, even in a state of com- 
bination, it ra{)idly absorbs this element from the atmosphere and 
changes into per-oxide. This change is observable in all chalybeate 
springs, in which, as they rise to the surface, the iron is generally held 
in solution in the state of the first oxide. After a brief exposure to the 
air, more oxygen is absorbed, and a reddish pellicle is formed on the 
surface, which gradually falls ana coats the channel along which the 
^ater runs, with a reddish sediment of insoluble per-oxide. 

Both oxides are insoluble in pure water, and both dissolve in water 
containing acids in solution. The first oxide, however, dissolves in 
much greater quantity in the same weight of acid, and it is the com- 
pounds of this oxide which are usually present in the soil, and which, in 
boggy lands, prove so injurious to vegetation.* 

The second oxide possesses two properties which, in connection with 
practical agriculture, are not void of some degree of importance. 

1°. In a soil which contains much vegetable matter in a state of de- 
cay, the per-oxide is frequently deprived of ong-third of its oxygen by 
the carbonaceous matter,f and is thus converted into the first oxide 
which readily dissolves in any of the acid substances with which it may 
be in contact. In this state of combination it is more or less soluble in 
water, and in some localities may be brought to the roots of plants in 
such quantity as to prove injurious to their growth. 

2"^. The red oxide of iron is said, like alumina (p. 197), to have tha 
property of absorbing ammonia, and probably other gaseous substances 
and vapoprs, from the atmos[)here and from the soil. In that which 
occurs in nature, either in the soil or near the surface of mineral veins, 
traces of ammonia can generally be detected. Since then ammonia is 
so benericial — according to some so indispensably necessary — to vegeta- 
tion, the property which the per-oxide of iron possesses of retaining this 
ammonia when it would otherwise escape from the soil, or of absorbing 
it from the atmosphere, and thus bringing it within the reach of plants, 
must also be indirectly favourable to vegetation — where the soil contains 
it in any considerable quantity. 

An important practical precept is also to be drawn from these two pro- 
perties of this oxide. A red irony soil, to which manure is added, 
should be frefjuently turned over, and should be kept loose and pervious 
to the air, in order that the formation of prot-oxide (first oxide) may be 

* "That, layer of soil (says Sprengol), is always especially rich in iron, over which the heel 
of the plough ^'lides in preparing (he land. The friction nf the soil continually rubs off par- 
ticles of iron, which absorb oxygen and change info \.\\p. first oxide. Hence this part of the 
soil is always darker in colour tlian the rest; hence also the reason why th« soil after deep 
plougtiing, remains unproductive sometimes for several years." — Chemie, I., p. 428. While 
we admit that the presence of the first oxide of iron in the subsoil affects its fertility, when 
brought to the surface, we may doubt whether much of Ifiat iron can have been deriyed 
from the tear and wear of the plough. 

t The carbon of the vegetable matter combines with the oxygen of the oxide to U rm c*- 
homic mcid. — See p. 63. 



212 SULPHURETS, AND SULPHATES C P IROIV. 

prevented as iiiuch as possible ; and it may occasionally be summer 
fallowed with advantage, in order also that the per-oxide may absorl 
from the air those volatile substances which are likely to prove benefi- 
cial to the growth of the future crops. 

2°. Sulphurets of Iron. — Iron occurs in nature combined with sulphur 
in two proportions, forming a sulphuret and a fei-sulphuret. These 

consist respectively — 

Iron. Sulphur. Symbol. 

The sulphuret . . . 62-77 37-23 Fe S 

The bi-stflphuret of . 45-74 54-26 Fe 83 

and are both tasteless and insoluble in water. 

1°. The first of these, the sulphuret (Fe S), occurs occasionally in i 
boggy and marshy soils, in which salts of iron exist, or into which th^y f 
are carried by rains or springs. It is not itself directly injurious to vege- 
tation, but when exposed to the air it absorbs oxygen and forms sulphate 
of iron, which, when present in sufficient quantity, is eminently so.* 

2°. The hi-sulphuret^ or common iron pyrites (Fe S.,), is exceedingly 1 
abundant in nature. It occurs in nearly all rocky formations — and inl 
most soils. It abounds in coal, and is the source of the sulphurous smell 
which many varieties emit while burning. It generally presents itself 
in masses of a yellow colour and metallic lustre, more or less perfectly 
crystallized in cubical forms, so brittle and hard as to strike fire with 
steel, and of a specific gravity four and a half times greater than that of 
water (Sp. gr. 4, 5). When heated in close vessels it parts with nearly 
one-half of its sulphur, and hence is often distilled for the sulphur it 
yields. 

In the air it absorbs oxygen, in some cases — as in the waste coal 
heaps — with such rapidity as to heat, take fire, and burn. By this ab- 
sorption of oxygen (oxidation), sulphuric acid and sulphate of iron are 
produced. In the alum shales the iron pyrites abounds, and these are 
often burned for the purpose of converting the sulphur and sulphuric 
acid for the subsequent manufacture of alum. 

3°. Sulphates of Iron. — Of the sulphates of iron which are known, 
there is only one — the common green vitriol o^ \\\e shops — that occurs in 
the soil in any considerable quantity. There are few soils, perhaps, in 
which its presence may not be detected, though it is in bogs and marshy 
places that it is most generally and most abundantly met with. It is 
often exceedingly injurious to vegetation in such localities, but it is de- 
composed by quick-lime, by chalk, and by all varieties of marl, and 
thus its noxious effects may in gereral be entirely prevented. To soils 
which abound in lime, it may even be applied with a beneficial effect. 

When a solution of this salt is exposed to the air it speedily becoines 
covered with a pellicle of a yellow ochrey colour, which afterwards falls 
as a yellow sediment. This sediment consists of ^er-oxide of iron, con- 
taining a little sulphuric acid; but by the separation of this oxide the 
Bulphuric acid is left in excess in the solution, which becomes sour, and 

* Yet in small quantity it may be beneficial. Thus Sprengel mentions that tne sUbsoil of 
a moor near Hanover, which contains sotno of this suljiluiret of iron, produces astonishing 
effects when laid as a top-dressing on tlte grass lands. The explanation of thfs is, that the 
pyrites absorb oxygen and is converted int ; suIpUile, and thus re-produces llie remarkable 
effects observed on Uie addit»:;iiof gypsun, jf snlj :.«iric acid, or of sulphate of soda, to simi- 
lar grass lands. 



CARBONATES CF IRON, OXIDES AND SALTS OF MANGANESE. 213 

Still more injurious to vegetation than before. In boggy places the 
waters impregnated with iron are generally more or less in this acid 
State, and lime, chalk, and marl, with perfect drainage, are the only 
available means by which such lands can be sweetened and rendered 
fertile. 

When iron pyrites is exposed to the air it slowly absorbs oxygen, and is 
converted into sulphate of iron and sulphuric acid ; on the other hand, the 
sour solution above mentioned, when placed in contact with vegetable 
matter, where the air is excluded, parts with its oxygen to the decaying 
carbonaceous matter, and is again converted into iron pyrites. These 
two opposite processes are both continually in progress in nature, and 
often in the same locality, — the one on the surface, where air is present ; 
the other in the subsoil, where the air is excluded. 

4°. Carbonates of Iron. — When a solution of the sulphate of iron, 
above described, is mixed with one of carbonate of soda, a yellow powder 
falls, which is carbonate of iron. This carbonate is found abundantly in 
nature. It is the state in which the iron exists in the ore (clay-ironore,) 
from which this metal is so largely extracted in our iron furnaces, and 
in the similar ore often found in the subsoil of boggy places, which is 
distinguished by the name of bog-iron ore. 

Like the carbonate of lime, ii is insoluble in water, but dissolves with 
considerable readiness in water charged with carbonic acid. In this 
state of solution it issues from ihe earth in most of our chalybeate springs, 
and it is owing to the escape of the excess of carbonic acid from the 
water, when it reaches the open air, that the yellow deposit of carbonate 
of iron more or less speedily falls. 

The carbonate of iron, being insoluble in water, cannot be directly in- 
jurious to vegetation. When exposed to the air it gradually parts with 
its carbonic acid, and is converted into per-oxide of iron. 

The ash of nearly all plants contains a more or less appreciable quan- 
tity of oxide of iron. This may have entered into the roots either in the 
state of soluble sulphate or of carbonate dissolved in carbonic acid, or of 
some other of those numerous soluble compounds of iron with organx 
acids, which may be expected to be occasionally present in the soil. 

XII. manganese: oxides, chlorides, CARBONATES, and SULPHATES 

OF MANGANESE. 

1°. Manganese is a metal which, in nature, is very frequently asso- 
ciated with iron in its various ores. It also resembles this metal in 
many of its properties. In the metallic state^ however, it is not an ob- 
ject of manufacture, nor is it used for any purpose in the arts. 

2°. Oxides of Manganese. — Manganese combines with oxygen in 
several proportions. The first oxide is of a light green colour, the se- 
cond and third are black. The first is not known to occur in nature in 
an uncombined state, the two others exist abundantly in the common 
ores of manganese, and are extensively dilFused, though in small quan- 
tity, through nearly all soils. They are all insoluble in water, but the 
two former dissolve in acids and form salts. Traces of these two oxides 
are also to be detected in the ash of nearly nil plants. 

3°. Chloride, Carbonate^ and Si.x ohaif a" Manganese. — If any o/ 



214 



COMPOSITION Cr THE OXIDES AND CHL0RIDJL9. 



these oxides be dissolved in muriatic acid a solution of chloride of mat • 
ganese will be obtained. 

If lliis solution of chloride of manganese be mixed with one cf car* 
bonaie of soda, a white insoluble powder will fall, which is carbonate of 
maganese. • 

If this carbonate be dissolved in diluted sulphuric acid, or if any of 
the oxides be digested in this acid, a solution of sulphate of manganese 
will be formed. 

The carbonate of manganese, and its oxides, will also dissolve, though 
more slowly, in acetic acid (vinegar), and in other organic acids which 
may be present in the soil, and will form with them other soluble 
sails. 

The compounds of manganese exist in plants in much less quantity 
than those of iron; but as its oxides, like those of iron, are insoluble in 
pure water, this metal most likely finds its way into the state of one 
or other of the soluble compounds above described. 



§ 2. Tabular view of the constitution of the compounds of the inorganic 
elements above described. 

Having in the preceding section briefly described the several compounds 
o^ the inorganic elements of plants, which either enter into the constituiiou 
of vegetable substances, or are supposed to minister to their growth — it 
may prove useful hereafter, if I exhibit at one view the composition per 
cent, of the various oxides, chlorides, sulphurets, and oxygen-acid salts,* 
to which I have had occasion to direct your attention. 

We shall have occasion to refer to the numbers in the following tables 
in our subsequent calculations. 

1°. — Oxygen per cent, in the oxides oj the inorganic elements. 

Oxygen 
per cent. 

Sulphurous Acid . . . 49-85 

Sulphuric Acid . . . 59'86 

Phosphoric Acid . . . 56-04 

Potash 16-95 

Soda 25-58 

Lime 28-09 

Magnesia 38-71 



Oxygen 

per cent. 

Alumina 46-70 

Silica 51-96 

Prot-oxide of Iron . . 22-77 
Per-oxide of Iron . . . 30-66 
Prot-oxide of Manganese 22-43 
Sesqui-oxide do. . . 30-25 
Per-oxide do. . . 36-64 



2°. — Chlorine or Sulphur per cent, in the chloriats and sulj.hurets. 



Chloride of Potassium 

Sodium 

Calcium 

• Magnesium 

First Chloride of Iron 
Second do. do. 



Chlorine 
per cent, 
47-47 
60-34 
63-38 
73-65 
56-62 
66-19 



Sulphuret of Potassium 

Sodium . . 

Calcium . . 

Iron . . . 



Bi-Sulphuret of Iron, 
(Iron Pyrites) . 



Sulphur 
per cent 
29-11 
40-8a 
44-00 
37-23 

47-08 



* So called because the acid they contas ':as oxygen for one of its constitueDtib 



COMPOSITIC.^ OF THE SALINE COMPOUNDS. 



21i 



It^ .— Composition per cent, of the Saline comhinations above described. 



1 


Acid! 


Base. 


Water. 


Carbonaie of Potash 


31-91 


68-09 




Bi-carbonate of do. ... 


48-38 


51-62 




Sulphate of do. 


45-93 


54-07 




Nitrate of do. ... 


53-44 


46-56 




Binoxalate of do. (Salt of sorre!/) . 


5-2 -64 


34-29 


13071 


Bitartrate of do. (Cream of tartar) 


70-28 


24-96 


4-76 


Phosphate of do. ... 


43-06 


56-94 




Bi-phosphate of do. 


60-20 


39-80 




Carbonate of Soda (dry) . 


41-42 


58-58 






15-43 


21-ei 


62-76 




Bi-carbonate of Soda 


58-56 


41-42 




Nitrate of do. 


63-40 


36 60 




Sulphate of do. (dry) 


56-18 


43-82 






24-85 


19-38 


55-77 




Phosphate of do. 


53-30 


46-70 




Bi-phosphate of do. 


69-54 


30-46 


1 
i 


Carbonate of Lime .... 


43-71 


56-29 


1 


Sulphate of do. (Gypsum) . 


46-31 


32-90 


20-79 1 


(burned) 


58-47 


41-53 




Nitrate of Lime .... 


65-54 


34-46 




Phosphate of Lime (Apatite) . 


45-52 


54-48 




Bi-phosphate of Lime 


71-48 


28-52 




Earth of Bones .... 


48-45 


51-55 




Carbonate of Magnesia 


51-69 


48-31 




Bi-carbonate of do. ... 


68-15 


31-85 




Sulphate of do. (Epsom salts) . 


32-40 


16-70 


50-90 


Nitrate of do. ... 


72-38 


27-62 




Phosphate of do. 


63-33 


36-67 




Sulphate of Alumina 


70-07 


29-93 




Phosphate of do. 


67-57 


32-43 




Silicate of Potash (soluble) 


49-46 


50-54 




Bi-silicate of do. (do.) 


66-19 


33-81 




Silicate of Soda (do.) 


59-63 


40-37 




Bi-silicate of do. (do.) 


74-71 


25-29 




Silicate of Lime ... 


61-85 


38-15 




Magnesia ... 


69-08' 


30-92 




Alumina ... ; 


72-95 


27-05 




Carbonate of Iron .... 


38-63' 


61-37 




. Sulphate of do. (crystallized) 


31-03 


27-19 


41-78 


, Carbonate of Manganese . 


38-27 


61-73 


. Sulphate of do. (crystallized) 


33-20 


29-54 37-26 j 



216 COMPOSITION OF THE ASH OF WHEAT AND OF BARLET. 



§ 3. On the relative proportions of the different inorganic coyr.fcnindt 

present in the ash of plants. 

Having thus made you acquainted with the general properties and 
composition of the several compound substances of which the ash of 
plants consists, we now advance to the consideration of the relative pro- 
portions in which these substances exist in the ash of the different kinds 
of plants usually cultivated for food. 

We have seen (p. 178) that different spe "ies of plants leave very dif- 
ferent (juantities of ash when burned ; — the ash left by different species 
contains also the above earthy and saline substances in very unlike pro- 
portions. This fact has already been stated generally (p. 180) ; we are 
now to illustrate it more fully, and to show the important practical de- 
ductions to which it leads. 

I. OF THE ASH OF WHEAT. 

According to the analysis of Sprengel, 1000 lbs. of wheat leave 11-77 

lbs., and of wheat straw 35-18 lbs. of ash, consisting of — 

Grain of Straw of 

Wheat. Wheat. 

Potash 2-25 lbs. 0-20 lbs. 

Soda 2-40 0-29 

Lime 0-96 2-40 

Magnesia 090 0-32 

Alumina, with a trace of Iron 0-26 090 

Silica 4-00 28-70 

Sulphuric Acid .... 50 0-37 

Phosphoric Acid .... 0-40 1-70 

Chlorine 0-10 0-30 



11-77 lbs. 35.i8lbs. 

If the produce of a field be at the rate per acre of 25 bushels of 
wheat, each 60 lbs., and if the straw* be equal to twice the weight of 
the grain, the quantity of each reaped per acre will be 

Grain . . . 1500 lbs. ) c i ro- i u i 

C3, onnn 11 } from a ppuduce oi 2d bushels; 

Straw . . . 3000 lbs. ^ ^ 

so that the quantity of the different inorganic compounds carried off" from 
the soil of each acre will be, in the grain i more than is represented in 
the second column, and in the straw 3 times as much as is represented 
in the third column. 

II. — OF THE ASH OF BARLEY. 

A thousand pounds of the grain of barley (two-rowed, hordeum disti- 
chon,) leave 23i lbs., and of the ripe dry straw 52-42 lbs. of ash. This ash 
consists of — 

* The proportion of t'oe straw to the seed in s!~iin of all kinds is very variable. In wheat 
It is said to averaije twice the wjight of tlie grai *, but i. is very often, even in lieaty crupi^ 
3 to S^ times that weight. 



or THE ASH OF OATS. V7 

Grain. Straw. 

Potash 2-78 lbs. 1-80 lbs 

S(xla 2-90 0-48 

Lime 1-06 5-54 

Magnesia 1-80 0-76 

Alumina . ... 0-25 1-46 

Ox-ide of Iron . . . a trace. 0'14 

Oxide of Manganese . — 0*20 

Silica 11-82 38-56 

Sulphuric Acid . . . 0-59 1-18 

Phosphoric Acid . . 2-10 1*60 

Chlorine 019 0-70 



23-49 lbs. 52-42 lbs. 
If the produce of a crop of barley amount to 38 bushels of 63 lbs. each 
per acre, and the straw exceed the grain in weight one-sixth, the weight 
of each reaped per acre will be about 

2000 lbs. of grain, ) ^ i r or. i. i i 

2300 lbs. of ftraw, J ^''^"^ ^ P^°^"^^ ^^38 bushels; 
and the inorganic matters carried ofT from the soil by each w^ill be ok 
tained by multiplying those contained in the second column (above) og 
2, and in the third by 2^. 

III. — OF THE ASH OF OATS. 

In 1000 lbs. of the grain of the oat are contained about 26 lbs., and ol 

^e dry straw about 57^ lbs. of inorganic matter, consisting of— - 

Grain. Straw. 
Potash ...... 1-50 lbs. 8-70 lbs. 

Soda 1-32 0-02 

Lime 0-86 1-52 

Magnesia 0-67 0-22 

Alumina 0-14 0-06 

Oxide of Iron. . . . 0-40 0-02 

Oxide of Manganese . 000 0-02 

Silica 19-76 45-88 

Sulphuric Acid ... 35 0-79 

Phosphoric Acid. . . 0-70 0-12 

Chlorine 0-10 0-05 



25-80 lbs. 57-40 lbs. 
If an acre of land yield 50 bushels, each 54 lbs., of oats, and two-thirds* 
more in weight of straw, there will be reaped per acre, 
Of grain 2250 lbs., > p , . _^ . ^, 

Of ttraw 3750 lbs., J ^'°"' ^ P'«^"^^ °^^^ Dushels; 
and the weight of the inorganic matters carried off will be equal to 2J 
times the quantities contained in the second column, and 3| times those 
contained in the third column. 

* or all kinds of grain, the oat gives the most variable proportion of straw, that which i« 
obtainetl at one lime, and in one locality, being twt) or three limes greater than Uiat raauad 
ia another. 

10 



\ 



Xl9 



A%n or RYE, BEANS, PEAS, AND VETCHES. 



IV. OF THE ASH OF RYE. 

The woiglit of ash contained in 1000 lbs. of the grain of rye is lOi lbs. 

and of the straw 28 lbs. This ash consists of 

Grain. Straw. 

Potash } ..oo IK, 5 0-32 lbs 

Soda ^ ' ' ' -^32 lbs. ^Q.^^ 

J.ime 1-22 1-78 

xMagnesia 1-78 .0-12 

Alumina 0-24 ) q.^^c 

Oxide of Iron .... 0-42 ^ 

Oxide of Manganese . 0-34 — 

Silica 1-64 22-97 

Sulphuric Acid . . . 0-23 " 1-70 

Phosphoric Acid . . 0-46 0-51 

Chlorine 0-09 0-17 



10-40 lbs. 27-93 lbs. 
Rye is remarkable for the quantity of straw it yields, which is often 
*T?m 3 to 4 times the weight of the grain. The return in grain reachet 
about the same average as that of wheat. From an acre of land yield- 
ing a crop of 25 bushels, each 54 lbs., there would be reaped 

Of grain 1350 lbs.; of straw 4000 lbs. ; 
the whole weight of inorganic matters contained in which is equal to ^ 
more than is represented in the second column, added to 4 times the weights 
contained in the third column. 

V. OF THE ASH OF BEANS, PEAS, AND VETCHES. 

The ash of the seed and straw of the field bean, the field pea, and the 
common vetch {vicia saliva,) dried in the air, contains in 1000 lbs. the 
several inorganic compounds in the following proportions: 







FIELD 


1 BEAN. 


FIELD FEA. 

A 


COMMON VETCH. 




Seed. 


Straw. 


Seed. 


Straw. 


Seed. 


Straw. 


Potash . 




4-15 


16-56 


8-10 


2-35 


8-97 


18-10 


Soda . . 




8-16 


0-50 


7-39 


— 


6-22 


0-52 


Lime 




1-65 


6-24 


0-58 


27-30 


1-60 


19-55 


Magnesia 




1-58 


2-09 


1-36 


3-42 


1-42 


3-24 


Alumina 




0-34 


0-10 


0-20 


0-60 


0-22 


0-15 


Oxide of Iron . . 


— 


0-07 


0-10 


0-20 


0-09 


0-09 


Oxide of M 


anganese 


— 


0-05 


— 


0-07 


0-05 


0-08 


Silica 


. 


1-26 


2-20 


4-10 


9-90 


2-00 


4-42 


Sulphuric Acid 


0-89 


0-34 


0-53 


3-37 


0-50 


1-22 


Phosphoric 


Acid . 


2-92 


2-26 


]-90 


2-40 


1-40 


2-80 


Chlorine 


. . . 


0-41 


f)-80 


0-38 


0-04 


0-43 


0-84 



21-36 31-21 24-64 49-71 22-90 51-01 
On comparing the numbers in these columns, we cannot fail to remark,—* 
1°. How much potasn there is in the straw of the bean and the vetch 
2°. That while there is only a trace of soda in any of the three straws 
there is a cousidejabie quantity in all the seeds. 



ASH OF THE TURNIF CARROT, PARSNIP, AND POTATO. 219 

3°. How large a proportion of lime exists in the straw of the pea and 
of the vetch — compared with that of the bean — and how much larger the 
proportion is in all the straws than in any of the grains — and 

4°. That the quantity of sihca in pea straw is double of what is con- 
tained in the straw of the vetch, and 4 times that of the bean straw. 

The produce of straw from these three varieties of pulse is very bulky, 
but varies in weight from 1 to If tons — or is on an average about 2300 
lbs. per acre. The produce of grain is still more variable. 

The bean gives from 16 to 40 bushels, of about 63 lbs. 

The pea . . 12 to 84 " '* 64 lbs. 

The vetch . . 16 to 40 " " 66 lbs. 

The mean return from beans is estimated by Schwertz [Anleitun^ 
Zum Praktischen Ackerbau, II., p. 346,] at 26 bushels (1600 lbs.), froni 
peas at 15 bushels (1000 lbs.), and from vetches at 17 bushels (1100 
lbs.) per acre. 

The quantity of the several inorganic matters, therefore, carried off 
from an acre in the straw of these crops, will be about 2^ times the 
weights given in the table — and in the grains, where the crop is neat 
the above average, 1| times the weights in the tables for beans and fo« 
peas, and for vetches very nearly the actual weights above giveu. 

VI. OF THE ASH OF THE TURNIP, CARROT, PARSNIP, AND POTATO. 

These four roots, as they are carried from the field, contain respective 
ly in ten thousand pounds — 







TURNIP. 

, A 


CARROT. 


PARSNIP. 


POTATO. 

A 




Roots. 


Leaves. 


f 

Roots. 


Tops. 


Potash 


1 • * 


23-86 


32-3 


35-33 


20-79 


40-28 


81-9 


Soda . 


I • • 


10-48 


22-2 


9-22 


7-02 


23-34 


0-9 


Lime . 


• • 


7-52 


62-0 


6-57 


4-68 


3-31 


129-7 


Magnesia . 


• • 


2-54 


50 


3-84 


2-70 


3-24 


17-0 


Alumina 


. . 


0-36 


0-3 


0-39 


0-24 


0-50 


0-4 


Oxide of Ir 


on . . 


0-32 


1-7 


0-33 


0-05 


0-32 


0-2 


Oxide of M 


anganese 


— 


— 


0-60 


— 


— 


— 


Silica . 


. . 


3-88 


12-8 


1-37 


1-62 


0-84 


49-4 


Sulphuric i 


^cid . 


8-01 


25-2 


2-70 


1-92 


5-40 


4-2 


Phosphoric 


Acid . 


3-67 


9-8 


6-14 


1-00 


401 


19-7 


Chlorine 


• • • 


2-39 


8-7 


0-70 


1-78 


1-60 


5-0 



63-03 180-9 66-19 41-80 82-83 308-4 

These roots, as already stated (note, p. 178), cciitain very much water, 
80 that, in a dry state, the proporifon of inorganic matter present in them 
is very much greater than is represented by the above numbers. I 
have, however, given the quantities contained in the crop as it is carried 
from the field, as alone likely to be of practical utility. 

The crops of these several roots vary very much in different localities, 
being in some places twice and even thrice as much as in others — every 
nine tons, however, which are carried off the ground, contain about 
twice the weight of saline and earthy matters indicated by the uuraberi 
in the table. 



930 ASH OF THE GRASSES ANE C ZtOVERS. 

VII. CF THE ASH OF THE GRASSES AND CLOVEKS. 

The following table might have been much enlarged. I have 
though. t it necessary, however, to introduce in this place only tliose _ 
species of grass and clover which are in most extensive use. I have 
also calculated the weights given below, for these plants in the state of 
hay only, as the succulency of the grasses, — that is, the quantity of wa 
ter contained in the green crop, — varies so much that no correct esti- 
mate could be made of the quantity of inorganic matter present in hay 
or grass, from a knowledge of its weight in the green state only : 







Rye Gr?«s 


Red 


White 










Hay. 


Clover. 


Clover. 


Lucerne. 


Sainfoin. 


Potash . . . 




8-81 


19-95 


3i-05 


13-40 


20-57 


Soda .... 




3-94 


5-29 


5-79 


6-15 


4-37 


Lime . . . 




7-34 


27-80 


23-48 


48-31 


21-95 


Magnesia . . 




0-90 


3-33 


3-05 


3-48 


2-88 


Alumina . . 




0-31 


0-14 


1-90 


0-30 


0-66 


Oxide of Iron . 




— - 


_ 


0-63 


0-30 


-_ 


Oxide of Manganese 


— 


— 


— 


— 


— . 


Silica 


, 


27-72 


3-61 


14-73 


3-30 


5-00 


Sulphuric acid . 


. 


3-53 


4-47 


3-53 


4-04 


3-41 


Phosphoric acid 


. 


0-25 


6-57 


5-05 


13-07 


9-16 


Chlorine . . . 


• 


0-06 


3-62 


2-11 


3-18 


1-57? 



52-86 74-78 91-32 95-53 69-57 

The above quantities are contained in a thousand pounds of the dry 
hay of each plant. 

On comparing the numbers opposite to potash, lime, magnesia, alu- 
mina, silica, and phosphoric acid, we see very striking differences in 
the quantities of these substances contained in equal weights of the 
above different kinds of hay. These differences lead to very important 
practical inferences in reference, — 

1°. To the kind of soil in which each will grow most luxuriantly. 

2°. To the artificial means by which the growth of each may be pro- 
moted — in so far as this growth depends upon the supply of inorganic 
food 10 the growing plant. 

3°. To the feeding properties of each, and to the kind of stock they 
are severally most fitted to nourish. 

To these and other important practical deductions suggested by the 
above tabulated analyses — as well as by those previously given — of the 
inorganic matters contained in the several varieties of vegetable produc- 
tions usually raised for food, we shall hereafter have frequent occasion 
to revert. In the mean time, a preliminary inquiry demands our at- 
tention, which we shall proceed to consider in the following section. 

§ 4. To what extent do the crops most iisxially cultivated, exhaust ,he soil 
of inorganic vegetable food ? 

A bare inspection of the tabular results exhibited in the preceding 
section gives but a faint idea of the extent to which the inorganic ele- 
mentary bodies are necessarily withdrawn from the soil in the ordinarj 
course of cropping 



I 



EFFECT OF A THREE TEARS* COURSE OF CROPPING. SS'i 

I. Let us consider the effect upon the soil of a still too common three 
5 ears' course oi' croppiug— fallow, wheat, oats.* If the produce of such 
a course be 25 bushels of wheat and 50 bushels of oats, there would be 
carried from the soil every three years in pounds — 

WHEAT. OATS. 

, . , , « . Total. 

Gra:n. Straw. Grain. Straw. 

Potash .... 3-3 0-6 3-75 32-7 40-35 

Soda 3-5 0-9 3-3 — 7-7 

Lime 1-5 7-2 2-5 5-7 16-9 

Magnesia. ... 1-5 1-0 1-7 0-8 5-0 

Oxide of Iron . . — — I'O — I'O 

Silica 6-0 86-0 500 172-0 314-0 

Sulphuric Acid . . 0-75 1-0 0-9 3-0 5-65 

Phosphoric Acid . 0-6 5-0 1-43 0-5 7-53 

398-13 

The gross weight carried off in these crops is large — amounting to 
about 400 lbs. It will vary, however, with the kind of wheal and oats 
which are grown, and may often be greater than this. — [See the follow- 
ing sectioned 5) of the present Lecture.] The greatest portion of the 
matter carried off, however — upwards of three-fourths of the whole — 
consists of silica ; the rest of the materials are equal to 
60 lbs. of dry pearl-ash, 

36 lbs. of the common soda of the shops, -^ 

28 lbs. of bone-dust, 
12 lbs, of gypsum, 
5 lbs. of quick-lime, 

5 lbs. of magnesia, — or for tlie last three may be substi- 
tuted 33 lbs. of common Epsom salts and 17 lbs. of quick-lime. 

The form in which the silica may be restored to the soil in a state in 
which the plant can absorb it, will be considered hereafter. 

Though large as a whole, the weight of each of the ingredients, taken 
singly, is not great; and yet it is not difficult to understand that if a 
constant drain" be kept up on the soil year after year, and the practical 
farming adopted is of such a kind as not to restore to tbe soil a due pro- 
portion o^ each of the substances carried off— the time must come when, 
under ordinary circumstances, the soil will no longer be able to supply 
the demands of a healthy and luxuriant vegetation. 

II. Let us next consider the effect of a four-years' course system in 
withdrawing these inorganic substances from the soil. And for this 
purpose let us adopt one suited to the lighter soils — as to that of Norfolk—* 
turnips, harley, clover and rye grass, wheat. 

Let the crop of turnips amount to 25 tons of roots per acre, of barley to 
38 bushels, of clover and rye grass each to one ton of hay, and of wheat 
as before to 25 bushels. "Then we have from the entire rotation in 
pounds — 

• Common, amonff other counties, in that of Durham. There are cases, however, in 
which this three years' coarse may not be inrlefensible. and it never could l>e conipared with 
Bome of the so-called improved rotations in East Lothian in the time of Lord Karnes; as for 
instance, /ci/ou?, harley, clover, manurj on the clover stubble, then wheat, barley, oa<«.— See 
Th3 Gentleman Farmer (1802), p. 147. 



132 



EFFECT OF A FOUR-TEARS' COURSE. 





Turnip 
Roots. 


BARLEY. 

Grain. Straw. 


Red 
Clover 


Rye 

3rass. 


WHEAT. 


Totd. 




Grain. 


Straw. 


Potash 


145-5 


5-6 


4-5 


45-0 


28-5 


3-3 


0-6 


233-0 


Soda 


64-3 


5-8 


1-1 


12-0 


9-0 


3-5 


0-9 


96-6 


Lime 


45-8 


2-1 


12-9 


63-0 


16-5 


1-5 


7-2 


1490 


Magnesia . . . . 


15-5 


3-6 


1-8 


7-5 


2-0 


1-5 


1-0 


32-9 


Alumina . . . . 


2-2 


0-5 


3-4 


0-3 


0-8 


0-4 


2-7 


10-3 


Silica 


23-6 


23-6 


90-0 


8-0 


62-0 


6-0 


86-0 


299-2 


Sulphuric Acid . 


490 


1-2 


2-8 


10-0 


8-0 


0-8 


1-0 


72-8 


Phosphoric do. . 


22-4 


4-a 


3-7 


15-0 


0-6 


0-6 


5-0 


51-5 


Chlorine . . . . 


14-5 


0-4 


1-5 


8-0 


0-1 


0-2 


0-9 


256 



970-9* 

On comparing the numbers in the last column — containing the total 
quantity of matter abstracted — with those contained in the three years' 
rotation (p. 221), we see how very much larger an addition must be 
made to the land every fourth year, if we are to restore to it any thing 
like an equivalent for the inorganic matter carried ofT. 

It will be especially observed that the quantity of potash, and of soda, 
and indeed of nearly every ingredient except the silica, carried off in 
this course of cropping, is much greater, even in proportion to the time 
it occupies, than in the three-year shift — and that nine-tenths of the pot- 
ash and soda withdrawn from the soil are contained in the green crops. 

^To place the relative eflect of the green and corn crops upon the soil 
in a clearer light, I shall exhibit the several quantities of common and 
artificial salts and manures which it would be necessary to add to each 
acre at the beginning of this rotation, in order to supply the various inor- 
ganic substaices about to be taken from the land in the next four years' 
cropping. These quantities are as follow, in pounds : — 

For the For the 

Total. Green Crops. Corn Crops 

Dry Pearl-ash 325 316 9 

Crystallized Carbonate of Sodaf 333 290 43 

Common Salt 43 38 5 

Gypsum — 30 — 

Quick-lime 150 100 7 

Epsom Salts 200 150 50 

Alum 83 27 56 

Bone-dust 210 150 60 

With the exception of the silica, the substances above-named, in the 
quantities given, will replace all the inorganic matters contained in the 
whole crop reared, the turnip tops alone not included. A single glance 
at the second and third columns shows how much greater a proportion 
of all these substances is necessary to return what the green crops have 
taken froni the land. 

That the fertility of the soil depends in some considerable degree on 

* This IS exclusive of the turnip tops, which I have omitted, from not knowing what pro- 
portion their weight in the green state generally bears to that of the roots. 

♦ Or for every 100 lbs of the common carbi nate of soda may lie substituted 401bi. </ 
common sat or 60 lbs. j1 dry nitrate of soda. 



WHY WHEAT PREFERS A HEAVY SOIL. 223 

the quantity of the alkaline and other compounds present in it, there can 
be no question, — since not only do we find extraordinary natural luxuri- 
ance of vegetation where some of these happen to be y)resent in the soil, 
but we can often greatly increase the apparent productiveness of our 
fields by spreading such substances over them in sufficient quantity. 

How comes it, then, that the green crops which carry off all these 
substances in the greatest quantity by very much, should yet least injure 
the land, — nay, should rather renew and prepare it again for the growth 
of crops of corn ? 

Tliis is one of the most interesting practical questions which can pre- 
sent itself to us in the existing state of theoretical agriculture ; — but it 
would carry us away from our more immediate object, were we prema- 
turely to enter upon the discussion of it in this place. It will hereafter 
demand our especial attention, when we shall have become familiar 
with the nature and origin of soils. 

I may be permitted, however, to draw your attention here for a mo- 
ment — as neither out of place, nor uninteresting, for many reasons, — to 
an opinion expressed by Liebig on the question why wheat prefers stiff 
and clayey soils. " Again," he says, "how does it happen that wheat 
does not flourish in a sandy soil, and that a calcareous soil is also un- 
suitable for its growth, unless it be mixed with a considerable quantity 
of clay? It is because these soils do not contain alkalies insufficient 
quantity, the growth of wheat being arrested by this circumstance, even 
should all other substances be presented in abundsnv,e " — [Organic 
Chemistry applied to Agriculture, p. 151,] 

Without dwelling on the fact that excellent crops of wheat are rea^wt. 
in some parts of our island from sandy and calcareous* soils — r^hat *.:r»4 
of crops, we may ask, can be reared with success on the light*'? «..i::^ ^ 
which wheat seems least adapted ? The turnip rejoices in lighi ._ 
and the potato not unfrequently attains the greatest perfection on a sandy 
soil. Yet ten tons of potato roots, or twenty of turnip bulbs, — exclu- 
sive of the tops — contain nearly ten times as much of the two alkalies, 
potash and soda, as fifty bushels of wheat with its straw included. f 
What ground is there, then, for the explanation given by Liebig — of the 
peculiar qualities of the so-called wheat lands 1 We might with far 
greater show of reason assume the converse of his proposition, and infer 
that wheat does not prefer sandy soils, because they are too rich in alkali! 
It is singular, and would almost seem to strengthen this converse propo- 
sition, that beans, peas, and vetches, which are so often resorted to as a 
good preparative for wheat, contain also a much larger quantity of alkali 
than the latter grain. Thus the grain and straw together of twenty-six 
bushels of beans contain 71 lbs., of twenty bushels of peas 26 lbs., and 
of twenty bushels of vetches 74 lbs. of potash and soda taken together. 

As I have already stated, however, we are not yc-i prepared for dis- 
cussing this very curious and interesting question. 

• On the thin chalk soils of the Yorkshire Wolds a crop of whent is taken every four or 
five years, yielrling an average of 34 or 25 bushels. The rotation is turnips, barley, clover or 
beans, wheat. 

t According; to the analyses of Sprengel given in the previous paires, ten tons of potatoes 
sontain 143 \hfi. .;f alkahes, twenty tons ff turnips 164 lbs., and fifty bushels of wheal with 
ks straw only 16 j^s. 



224 ARE THE INORGANIC CONSTITUENTS REALLY CONSTANT ? 



§ 5 Of the alleged constancy of the inorganic constituents of plants, in 

kind and quantity. 

In the preceding lecture (ix., p. 177), it -was stated that the ash of the 
same plant, if ripe and healthy, is nearly the same in kind and quality 
in whatever circumstances (if favourable) of soil and climate it may 
grow. This general observation, however, is consistent with certain 
differences in the above respect, which are not without interest in their 
bearing upon agriculture botii in theory and practice. Thus, 

1°. The different parts of the same plant contain quantities of inor- 
ganic matter, not only different in their gross weights, but unlike also in 
the relative proportions of the several substances of which the entire ash 
consists. Both of these points have been previously illustrated (pp. 179, 
180), and they are placed in the clearest light by the tabulated analyses 
introduced into the preceding section. 

2°. The quantity and relative proportions of the different inorganic 
substances also vary with the season of the year at which the examina- 
tion is made. Thus, according to De Saussure, plants of the same wheat 
which a month before flowering left 7-9 per cent, of ash, left when in 
flower only 5*4, and when ripe 3*3 per cent. The quantity of potash 
in the potato leaf diminishes very much as the plant approaches to ma- 
t/jrity (MoUerat) — and the same has been observed in many saltworts 
and other sea-side plants. In the young plant of the salsola clavifolia 
here is much potash and no soda, but as its age increases the latter alkali 
appears, and gradually takes the place of the former.* 

It is probably true, therefore, of all plants — that the ash both in kind 
and quantity is affected by the age at which the plant has arrived. It 
would appear that the unlike chemical changes which take place in the 
interior of the plant, at the successive periods of its growth, require the 
presence of different chemical agents — or that the production of new 
parts demands the co-operation of new substances. 

3°. Similar differences are sometimes observed also when the same 
plant is grown in different soils. Thus it is known that the straw of the 
oat grown upon boggy land is very different in colour and lustre, from 
that yi-'^lded by the same variety of seed, when grown upon sound and 
solid soU. I lately examined two such portions of straw from the samn 
seed — grown on the same farm on the estate of Dunglass, the one oz 
boggy, the other on sound stiff^and, when the straw from the 
Sound land left 6-64 per cent, of ash, and from the 
Boggy land " 6*2 per cent, of ash ; 
while the silica contained in the ash from the 

Sound l:und amounted to 3-42 per cent., and from the 

Boggy land '* to 1-90 per cent, of the weight of the straw. 

A remarkable difference, therefore, existed in the relative proportions 

• Mcyen, Jahresbericht, 1839, p. 126. In roarard to these salt-loving plants, which generally 
•bofind in soda, a curious observation vyas long ago made by Cadet. He states that if a plant 
of commcr. salt-wort (saleola sali)be transplanted into an inlat)d district — and seed from this 
plant be afterwards sown, the second race of plants will contain much potash, but scarcely • 
trace of soda.— Gmelin's Handbuch der Chemie, II. p 1492. Polash may thus lake the 
place of soda for a lime, but removed from its native habitat, the plant would in a few gen«» 
ntiona die out and difi9/~'«ar. 



THE ASH FROM WHEAT STRAW IS VARIABLE. 225 

at least of the silica, in these two varieties of straw, and this difference 
can be attributed only to the unlike nature of the soils in which the two 
samples were grown. But on boggy soils the oat plant is unhealthy, 
and in general neither fills its ear, "nor ripens a perfect seed ; — the dif- 
ference'in the ash in this case, therefore, cannot be considered as entirely 
opposed to the general proposition, that in a healthy state, plants at 
the same period ol their growth always yield nearly the same weight 
of ash. 

But that differen experimenters have obtained very unlike quantities 
of ash, from the most common cultivated planls, apparently in a state 
of health, when grown under different circumstances of soil and climate, 
— does appear to" contradict this general propositioc. Thus 100 lbs. of 
rijpe wheat straw leave of ash 

4-3 lbs. De Saussure 
4-4 lbs. Berlhier; 
3"5 lbs. Sprengel ; 
15-5 lbs. Sir H. Davy , 
while the straw of one variety of red wheat grown on a clay-loam, at 
Aykley Heads, near Durham, gave me Q-Q per cent., and that of two 
other varieties of red wheat, grown near Dalion, in Ravensworth Dale, 
Yorkshire, a country abounding in Hmestone — and on the same field — 
left respectively 12-15 and 16-5 per cent, of ash. The difference of 4 
per cent, between these last two resuhs, shows that the quantity of ash 
depends much upon the variety of grain examined — though to what ex- 
lent all the great differences obtained, as above shown, are to be ascribed 
to this cause alone, it is impossible to say, until numerous other experi- 
ments shall have been instituted. 

One thing, however, is manifest, that the quantities of inorganic mat- 
ter necessarily contained in a crop of wheat, given in a previous page 
^p. 216) on the authority of Sprengel, must be considered as probably 
far below the mean proportion, since some varieties yield, in the form 
of ash, about six times as much as is there stated. 

Every one knov^s how uncertain general conclusions are, — or expla- 
nations of natural phenomena, — when deduced from single observations 
only, and of this truth the above results present us whh a useful illus- 
tration. Thus Liebig, in his Organic Cheinistry applied to Agriculture 
p. i52, to which we have had frequent occasion to refer — explains 
why land will refuse to grow wheat, and may yet produce good crops 
of oats or barley in the following manner : — "One hundred parts of the 
stalks of wheat yield 15-5 parts of ashes (H. Davy) : the same quantity 
of the dry stalks of barley 8-54 (Schrader), and one hundred parts of the 
stalks of oats only 4-42. The ashes of all are of the same composition. 
We have in these facts a clear proof of what plants require for their 
growth. Upon the same field which will yield only one harvest o^ 
wheat, two crops of barley and three of oats may be raised." 

In this passage it has been assumed that the ash of wheal and other 
straws is constant in quantity, that wheat straw always contains much 
more than that of oats or barley, and that the ash is in each case of tlu 
same composition (see above, pp. 216 to 217), — all of which premises 
being incorrect, the conclusion must of course be rejected. 

But the straw of barley and oats al*: according lo diffeient authoritiet, 
10» 



B26 ASH FROM OAT ATVD BARLEY STRAW ALSO VARIABLE. 

leaves veiy unlike quantities of ash. Thus, according to Sprengel and 

Sclirader. 100 lbs. of 

Sprengel. Schrader. 

Oat Straw leave - o-74 lbs. 4-42 lbs. 6*6 J. 

Barley straw . . V24 lbs. 8-54 lbs. 
"We cannot help concedin!^, therefore, generally, in regard to the cereal 
grasses, that different varieties, at least, of the same plant, may contain 
inorganic matter in ^'{fferent proportions. 

But certain analyses which have been made seem to demand a still 
further concession. Thus De Saussure found that the ash left by the 
same tree or shrub — by the fir or the juniper for example — differed both 
in kind and in quantity, according as it grew upon a granitic or calca- 
reous soil. Berthier also found the ash of a piece of Norway pine {pi- 
nus abies) to differ very much from that of the wood of the same pine 
grown in France. From these and a few other observations, the con- 
clusion has been very generally drawn by vegetable physiologists, that 
the ash of plants in general is determined both in kind and quantity by 
the soil in which they grow. 

This is very likely to be true to a certain extent, as we have seen in 
the straw of the bog oat above adverted to, but a sufficient number of 
accurate comparative analyses of the ash of cultivated plants* has not 
yet been published, to enable us to determine the precise influence of the 
soil in all cases. It is impossible, however, that the prevailing charac- 
ter of the soil can have more than a general influence on the character ot 
the ash of any living vegetable — so long as the plant retains a healthy 
state. The experiments of De Saussure do not appear to have beeu 
made with sufficient care,f while the only comparative experiment of 
Berthier is open to objections of another kind. 

I have said that the quantity and kind of the ash is likely to be affected 
by the character of the soil to acertain extent. The following considera- 
tions seem to embody nearly all the sources of such variation, of which 
we can at present speak with any degree of certainty : — 

1°. Plants at different periods of their growth re(]uire for the produc- 
tion of their several parts, and therefore appropriate from the soil, differ- 
ent inorganic substances ;$ hence the ash will vary with the age of the 
plant. 

• Five samples of the same variety of wheat (Hunter's wheat) grown on different soils ia 
the neighbourhood of Haddington, gave me very nearly the same proportions of ash. Thus 
the sample grown on a 

Per cent. 
1°. Deep reddish clay loam, tubsoil gravel, If (I 1 "76 

2°. Red clay on gravel 1 787 

3°. Stiff clay on retentive subsoil 1903 

4^. Liijht clay on rather retentive subsoil . . 1017 

5°. Light turnip land 1&24: 

These results approach very near each other. The differences are perhaps too slight to 
justify us in concluding that tlie ash is greatest in quantity when the subsoil is most reten. 
live. 

t The accuracy of De Siussure's analyses is rendered very doubtful by the fact that, in 
the ash of all the different trees and shrubs he examined, he found a large quantity, in that 
of the juniper as much as 43 per cent, of alumina, and in that of the pine from 12 to 16 per 
cent., while Berthier, whose skill is undi.«puted, found no alumina in the ash of any of the 
numerous trees on which his experiments were made. . 

X This fact indicates an exceedingly interesting field of chemical research in connection 
with practical agriculture. Vhat substance will bring this or that seed into early leafl— 
wiMt will hasten Us growth i: middle ytj— what will bring it to eait/' maturitj 1 Tlie wheat 



SOME SUBSTANCES A :T AS MEDIA OR AGENTS ONLY. 227 

2° If tne substances necessary for the perfection of '^ne or more parts 
of a plant aoound in 'ae soil, its chief developenienl w:;l take the direc- 
tion of those parts. Thus one plant will run to leaf or straw, another to 
flower and seed. Thus also in the grain of one crop of wheat more glu- 
ten is produced than in that of anotho/, and as this gluten appears to 
contain the phosi)hates of lime and magnesia, as essential constituents, 
^he ash will necessaril}' vary with the gluten of the seed. 

3°. Some substances appear tv^ enter into the circulation of plants not 
so much as actual andnecessarycnstituents of the parts of the vegetable, 
as to serve as media or agents by which other compounds, both organic 
and inorganic, may be conveyed to the plant. Thus common salt ap- 
pears to enter mpny plants for the purpose of supplying soda, its chlo- 
rine being discharged by the leaf. Silica enters the plant chiefly in the 
form of silicate of potash or soda. When it reaches its proper destina- 
tion — the stalks of the grasses for instance — this silicate is decomposed 
chiefly by the carbonic acid, which is always present in the pores of the 
green stem, the silica is deposited and the alkali proceeds downwards 
with the sap as a soluble carbonate, or in combination with some other 
organic acid. Thus the same portion of alkali may return many times 
into the circulslion with this or with other materials which the parts of 
the plant reqi'ire, and every new burden it deposits will necessarily 
cause a new variation in the relative proportions of the several inorganic 
constituents which are afterwards detected in the ash. 

4°. As thp water which enters by the roots always brings with it some 
soluble substances, the (juantity of these conveyed into the plant will be 
materially affected by the amount of evaporation from the leaves; and 
hence, after a long drought, the leaves of the turnip, the potato, and 
other plants, will yield a larger proportion of ash than will be obtained 
from them in moist and rainy weather. 

5°. In the mineral kingdom it is found that one substance may not 
unfreciuently take the place, and perform the functions, of another. Thus 
potash and soda replace each other in certain minerals, as do also lime 
and magnesia and the phosphoric and arsenic acids. It has been sup- 
posed that a similar interchange i^iay take place in the vegetable king- 
dom — that when the plant cannot get potash it will take soda — that 
when it can get neither, it will apj)ropriate lime, — and so on. Such a 
conjectural interchange may possibly take place in a sinall degree, for a 
limited time, and in certain plants, without materially affecting their ap- 
parent health — but it is not by trusting to such resources of nature that 
a luxuriant vegetation or plentiful crops will ever be reared by the prac 
tical agriculturist. 

Admitting, however, all these sources of variation in the kind and 
quantity of the ash obtained from different plants, the sound practical 
contusions from all we know on the subject at present seem to be — 

1°. That certain inorganic substances, in certain proport ons, are ne- 
cessary to all plants usually cultivated for food — if they arc to be reared 
or maintained in a healthy state. 

stalk and the potato require more potash while in rapid growth. This growth may be con- 
tinued and prolonged by the presence of ammonia ; while lime is said to bring it sooner to 
a close, and to give an earlLsr harvest. H )w valuable would be the multiplication of such 
facu! -- 



228 BASIS OF ENLIGHTENED PRACTICAL AGRICULTURE. 

2°. That we raust seek for these necessary substances in the inorganic 
constituents which are present in the richest crops of every kind — in the 
produce of the most fertile soils.* 

3°. That where these necessary substances are not present in any 
soil, we may infer that it will prove unfit to yield a luxuriant crop of a 
given kind; or on the other hand, where these substances are not to be 
defected in the ash of tlie plant, that the fault of the crop, if any, maybe 
ascribed to their partial or total absence from the soil on which it grew. 

These conclusions form the basis of an enliglitened and scientific prac- 
tical agriculture. This basis, however, requires to be strengthened and 
enlarged by further experimental investigations. 

' "I have examined," says Sprengel, "the finest seed-corns from many localities, and 1 
have invariably found the quantities not only of the organic substances— starch, sugar, &c.— 
but also of the inorganic compounds in all the celebrated seed-corns, so perfectly alilie, that 
one would have tbousht they bad all grown on one and the same soil." — Lehre vom Du^tr, 
p. 43. 



LECTURE XL 

K*ture and origin of soils. — Organic matter in the soil. — General constitution of the earthy 
part of the soil. — Classification of soils from llieir chemical constituents. — Method of ap- 
proximate analysis for the purposes of classification. — General origin of soils and subsoils. 
—Structure of the earth's crust.— Stratified and unstratified rocks. — Crumbling or degra- 
dation of rocks. — Diversity of soils produced.— Superficial accumulations.— Tabular view 
of the character and agricultural capabihties of the soils of the different pans of Greal 
Britain. 

Such are the inorganic compounds which minister to the growth of 
plants, and such the proportions in which they severally occur in tlie 
living vegetable. Whence are these inorganic constituents all derived ? 

We have seen that the atmosphere, when pure, contains no inorganic 
matter, and that if dust, spray, or vapours occasionally float in the air, 
and are carried by the winds to great distances — yet that they are 
only accidentally present, and cannot be regarded as a source from 
which the general vegetation of the globe derives a constant supply of 
those mineral substances which are necessary to its healthy existence. 

The soil on which they grow is the only natural source from which 
their inorganic food can be derived. We are led, therefore, as the next 
subject of our study, to inquire into the nature and origin of soils.* 

§ 1. Of the organic matter in the soil. 

Soils differ much as regards their immediate origin, their physical 
properties, their chemical constitution, and their agricultural capabili- 
ties; yet all soils which in their existing state are capable of bearing a 
profitable crop, possess one common character — they all contain organic 
matter in a greater or a less proportion. 

This organic matter consists in part of decayed animal, but chiefly of 
decayed vegetable substances, sometimes in brown or black fibrous por- 
tions, exhibiting still, on a careful examination, something of the origi 
nal structure of the organized substances from which they have been de- 
rived — sometimes forming only a fine brown pov^der intimately inter- 
mixed with the mineral matters of the soil — sometimes scarcely percep- 
tible in either of those forms, and existing only in the state of organic 
compounds more or less void of colour and at times entirely soluble in 
water. In soils which appear to con.sist only of pure sand, or clay, or 
chalk, organic matter in this latter form may often be detected in con- 
siderable quantity. 

The proportion of orgauic matter in soils which are naturally produc- 
tive of any useful crops, varies from one-half to 70 per cent, of their 
whole weight. With less than the former proportion they will scarcely 
support vegetation — with more than the latter, they require much ad- 
mixture before they can be brought into profitable cultivation. It is 

• On the subject of this and the following lecture, the reader will lonsult with advantaf* 
au excellent little work, " On the naturt arid property oftoilt," by Mi . John Morton. 



230 PROPORTION OF ORGANIC MATTER IN SOILS. 

only in bo^^y and peaty soils that the latter large proportion is ever 
found — in tfie best soils theorg.inic matter does not average five percent., 
and rarely exceeds ten or twelve. Oats and rye will grow upon land 
containing only one or one and a half per cent. — barley where two or 
three per cent, are present — but good wheat soils contain in general from 
4 to 8 per cent., and, if very stiff and clayey, from 10 to 12 per cent, 
may occasionally be detected. 

Though, however, a certain proportion of organic matter is always 
found in a soil distinguished for its fertility, yet the presence of such sub- 
stances is not alone sufficient to impart fertility to the land. I do not 
allude merely to such as, like peaty soils, contain a very large excess of 
vegetable matter, but to such also as contain only an average proportion. 
Thus of two soils in the same neighbourhood — the one contained 4*05 
per cent, of organic matter, and was very fruitful — the other 4*19 per 
cent., and was almost barren. This fact is consistent with what has been 
stated in the two preceding lectures, in regard to the influence exercised 
by the dead inorganic raiatter of the soil, on the general health and luxu- 
riance of vegetation. 

§ 2. General constitution of the earthy part of the soil. 

From what is above stai'^d, it appears that, on a general average, the 
earthy part of the soil in ou; climate does not constitute less than 96 pei 
cent, of its whole weight, when free from water. This earthy part con- 
sists principally of three ingredients: — 

1°. Of Silica, siliceous sand, or siliceous gravel — of various degrees 
of fineness, from that of an impalpable powder as it occurs in clay soils, 
lo the large and more or less rounded sandstones of the gravel beds. 

2°. Alumina — generally in the form of clay, but occasionally occur- 
ring in shaly or slaty masses more or less hard, intermingled with the 
soil. 

3°. Lime, or carbonate of lime — in the form of chalk, or of fragments 
more or less large of the various limestones that are met with near the 
surface in different countries. Where cultivation prevails it often hap- 
pens that all the lime which the soil contains has been added to it for 
agricultural purposes — in the form of quick-lime, of chalk, of shell-sand, 
or of one or other of the numerous varieties of marl which different dis- 
tricts are known to produce. 

It is rare that a superficial covering is anywhere met with on the 
surface of the earth, which consists solely of any one of these three sub- 
stances — a soil, however, is called sandy in which the siliceous sand 
greatly predominates, and calcareous, where, as in some of our chalk 
and limestone districts, carbonate of lime is present in considerable abun- 
dance. When alumina forms a large proportion of the soil, it constitutes 
a clay of greater or less tenacity. 

The term clay, however, or pure clay, is never used by writers on 
agriculture to denote a soil consistingof alumina only, for none such ever 
occurs in nature. The ipure porcelain clays are the richest in alumina, 
but even when free from water they contain only from 42 to 48 per cent, 
of this earth, with from 52 to 68 of silica. These occur, however, only 
in isolated patches, and never alone form the soil of any coosiderablo 



COMPOSITIOX OF PORCELAIN AND AGRICULTURAL CLAYS. 231 

district. Tlie strongest clay soils which are anywhere in cultivation 
raeK'' cotitain more than 35 per cent, of ahnniiui.'- 

Soils ill general consist in great part of the three substances above 
nanried in a state o{ mechanical mixture. This is always the case with 
the siliceous sand and with the carbonate of lime- — but in the clays the 
silica and the alumina are, for the most part, in a state of chemical com- 
hination. Thus, if a portion of a stiff clay soil be kneaded or boiled 
with ref)eated [)ortions of water till its co^jerence is entirely destroyed, 
and if the water, with the finer parts which float in it, be then poured 
into a second vessel, the whole of the soil will be separated into two por- 
tions — a fine impalpable powder consisting chiefly of clay, poured oft^ 
with the Avater, and a quantity of siliceous or other sand in particles of 
various sizes, which will remain in the first vessel. This sand was 
only mechanically mixed with the soil. The fine clay retains still some 
mechanical admixtures, but consists chiefly of silica and alumina ckiem- 
ically combined. 

Of the porcelain clays above alluded to, there are several varieties, 
three of which, containing the largest proportion of alumina, couwist res- 
pectively of — 

I. II. III. 

Silica . . 47-03 46-92 46-0 
Alumina . 39-23 34.81 40-2 
Water . . 13-74 18-27 13-8 



100-00 100-00 lOO-Of 
But, as already stated, these clays rarely form a soil — the stiffest 
clays treated*by the agriculturist containing a further portion of silica, 
some of which is mechanically mixed, and can be partially separated by 
mechanical means. 

The strongest agricultural clays {pipe-clays) of which trustworthy 
analyses have yet been published, consist, in the dry slate, of 56 to 62 
of silica, from 36 to -10 of alumina, 3 or 4 of oxide of iron, and a trace of 
lime. Clays of this composition are distinguished by the foreign agri- 
cultural writers as pure clays. They are all probably made up of some 
of the varieties of porcelain clay, more or less intimately mixed with 
siliceous and ochrey particles — in so minute a state of division that they 
cannot be separated by the method of decantation above described. 

These clays are adopted by the German and French writers as a 
standard to which they can liken clay soils in general, and by compari- 
son with which they are enabled distinctly to classify and name them. 
As the use of the term clay in this sense has been introduced intaEng- 

• In an interesfinc; paper on subsoil ploughing by Mr. H. S. Thompson, in the report of 
the Yorkshire Agricultural Society for 1837, p. 47, it is stated that the lias clays, which form 
the subsoil in certain parts of Yorkshire, contain sometimes, in the dry state, as much aa 54 
oe?- cent, of alumina 0) 

t When heated to redness the whole of tL water is driven oflffrom these clays, and thef 
tlien consist respectively of— 

Silica 54-5 574 53 4 

Alumina 455 42-6 46 6 



1000 1000 lOOO 

Which numbers are in accordance with those giveA at the foot of the preceding page. 



232 CLASSIFICATION Or SOILS. 

lish agricultural books,* and as it is really desirable to possess a word to 
which the above meaning can be attached, I shall venture in future to 
era ploy it always strictly in this agricultural sense. 

By alumina, then, I shall in all cases express the pure earth of alum, 
which exists in clays, and to which they owe their tenacity — by clay, a 
finely divided chemical compound, consisting very nearly of 60 of silica 
and 40 of alumina, with a little oxide of iron, and from which no siliceous 
or sandy matter can be separated mechanically or by decantation. 

Of this clay the earthy part of all known soils is made up by mere 
mechanical admixture with the other earthy consthuents (sand and 
lime), in variable proportions. On a knowledge of these proportions the 
following general classification and nomenclature are founded. 

§ 3. Of the classification of soils from their chemical constituents. 

Upon the principles above described soils may be classified as fol- 
lows ; — 

1°. Pure clay (pipe-clay) consisting of about GO of silica and 40 of 
alumina and oxide of iron, for the most part chemically combined. It 
allows no siliceous sand to subside when diffused through water, and 
rarely forms any extent of soil. 

2°. Strongest clay soil (tile-clay, unctuous clay) consists of pure clay 
mixed with 5 to 15 per cent, of a siliceous sand, which can be separated 
from it by boiling and decantation. 

3°. Clay loam ditfers from a clay soil, in allowing from 15 to 30 per 
cent, of fine sand to be separated from it by washing, as above described. 
By this admixture of sand, its parts are mechanically separated, and 
hence its freer and more friable nature. 

4°. A loamy soil deposits from 30 to 60 per cent, of sand by mechani- 
cal washing. 

5°. A sandy loam leaves from 60 to 90 per cent, of sand, and 

6°. A sandy soil contains no more than 10 per cent, of pure clay. 

The mode of examining with the view of naming soils, as above, is 
very simple. It is only necessary to spread a weighed quantity of the 
soil in a thin layer upon writing paper, and to dry it for an hour or two in 
an oven or upon a hot plate, the heat of which is not sufficient to dis- 
colour the paper — the loss of weight gives the water it contained. While 
this is drying, a second weighed portion may be boiled or otherwise 
thoroughly incorporated with water, and the whole then poured into a 
vessel, in which the heavy sandy parts are allowed to subside until the 
fine clay is beginning to settle also. This point must be carefully 
watched, the liquid then poured olT, the sand collected, dried as before 
upon paper, and again weighed. This weight is the quantity of sand 
in the known weight o{ moist soil, which by the previous experiment has 
been found to contain a certain quantity of water. 

Thus, suppose two portions, each 2^0 grs., are weighed, and the one 
ic the oven loses 50 grs. of water, b A the other leaves 60 grs. of sand, 
— then, the 200 grs. o( moist are equal to 150 o^ dry, and this 150 of dry 

* As in British Husbandry, p. 113, and in Loudon's Encydopebdia of Agriculture, p, 315| 
where classifications of soils arc given chiefly from Von Thaer, though neither work ex- 
hibits with sufficient prominence the meaning to be attached to agricultural clay, as distill' 
guished from alumina, ■ometiuxos called purt clay tj Ihs chemls.. 



MAP ' T AND CALCAREOUS SOILS, AND VEGETABLE MOULDS. 233 

soil contaij 60 of sand, or 40 in 100 (40 per cent.) It would, therefore, 
be properly called a loam, or loamy sf^U. 

But the above classification has reference only to the clay arid sand, 
while we know that lime is an important constituent of soils, of which 
they are seldom entirely destitute. We have, therefore, 

7°. Marly soils, in which the proportion of lime is more than 5 but 
does not exceed 20 per cent, of the whole weight of the dry soil. The 
marl is a sandy, loamy, or clay marl, according as the proportion of 
clay it contains would place it under the one orother denomination, sup- 
posing it to be entirely free from lime, or not to contain more than 5 per 
cent., and 

8°. Calcareous soils, in which the lime exceeding 20 per cent, becomes 
the distinguishing constituent. These are also calcareous clays, calca- 
reous loams, or calcareous sands, according to the proportion of clay and 
sand which are present in them. 

The determination of the lime also, when it exceeds 5 per cent., is 
attended with no difficulty. 

To 100 grs. of the dry soil diffused through half a pint of cold water, 
and half a wine-glass full of muriatic acid (the spiritof salt of the shops), 
stir it occasionally during the day, and let it stand over-night to settle. 
Pour off' the clear licjuor in the morning and fill up the vessel with water, 
to wash away the excess of acid. When the water is again clear, pour 
it off", dry the soil and weigh it — the loss will amount generally to about 
one per cent, more than the quantity of lime present. The result will 
be sufficiently near, however, for the purposes of classification. If the 
loss exceed 5 grs. from 100 of the dry soil, it may be classed among the 
marls, if more than 20 grs. among the calcareous soils. 

Lastly, vegetable matter is sometimes the characteristic of a soil, 
which gives rise to a further division of 

9°. Vegetable moulds, which are of various kinds, from the garden 
mould, which contains from 5 to 10 percent., to the peaty soil, in which 
the organic matter may amount to 60 or 70. These soils also are clayey, 
loamy, or sandy, according to the predominant character of the earthy 
admixtures. 

The method of determining the amount of vegetable matter for the 
purposes of classification, is to dry the soil well in an oven, and weigh 
it; then to heat it to dull redness over a lamp or a bright fire till the 
combustible matter is burned away. The loss on again weighing is the 
quantity of organic matter. 

Summary. — The several steps, therefore, to be taken in examining a 
soil with the view of so far determining its constitution as to be able pre- 
cisely to name and classify it, will be best taken in the following order ;^ 

1°. Weigh 100 grains of the soil, spread them in a thin layer upon 
white paper, and place them for some hours in an oven or other hot 
place, the heat of which may be raised till it only does not discolour the 
paper. The loss is water. 

2'-'. Let it now (after drying and weighing) be burned over the fire ag 
above described. The second loss is organic^ chiefly vegetable matter^ 
with a little water, which still remained in ths soil after drying. 

3°. After being thus biKisd, let it be put into half a pint of watei 



)?34 SUMMARY OF THE METHOD OF EXAMINATION. 

with half a wine-glass full of spirit of salt, and /lequently stirred. 
When minute bubbles of air cease to rise from the soil on settling, this 
process may be considered as at an end. The loss by this treatment 
will be a little more than the true per centage of lime,* and it will gen- 
■ '■orally be nearer the truth if that portion of soil be employed which has 
teen previously heated to redness. 

4°. A fresh portion of the soil, perhaps 200 grs. in its moist state, may 
now be taken and washed to determine the quantity of siliceous sand it 
contains. If the residual sand be supposed to contain calcareous matter 
its amount may readily be determined by treating the dried sand with 
diluted muriatic acid, in the same way as when determining the whole 
amount of Hme (3°.) contained in the unwashed soil.f 

Let me illustrate this by an example. 

Exaynple. — Along the outcrop of some of the upper beds of the green 
sand in Berkshire, Wiltshire, and Hampshire, and probably als© in 
Buckingham and Bedford, occur patches of a loose friable grey soil 
mixed with occasional fragments of flint, which is noted for producing 
excellent crops of wlieat ever}' other year. It is known in the valley of 
Kingsclere, at Wantage, and Newbury. I select a portion of this soil 
from the latter locality for my present illustration. 

1°. After being dried in the air, and by keeping some time in paper, it 
was exposed for some hours to a temperature sutficient to give the white 
paper below it a scarcely perceptible tinge : by this process 104^ grs. 
lost 4 grs. 

2°. When thus dried, it was heated to dull redness. It first black- 
ened, and then gradually assumed a pale brick colour, tlie change, of 
course, beginning at the edges. The loss by this process was 4^ grs. 

3°. After this heating, it was put into half a pint of pure rain water 
with half a wine-glass full of spirit of salt. After some hours, when the 
action had ceased, the soil was washed and dried again at a dull red 
heat. The loss amounted to 3 grs. 

The soil, therefore, contained 

Water 4 grs. 

Organic matter (less than) . . 4^ 
Carbonate of lime (less than) . 3 
Clay and sand 93| 

1041 
4°. By boiling and washing with water, 291 grs. of the undried soil 
left 202J grs. of very fine sand chiefly sihceous, — 104i, therefore, would 
have left 73 grs., or the soil contained per cent. — 

* A more rigorous method of determining the lime when less than 5 per cent, will be 
given in the following lecture. 

* The weighings for the purposes here described may be made in a small balance with 
frain weights, sold by the ciruggists for 5s. or 6s., and the vegetable matter may be burned 
Rway on a slip of sheet iron or in an untinned iron table-spoon over a bright cinder or char- 
coal fire— care being taken that no scale of oxide, which may be formed on the iron, be al- 
lowed to mix with the soil when cold, and thus to increase its weight. Those who are in- 
clined to perform the latter operation more neatly, may obtain for about 6s. each— from the 
dealers in chemical appiiratus— t'lm light platinum capsules from 1 to 1>^ inches in diame- 
ter, capable of holding 100 grs. .r.' soil— and for a few shillings more a spirit lamp, over 
whicn the vegetable matter of th j soil may je burned away. With care, one of these littt« 
capsules will serve a life- time. 



DIFFERENCE BETWEEN 90II. AMD SUBSOIL 23ft 

Water 3-9 per cent. 

Organic mailer (less than) . . 4*1 
Car-bonaie of lime (less than) . 3*0 

Clay ... .... 19-0 

Sand (very fine) .... 70.0 

100-0* 
This soil, therefore, containing 70 per cent, of sand, separable by 
dccantauon, is properly a sandy Loam. 

§ 4. Of the distinguishing characters of soils and subsoils. 

Beneath the immediate surface soil, through which the plough makes 
Its way, and to which the seed is entrusted, lies what is commonly dis- 
tinguished by the name of subsoil. This subsoil occasionally consists 
of a mixture of the general constituents of soils naturally dilTerent from 
that which forms the surface layer — as when clay above has a sandy 
bed below, or a light soil on the surface rests on a retentive clay beneath. 

This, however, is not always the case. The peculiar characters of 
the soil and subsoil often result from the slow operation of natural causes. 

In a mass of loose matter of considerable depth, spread over an extent 
of country, it is easy to understand how — even tbough originally alike 
through its whole mass — a few inches at the surface should gradually 
acquire different physical and chemical characters from the rest, and 
how there should thus be gradually established important agricultural 
distinctions between the first 12 or 15 inches (the soil), the next 15 (the 
subsoil), and the remaining body of the mass, which, lying still lower, 
does not come under the observation of the practical agriculturist. 

On the surface, plants grow and die. Through the first few inches 
their roots penetrate, and in the same the dead plants are buried. This 
portion, therefore, by degrees, assumes a brown colour, more or less dark, 
according 'o the quantity of vegetable matter which has been permitted 
to accumulate in it. Into the subsoil, however, the roots rarely pene- 
trate, and the dead plants are still more rarely buried at so great a depth. 
S ill this inferior layer is not wholly destitute of vegetable or other or- 
ganic matter. However comparatively impervious it may be, still water 
makes its way through it, more or less, and carries down soluble organic 
substances, which are continually in the act of being produced duringihe 
decay of the vegetable matter lying above. Thus, though not sensibly 
discoloured by an admixture of decayed roots and stems, the subsoil in 
reality contains an appreciable quantity of organic matter which may 
be distinctly estimated. 

Again, the continual descent of the rains upon the surface soil washes 
down the carbonates of lime, iron, and magnesia, as well as other soluble 
earthy substances — it even, by degrees, carries down the fine clay also, 

* Some of these numbers differ by a minute fraction from those in the preceding page : 
this is because they are calculated from the more correct decimal fracMons contained in my 
own note-book. The organic matter is said to be less than the numoer here given, because 
by simple drying, as here prescribed, the whole of the water catmot be (iriven off— a portion 
beina always retained by the clay, which is not entirely expelled, till the soil is raised nearly 
to a red heat. Hence the loss by this second heating must always be greater than the actual 
wcighl of organic matter present. The lime is also less than the number given, because, as 
•.iready stated, the acid dissolves a ittle alumina as well as any carbonate of magnesia w/iich 
nvkj be present. 



236 HOW THE SUBSOIL IS PRODUCED. 

SO as gradually :o establish a more or less manifest difference between 
the upper and L^wer layers, in reference even to the earthy ingredients 
which they respectively contain. 

But, except in the case of very porous rocks or accumulations of earthy 
matter, these surface waters rarely descend to any great depth, and hence 
after sinking th). .ugh a variable thickness of subsoil, we come, in gene- 
ral, to earthy layers, in which little vegetable matter can be detected, 
and to which the lime, iron, and magnesia of the superficial covering 
has never been able to descend. 

Thus the character of the soil is, that it contains more brown organic, 
chiefly vegetable, matter, in a state of decay— of the swt^oiZ, that the or- 
ganic matter is less in quantity and has entered it chiefly in a soluble 
state, and that earthy matters are presont in it which have been washed 
out of the superior soil — and of the suhjr.rent mass, that it has ren'iained 
nearly unaffected by the changes which vegetation, cuhure, and atmos- 
pheric agents have produced upon the portions th^t lie above it. 

From what is here stated, the effect of trench and subsoil ploughing, 
in altering more or less materially the proportions of the earthy constitu- 
ents in the surface soil, will be in some measure apparent. That which 
the long action of rains and frosts has caused to sink beyond the ordinary 
reach of the plough is, by such methods, brought again to the surface. 
When the substances thus brought up are directly beneficial to vegeta- 
tion or are fitted to improve the texture of the soil, its fertility is increased. 
Where the contrary "is the case, its productive capabilities may for a 
longer or a shorter period be manifestly diminished. 

§ 5. On the general origin of soils. 

On many parts of the earth's surface the naked rocks appear ovei 
considerable tracts of country, without any covering of loose mate- 
rials from which a soil can be formed. This is especially the case in 
mountainous and granitic districts, and in the neighbourhood of active 
or extinct volcanoes, where, as in Sicily, streams of naked lava stretch 
in long black lines amid the surrounding verdure. 

But over the greater portion of our islands and continents the rocks 
are covered by accumulations, more or less deep, of loose materials — 
sands, gravels, and clays chiefly — the upper layer of which is more or 
less susceptible of cultivation, and is found to reward the exertions of 
human industry with crops of corn in greater or less abundance. 

This superficial covering of loose materials varies from a few inches to 
one or two hundred feet in depth, and is occasionally observed to consist 
of different layers or beds, placed one over the other — such as a bed ot 
clay over one of gravel or sand, and a loamy bed under or over both 
In such cases the characters and capabilities of the soil must depend 
upon which of these layers may chance to be uppermost — and its char- 
acter may often be ber^ficially altered by a judicious admixture with 
portions of the subjacent layers. 

It is often observed, where naked rocks present themselves, either in 
cliffs or on more level parts of the earth, that the action of the rains and 
frosts causes their surfac-es gradually to shiver off, crumble down, or 
wear away. Hence at the base of cliffs loose matter collects — on com- 
parativeh level surfaces the crumbling of the rock gradually forms a soil— 



CRUMBL NS OR DEGRADATION OF ROCKS. 237 

while from those which are sufRriently inclined the rains wash away 
the loose materials as soon as they are separated, and carry them down 
to the vaiMes. 

The superficial accumulations of which we have spoken, as covering 
the rocks in many places to a depth of one or two hundred feet, consivSt 
of materials thus washed down or otherwise transported — by water, by 
winds, or by other geological agents. Much of these heaps of transported 
matter is in the state of too fine a powder to permit us to say from whence 
it has been derived — but fragments of greater or less size are always to 
be found, even among the clays and fine sands, which are sufficient to 
point out to the skilful geologist the direction from which the whole has 
been brought, and often the very rocks from which the entire accumula- 
tions have been derived. 

Thus the general conclusion is fairly drawn, that the earthy matter of 
all soils has been produced by the gradual decay, degradation, or crumb- 
ling down of previously existing rocks. It is evident therefore — 

1°. That whenever a soil rests immediately upon therockfrom which 
it has been derived, it may be expected to partake more or less of the 
composition and characters of that rock. 

2*^. That where the soil forms only the surface layer of a considerable 
depth of transported materials, it may have no relation whatever either 
in rT;ineralogical characters or in chemical constitution to the immedi- 
ately subjacent rocks. 

The soils of Grea»t Britain are divisible into two such classes. In 
some counties an acquaintance with the prevailing rock of the district 
enables us to predict the general characters and quality of the soil ; in 
others — and nearly all our coal fields are in this case — the general 
character and capabilities of the soil have no relation whatever to the 
rocks on which the loose materials rest. 

§ 6. On the general structure of the earth's crust. 

Beneath the soil, and the loose or drifted matters on which it rests, we 
everywhere find the solid rock. This rock in most countries is seen— 
in mines, quarries, and cliffs — to consist of beds or layers of varied thick- 
ness placed one over the other. To these layers geologists give the 
name of strata; and hence rocks which are thus made up of many se- 
parate layers are called si'atified rocks. 

But in some places entire mountain masses are met with, in which no 
parting into layers or beds is seen, but which appear to consist of one 
unbroken rock of the same material from their upper surface down- 
wards, and often as far beneath as we have been able to penetrate into 
the earth. Such rocks are said to be unstratif.ed. Among these are 
included the granites, the trap, green-stone, or basaltic rocks, and the 
lavas. Geologists have ascertained that all these unstratified rocks have, 
like the volcanic lavas, been in a more or less perfectly melted state — 
that their present appearance is owing to the action of fire — and hence 
they are often called igneous* rocks. They often also exhibit a more oi 
less crystalline or glassy structure, or contain, imbedded in them, nu- 
merous regular crystals of mineral substances ; hence they are some- 
times called also crystalline rocks. The terms igneous, crystalline, and 

* Sometimes jn-vQ^enoz^, produce! by fire ; but this is an unnecessarily hard word. 



238 



STRATIFIED \ND VNSTRATIFIED ROCKS. 



un St ratified, therefore, apply to tb« same class of rocks — the first indica- 
ting their orioin, the second their structure in the small, the third their 
structure in the large, as distinguished fron that of the rocks which occur 
in beds. 

The following diagram exhibits the general appearance of the strati- 
fied rocks as they are found to occur in contact with unstratified masses 
in various parts of the globe : — 

J3 





A represents an unstratified mountain mass or other similar rock rising 
up through the stratified depf)sits. The bending up of tlje edges of the 
latter indicates that after the beds were deposited in a nearly level posi- 
tion, the mass A was intruded or forced up through them, carrying ihe 
broken edges of the beds along with it. 

B shows the more quiet way in which veins or dykes of unstratified 
green-stone, or trap, or lava, cut through tlie beds without materially 
displacing them — as if when in a fluid state it had risen up and filled a 
previously exisling crack or chasm. In Devonshire, in the North of 
Scotland, and in Ireland, the granite rises in many places exactly as is 
shown at A, and nearly all our coal fields exhibit in their whin dykes 
numerous illustrations of what is shown a' B. 

C and D exhibit the manner in which *he strata overlie one another 
in nearly a horizontal position — 1, 2, 3, indicating difl^erent kinds of rock, 
— as a lime-stone, a sand-stone, and a clay — which again are subdivided 
into beds or thinner layers, by the partings exhibited in the wood-cut. 

The stratified rocks lie sometimes nearly level or horizontal over large 
tracts of country — as in the above diagram, — sometimes they are more 
or less inclined or appear to dip in one and to rise in the opposite direc- 
tion — as if a surface, formerly level, had been pushed down at the one 
end and raised up at the other, — and sometimes they seem to rest entire- 
ly upon their edges. Upon the mode in which they thus lie, the unifor- 
mity of the soil, in a district where it reposes immediately on the rocks 
from which it is derived, is materially dependent. In the following dia- 
gram the surface from A to J£ represents a tract of country in which the 




rocks have in different parts these diflferent degrees of inclination, at A 
vertical, at B more inclined, and from C to E nearly horizontal. Now, 
it is obvious that if the outer surface of these several rocks crumble and 
form a soil which rests where it is produced — then the quality of the soil 
on every spot will be determined by the nature cf the rock beneath 
Hence, in proceeding from E over the comparatively level strata, w« 
shall find the soil pretty uniform in quality till we trome lo the edge ol 



VERTICAL, INCLINED, AND HORIZONTAL STRATA. 239 

rhe bed D, thence it ■will again be unifornn, thoui;h perhaps different from 
the foi.ner, till we reach the stratum C, when again it will prove uni- 
form over a considerable space till we begin to climb the hill lo B. So 
the whole hill-side in ascending lo B will be of one and the same kind 
of soil. But as we descend on the other side and pass B, we get upon 
the edges of the beds, and then as we proceed from one bed lo another, 
the quality of the soil may vary every few yards, more or less, ac- 
cording as the" members of this group of heds are rr.ore or less diirer- 
ent from each other. But when we ascend the hill to A, where the 
beds, besides being vertical, are also very thin, the soil may change at 
almost every step, provided — which is, however, rarely the case among 
the rocks (slate rocks) which occur most frequently in this position — pro- 
vided the mineralogical characters of the several vertical layers be sen- 
sibly unlike. Such dissitnilarities in the angular position of the strata, 
as are represented in the above diagram, are of constant occurrence, not 
only in our islands, but in all parts of the globe ; and they illustrate very 
clearly one important natural cause of that want of uniformity in the na 
ture and capabilities of the soil which is more or less observable in ever^y 
undulating and in some coinparatively level countries also. 

It may be stated, as the general result of an extended examination 
of all the stratified rocks yet known — that they consist of alternations or 
admixtures of three kinds of rock only — of sand-stones, of lime-stones, 
and of clays. The sand-stones are of various degrees of solidity and 
hardness, from the loose sand of some parts of the lower new-red and 
green-sand formations, to the almost perfect quartz rock not unfre(]uently 
associated with the oldest strata. The lime-stones vary in like manner 
from the soft chalk to the hard mountain lime-stone and the crystalline 
statuary marble ; while the clays are found of all degrees of hardness 
from that of the London and Kimmeridge clays, which soften in water, 
to that of the roofing slates of Cumberland and Wales, — and even to 
that of the gneiss rocks which rest immediately upon the granite, and 
which appear to be only the oldest clays altered by the action of heat. 

But the stratified rocks, though thus distinguishable into three main 
varieties — rarely consist of any one of these substances in an unmixed 
elate. The sand-stones not unfrequently contain a little clay or lime, 
while the lime-stones and clays are often mixed with sand and with 
each other. 

If the stratified rocks thus consist essentially of these three siibstances, 
the soils formed from them by natural crumbling or de'Xiy miiSt have a 
similar composition. A sandy soil will be formed from a sand-stone, — 
a calcareous soil from a lime-stone, — a clay from a slate or shale, — an^ 
from a mixed rock, a soil containing a mixture of two or more of these 
earthy ingredients — in proportions which will depend upon the relative 
quantities of each which are contained in the rock from which they have 
been derived. 

§ 7. Relative positions and peculiar characters of the several strata. 

1". The several strata, or series of strata, which present themselves 
in the crust of the globe, always maintain the same relative ])osifion8. 
Thus the numbers 3; 2, 1, in the annexed diagram, represent three series 
of beds known by the names of the magnesian lime-stone, the lower new 



240 



THESK STRATA ARE OrTE:>' C(J>' Ti> UOUS OVER EAKGE ARIAS 




red sand-stone, mid ilie coal-measares, lying over each other "n ilieir 
natural positions--the liine-stone uppermost, the sand-stone next, and 
the coal beneaih bo:h. Whenever tliese three rocks are met v^'ith, near 
each other, tliey always occupy the same relative position, the coal, 
never appears above this lime-stone, and the sand-stone, if present, is 
always between the two other series of beds. The same is true of every 
other group of strata — the order in which they are placed over each other 
is universally the same. 

2°. These beds are generally continuous also over very large areas— 
or are found to stretch, without interruption, over a great extent of coun- 
try. Hence when they dip beneath other beds, as they are seen to do 
in the above diagrams, we can siill, v^'iih a high degree of probability. 
Infer their presence at a greater or less depth, wherever we observe on 
the surface those other beds which are known usually to lie immediate- 
ly above them. Thus, if in a tract of country consisting of the niagne- 
sian lime-stone (3) above-mentioned, it is known that deep vallies occur, 
it becomes probable that the soil in those vallies will rest upon, and may 
be formed from, the underlying red sand-stones or coal-measures ; and 
that it will therefore possess very different agricultural capabilities from 
the soil that generally prevails around it. Or in chalk districts, beneath 
which usually lies the green-sand, the presence of a deep valley cutting 
through the chalk almost necessarily implies in the hollow a very differ- 
ent soil from that which is cultivated in the chalk wolds above. This is 
the case in the valley of Kingsclere, where the peculiar wheat soil oc- 
curs, of which an approximate analysis has been given in page 234. 

3°. It has been already stated that the stratified rocks, though so very 
numerous and so varied in appearance, yet consist generally of repeated 
alternations of lime-stones, sand-stones, and clays, or of mixtures of two 
or more of these earthy substances. But the several series of strata are 
nevertheless distinguished from each other by peculiar and often well- 
marked characters. 

Thus some are soft, crumble ^eadil3^ and soon form a soil, — while 
others, though consisting of the same ingredients, loiig refuse to break 
into minute fragments, and thus condemn the surface of the country 
where they occur to more or less partial barrenness. 

In others, again, the proportions of sand or lime are so varied, from 
bed to bed, that the character of the mixture in each is entirely different 
— so that while one, on crumbling down, will give a stiff clay, anothel 
will produce a loam, and a third a sandy marl. 

Or, in some rocks the remains of vegetables are present in considera- 
ble quantity — as in the neighbourhood of our coal-beds — or the bones or 
shells of animals in greater or less abundance, by each of which the 
agricultural characters and capabilities of the soils formed from them, 
will be mo/e or less extensively affected. 

Or lastly, the mixturo of other earthy substances gives a peculiar 



THEIR PECULIAR CHARA^rERS ALSO CONTINUOUS. 241 

Jjaracter to many rocks. Tniis the peroxide of iron, which imparls 
their red colour to many strata — as to the red sandstones — influences 
not only the mineralonical character of the rock, hut also the quality of 
the soil which is formed by its decay. In like manner the presence of 
tna^nesia, sometimes in large (juanfity, in many lime-stoTies, })roduces 
an important modification in the chemical constitution and mineralogical 
characters of the rock, as well as in its relation? to practical agriculture. 

I:i conse(|uer.ce of these and other similar causes of diversity, if not 
e'very stratum, at least every series of strata, exhibits distinguishing and 
characteristic peculiarities, by means of which it may be more or less 
readily recognized. On these pecuhariiies the special agricultural ca- 
pabilities of those parts of the globe in which each series of beds occurs 
are in a great degree dependent. 

4". This peculiar character is also more or less continuous over very 
large areas. Thus if a given stratTjm be found on the surface in any 
part of England, and again in any part of Russia, the soil formed from 
that bed will generally exhibit very nearly tJie same qualities in both 
countries. A knowledge of the geology, therefore, — that is, of the kind 
of rock which appears on the surface in every part of a country — ena- 
bles us to predict generally the kind of soil which ought to rest upon it, 
if it be not covered by foreign accumulations: v^hile, on the other hand, 
a knowledge of the agricultural capabilities of any one district in which 
certain rocks are known to lie inmiediately beneath the soil, and of the 
agricultural j>ractice suited to that district, will indicate the probable ca- 
pabilities of any other tract in which the same kind of rock is known to 
appear on the surface, and of the kind of culture which may be most 
successfully applied to it. 

It is evident, then, that a familiar acquaintance witli the general 
characters and relative positions of all the series of strata that have hith- 
erto been observed, and of thef iassification of rocks considered geologi- 
cally, to which this knowledge has led, must be fitted to throw much 
light upon the principles of a general, enlightened, and philosophical 
agriculture. 

§ 8. Classijiration of llie stratified rocks, their extent, and the agricultu- 
ral relations of the soils derived from tlieni. 

It is a received principle, I may say rather, an obvious fact, that in 
the crust of the earth, as in the wails of a building, those layers which lie 
lowest or undermost have been first def)osited, or are the oldest. In re- 
ference to this their relative age, the stratified rocks are divided into the 
primary, the first deposited and most ancient — the secondary, wliich aro 
next in order — an i the tertiary, wliich overlie both. 

These three PC ies of strata are again subdivided into systems, and 
these into niinnx groups, called formafions, — the several fiieinbers of 
each system an^) formation having such a common resemblance, either 
in miueralci£'C'^/l cliaracter or in the kind of animal and vegetable re 
mains found 'n t lem, as to show that they were deposited under very 
nearly ihe na;iie general physical conditions of the globe. 

"^rhe following table exhibits the names, relative positions, thicknesses 
and minerajogical characters of ihe stratified rocks, in descending order 
us they occur in our islands. The annexed remarks indicate ais<: \^ 

11 



242 CLASSIFICATION OF THJT STRATIFIED ROCKS. 

districts where each of these groups of rocks form§ the surface, and the 
general agricultural character of the soils that rest upon them. 

I. Tertiary Strata — characterized by containing, among other fos- 
sils, the remaino of animals, which are identical with existing species 

NAME AND THICKNESS. MINERALOGICAL CHARACTERS. 

lo Cran,. 50 ft. A mass of rolled pebbles mixed with 

marine shells — resting on beds of sand 
and sandy lime-stone ; the whole more 
or less impregnated with oxide of iron. 
Extent. — The Crag forms a stripe of land a few miles in width in the east- 
em part of Norfolk and Suffolk, and in the south-eastern part of the latter coun- 
ty. It is a flat, and generally, it is said, a fertile arable district. 

2°. Fresh-water Marls. 100 ft. Marls and marly lime-stones, with 

fi-esh-water shells divided into two se- 
ries by an estuary deposit, containing 
marine shells. 
Extent. — On these beds reposes the soil' of the northern half of the Isle of 

Wight, the only part of England in which they appear at the surface. 

3°. London Clay. 200 to 500 ft. Stiff, almost impervious, brown, blue, 

and blackish clay, rich in marine shells, 
and containing layers of lime-stone no- 
dules. 
Extent. — The gi-eater part of the county of Middlesex, the south-eastern 
half of Essex, and the southern half of Hampshire, rest upon the London Clay. 
Soil. — The soil is naturally strong, heavy, wet, and tenacious, "sticking to 
the plough like pitch," and shrinking and cracking in dry weather. Where- it 
is mixed with sand, it forms a fertile loam , and hence where the sand of the 
subjacent plastic clay is easily accessible, it may readily be improved by ad- 
mixture. Repeated dressings of London manure convert it into rich meadow 
land, and even where this cannot be obtained,4he ditficulty and expense of cul- 
tm-e have caused a very large portion of it to be retained in pasture. That 
which is under culture is said to be too strong for turnips and barley, but to 
grow excellent crops of wheat and beans! 

4°. Plastic Clay. 300 to AOO ft. Alternating beds of clay and sand, of 

various colours and thicknesses. Son\e 
of the beds of clay are pure white, and 
so fine, as to be used for making pipes. 

Extent. — This formation surrounds the London clay with an indented, gen.- 
erally low, and flat belt, of varying breadth, occupying a large space in Hamp- 
shire and Dorset, in Essex, Suffolk, and Norfolk, — stretching along the north- 
ern part of Kent and Surrey, and throwing out arms into Berks, Buckingham, 
and Hertford. 

Soil. — The soil is very various, the alternate beds of sand and clay of differ- 
ent qualities producing soils of the most unlike quality often within very short 
distanc^.s. The greatest portion of this tract is in arable culture, but there are 
extensive heaths and wastes in Berks, Hampshire, and Dorset. 

In Norfolk and Suffolk, where the lower beds of this sand rest upon chalk, 
the soil is readily changed, by an admixture with tliis chalk, into a good sandy 
loam, which will yield large crops of turnips, barley, and wheat, instead of the 
heath and bent, its sole original produce. This chalking is generally repeated 
once in 8 years, at an expense of 50s. an acre. In Hampsliire and Berkshire, 
the same method is adopted with great success, and the rich ci-ops now reaped 
fit)m Hounslow Heath are the result of this method cf improvement. 



II 



•OIL or THE UrPIR *ND LOWER CHALKS. 243 

II. The Secondary Strata — contain no animal remains which 
can be identified with existing species. Those which are found in them 
are nearly all different froiii those which occur either in the tertiary 
above or the primary strata below. 

A. — Cretaceous System. 
6°. Chalk. 600 ft. The upper part softer, and contain- 

ing layers of flints, with many marine 
remains. Below, the chalk is harder 
and towards the bottom passes into 
beds of marl — (chalk marl). 
Extent. — The chalk occupies a very large area in the soudi-eastern part of 
the island. It forms a broad band of from 15 to 25 miles in breadth, running 
north-east and south-west from the extreme south-western part of Dorset, to 
the extreme north of Norfolk, — it there turns nearly at a right angle, into the 
centre of Lincolnshire, where it is 10 to 15 miles in breadth, and thence stretches 
into Yorkshire, in the south-eastern part of which county it covers a large area, 
and about Flam borough Head attains a breadth of 25 miles. In passing 
through Berkshire and Surrey, it is partially interrupted by the plastic clay 
which it embraces on every side; and hence, in following the outline of this for- 
mation it encircles with a broad fringe the southern edges of Sussex and Surrey 
and the northern borders of Kent. 

Soil. — The soils formed from the upper chalk are all more or less mixed 
with flints, and they produce naturally a very short but excellent sheep pasture. 
A great portion of this chalk-land in Dorset, Wills, and Berks, has been occu- 
pied as a sheep-walk for ages, though under proper cultivation it is said to be 
convertible into good arable land, producing barley, turnips, wheat, and sain- 
foin. The lower chalk soils (chalk marl) consist of a deep, strong, calcareous 
grey or white loam, ver7j productive^ and when mixed with the green sand be- 
low it, becoming still richer, more friable, and more productive of every kind of 
crop. It is better suited for wheat than the upper chalk, but is less adapted for 
turnips. 

The porous nature of the chalk renders the soil very dry, and in many locali- 
ties the only method of obtaining a suflicient supply of water is by forming 
ponds to catch and retain the rain-water. 

In Norfolk and Suffolk, on the Lincolnshire, and more recently on the York- 
shire Wolds, great improvement has been effected by dressing' the chalk-scMl 
with fresh chalk brought up from a considerable depth below, and laid on at the 
rate of 50 to 80 cubic yards per acre. The explanation of this procedure is to 
be found in the fact above stated, that the lower chalk marls, without flints, pro- 
duce an excellent soil, fitted therefore, by admixture with the poorer upper-chalk 
soils, for materially improving their quality. It is, therefore, only in locaUties 
where this lower chalk can be obtained, that the above method of improve- 
ment can be with any material advantage adopted. This is proved by the 
practice at Sudbury, in Suffolk, which rests upon the upper beds, where it is 
found to be more profitable to import the lower chalk from Kent, to lay upon 
ttese lands, than to dress them with any of the chalks (only upper beds) which 
we immediately within their reach.* 

d°. Green Sand. bOOft. The upper beds consist of layers of 

a Upper, 100. a greenish sand or sand-stone, often 

b Gf.ult, 150. chalky. The gault is a solid compact 

c Lower, 250. mass of an impervious blue clay, some- 

times marly. The lower green sand 
contains a seiies of ochrey resting on a 

• A rigorous chemical a lalyiis of characteristic specimens of these two cbalks might lead 
Iw interesting results. 



244 urrER green sand, wealden, and upper oolite rocks. 

series of greenish sandy strata. Th« 
whole of these beds are in many plaooa 
fhll of fossils. 

Extent. — The Green Sand forms a narrow border round the whole of the 
northern and western edge of the chalk, except in Yorkshire, where it has not 
as yet been anywhere discovered at the surface. It skirts also the southern 
edge of the chalk in Surrey and Kent, and its eastern boundary in Hampshire, 
vhere it attains a breadth of eight or ten miles. It forms likewise the southern 
portion of the Isle of Wight. * 

Soil. — The upper beds, which are the greenest and most chalky, form an 
open fi-iable soil, easily worked, and of the most productive character. It co» 
sists in general of an exceedingly fine sand, mixed with more or less of clay 
and calcareous matter (see analysis, p. 234), coloured by greenish grains. It is 
rich and productive of every species of crop, and the peculiar richness of this 
soil has been remarked not only in England but also in the United States of 
North America. In some parts of Bedfordshire the soils of this formation form 
the most productive garden lands in the kingdom. In other localities, again, 
where tlie soil is formed from layers of black or of white silvery sand, it produ- 
ces naturally nothing but heath. 

The impervious gault clay forms in Cambridge and Huntingdon "a thin, 
co-Id clay soil, which, when wet, becomes as sticky as glue, is most expensive 
to cultivate as arable land, and naturally produces a poor, coarse pasture." 
Much of this tract, though unenclosed, is yet generally in arable culture, under 
two crops and a naked fallow — tlie enclosed parts are chiefly in pasture, and 
yield a rich herbage. 

The lower green-sand' presents itself over a comparatively small surface, 
is in some localities (Sussex) laden with iron ochre, and is there naturally un- 
productive. 

B. — Oolitic System. 

7°. Wealden. 950 ft. ITie upper part consists of afresh- 

a Weald Clay, 300. water deposit of brown, blue, or fawn- 

d Hastings Sand, 400. coloured clay, often marly and almost 
c Purbeck lime-«tone, 250. always close and impervious to water. 

Beneath this are the iron or ochrey 
Hastings sands, which again rest upon 
the Purbeck beds of alternate fresh- wa- 
ter lime-stones and marls. 
Extent. — The Wealden rocks appear at the surface only in Sussex and 
Kent, of which they form the entire central portion. ' 

Soil. — The soil formed from the Weald Clay is fine grained and unctuous — 
often pale coloured, emd containing much fine grained siliceous sand. It forms a 
paste which dries and hardens almost like a brick, so that the roots of plants 
cannot penetrate it. From the expense of cultivating such land, much of it 
is in wood (Tilgate Forest), and some is in poor wet pasture. On the whole 
of this tract, therefore, there is much room for improvement. The Hastings 
sands produce a poor brown sandy loam which naturally yields only heath EUid 
brush-wood. Much of this soil ijs in pasture, but, under proper cultivation, it 
yielas good crops of all kinds. Where the ruins of the Purbeck marls are in- 
termixed with it, the soil is of a superior quality. 

8°. Upper Oolite. COO ft. The upper part of this formation con- 

a Portland Beds, 100. sist^ of the oolite* limestones and cal- 
b Kimmeridge Clay, 500. careous sand-stones long worked at 

Portland — the lower of the blue slaty 

• 9o named bc^iuse they consist of small e^^'-shaped granules, like the roe of a fish. 



IMPEHVIOUS SOIL OF THE OXFORD CLAT. 245 

or greyish, often calcareous Eind bitu 
minous beds of the Kimmeridge clay. 

Extent,— "The Upper Oolite runs north-east along the northern edge ot 
the green sand, from the western extremity of Dorset to the extreme noi'th of 
Norfolk. It is in general only 2 or 3 miles, but in a few places expands tc 
6 or 8 miles in breadth. It appears agani on tlie western edge of the green 
sand in Lincolnshire, and in Yorkshire forms a stripe 5 or 6 miles in breadth, 
which crosses the country from Helmsley to Filey i3ay. In the Isle of Port- 
land also it is found, and it stretches in a narrow stripe along part of the south 
coast of Dorset. 

Soil. — The soil from the Portland rocks, in consequence of the prevalence 
of siliceous and the absence of clayey matter, produces naturally, or when laid 
down to grass, only a poor and benty herbage. Its loose and sandy nature 
makes it also very cheap to work, and hence it is chiefly in arable culture. It 
is easily affected by drought, but in damp seasons it produces abundant crops 
— especially in those parts where the soil is naturally mixed with the detritus 
of the over-lying Hastings sand, and of the calcareous Purbeck^Jeds. 

The Kimmeridge clay forms a tough, greyish, impervious, often however 
very calcareous soil and subsoil. From the difficulty of working it, much of 
the surface over which this formation extends is laid down to grass, and the old 
pasture land affords excellent herbage. The celebrated pasture lands of the vale 
of north Wilts rests partly on this clay. The relative tliicknesses of the Portland 
beds and the Kimmeridge clay will readily account for the fact of this clay be- 
ing spread over by far the gi'eatest part of the area occupied by this formation. 
In Yorkshire, clay of a great thickness is the only member of this series that 
ha.s hitlierio been obsei^ved. On this, as well as on the subjacent Oxford clay, 
the judicious investment of capital might produce a much gi'eater annual breadth 
of corn. 

9°. Middle Oolite. 500 /^ The uppennost bed in this formation 

Upper Calcareous Grit, ) is a sand-stone containing a -.onsider- 

Coral Rao-, > 100. able quantity of lime— next is a coral- 

Calcareous Grit, S li"6 lime-stone (coral rag) restin^o; upon 

Oxford Clay, ) other sand-stones, which contain much 

Kelloways Rock > 400. hme in their upper and little or none in 

Blue Clay * } their lower beds. Below these is an 

enoiTnous deposit of adhesive tenacious 
dark blue clay, frequently calcareous 
and bituminous, and towards die lower 
part containing iiTCgular beds of sand- 
stones and linie-stones(Kellowaysrock) 
beneatli which the clay again recurs. 
Extent. — The middle adjoins the upper oolite on the north and west — ac- 
companying it from the extremity of Dorset, into Wilts, Oxford, Huntingdon, 
Lincolnshire, and Yorkshire. Until it reaches Hiuitingdon, it rarely exceeds 
6 or 8 miles in width, but in this county and in Lincoln it expands to a width 
of nearly 20 miles. In Yorkshire it nearly surrounds the upper oolite, and 
on the northern border of the latter formation attains a width from north to 
south of 6 or 8 miles. 

Son,.— The higher beds of both the upper anvi lower calcareous grits produce 
good land. They contain lime intermingled with the other materials of the 
siliceous sand-stone. The upper calcareous grits are no dou Jt improved by 
tlieir proximity to the Kimmerid/re clay above them, while the i^wer calcareowa 
grit is in like manner benefitted by the lime of the super-incumbent coral rag. 
The under beds of ooth groups are the more gi'itty, and form a poor, baiTen 
almost worthless soil, much of which in Yorkshire is still unreclaimed. 
Upon the hills of tk •» coral rag itself occurs tlxe best pasture which is met with 



Bi6 ARABLE LANDS OF THE OOLITE. 

in that part of the Ncrth Riding of Yorkshire through which this formatiot 
extends. 

The Oxford ciay, wliich is by far the most important member of this forma- 
tion, and forms the surface over by far the largest portion of the area occupied 
by it — produces a close, heavy, compact clay soil, difficult to work, and which 
is one of the most expensive of all the clays to cultivate. This is especially 
the case in Bedford, Huntingdon, Northampton, and Lincoln, in which coun- 
ties, neveriheless, a considerable extent of it is under the plough. In "Wilts, 
Oxford, and Gloucefi*5r, it is (hiefly in pastiu-e, and as over these districts it as- 
sumes the character rather of a clayey loam, the herbage is thick and luxuriant. 
The impervious nature of tliis clay has caused the stagnation of water upon 
its lower lying portions, the consequent accumulation of vegetable matter, and 
the formation of bogs. The extensive fens of Lincoln, INorthampton, Hunt- 
ingdon, Cambridge, and Norfolk, rest upon the Oxford clay. This tract of 
fenny country is 70 miles in lengtli, a»^d about 10 in average breadth. When 
drained and covered with the clay fron. beneath, it is capable of being converted 
into a most Qifoductive soil. In Lincolnshire, there are about a million acres 
of fen, which have their drainage into tlie Wash, about 50,000 of which are at 
present irreclaimable, on account of the state of the outlet. 

In the neighbourhood of the Kelloways rock the clay becomes more loamy 
£ind less difficult to work. 

Botli in Yorkshire and in the soutliem districts, the Oxford clay is found to 
favour the growth of the oak, and hence it is often distinguished by the name 
of the oak tree clay. 

10°. Inferior Oolite. 600 ft. Thin, impure, rubbly beds of shelly 

a Combrasl^ 30. lime-stone form the upper part of this 

b Forest Marble, 50. series. These rest upon alternate beds 

c Bradford Clay, 50. of oolitic shelly lime-stone and sand- 

d Bath Oolite, 130. stone, more or less calcareous, having 

e Fuller's Earth, 140. partings of clay ; these again upon beds 

f Inf ;rior Oolite, ) nr^n ^^ ^^^^^ marly clay, immediately under 

g Calcareous Sand, \ which are tlie thick beds of the light-co- 

loured oolite lime-stone of Bath. Be- 
neath these follow other beds of blue 
clay, with Fuller's earth, based upon 
another oolitic lime-stone, which is fol- 
lowed by slightly calcareous sands. 
Extent. — This formation commences also at the south-westem extremity of 
Dorset, and runs north-east, swelling out, here and there, and in Gloucester, 
Oxford, and Northampton attaining a width of 15 to 20 miles. It occupies 
nearly the whole of these three counties, covers almost the entire area of Rut- 
land, a large portion of the north-east of Leicester, and then, in a narrow stripe, 
stretches north through Lincoln, and disappears at the Humber. It appears 
again in the North Riding of Yorkshire, skirting the outer edge of the middle 
oolite, on the north of which it attains a breadth of 15 miles, and stretches 
across, with little interruption, from near Thirsk to the North sea. A small 
patch of it appears farther north, on the south-eastern coast of Sutherland, and 
on the east and south of the lale of Sky. 

Soil. — It will be understood from what has been already stated in reference 
to other formations, that one which contains so many different rocks, as this 
does, must also present many diversities of soil. Where \he upper beds come 
to the surface, the clay-pariings give the character to the suil — fonning a calca- 
reous clay, which, when dry or drained, is of good quality. In other places it 
forms a close adhesive clay, which is naturally almost sterile. The Bath oolite 
weathers and crumbles readily. The soil upon it is thin, loose, and dry. The 
rock is fill of verticsd fissures, which carry off the water and drain its surface. 



OLD PASTURES OF THE HAS. 247 

Wi»cn free from fra2:mf!nts of the rock, the soil is often close and imj. .^rious, 
and, though of a brown colour, deep, and apparently of good quality, it is really 
worthless, or, as the farmers call it, dead and sleepy. Most of this lar.d, how- 
ever, is in arable cultivation. The heavy soils, which rest on the clay contain- 
ing Fuller's earth, are chiefly in pasture. 

The inferior oolite varies much in its character, containing, in some places, 
much lime-stone, while in others, as ir. Yorkshire, it forms a thick mass of sand- 
stones and clays, with occasional thin beds of coal. In Gloucester, Oxford, 
Northampton, and Rutland, these lower beds form a tract of land about 12 miles 
in width. The soil is generally S'^ft, sandy, micaceous, of a brown colour, and 
of a good fertile quality. It is deep, contains many fragments of the subjacent 
rock, is porous, and easily worked. Where the sand-stones prevail, it is of in- 
ferior quality. In these counties it is principally enclosed, and in arable ciilture, 
the sides of the oolitic hills and the clayey portions being in pasture. In York- 
shire, much of the unproductive moor land of the North Riding rests upon this 
formation. Nearly all the arable land in the county of Sutherland rests on the 
narrow stripe of the lower oolite rocks which occurs on its south-east coast. 
The debris of these rocks has formed a loamy soil, which, when well limed, 
produces heavy crops of turnips. 

11°. Lias. 500 to 1000 ft. This great deposit consists chiefly of 

an accumulation of beds of blue clay, 
more or less indurated — interrupted in 
various places by beds of marl, and of 
blue, more or less earthy, lime-stones, 
which especially abound in the lower 
part of the series. The whole is full of 
shells, and of the remains of large ex- 
tinct animals. 
Extent. — "Wherever the lower oolites are to be traced in England, the lias 
is seen coming up to the surface on its northern or western edge, pursuing an 
exceedingly tortuous north-eastern course, throwing out m its course many 
arms (outliers), and varying in beadth from 2 to 6 or 10 miles. It may be 
traced from them.outh of the Tees, in Yorkshire, to Lyme Re^'s, in Dorset, the 
continuity being broken only by the coal field of Somerset. In Scotland and 
Ireland no traces of this formation have yet been detected. 

Soil. — Throughout the whole of this formation the soil is a blue clay, more 
or less sandy, calcareous, and tenacious. Where the lime or sand prevails the 
soil is more open, and becomes a loam ; whei-e they are less abundant, it is of- 
ten a cold, blue, unproductive, wet clay. This latter, indeed, may be given as 
the natural character of the entire formation. Where it rests upon a gravelly 
or open subsoil, or contains a large quantity of vegetable matt^, it may be 
cultivated to advantage, and it is found especially to produce good herbage. In 
all situations, it is an expensive soil to work, and hence by far the greater por- 
tion of it is in old pasture. The celebrated dairy districts of Somerset, Glou- 
cester, Warwick, and Leicester, rest for the most part on the lias, as dees also 
much of the best grazing and pasture land in Nottingham and Y'orkshire. 
Through the long lapse of time an artificial soil has been produced on the un- 
disturbed surface of these clay districts, which is peculiarly propitious to the 
growth of grass. With skilful drainage and judicious culture, it is capable of 
producing heavy crops of wheat. 

C, — New Red Sand-stone System, 
2°. Upper and Louer } _^^ ^ The upper and lower red sand-stones 

RedSand-siyi'^s. \ -^ consist of alternate layers of sand, sand- 

stones, and marls sometimes colourless, 
but generally of a red colour — sprinkled 
in the u^Dper series with frequent greee 



248 FERTILK MARLS OF THE NEW RED SAN:» STOIfK- 



^ 



spots. The lower beds are sonietimw 
full of rolled pebbles. Few of the sand- 
stones of this formation are sufficiently 
hard to form building stones — many of 
the layers consist of loose friable sand, 
and the marls universally decay and 
crumble to a line red powder under the 
influence of the weather. 
Extent. — The new red sand-stone extends over a larger poi-tion of the surface 
of England than any other formation. It commences at I'orbay, in the south 
of Devon, runs north-east into Somersetshire ; from Bristol ascends both sides 
of the Severn, accompanies it into the vale of Gloacester, stretches along the 
base of the Malvern hills, and north of the city of Worcester expands into a 
gently undulating r»lain, nearly 80 miles in width at its broadest part, compre- 
hending nearly the whole of the counties of Warwick and Stafford and the 
greater part of that if Leicester. From this central plain it parts into two di- 
visions. One of these runs west over the whole of Cheshire— (in which 
county it contains salt springs and mines of rock sak) — the western part of 
Flint, and on the south-west surrounds the county of Lancashire. It is there 
interrupted by the rising of the older rocks in Westmoreland, but re-appears in 
the eastern comer of this county, runs north-west through Cumberland, form- 
ing the plain of Carlisle — and thence round and across the Solway F'rith till it 
finally disappears about 20 miles north of Dumfries. The other arm, proceed- 
ing from the towns of Derby and Nottingham, runs due north through JNotting- 
ham and the centre of Yorkshire, skirting the outer edge of the lias, and finally 
disappears in the county of Durham to the north of the river Tees. The south- 
ern portion of this arm has a width of 20 to 30 miles, until it reaches the neigh- 
bourhood of Knaresborough, where it suddenly contracts to 6 or 8, and does 
not again expand to more than 10 or 12 miles. 

North of Dumfries-shire these rocks are not known to jccur in our island 
In the north-east of Ireland they form a stripe of land a few miles in width, run- 
ning from Lough Foyle to Lough Neagh, and thence, with slight interruptions, 
to the south of Belfast. 

Soil. — These rocks, by their decay, almost always produce a deep red 
soil. Whei-e the red clay and marl predominate, this soil is a red clay or 
clayey loam of the richest qufdity, capable of producing almost every crop, and 
remarkable therefore for its fertility. It is chiefly in arable culture, because of 
the comparative ease with which it is worked, but the meadows are rich, and 
produce good hei-bage. Where the rocks are more sandy, and contain fcM^ 
marly bands, the soil produced is poorer, yet generally forms a good sandy loam, 
suitable for turnips and barley. 

In Devonshire, as in the vale of Taunton and other localities, where the lias 
and the red sand-stone adjoin each other, or run side by side, the difference in 
the fertility and general productiveness of the two tracts is very striking. On 
the former, as already observed, good old grass land is seen, but the arable land 
on the latter produces the richest and most luxuriant crops to be seen on any 
soil in the kingdom. In this county, and in Somerset, the only manure it ceems 
to require is lime, on every repetition of which it is said to produce increased 
crops. The same remarks as to its comparative fertility, apply with more or 
less force to the whole of the large area occupied by this formation in oar island 
—-wherever the soil has been chiefly formed by the decomposition of the rock 
on which it rests. In some localities (Du-mfries-shire) the vdcarcnvs, marly 
rock is dug up, and, after being crumbled by exposure to a winter's ftost, is laid 
on with advantage as a top-dressing to grass and other lands. 

In the south of Lancashire, and along its western coast, and on the shores oi 
the Sviway, in Dumfries-shirC; a great breadth of this formation is covered with 
peat. 



•OILS OF THE MAGNESIAN LIMESTONE AND COAL MEASURM 249 

13^1 Magnesian Lime-stone. The magneslan lime-ston-j is gcne» 

rally of a yellow, sometimes of a erey, 
colour. In the upper part it occasioa- 
ally presents itself in thin beds, which 
crumble more readily when exposed lo 
the air. In some places, also, it assumes 
a marly character, forming masses 
which are soft and friable ; in general, 
however, it is in thick beds, hard and 
compact enough to be used for a build- 
ing stone or for mending the roads. The 
quantity of carbonate of magnesia it 
contains varies from 1 to 45 per cent. 
It is in the north of England generally 
traversed by vertical fissures, which ren- 
der the surface dry, and make water in 
many places difficult to be attained. 
Extii:nt. — The magnesian limestone stretches in an almost unbroken line 
nearly due north from the city of Nottingham to the mouth of the river Tyne. 
It is in general only a few miles in width, its principal expansion being in the 
county of Durham, where it attains a breadth of 8 or 10 miles. 

Soil. — It forms, for the most part, a hilly country, covered by a reddish 
brown soil, often thin, light and poor, where it rests immediately on the native 
rock — producing indifferent herbage >\hen laid down to grass, but under skilful 
management capable of yielding avwaj;e crops of turnips and barley. In the 
eastern part of the county of Dui-ham tracts of the poorest land rest upon this 
rock, but as this formation is for the most nart covered with deep accumulations 
of transported materials — the quality of tiie soil is in very many places more 
dependent upon the character of this superilual covering than upon the nature 
of the rock beneath. 

During the slow degradation of this rock, thr ra'ns gradually wash out great 
part of the magnesia it contains, so that it seldom happens that the soil formed 
from it, though resting on the parent rock, contaiiis so much magnesia as to be 
necessarily hurtful to vegetation. 

D. — Carboniferous Systpm. 

14°. Coal Measures. 30G/^ Consisting of alternate beds of indu- 

rated bluish-black clay (coal shale), of 
siliceous sand-:9tr»ne generally grey in 
coiour and coiUavuing imbedded plants, 
and of coal of r&rtous qualities and de- 
grees of thickncob, Beds of lime-stone 
rarely appear in this formation till we 
approach the lowest part of the series. 
Extent. — Fortunately for the mineral resources of Gre;U Britain, the coal 
measures occupy a large area in our island. Most of the, tMstricts in which 
they occur are so well known as to require only to be indicated. The south 
Welsh coal-field occupies the south of Pembroke, nearly the whole of Glamor- 
gan, and part of Monmouth-shire. In the north of Somerset are tlie coal mea- 
sures of the Bristol field, which stretch also across the Severn ivAto the forest of 
Dean. In the middle of the central plain of the lew red sand-stone, lie the coal- 
fields of Ashby-de-la-Zouch, of Coventry, a; d Dudley, and on its western 
borders are those of Shropshire, Denbigh, and Flint (North Wales). To th« 
north of this plain extends on the right the Yorkshire coal-field from Not*ing- 
ham to Leeds, while on the left is the small coal-field of Newcastle-vin4cr-Lire- 
and the broader Lancashire field which crosses the country from near Lavcrpool 
to Manchester. Almost the entire easterr salf of the county of Durhaiii, anJ 

11* 



250 MOOR-LANDS OF TflF MILLSTONE GMT. 

of the low country of Northumberland, is covered with these measures -bu( 
the largest area covered by these rocks is in that part of the low country of 
bcotlcind which extends in a north-easterly direction from the west coast of 
Ayrshire to the eastern coast of Fife. They there form a broad band, having 
an average breadth . f 30 miles, interrupted often by trap or gi'een-stone rooks, 
yet lying immediately beneath the loose superficial matter, over the largest por- 
tion of this extensive district. They do not occurfurther north in our island. In 
Ireland they form a tract of limited extent on the northern borders of the county 
of Monaghan — cover a much larger area in the south-east in Kilkenny and 
Clueen's counties — and towards the mouth of the Shannon, spread on either 
bank over a large portion of the counties of Clare, Kerry, and Limerick. 

Soil. — The soil produced by the degradation of the sand-siones and shales 
of the coal formation is universally of inferior quality. The black shales or 
schists form alone a cold, stiff, ungrateful day. The sand-stones alone form 
thin, unproductive soils, or barren — almost naked — heaths. When the clay 
and sand are mixed a looser soil is produced, which, by heavy liming, by drain- 
ing, and by skilful culture, may be rendered moderately productive. In the 
west of the counties of Durham and N'>rthumberland, and on the higher edges 
of most of our coal fields, there are extensive tracts of this worthless sand-stone 
surface, and thousands of acres of the improveable cold clays of the shale beds 
These latter soils appear ver' unpromising, and can only be rendered remune- 
ratively productive in skilful liands. They pi-esent one of those cases in which 
the active exertions of zealous agriculturists, and the efforts of the friends of 
agriculture, might be expended with the promise of much benefit to the country 

15°. Millstone Grit. 600 ft. This formation consists in some lo- 

calities of an entire mass of coarse sand- 
stone, of great thickness — in others of 
alternations of sand-stones and shales, 
resembling those of the coal-measures 
— while in others, again, lime-stones, 
more or less siliceous, are interposed 
among thesandstones and shales. 
Extent. — A large portion o^ Devonshire is covered with these rocks — they 
form also the high land which skirts to the north and west the coal-measures of 
Yorkshire, Lancashire, and Durham, and over which is the first ascent to the 
chain of mountains that run northward through these. three counties. In Scot- 
land, they have not been observed to lie immediately beneath any part of the sur- 
face. In the north of Ireland they cover a considerable area, stretching across 
the county of Leitrim between Sligo and Lough Erne. 

Soil. — The soils resting upon, and formed from, these rocks are generally of 
a very inferior description. Where the sand-stones come to the surface, miles 
of naked rock appear; other tracts bear only heath, or, where the rains have 
only a partial outlet, accumulations of peat. The shale-lDcds, like those of the 
coal-measures, afford a cold, unproductive, yet not unimproveable soil — it is 
only where lime-stones occur among them that patches of healthy verdure are 
seen, and fields which are readily susceptible of profitable arable culture. 

It is true, therefore, of this formation in general, that the high grounds form 
extensive tracts of moor-land. In the lower districts of country over which it 
extends, the soil generally rests not or the rocks themselves, but on superficial 
accumulations of transported materiali, which are often of such a kind as to 
form a soil either productive ir. itself or capable of being rendered so by skilful 
cultivation. 

16**. Mountain ) o'>t /> In this formation, as its name implies, 

Lime-stone. \ ^■'^ Z^" lime-stone is the predominating rock. 

It is generally hard, blue, and more oi 



II 



SWEET PASTURES OE THE MOUNTAIN LIME-STONE. 251 

less full of organic remains. In some 
localities, it occurs in beds of V/tst thick- 
ness — (Derby and Yorksliire) — while 
in others — (Northumberland) — it is di- 
vided into numerous layers, with inter- 
posed sand-stones and beds of shale, and 
occasional thin seams of coal. 
Extent. — The greater portion of the counties of Derby and Northumberland 
ire covered by this formation, and from the latter county it stretches along the 
west of Durham through Yorkshire as far as Preston, in Lancashire — forming 
the mountains of the well known Pennine chain, which throw out spurs to tlie 
east and west, and thus present on the mao an irregular outline and varying 
breadth of country. In Scotland these rocka cover only a small portion of the 
county of Berwick, immediately on the Border; but in Ireland, almost the en- 
lire central part, forming upwards of one-half of the whole island, is occupied 
by the mountain lime-stone formation. 

Soil. — From the slowness with which this rock decays, many parts of it are 
quite naked ; in others, it is covered with a thin light porous soil of a brown 
colour, which naturally produces a short but thick and sweet herbage. Much 
of the mountain lime-stone country, therefore, is in natural pasture. 

Where the lime-stones are mixed or interstratified with shale beds, which de- 
cay more easily, a deeper soil is found, especially in the hollows and towards 
the bottom of the valleys. These are often stiff and naturally cold, but when 
well drained and limed product excellent crops of every kind. In Northumber- 
land, much of the mountain lime-stone country is still in moor-land, but the ex- 
cellence of border farming is gradually rescuing one improveable spot after ano- 
ther from the hitherto unproductive waste. In Yorkshire and Devonshire also 
improvements are more or less extensively in progress, though, in all these dis- 
tricts, there are large tracts which can never be re-claimed. 

E. — Old Red Sand-stone or Devonian System. 

17°. Old Red Sand- } 500 to The upper part of this formation con» 

st(me. \ 10,000 ft. sists of red sand-stones and conglomer- 

Old Red Conglomerate. ates (indurated sandy gravel), the mid- 

Corn-stone and Marls. ^le of spotted, red and green, clayey 

V Tile-stone. marls, with irregular layers of hard, of- 

ten impure and siliceous lime-stones 
(cornstones) likewise mottled, and the 
lowest of thin hard beds of siliceous 
sand-stones, sometimes calcareous, mot- 
tled, and splitting readily into thin flags 
(tile-stones). 
Extent. — "Ihougn occasionally of vast thickness, the old red sand-stone does 
not occupy a very extensive area in our island. In the south of Pembroke it 
forms a tract of land on either side of the coal-field — surrounds on the north and 
east the coal-field of Glamorgan, and immediately north of this county covers a 
large area comprehending the greater portion of Brecknock and Hereford, and 
part of Monmouth. A small patch occurs in the Isle of Anglesey, and in the 
north-eastern corner of Westmoreland — but it does not again present itself till 
we reach the western flank of the Cheviot Hi s. It there appears on either 
side of the Tweed, and extends over a portion of Berwick and Roxburgh to the 
base of the Lammermuirs. On the north of the same hills it again presents it- 
self, and stretching to the south-west, forms a considerable tract of country in 
the counties of Haddington and Lanark. On the north of the great Scottish 
coal-field it forms a broad band, which runs completely across the island in a 
•outVi-western direction along the foot of the Grampians, fxom Stonehaven to 



£53 RICH WHEAT LAND? OF THE OLD RED SAND-STONE. 

the Firth of Clyde, is to be discovered in the Island of Arran, and at the Mul! 
of Cantire, and — along the prolongation of the same line — at various places on 
the northern flank of the great mountain lime-stone formation of Ireland, and 
especially in the counties of Tyrone, Fermanagh, and Monaghan. In the 
north of Scotland, it lines either shore of the Moray Firth, skirts the coast to- 
wards Caithness, where it covers nearly the whole county, and still further 
north, forms the entire suiface of the Shetland Islands. Along the north-west- 
ern coast, it also appears in detached patches till we reach the southern ex- 
tremity of the Isle of Sky. 

In Ireland, it occurs also on the extreme southern edge of the mountain lime- 
stone, in Watejford and the neighbouring counties — and in the middle of this 
formation on the upper waters of the Shannon, in the south of Mayo, and 
round the base of the slate mountains of Tipperary. 

Soin. — The soil on the old red sand-stone admits- of very nearly the same 
variations as on the new red sand-stone formation. Where it is formed, as in 
parts of Pembroke, from the upper sand-stones and conglomerates, it is either 
worthless or it produces a poor hungry soil, " which eats all the manure, and 
drinks all the water." These upper rocks are sometimes so siliceous as to be 
almost destitute both of lime and clay — in such cases, tlie soils they form are 
almost valueless. 

The marly beds and lime-stones of the second division, yield warm and rich 
soils — such as the mellow lands of Herefordshire, and the best in Brecknock 
and Pembroke shires. The soil in eveiy district varies according as the partings 
of marl are more or less numerous. These ezrsily crumble, and where they 
abound form a rich stiff wheat soil — like that of East Lothian and parts of Ber- 
wickshire ; — where they are less frequent the soil is lighter and produces excellent 
turnips and barley. Where the subsoil is porous, this land is pecviliarly fa- 
vourable to the growth of fruit trees.* The apple and the pear are largely grown 
in Hereford and the neighbouring counties, long celebrated for the cider and 
perry they produce. 

The tile-stones reach the surface only on the northern and western edges of 
th;.- formation in England. In Ayrshire, in Lanarkshire, in Ross-shire, and in 
Ue^rthness, larger tracts of land rest on these lower beds. In all these districts 
rich corn lands are produced from the rocks of the middle series. The fertility 
of Strathmore in Perthshire, and of othe*- vallies upon this formation, is well 
known — Easter Ross and Murray have been called the granary of Scotland, 
and even in Caithness rich corn-bearing (oat) lands are not unfrequent. Yet 
in the immediate neighbourhood of these rich lands, tracts of tile-stone country 
occur, which are either covered with useless bog (Ayrshire and Lanarkshire), 
or with a thin covering of soil which is almost incapable of profitable culture. 
In this latter condition is the moor of Beauly on the Cromarthy Firth, an ares 
of 50 square miles, which, till within a few years, lay as an unclaimed common 
— and in the county of Caithness still more extensive tracts. 

In South Devon and part of Cornwall a very fertile district rests al^o on the 
middle series of these rocks. Instead of red sand-stones, however, the country 
there consists of green slates, more or less siliceous, of sand-stones and of lime- 
stones, which by their decay have formed a veiy productive soil. These rocks 
in the above counties abound in fossil remains, and it is chiefly for this reason 
that the term Devonian has been applied to the rocks of the old red sand ./tone 
formation. 

♦ The most ioamy of these red soils of Hereford afford the finest crops of wheat and heps, 
and bear the most prolific apple and pear trees, whilst the whole region (cminenlly in the 
heavier clayey tracts) is renowned for the production of the sturdiest oaks, which so abound 
as to be styled the " weeds of Herefordshire." Tlins, though this region contains no mine*, 
th« composition of its rocks is directly productive cf its great agricultural vyealth. — Murek^ 
fwi, »lurian 8\stein, I., p. 193. 



MUDI\ SOILS OP-THE LOWER LUDLOW ROCKS. 263 

III. Primary Strata. — In these rocks slates abound, and lime 
stones are more rare. Organic remains are also less frequently met 
With than in the superior rocks. These remains belong ail to extinct 
species, the greater part to extinct genera and families, and are frequent- 
ly so wholly unlike to existing races that it is often difficult to trace any 
resemblance between t.xe animals which now live and those which appear 
lO have inhabited the waters of those ancient periods. 

F. — Silurian System. 

8°. Upper Silurian. 3800//;. The upper Ludlow rocks consist of 

1°. Ludlow formation. sand-stones more or less calcareous and 

a Upper Ludlow ) argillaceous. These rest upon hard, 

b Aymestry Lime-stone > 2000 somewhat crystalline, earthy lime-stones 

c Lower Ludlow ) (Aymestry lime-stones.) The lower 

2°. Wenlock formation. £"5°"^ T^^ are masses of shale more. 

a Lime-stone i , ^^ Ll H ^^ ^f '^"/ '^^^" the upper 

^ gj^^g > 1800 beds, and from the mode m which they 

5 decay into vmd are locally known by 

the name of " mud-stones." 

The Wenlock or Dudley formation 
consists iri the upper part of a great 
thickness of lime-stone beds often argil- 
laceous, and abounding in the remains 
of marine animals; and in the lower 
part of thick beds of a dull clayey shale 
— in its want of cohesion, and in its 
mode of decay, very much resembling 
the imid-stunes of Ludlow. 
Extent.— The principal seat of these rocks in our island is in the eastern 
counties of Wales, where they he immediately beneath the surface over the 
eastern half of Radnor, and the north of M on^gomery. 

Soil.— The prevailing character of the soils upon these formations is derived 
from the shales and mud-stones— and from the earthy layers of the sand-stones 
and hme-stones which decay more readily than the purer masses of these rocks. 
The traveller is immediately struck in passing- from the rich red maris and 
clays of the old red sand-stone in Hereford, on to the dark, almost black, soils 
of the upper and lower Ludlow rocks in Radnor, not merely by the change of 
colour, but by their obviously diminished value and productiveness. The up- 
per Ludlow is crossed by many vertical cracks and fissures, and thus, thou^^h 
clayey, the soil which rests upon it is generally dry, and susceptible of cultiva- 
tion. 

Not so the muddy soils of the lower Ludlow and Wenlock rocks. They are 
generally more or less impervious to water, and being subject to the drainage 
o/ the upper beds, form cold and comparatively unmanageable tracts. It is only 
where the intermediate lime-stones (Aymestry and Wenlock lime-stones) come 
to the surface and mingle their debris with those of the upper and lower rocks, 
that the stiff clays become capable of bearing excellent crops of wheat. This 
fact, however, indicates the method by which the whole of these cold wet clays 
inight be greatly improved. By perfect artificial drainage and copious hmeing, 
the unproductive sods of the lower Ludlow and of the Wenlock shales might be 
converted into wheat lands more or less rich and fertile. It unfortunately hap- 
pens, however, that in those districts of North and South Wales, where the 
dark grey or black " rotcinf land of the mud-stones prevails, lime is often so 
scarce, or has to be brought from so great a distance, as to render this meaxM of 
unprovenient almf >?t unattainable. 



254 MOUNTA-NOUS COUNTRY OF THE SLATE ROCKS. 

19«>. Lower SHurian. 3700 /^ The Caradoc beds consist of thicit 

Carad*:^' Sand-stones 2500 layers of sand-stone of various colours, 
LlandeiLo Flags 1200 nesting upon, and covered by, and oc- 

casionally interstratified with, thin beds 
of impure lime-stone. The Liandeilo 
flags which he beneath them consist of 
thin calcareous strata, in some locali- 
ties alternating with sand-stones tnd 
shales. 
Extent.— These rocks forjii patches of land in Shropshire and the north of 
Montgomery— ^iii skirt the southern and eastern edge of Caermarthen. None 
of the Silurian rocks have yet been found to extend over any lare-e nortion of 
either Scotland or Ireland. ^ ^ ^ 

Soil.— The Uaradoc sand-stone, when free from lime, produces only a 
naked surface or a barren heath. The Liandeilo flags form a fertile a/id arable 
soil, as may be seen m the south of Caermarthen, where they are best devel- 
oped, and especially on the banks of the Towey, which for many miles before 
It reaches the town of Caermarthen runs over this formation. 

In this formauGii, as in every other we have yet studied, the soil changes im- 
mediately on the appearance of a new rock at the surface. The soil of the 
Wenlock shale is sometimes more sandy as it approaches the Caradoc beds 
and on favourable slopes forms good arable land and sustains luxuriant woods' 
but where the Caradoc sand-stones reach the surface, a wild heath or poor 
wood-land stretches over the country, until passing over their edges we reach 
the hme-con taming soils of the Liandeilo flags, when fertile araiJ*' lands and 
lofty trees again appear,* 

G. — Cambrian System. 

20°. Upper Sf Lower Cam- } These rocks, which are many thou- 

brian Bocks. ^ sand yards in thickness, consist chiefly 

of thin slates, often hard and cleaving 
readily, like roofing slates, occasionally 
intermingled with sandy and thin lime- 
stone beds. They contain few organic 
remains. 
Extent.— These rocks cover the whole of Cornwall, part of North and 
bouth Devon, the western half of Wales, the entire centre of the Isle of Man 
and a large part of Westmoreland and South Cumberland. In Scotland they 

frA? n''^>iT'^" ^^ l"^ f?."'rf '^ "^'"^^^'^ ^^^^^^ ^™ss^« the island from 
the Mull of Galloway to St. Abbs Head. They form also a narrow stripe of 
land, which recrosses the island along the upper edge of the old red sand-stone 
from Stonehaven to the Isle of Bute, and, further north, spread over a consider- 
able portion of Banffshire. In the south-west of Ireland they attain a ffre^t 
breadth, are narrower at Waterfbrd, but form a broad band along the granite 
mountains from that city to Dublin. They extend over a large portion of the 
counties of Louth, Cavan, Monaghan, Armagh, and Down,— form a nan-ow 
stripe also along tne coast of Antrim as far north as the Giant's Causeway -- 
and, in the interior of Ireland, re-appear in the mountainous district of Tin- 
perary. i 

Son,.— The predominance of slaty rocks in this fonnation imparts to the soils 
^f the entire surface over which they extend one common clayey character 
They generahy lorm elevated tracts of country, as in Wales, Cumoerland; 
Scotland, and Ireland, where the rigours of the climate combine with the frel 
quent thinness and poverty ©f the soil to condemn extensive districts to worth- 

paie^iSs'" ^^""^^ ^''°"' °°*' ormation to another is exhibited in the dia«raini insertedln 



HEATHS AND BOGS ON THE GNEISS ROCKS. 255* 

kCSS heath "r to widely extended bogs. Yet the slate rocks themselves, especi- 
ally wken ihcy happen to be calcareous, are capable of producing fertile soils. 
Such are found in the valleys, on the hill sides, and by the margins of the lakes 
that are often met with in the slate districts. More extensive stripes cr bands 
of such productive land occur also at lower levels, as in the north of Devon, and 
m the south of Cornwall. In the latter county, the soils on the horTihlcnde slate 
(which lies near the bottom of the slate series)are extremely fertile, exhibiting a 
striking contrast wit.h those which are formed from the neighbouring Serpentine 
rocks, that extend over a large area immediately north of the Lizard (see p. 265.) 

Where the clay-slate soils occur, therefore, however cold and stiff they may 
be, a favourable climate, drainage, if necessaiy, and lime, either naturally pre- 
sent, or artificially added, appear to be the first requisites to insure fertility. 

The mode in which these rocks lie, or the degree of inclination which the 
beds exliibit, exercises an important influence upon the agricultural character 
of the soils that rest upon them. In the diagram inserted in page 238, the 
rocks (A) represent the highly inclined, often nearly vertical position, in which 
the slate rocks are most frequently found. The soil formed from thei^i must, 
therefore, rest on the thin edges of the beds. Thus it happens in many lo- 
calities that the rains carry down the soluble parts of the soil and of the m-^nure 
within the partings of the slates — and hence the lands are hungry and unprofit- 
able to work. 

On the slopes of the clay slate hills of the Cambrian and Silurian systems, 
flourish the vineyards of the middle Rhine, the Moselle, and the Ahr. 

H. — Mica-Slate and Gneiss Systems. 

21 °. Mica-Slate^ Gneiss Rock. The upper of these formations con- 

sists of thin undulatinglayers of rock, 
consisting chiefly of quartz and mica, 
alternating occasionally with green 
(chlorite) slates, common clay-slates. 
quartz rock and hard crystaUine lime- 
stones. The gneiss is a hard and 
solid rock of a similar nature, consist- 
ing of many thin layers distinctly vi- 
sible, but firmly cemented, and as it 
were half-melted together. 
Extent. — Two-thirds of Scotland, comprehending nearly tlie whole country 
north and west of the Grampians, consist of these rocks. In England there 
is only a small patch of mica slate about Bolt Head and Start Point in South 
Devon, and a somewhat larger in Anglesey ; but in Ireland, neai'ly the whole 
of the counties of Donegal and Londonderry on the north, and a large portion 
of Mayo, Connaught, and Galway, on the west, are covered by rocks belonging 
to the mica slate system. 

Soils, — These rocks are, in general, harder still than those of the Cambrian 
system, and still more impervious to water, when not highly inclined. They 
crumble slowly, therefore, and imperfectly, and hence are covered with thin 
soils, on which, where good natural drainage exists, a coarse herbage springs, 
and from which an occasional crop of corn may be reaped — but on which, where 
the water becomes stagnant, extensive heaths and bogs prevail. Thai they 
contain, when perfectly decomposed and mellowed, the materials of a fertile soil, 
is shown by the richness of many little patches of land, that occur m tiie shel- 
tered valleys of the Highlands of Scotland, and by the margins of its many 
lakes. In general, however, the mica-slate and gneiss country is so elevated 
that not only does an ungenial climate assist its natural unproductiveness, but 
the frequent rains and rapid flowing rivers bear down to the bottoms of the val- 
lies or forward to the sea, much of the finer matter produced by the decay of the 
ro<'ks, — leaving only apror, thin, sandy soil bel'.ind. 



856 TERTILITT DEPENDENT ON GEOLOGICAL STRUCTURE. 

On these hard slate and gueiss rocks extensive pine forests in Sweden and 
Norway have lorg lived and died. In these countries it is customary in many 
places to burn down ihe wood, to strew the ashes over the thin soil, to harrow 
m the seed — to reap thus one or two harvests of rye, and to abandon it again to 
nature. A grove of beech first springs up, which is supplanted'by an after- 
growth of pine, and finally disappears. 



Such is a general description of the nature and order of succession of 
the stratified rocks, as they occur in Great Britain and Ireland— of the 
relative areas over which they severally appear at the surface — and of 
the kind of soils which they produce by their natural decay. The con- 
sideration of the facts above stated,* shows how very much the fertility 
of each district is dependent upon its geological structure — how much a 
previous knowledge of that structure is fitted to enlighten us in regard to 
the nature of the soils to be expected in any district — to explain anoma- 
lies also in regard to the unlike agricultural capabilities of soils ajjpar- 
ently similar — to indicate to the purchaser where good or better lands 
are to be expected* and to the improver, whether the means of amelio- 
rating his soil by limeing, by marling, or by other judicious admixture, 
are likely to be within his reach, and in what direction they are to be 
sought for. There still remain some important branches of this subject 
to which, at the risk of fatiguing you, it will be my duty briefly to draw 
your attention in the following lecture. 

* For much of the practical information contained in this section, I have to express my 
oWigations to the following works: — For the extreme southern counties, to De La Beche's 
Geological Report on Cornwall ah4 Devon ; ant! to a paper by Sir Charles Lemon, Bart., on 
the Agricultural Produce of CornucUl ; — for Wales and the Border counties, to Murchison'3 
Silurian System; — for the Midland counties of England, to Morton on Soils, a work I have 
in a previous note recommended to the attention of the reader; for Yorkshire, to a paper by 
Sir John Johnston, Bart., in the Journal of the Royal Agricultural Society ; — and for the Old 
Red Sandstone of the north of Scotland, to the very interesting Utile work of Mr. Miller on 
The Old Red Sand stone. The reader would read the above section with much prea-tei 
profit if he were previously to possess liimself of Phillip's Outlirte Map of the Geology' nj lh$ 
BriHsh .lUmds. 



LECTURE XIL 

Donipoi..ion oft «e granitic rocks and of their constituent minerals— Cause and made of 
their degradation -Soils derived from them— Superficial accumulations— Their influence 
upon the charai-.ter of the soils— Organic constituents, ultimate chemical constitution, and 
physical properties of soils. 

It has been stated in the preceding Lecture, (§ 6, p. 237), that the rocks 
which present themselves at the surface of the earth arc of two kinds, 
distinguished by the terms stratijie«: arfd unstralified. The former 
crumble away, in general, more rapidly than the latter, and form a va- 
riety of soils of which the agricultural characters and capabilities have 
been shortly explaii]ed. The unstralified or crystalline rocks form soils 
of so peculiar a character and possessing agricultural capabilities in 
general so different from those of the stratified rocks which occur in the 
same neighbourhood, and they, besides, cover so large and hitherto so 
unfruitful an area in our island, as to entitle them to a separate and 
somewhat detailed consideration. 

§ 1. Composition of the Granitic Rocks. 

The name of Granite is given by mineralogists to a rock consisting of 
a mixture more or less intimate of three simple minerals — Quartz, Mica, 
and Felspar. When Mica is wanting, and Hornblende occurs in its 
stead, the rock is distinguished by the name of Syenite. This mineral- 
ogical distinction is often neglected by the geologist, who describes large 
tracts of country as covered by granitic rocks, though there may be 
many hills or mountains of syenite. In a geological sense, the distinc- 
tion is often of little consequence; in relation to agriculture, however, 
the distinction between a granite and a syenite is of considerable im- 
portance. 

The minerals of which these rocks consist are mixed together in very 
variable proportions. Sometimes the quartz predominates, so as to con- 
stitute two-thirds or three-fourths of the whole rock, sometimes both 
mica and quartz are present in such small quantity as to form what is 
then called a felspar rock. The mica rarely exceeds one-sixth of the 
whole., while the hornblende of the syenites sometimes forms nearly 
one half of the entire rock. These differences also are often overlooked 
by the geologist — though they necessarily produce important differences 
in the composition and agricultural characters of the soils derived from 
the crystalline rocks. 

A few other minerals occur occasionally among the granitic rocks, in 
sufficient quantity to affect the composition of the soils to which they 
give rise. Amoi+g these, the different varieties of tourmaline are in 
many places abundant. Thus the schorl rock of Cornwall consists of 
quartz and schori (a variety of tourmaline), while crystals of schorl 
are so frequently found in the granites of Devon, Cornwall, and the 



258 COMJ»OSITICN OF GRANITE, FELSPAR, AND ALBITE. 

Scilly Isles, as to be considered characteristic of a very large portion of 
them (Dr. Boase). 

These rocks decay with very different degrees of rapidity — accord- 
ing to the proportions in which the severa. minerals are present in 
them, and to the peculiar state of hardnoss or aggregation in which they 
happen to occur. Both the mode of their decay, however, and the cir- 
cumstances under which it takes place, as well as the character and 
composition of the soils formed from them, are materially dependent 
upon the composition of the several minerals of which the rocks consist. 
This composition, therefore, it will be necessary to exhibit. 

1°. Quartz has already been described (p. 206), as a variety of silica 
— the substance of flints, and of siliceous sands and sand-stones. In 
granite, it often occurs in the form of rock crystal, but it is more frequent 
ly disseminated in small particles throughout the rocky mass. It is 
hard enough to scratch glass. 

2°. Felspar is generally colourless, but is not unfrequently reddish or 
flesh-coloured. On the colour of the felspar they contain, that of the 
granites most frequently depends. Several varieties of this mineral are 
known to collectors. Besides the common felspar, however, it is only 
necessary to specify Albite, which, in appearance, closely resembles fel- 
spar, often takes its place in granite rocks, and in chemical constitution 
differs from it only in containing soda, while the common felspar con- 
tains potash. These two minerals are readily distinguished from quartz 
by their inferior hardness. They do not scratch glass, and, in general, 
may easily be scratched by the point of a knife. 

They concist respectively of — 

Felspar. Albite. 

Silica .... 65-21 69-09 

Alumina . . . 18-13 19-22 

Potash .... 16-66 — 

Soda .... — 11-69 



100-00 100-00 

It is to be observed, however, that these minerals do not generally oc 
cur in nature in a perfectly pure state — for though they do not essential- 
ly contain either lime, magnesia, or oxide of iron, they are seldom found 
without a small admixture of one or snore of these substances. It is also 
found that while pure felspar contains only potash, and pure albite only 
soda, abundance of a kind of intermediate mineral occurs which contains 
both potash and soda. Such is the case with the felspar of the Siebenge- 
hirwe, on the right bank of the Rhine (Berthier), and with those con- 
tained in the lavas of Vesuvius and the adjacent parts of Italy (Abich) 

In these two minerals the silica is combined with the potash, soda, 
and alumina, forming certain comfX)unds already described under the 
name o{ silicates (p. 207). 

Felspar consists of a silicate of alumina combined with a silicate of 
potash. Albite of the same silicate of alumina combined with a silicate 
of soda. 

3^. Mica generally occurs disseminated through the granite in small 
«hining scales or plates, which, when extracted from the rock, split readi- 
ly into numerous inconceivably thin layers. I: sometimes occurs also 



COMPOSITION OF MIC.> AND HORNBLENDE. 259 

in large masses, and '.s of various colours — white, grey, brown, green, 
and bla:;k. It is soft and readily cut with a knife. The thin shining 
particles that occur in many sand stones, and especially between the 
partings of the beds, and give them what is called a micaceous charac- 
ter, are only more or less weathered portions of this mineral. 

Mica also consists of silicates, though its constitution is not always so 
simple as that of felspar. In some varieties magnesia is present, whilst 
in others it is almost wholly wanting, as is shewn by the following com- 
position of two specimens from different localities. 

Potash. Magnesian. 

. Mica. Mica. 

Silica 46-10 40-00 

Alumina .... 31-60 12-67 

Prot-Oxide of Iron . 8-63 19.03 

Magnesia . . . . _ I5.7O 

Potash 8-39 5-61 

Oxide of Magnesia . 1-40 0-63 

Fluoric Acid . . . 1-12 2-10 

Water 1-00 Titanic Acid 1-63 

98-26 97-37 

If we neglect the three last substances, which are present only in small 
quantities, and recollect that the silica is in combination with all the 
other substances which stand beneath it, we see that these varieties of 
mica consist of a silicate of alumina, combined in the one with silicate 
of iron and silicate of potash, and in the other with silicate of iron and 
silicate of magnesia. 

4°. Hornblende occurs of various colours, but that which forms a con- 
stituent of the syenites and of the basalts is of a dark green or brownish 
black colour, is often in regular crystals, and is readily distinguished 
from quartz and fjlspar by its colour, and from black mica by not split- 
ting into thin layers, when heated in the flame of a candle. It consists 
ofsilicaies of alumina, lime, magnesia, and odde of iron, or per cent 
of— ^ 

Basaltic Syenific 

Hornblende. Hornblende. 

Sihca 42-24 45-69 

Alumina .... 13-92 12-18 

Lime 12-24 13-83 

Magnesia .... 13-74 18-79 

Prot-Oxide of Iron . 14-59 7-32 

Oxide of Manganese 0-33 0-22 

Fluoric Acid ... — 1-50 

97-06 99-53 

A comparison of these two analyses shoves that the proportions of 
magnesia and oxide of iron sometimes vary considerably, yet that the 
hornblendes still maintain the same general composition. They are re- 
markably distinguished from felspar by the total absence of potash and 
soda, and by containing a large proportion of lime and magnesia. From 
the potash-mica they aj-fc distinguished by tire same chemical differen- 
ces, and from the magnesian mica by containing lime to the amount of 



260 COMPOSITION OF SCHORL. 

|th part of their whole weight. Such differences must materially af- 
fect the constitution and agricultural capabilities of the soils formed from 
these several minerals, and they show t'he correctness of what I have 
previously stated to you — that mineraio<(tcai differences in rocks which 
may be neglected by the geologist, may be of great importance in ex- 
plaining the appearanc3s that present thstmselves to the philosophical 
agriculturist. 

4°. Schorl usually occurs in the form of long black needles or prisms 
disseminated through the granitic rock, and generally (in Cornwall) at 
the outskirts of the granite, where it comes into contact with the slate 
rocks that surround it (De la Beche). It consists of a silicate of alumi- 
na in combination with silicates of ircu and of soda or magnesia. Two 

varieties gave by analysis — 

Schorl Tourmaline 

from Devonshire. from Sweden. 

Silica, 35-20 37-65 

Alumina, .... 35-50 33-46 

Magnetic Oxide of Iron, 17-86 9-38 

Magnesia, .... 0-70 10-98 

Boracic Acid, ... 4-11 3-83 

Soda 2-09 Soda & potash, 2-53 

Lime, 0-55 0-25 

Oxide of Manganese, 0-43 — 

96-44 98-08 

This mineral, according to these analyses, is characterised by con- 
taining from J to ^ of its weight of magnetic oxide of iron,* and some- 
times Yjf of magnesia. The presence of Boracic acidf is also a remark- 
able character of this mineral, but as neither the presence of this sub- 
stance in any soil, nor its effect upon vegetation, have hitherto been ob- 
served, we can form no opinion in regard to its importance in an agri- 
cultural point of view. 

§ 2. Of the degradation of the Granitic rocks, and of the' soils formed 

from them. 

The granites, in general, are hard and durable rocks, and but little af- 
fected by the weather. The quartz they contain is scarcely acted upon at 
all by atmospheric agents, and in very many cases the felspar, mica, 
and hornblende yield with extreme slowness to their degrading power. . It 
is chiefly to the chemical decomposition of the felspar that the wearing 
away of granite rocKS is due, and the formation of a soil from their crum- 
bling substance. 

It has been stated that the felspars consist of a silicate of alumina in 
combination with silicates of potash or of soda. New these latter sili- 
cates are slowly decomposed by the carbonic acid of the air (see p. 207), 
which combines with the potash and soda, and forms carbonates of these 
alkalies. These carbonates are very sol ible in water, and are, there- 

' This oxide is composed of the fint and second t ^cides of iron described in p. 210. 

t Boracic acid occurs in combination with soda in .he common borax of the shops. It 
combines with soda, potash, lime, &c., and forms borates. In tho schorl it probably exists 
la SMb a atate of combination. 



CLAT FROM THR FJCLSPAR ROCKS. 261 

fore, wash«d a«ray by the first shower of rain that falls. The in»»)luble 
silica and the silicate of alumina are either left behind or are more slow- 
ly carried away by the rains in the form of a fine powder (a fine porce- 
lain clay), and deposited in the valleys or borne into the rivers and lakes, 
— while the particles of quartz and mica, having lost their cement of fel- 
spar, fall asunder, and form a more or less siliceous sand. 

Granite soils, therefore, on ail hanging grounds, — on the sides and 
slopes of hills, that is — are poor and sandy, rarely containing a sufficient 
admixture of clay to enable them to support crops of corn — while at the 
b()[(oms of the hir.^s, whether on flat or hollow grounds, they are com- 
posed, in great measure, of the fine clay which has resulted from the 
gradual decomposition of the felspar. 

This clay consists chiefly of the silicate of alumina contained natural- 
ly in the felspar— it differs little, in short from that which has already 
been described (p. 161), under the name of pure or pipe clay, which is 
too stiff and intractable to be readily converted into a prolific soil. 

It will readily be understood how such soils — decomposed felspar soils 
— must generally contain a considerable quantity of potash from the 
pro^sence of minute particles of silicate of potash still undecomposed; 
and it will be as readily seen that they can contain little or no lime, 
Since neither in felspar nor in mica has more than a trace of this earth 
neen hitherto met with. 

We have seen, however, that hornblende contains from ^th to Ithofits 
weight of lime, and as the same carbonic acid of the atmosphere which 
dpcomposes the felspar, decomposes the silicates of the hornblende also, 
it is clear that soils which are derived from the degradation of syenitic 
rocks, especially if the proportion of hornblende present in them be large, 
will contain lime as well as clay and silica. Thus consisting of a great- 
er number of the elements of a fertile soil, they will be more easily 
rendered fruitful also — must naturally be more fruitful — than those 
which are formed from the granites, correctly so called. It is to the pre- 
sence of this lime that the superior fertility of the soils derived from the 
hornblende slates of Cornwall, already adverted to (p. 255), is mainly 
tt) be ascribed. 

Schorl, as above stated, contains much oxide of iron, and sometimes 
five or six per cent, of magnesia. It decomposes slowly, will give the 
soil a red colour, and though it contain only a trace of lime, yet' the ad- 
mixture of its constituents with those of the" felspar may possibly amelio- 
rate the quality of a soil formed from the decay of the felspar alone. 

It thus appears that a knowledge of the constitution of the minerals of 
which the granites are cot;; posed, and of the proportions in which these 
minerals are mixed together in any locality, clearly indicates what the 
nature of the soils formed from them must be — an indication which per- 
fectly accords with observation. The same knowledge, also, showing 
that such soils never have contained, and never can, naturally, include 
more than a trace cf lime, will satisfy the improver, who believes the 
presence of lime to be almost necessary in i fertile soil, as to the first 
step to be taken in endeavouring to rescue a granitic soil from a state of 
nature — will explain to him the reason why the use of lime and of shel, 
sand on such soils, should so long have been practised with the best ef- 



262 OftANITE ROCKS OF GREAT BRITAIIf AND IRELAND. 

fects, — and will encourage him to persevere in a course of treatraem Ij 
which, v/hile suggested by theory, is confirmed also by practice. ■{ 

Extent, of granitic rocks in Great Britain and Ireland. — In England, 1 
the only extensive tracts of granite occur in Cornwall and Devon, pre- 
senting themselves here and there in isolated patches from the Sciliy 
Isles and the Land's End to Dartmoor in South Devon. In the latter 
locality, the granite rocks cover an area of about 400 square miles. Pro- 
ceeding northward, various small out-bursts* of granite appear in the 
Isle of Anglesey, in Westmoreland, and in Cumberland, and north of 
the Solway, in Kirkcudbright, it extends over 150 or 200 square miles; 
— but it is at the Grampian Hills that these rocks begin to be most ex- 
tensively developed. With the exception, indeed, of the patches of old 
red sandstone already noticed, nearly the whole of Scotland, north of the 
Grampians — and of the western islands, excluding Skye and Mull, con- 
sists of granitic rocks. 

In Ireland, a range of granite (the Wicklow) mountains runs south by 
west from Dublin to near New Ross — the same rock forms a consider- 
able portion ofthe mountainous districts in the north-west of Donegal, and 
in the southof Galway — covers a less extensive area in Armagh, and pre- 
sents itself in the form of an isolated patch in the county of Cavan. 

Soils of t%e granitic rocks. — From what has been already stated in re- 
gard to the composition of granite, it is clear from theory that no gene- 
rally uniform quality of soil can be expected to result from its decompo- 
sition, and this deduction is confirmed by practical observation. Where 
quartz is more abundant, or where the clay is washed out, the soil is 
poor, hungry, and unfruitful — such, generally, is its character on the 
more exposed slopes of the hills in the Western Isles, and in the north 
of Scotland. — [Macdonald's Agricultural Survey ofthe Hebrides, p. 26.] 
In the hollows and levels, where natural drainage exists, stiff clay soils 
prevail, which are often cold and unfruitful, but are capable of amelio- 
ration where the depth of earth is sufficient, by draining and abundant 
liming or marling. Where there is no natural drainage, vegetable mat- 
ter accumulates, as we have seen to be the case on the surface of all im- 
pervious rocks — and bogs are formed. In the north of Scotland, and in 
Ireland, and in the high lands of Dartmoor (Devon), these are every- 
where seen in such localities, and it is said that two-thirds of the He- 
brides are covered with peat bogs more or less reclaimable. 

In Cornwall and Devon, the granitic soils {growan soils, as they are 
there called) are observed to be more productive as the hills diminish 
in height. Thus Dartmoor is covered only with heath, coarse grass, 
and peat ; while in the Sciliy Isles the growan land produces good crops 
of wheat, potatoes, barley, and grass ; and the same is observed at 
Moreton Hampstead, in Devon, where toleranle crops of barley a re grown, 
and potatoes, which are highly esteemed in the Exeter market (De La 
Beche). No doubt the climate has son: othing to do with these difl^er- 
ences ; but the less the elevation, and the consequent washing of the 
rains, the more of the clay will remain mixed with the siliceous sand ; 

• This expression is in some measure theoretical, and implies — what is the generally to* 
ceived opinion — that the granite rocks were forced up Irom beneath in a fluid state, like the 
lavas of existing volcanoes — (iiat they, as well as the trap reeks, are, in short, only lavas ot 
a more ancient date (see p. 237). 



THE TRAP-ROCKS G REi;.\-STO> E. 263 

fvhile in aid of both these causes, a small difference in the composition 
of its constituent minerals, ofien not to be detected by the eye, may ma- 
terially affect the character of the granitic soils. 

According to Dr. Paris, the presence of much mica deteriorates these 
soils; while that which is form.ed al the edges of the granite, when it 
comes in contact with the slate rocks, is of a more fertile quality Th*- 
latter remark, however, does not universally apply,— especially where 
tfie granite, as at the edges of Dartmoor, contains much schorl, (De La 
j3eche)— and the presence of rriica, in the richest soils of the red marl 
would seem to imply that this mineral is fitted materially to promote 
the fertility of a soil in which the other earthy ingredients are properly 
adjusted. r i j 

The more elevated and thin granitic soils are said to be fitted for the 
growth ol larch ; the lower and deeper soils, which admit of the use of 
the plough, have been found to yield a three-fold return of corn by the 
use of lime alone. 

§ 4. Of the trap rocJcs, and the soils formed from them. 
Of the trap rocks there are several varieties, of which the most impor- 
tant are distinguished by the names of Greenstone, Basalt, and iSer- 
pevtnie. 

The Green-stones consist of a mixture more or less intimate of fehpa- 
and hornblende, or of felspar and augite. They are distinguished from 
1 he granites by the absence of mica and quartz^ and by the presence of 
/he hornblende or augite, often in eijual, and not unfrequently in greater 
quantity than the felspar. In the granites, the felspar and quanz lo- 
getlier generally form upwards of-j^ of the whole mass. 

jiugite is a mineral having much resemblance to hornblende? and, 
like It, occurring of various colours. In the trap rocks it is usually of a 
dark green approaching to black. It generally contains much lime and 
oxide of iron in the state of silicates. The composi-iion of two varieiies 

compared with that of basaltic hornblende is as follows : 

Black Augite Augite from the Basaltic 

c,.,. from Sweden. lava of Vesuvius. Horiiblpiide. 

Silica 53-36 50-90 42-'>4 

Lime 22-19 22-96 12-24 

Magnesia 4-99 14-43 13-74 

Prot-Oxide of Iron . . . 17-38 625 14.59 

Prot-Oxide of Manganese . 0-09 33 

Alumina _ 5.37 I3.92 

98-01 99-91 97-06 

The predominance of this ir.'neral (augite) or of hornblende in the 
green-stone rocks must necessarily cause a very material difference in 
the nature of the soils produced from their decay, compared with those 
which are formed from the granitic rocks in which the felspars are the 
predominating mineral ingredient. 

2°. Basalt consists of a mixture, in variable proportions, of augite 
magnetic oxide of iron, and zeolite.* It differs :d appearance from green- 

• ''With or without felapar." In addition to augite, masnetic iron, and zeolite, many ba. 
■alts contain also a considerable portion of certain varieties of felspar, especially of one ta 
which the name of nefdulitu has been ^ven. ^ > 1 / «• «•*« iw 



864 EXTENT AND SOIL OF THE TRAP-ROCKS. 

Stone, chiefly by the darkness of its colour, and by the minuteness of the 
particles of which it is composed, which, in general, cannot be distin- 
guished by the naked eye. 

Zeolite is a generic term applied to a great number of mineral specie* 
which occur in the basalts, and often intermixed with the green-stone 
rocks. They differ from felspar in their greater soluhilily in acids, and 
by generally containing lime, where the latter contains potash or soda. 

It may be stated, indeed, as the most important agricultural distinc- 
tion, between the granitic and the true* trap-rocks, that the latter aboand 
in lime, while in the former, it is often entirely absent. If in a green- 
stone only one-fourth of its weight consist of augite, every 20 tons of the 
rock may contain one ton of lime. If in a basalt the augite and zeolite 
amount to only two-thirds of its weight, every nine tons may contain a 
ton of lime. The practical farmer cannot fail io conclude that a soil 
f)rmed from such rocks must possess very different agricultural capabil- 
iiies from the soils we have already described as being formed from the 
decomposition of the granites. 

3°. Serpentine is a greenish yellow njineral, consisting of silica in 
combination with magnesia and a little iron, and occasionally a few 
pounds in the hundred of lime or alumina. The distinguishing ingredi- 
ent is the magnesia, which generally approaches to 40 per cent, of the 
whole weight of the mineral. Rocks of serpentine are generally mixed 
with magnetic iron ore, and with portions of other minerals in greater 
or less abundance. 

Extent of the trap rocks in the British Isles. — The serpentine rock oc- 
curs to any extent only in Cornwall, about the Lizard Point, where it. 
jovers an area of 50 square miles. The green-stones and basalts are 
<iniy met with here and there in stnall patches, until we get so far north 
'as the Cheviot Hills, which consist of these and other varieties of trap. 
It is in the low oonntry of Scotland, however, intermixed with and sur- 
rounding the great coal district of that part of the island, that the greatest 
breadth of trap is seen. It there stretches across the island in a south- 
west direction, and in detached masses, from the Friths of Tay and 
Forth to the island of Arran, covering an area of 800 or 1000 square 
miles. In the prolongation of the same line it re-appears in the north- 
east of Ireland, and extends over the whole of the county of Antrim and 
a small part of Londonderry and Armagh. In the most northerly portion 
of this tract the well-Unown columnar basalt of the Giants' Causeway 
occurs. On the west coast of Scotland the trap rocks cover nearly the 
whole of the islands of Mull and of Skye — to the west of the former of 
which islands lies Staffa with its celebrated basaltic caves. 

Soil of the trap rocks. — The soil of the serpentine rocks at th» Lizard 
is far from fertile, retaining the water and thus forming sw«amps and 
marshes. Even where a natural drainage exists it rarely pir)duces good 
grass, or average crops of corn. It is remarkable for growing a pecu- 
liar, very beautiful heath — erica vagans — which so strictly limits itself 
to the serpentine soil as distinctly to mark the boundary by which the 
serpentine is separated from other rocks (De La Beche). From the 

• Serpentine is not generally inf luded among the true trap rocks : it is included among 
them here as it often is by geolcg sts, because in many places, as at th« Lizard, it occurs 
ftiong with true graeo-stone, 



rt«,riHTT OF THE GREEN-STONE SOILS. 265 

Q/%m.position of serpentine we might be led to suppose that the compara- 
jve barrenness of the soils formed from it is due to the large quantity 
of magnesia which this mineral coniams ; and this may, in some cases, 
be partly the cause. It would appear, however, that these soils ofien 
contain very little magnesia, the long action of the rains and of oilier 
agents having almost entirely removed it (see p. 209), and yet they still 
retain their barrenness. But they contain no lime, and, therefore, after 
draining, the first great step to take in order to improve such soils, is to 
give them a good dose of lime. How this step is to be followed up will 
depend upon the effect which this treatment is found to produce. 

The soil of the green-stones is generally fertile, and it is more so in 
proportion as the hornblende or augite predominates — that is, generally, 
in proportion to the darkness of its colour. 

in Cornwall and South Devon, where scattered masses of trap occur, 
consisting chiefly of hornblende and felspar, they "afford the most fertile 
soils of any in the district when their decomposition has taken place to 
a sufficient depth" (De La Beche). Wherever the trap rocks (locally 
dun-stones) are observed at the surface, " it is deemed a fortunate cir- 
cumstance, being ascertain indication of the fertility of the incumbent 
soils." — [Worgan's View of the Agriculture of Cornwall, p. 10.] The 
i'Uperior fertility of the neighbourhood of Penzance is owing to the pre- 
sence of these rocks (Dr. Paris), and where their detritus has been mix- 
ed with that of other rocks — as with the worthless granite soils — it ame- 
liorates and improves their quality. 

The same general character is exhibited by the trappean soils of other 
districts of the island. The height of the Cheviot Hills renders the cli- 
mate in many places unfavourable to arable culture, yet they produce 
the sweetest pasture,* while the low country around them has been 
largely benefitied by admixture with their crumbling fragments. The 
whole of that lowland tract of Scotland, over which these rocks extend — 
comprehending the counties of Ayr, Renfrew, Lanark, Linlithgow, 
Fife, and portions of Perth, Sterling, Edinburgh, and Haddington, — ex- 
hibit the fertile or fertilizing character of the decomposing green-stone. 
In Cornwall it is dug up as a nmrl and applied to the land, and in the 
neighbourhood of Haddington I have seen a farming tenant {a leasehold- 
er) removing twelve inches of trap soil from the entire surface of a field, 
for the purpose of spreading a layer of an inch in depth over twelve 
limes the area in another part of his farm. There can be no doubt that 
this mode of improvement is within the reach of many proprietors and 
farmers — especially along the southern borders of Perthshire, and near 
the more elevated of Ayr and Lanark. 

To the north of Ireland, and to the Western Islands, the above re- 
marks, with slight modifications, arising from local causes, will also ap- 
ply. For example, where the surface is flat, and the rock impervious, 
water will collect and heaths and bogs will be produced, which only 

* It is a singular fact observed here an'! tnere among the Cheviot Hiilson the border, that 
where sheep are folded or pastured on hills of trap which are covered with delicate herbage, 
tl'.ey are attacked by what is locally called the pining ill, — they pine away, become indolent, 
««<! are unwilling to move. The cure is to drive tlicm to a ncignbourln^ sand stone pasture 
where they beconie again active, and begin to thrive. The pini7ig hills on each farm are 
well known, and the tenant has no hesitation in pointing to *his and to that hill as those >u 
which the sheep ar« sure to pine, if kept upon them only. 

12 



THE HTFERTHENE SOILS OF MC:\ E. 

draining can remove. They apply also to other countries where tinp 
rocks abound — the only fertile tracts of Abyssinia, for insance, being 
found in va:lies and on monninin slopes, where the soil is composed of 
the detritus of trappean rocks (Dr. Riippeli , 

Yet there are exceptions to this general rule. 

Where the felspar is largely predominant, he soil formed from the 
rock, will partake more or less of the cold and barren character of the 
stiffer granitic soils. Such appears to be the case with some of the traps 
which occur in the border counties of England and Wales (Murchison). 

In the Isle of Skye, again, a local peculiarity of a different kind ob- 
tains, the effect of which upon the soil is also to render it poor and un- 
productive. In that island the singularly beautiful ridge of the Cuchul- 
len Hills consists of a variety of trap in which the augite so far predomi- 
nates as to form nearly the whole of the moimtain masses, But the 
augite in this case is a variety to which the name of hypersthene has 
been given, and which contains much magnesia and oxide of iron, but 
scarcely a trace of either lime or alumiva. The rock is very hard, and 
decays with extreme slowness; yet however rapid^ts decay might be, 
it could never produce a fertile soil. We have seen that the serpentine 
and granite soils are essentially deficient in lime, but a hypersthene soil 
is in want both of lime and of clay. It would be still more difficult, 
therefore, to render the latter productive — even supposing, as in the case 
of the serpentine soils, that the magnesia of the hypersthene* were most- 
ly washed away by the rains. 

Thus we perceive how eactly the study of the composition of the dif- 
ferent varieties of the trap rocks explains tlie observed differences in the 
quality of the soils derived from them. When the minerals they contain 
abound in lime, the soils they yield are fertile — when those minerals 
predominate in which lime is wanting, the soils are inferior, sometimes 
scarcely capable of cultivation. Again, the granites abound in potash 
but except in the syenites they rarely contain lime, and their soils are 
generally poor. Let tliem be mixed with the tra[) soils, and they are 
enriched. This would seem fairly and clearly to imply that the fertility 
of the one is mainly due to the presence of lime, and the barrenness of 
the other to the absence o^ this earth. 

On this subject I will only further add, that the more modern volcanic 
lavas which overspread Italy, Siciiy, parts of France, Spain, and Ger- 
many, are closely related to the trap rocks in their general composition 
— and the fertility which overspreads thousands of square miles of de- 
composed lava streams and ejections of volcanic ashes in Italy and Si- 
cily, is too well known to require any detailed description. 

§ 5. Of superficial accumulations of foreign materials, and of the meana 
by which they have been transported. 
Abundant proof, I think, has now been advanced that a ilose relation 

The tiyptrsthene of Skye lias been found to consist of — 

Silica 51-35 1 Pint oxide of iror 3392 

Lime ........ 1 84 | Waler 0-50 

Magnesia 11 09 I 

I 98-70 
The composition projably varies in different parts of the rock, some containing more maff 
neiia and less iron than is here re iresenled. 



TRANSPORTED MATERIALS OFTEN MASK THE ROCKS. 267 

generally exists between the soil and the rocks on which * rests, an a 
tbat the ge logical structure of a country, as well as the chemical consti- 
tution of th 3 minerals of which its several rocky masses consist, have t 
primary and fundamental influence upon the agricultural capabilities cf 
its surface. 

And yet I should be leading you into a serious error, were I to permit 
you to suppose that this intimate and direct relation is always to be ob- 
setved — that in whatever district you may happen to be, you will find 
the soil taking its general character from the subjacent rocks — and that 
where the same rock? occur, similar soils are always to be expected. 
On the contrary, in very many localities the soil is totally ditferent from 
that which would be produced by the degradation or decomposition of 
the rocks on which it rests. To infer, therefore, or to predict, that on a 
given spot, where, according to the geological map, red sand-stone for 
example prevails, a marly or other red sand-stone soil will necessarily 
be found— or that where the coal measures are observed, poor, ungrate- 
ful land must exist — would be to form or to state opinions which a visit 
to the several localitias would in many instances show to be completely 
erroneous — and which would bring undeserved discredit upon geologi- 
cal science. 

In such cases as these geology is not at fault. New conditions only 
have supervened which render the natural relation between soils and 
rocks in those places less simple, and consequently more obscure. Yet 
a further study of geological phenomena removes the obscurity — shows 
to what cause it is owing that in many districts the soil is such as could 
never have been formed from the subjacent rocks — again places the en- 
lightened agriculturist in a condition to pronounce generally from what 
ocks his soils have been derived — generally also what their agricultural 
capabilities are likely to be, and by what mode of treatment those capa- 
bilities may be most fully developed. 

Of the surface of Great Britain and Ireland it may indeed be truly 
6aid, that it exhibits extensive tracts in which the character of the soil is 
lirectly influenced by, and may be inferred from, the character and 
composition of the subjacent rock. To these districts the rules and ob- 
servations contained in the preceding sections directly and clearly apply. 
But other extensive tracts also occur in which the character of the soil is 
independent of that of the rocks on which it immediately rests — the 
cause of this apparent difficulty we are now to consider. 

1°. I have already had occasion to explain to you in what way all 
rocks crumble more or less rapidly, and give origin to soils of various 
kinds. Were the surfaces of rocks uniformly level, and that of every 
country flat, the crumbled materials would generally remain on the spots 
where they were formed. But as already shown in the diagrams, in- 
serted in page 238, the rocks rarely lie in a horizontal position, 
but rest almost always more or less on their edges; and the surface ia 
such a country as ours is often mountainous or hilly, and everywhere 
undulating. Hence the rains a'le continually washing otf the finer par- 
ticles from the higher, and bearing them to the lower grounds — and on 
occasions of great floods, vast quantities even of heavy materials are 
borne to great distances, and spread sometimes to a great depth and over 
a greet extent of country — [witness the still recent floods in Morayshire.] 



263 EFFECT OF RAINS, RIVERS, AND TIDES. 

Thus the spoils of one rocky formation are borne frorvi their native eoil, 
and are strewed over the surface of other kinds of rock of a totally dil- 
ferent character. The fragments of the granite, gneiss, and slate rocks 
of the high lands are scattered over the old red sand-siones which lie at 
a lower level — and those of the blue lime-stone mountains over the mill- 
Btone grits, the coal measures, and the new red sand-stones, which stretch 
away from their feet. 

2°. But the effects produced by this natural cause, though they may 
be judged of in kind, can never be estimated in degree by what wo per- 
ceive in our own temperate climates — in our country of small rivers and 
gentle rains. How must such effects exceed in magnitude, in districts 
where, — as in the Ghauts, that separate the level land of the Malabar 
coast (the Concan) from the high table-land of the Deccan, — 120 inches 
of rain occasionally fall in a single month, and 240 inches or 20 feet, on 
an average, every year from June to September! And to what vast 
distances must materials be transported by great rivers, such as the Mis- 
sissippi, the River of Amazons, the Ganges, and the Indus, which main- 
tain a course of thousands of miles, before they empty themselves into 
ihe sea? What necessary connection can the deposits of mud and sand 
which yearly collect at the mouths and in the places overflowed by the 
waters of these great rivers, have with the nature of the rocks on which 
these transported materials may happen to rest? 

3°. But the constant motion of the waters of the sea washes down 
the cliffs on one coast, and carries away their ruins to be deposited, either 
in its own depths, or along other more sheltered shores. Hence sand 
banks accumulate — as in the centre of our own North Sea: or the land 
gains upon the water in one spot what it loses in another — as may be 
seen both on the shores of our own island, and on the opposite coasts of 
Germany and France. 

What necessary relation can the soils thus gained from the sea have 
to the rocks on which they rest? Suppose the bottom of the North Sea 
o become dry land, what necessary mineral relation would then exist 
between the soils which would gradually be formed on its hundreds of 
square miles of sand-banks, and the rocks on which those sand-banks 
immediately repose? 

4°. Again, the sea, in general, carries with it and deposits in its own 
bosom the finest particles of clay, lime, and other earthy matters, and 
leaves along its shores accumulations of fine siliceous sand, l^his sand, 
when dry, the sea winds bear before them and strew over the land, form- 
ing sand hills and downs, sometimes of considerable height and of great 
extent. Such are to be seen here and there, in our own islards, but on 
the Eastern shores of the Bay of Biscay, and on the coasts of Jutland, — 
both exposed to violent sea winds, — they occur over much larger areas. 
Before these winds the light sands are continually drifting, and, year by 
year, advance further and further into the country, gradually driving 
lakes before them, swallowing up forests and cultivated fields, with the 
houses of the cultivators, and burying alike the fertile soils and the rocka 
from which they were originally derived. [In the Landes, the ad- 
vance of the downs is estimated at 66 to 70 feet every year.] 

You have all t ^ad of the fearful sands of the African deserts, and of 



KFrECTS OF WINDS, AND OF GLACIERS. 269 

their deMructive marc.i when the burning winds awaken. History tells 
of populous cities and fertile plains, where nothing but blown sands are 
now to be seen, and geology easily leads us back to still more remote 
periods, when the broad zones of sandy desert were but narrow stripes 
if blown sand along the shores of the sea, or beds of comparatively loose 
6and-stone, which here and there came to the surface, and which the 
winds have gradually removed from their original site, and wafted widely 
over the land. 

Wherever these sand-drifts spread, it will also be clear to you, that 
there may be no necessary similarity between the loose materials on 
the surface and the kind of rock over which these materials are strewed. 

5°. Along with these I shall mention only one other great agent by 
which loose materials are gradually transported to considerable dis- 
tances. 

It is observed in elevated countries, where the snow never entirely 
melts, and where glaciers or sheets of ice hang on the mountain sides, — 
descending towards the plains as the winter's cold comes on, and again 
retreating towards the mountain-tops at the approach of the summer's 
heat — that the edges of the glaciers bear before them into the valleys, and 
deposit along their edges, banks of conical ridges of sand and gravel 
(Moraines). These consist of the fragments of the rocky heights, worn 
and rounded by the friction of the sheets of ice beneath which they 
have descended from above, and from the edges of which they finally 
escape into the plain. 

These ridges of sand and gravel accumulate till some more sudden 
thaw than usual, or greater summer's heat arrives, when they are more 
or less completely broken up by the rush of water that ensues, and are 
dispersed over the subjacent tracts of level land. 

When the rocks are of a kind to rub down so fine as to form much 
mud as well as sand or gravel, the ridges are of a more clayey charac- 
ter. And where the edges of the glaciers descend to the borders of lakes 
or seas — as in the Tierra del Fuega — this mud is washed away and 
widely spread by ihe waters, while the gravel and sand remain nearer 
their original site ; or, finally, when the ice actually overhangs the wa- 
ter, huge fragments break off" now and then — loaded with masses of gra- 
vel and sand, or even with rocks of large size, — which fragments float 
away often to great distances and drop their stony burdens here airtl 
there, as they gradually melt and disappear. 

To these facts, let it be added, that recent geological researches, of a 
very interesting kind, tend to show that nearly all the elevated tracts of 
country in the temperate regions of Europe and America — in our own 
island among other localities — have been covered with glaciers at a 
'Jomparatively recent period, (geologically speaking,) and that ihevse ^a- 
ciers have gradually retreated step by step to their present altitudes, 
halting here for a time, and lingering there; — and we shall find reason 
to believe that tr<:'^es of transported materials — moved from their origi- 
nal site b}' this agent also — are to be looked for on almost every geolo- 
gical formation. 

And such th 3 geological obseiver finds to be in reality the case. 



870 DRIFT? IN GREAT BRITAIN. 

^6. Of the occurrence ofst.ch accumulations in Great Britain andoj 
their injluence in modifying the character of the soil. 

Such accumulations, for example, present themselves over a large 
port.on of our own island. Thus, in Devonshire, the chalk a:'d green 
sand are so completely covered by gravels, consisting of the fragments 
of elder rocks from the higher grounds, mixed with chalk-flints and 
chert, that nearly the whole of this tract possesses one common charac- 
ter of infertility, and is widely covered with downs of furze and heath 
(De La Beche.) In like manner the chalk, green sand, and plastic clay 
of a large portion of Norfolk and Suffolk, and of parts of the counties of 
Essex, Cambridge, Huntingdon, Bedford, Hertford, and Middlesex, are 
covered with till, (stiff unstratified clay,) containing large stones, (boul- 
ders,) or vi^ith gravels, in which are mixed fragments of rocks of various 
acres, which must have been brought from great distances, and perhaps 
from different directions (Lyell.) So over the great plain of the new 
red sand-stone, in the centre and west of England — in Lancashire, 
Cheshire, Shropshire, Staffordshire, and Worcestershire — drifted gra- 
vels of various kinds are widely spread. It may indeed be generally 
remarked, that over the bottoms of all our great vallies, such drifted 
fragments are commonly diffused — that upon our wider plains, they are 
here and there collected in great heaps — and that on the lower lands thnt 
border either shore of our island, extensive deposits of clay, sand, or gra- 
vel, not unfrequently cover to a great depth the subjacent rocks. 

The practical agriculturist will be able to confirm this remark, in 
whatever district almost he may live, by facts which have come within 
his own knowledge and observation. I shall briefly explain, by way of 
illustration, the mode in which such accumulations of drifted matter 
overlie the eastern or lower half of the county of Durham. 

The eastern half of the county of Durham reposes, to the north of the 
city of Durham, chiefly upon the coal measures, (sand-stones and shales;) 
to the south, chiefly on the magnesian lime-stone and the new-red sand- 
stone. These coal measures rise, here and there, into considerable eleva- 
tions, as at Gateshead Fell near Newcastle, and Brandon Hill near Dur- 
ham, where the rocks lie immediately beneath the surface, and are cov- 
ered by comparatively little transported matter. The magnesian lime- 
stone, also, in many localities, starts up in the form of round hills of ridges, 
en which reposes only a poor thin soil, formed in great measure by the 
crumbling of the rock itself. Yet, generally speaking, this entire dis- 
trict is overspread with a thick sheet of drifted mailer, consisting of 
clays, sands, and gravels. 

This drift is made up of three separate layers, to be observed more or 
less distinctly in taking a general survey of the county, though there are 
fdiv spots where they can all be seen reposing immediately one over the 
other. 

1°. The upper layer consists of clays — on the higher grounds, poor, 
stiff, yellow — on the hill-sides and slopes of the valle3's, often darker in 
colour — but almost everywhere full of rounded trap boulders* from a few 

• In some parts of Northuraberland these trap boulders are still more numerous. In Ihe 
countrj which stretches belwv,en liie north and soiilli Tyne, the old grass fields are full ol 
tbein. ' A friend of mine informs me that in plcu^hing out a nine-acre field on his estate in 
tb#t district, there were dug out and carried off no less than 900 toL.B of such rolled stoae» 
f«««t and small 



DRIYl 5EAR THt CITT OF DURHAM. 271 

pounds to many tons in weight. These are generally dug up when they 
obstruct the plough, and are sold for mending the roads at about 5s. a 
ton. This clay varies in depth, froi. one or two, to tifty or sixty leet. 

2°. Beneath the clay occurs an accumulation of fine, generally yel- 
low, more rarely red, sand, intermixed with occasional layers and 
round hills of gravel — with frequent black streaks of rounded coal dust, 
and here and there with nests of rounded lumps of coal, from half an 
inch to five or six inches in diameter. This coal is sometimes so abun- 
dant as to be collected and sold for burning. 

The gravels, where ihey overlie the coal measures, consist chiefly of 
rounded, and on the upper part occasionally of large angular masse* 
of coal sand-stones — with here and there a fragment of trap, of 
mountain lime-stone, or of some of the older rocks to be met with in 
the mountainous districts towards the west. Over the magnesian lime 
stone, however, in the south-eastern division of the county, towards th« 
foot of the south-eastern slope of the magnesian lime-stone hills, the gra 
vels which exhibit in some places (Wynyard) an irregular stratification, 
contain many rounded masses of magnesian lime-stone, and even of 
new-red sand-stone — the evident debris of adjacent rocks long ago bro 
ken up. 

3°. The undermost layer which rests immediately upon the subjacer 
rocks consists of a stiff un^ratified blue clay often full of trap boulders 
but containing also occasional large rounded masses of blue lime-stone 
—and smaller pebbles of quartz, of granite, and of tli« older slate rocks 
In many localities this clay is wanting, and the sands or gravels rest im 
mediately upon the carboniferous or magnesian lime-stone rocks — while 
m some tracts, both this and the upper clay appear to degenerate info a 
stony most unmanageable clayey gravel. I am not aware that the 
large whin (trap) boulders are ever met with in the beds of sand. 

The following diagram exhibits the mode in which these drifted mate- 
rials present themselves in the neighbourhood of the city of Durham. 
The cross {+) indicates very nearly the site of Durham on the banks r>f 
the river Wear. 




No. 1 represents the coal measures. 

2. The lower new-red Sand-stone, here soft and pale yellow. 

3. The magnesian lime-stone rising into a high escarpment from 3 \i 
€ miles south of the city.' 

4. Yellow loose sand — with rolled sand-stones and coal-drift — occa 
sionally stratified. It forms the numerous picturesque round hills in tho 
neighbourhood of the city, and varies from a few feet to not less than 120 
feet in thickness. 

5 is the upper clay, with boulders. N indicates Framwellgat<». 
Moor, where it is only a few feet thick. At S, on the southern slope of 
the escarpment, it some'imes ""ests immediately on me rock as here re*- 



272 



THE SOILS OFTEN CHANGE FROM SAND TO CLAT. 



presented — in which case it is difficult to decide whether it should be ctn- 
sidered as the under or the upper clay — though in oiher spots both sand 
and clay, or gravel and clay, present themselves. 

It will at once occur to you from the inspection of this diagram, that 
the general character of the soil in the county of Durham, wherever 
such accumulations of drifted matter occur, is not to be judged from the 
nature of the rocks on which they are known to rest. 

Another fact, not unworthy of your attention, is the rapid aliernaiions 
of light and heavy soil, of sands or gravels and clays, which [)resent 
tliemselves in the «ame district, I may say in the same farm, and often 
in the same field. This arises from the irregular thickness of the de- 
posit of sand or gra ^1 over which the upper clay rests. The surface 
of this sand is undu.ating, as if it had formed a country of round hills 
before the clay was deposited upon it. This appears in the following 
diagram, which represents the way in which the several layers are seen 
to occur in the Crindon cut on the Hartlepool railway : — 




Here 1 is the magnesian lime-stone, not visible ; 2, the nnder clay, 
with boulders ; 3, the sand rising in round hills, and here and there 
piercing to the surface ; and 4, the upper boulder clay. 

In the county of Durham it is a very usual expression that the tops 
of the hills are light turnip soil — but that they fall off to clay. Both the 
meaning and the cause of this are exj)lained by the above diagram. 

Nor is this mode of occurrence rare among the alternate sands and 
'clays of which the superficial accumulations in various parts of the 
couniry consist. Nearly the same circumstances give rise to the rapid 
changes so frequently observed in the character of the soil, as we pass 
from field to field, not in this county only, but ixi various other parts ot 
our island. 

§ 7. How far these accumulations of drift interfere with the general 
deductions of AgricuUural Geology. 

Thus it appears, that over the eastern half of the county of Dur- 
ham, and over large portions of other counties, the soils are found to 
rest upon and to derive their character froni accumulations of drifted 
materials more oi less different in their nature from the rocks that lie 
beneath. 

But in the preceding lecture I have endeavoured to show you that 
soils are derived from the rocks on which they rest, and to impress upon 
you the close general relation which exists between the k2nd of rocks of 
which a couniry is composed, and the kind of soils hy which its surfa'je 
is overspread. 

How are these apparent contradictions to be reconciled ? How is ar y 



DRIFT MITtD UP VITH THE DETRITUS OF THE SPOT. 273 

degi 3e of order to b« evolved out of this apparent confusion? Are the 
genera indications of agricultural geology (Lecture xi., §8, ) still, in any 
degree, to be relied upon ^ 

They are, and lor the following, among other reasons : 

1°. It is still generally true that where a considerable extent of coun- 
try rests upon any known rock, the soil in that district derives its usual 
character from iho nature of that rock. Thus though large portions of 
Cheshire and Lancashire are covered with drift, yet the soil of these 
counties, taken as a whole, has the general characters of the soils of 
;he new-red sand-stone, which in that part of England is so largely de- 
veloped. 

2°. Where he drift overspreads any large area, it is found to become 
gradually mixed up with the fragments, large and small, of the rocks 
upon which it reposes. Thus in the neighbourhood of Durham, the 
round hills of sand and gravel with intermingled coal consist in great 
part of I he ruins of the sand-stones of the country itself — while tl)e 
clays, no doubt, are partly derived from the shale beds which occur in- 
termingled with the sand-stones of the same coal measures. Hence the 
soils of the northern half of this county, in general, still partake of the 
usual qualities of those of the coal measures and mill-stone grit (pp. 
249 and 250). In the western and higher part of the district they lie 
more immediately on the rocks from which they have been derived, 
while on the eastern half they rest on a mixture of the accumulated 
ruins of the same rocks, wh(j^ have been transported by natural agents 
lo a greater or less distance from their natural site. 

It is true that there are mixed up with these many portions of other 
rocks brought from a still greater distance, bur these bear but a small 
proportion to the entire mass, and hence have, generally speaking, but. 
little influence in altering the mineral character of the whole. 

3°. It may indeed be stated as generally true, that the greater propor- 
tion of the transported materials which lie upon any spot has been 
brought only a comparatively small distance. Thus the sands and gra- 
vels in the county of Durham — to the west of the magnesian lime- 
stone — consist chiefly of the fragments of the coal measures. East and 
south of the magnesian lime-stone escarpment (diagram, p. 271), they 
become mixed with rounded masses of this lime-stone. On the new- 
red sand -stone of the south-east of the county, they consist chiefly of 
magnesian lime-stone mixed with fragments of the red sand-stone— 
and on crossing the Tees, the debris ot the lias hills begins to apjiear 
among them. 

In countries, therefore, where drifted sands and gravels prevail on the 
surface, they generally consist of the fragments of rocks which lie at no 
great distance — generally towards the higher ground — the natural ten- 
dency being for the debris of one kind of rock, or of one formation, to 
overhap to a greater or less extent the surface of the adjoining rock or 
formation. By this overlapping, the geographical position of a given 
soil is removed to a greater or less distance beyond the line indicated by 
the geological position of the rocks from which it is derived. Thus, a 
coal measure soil may overspread part of the rhagnesian lime-stone — 
ft red sand-stone soil rr.ay partially cover the lias, and so on — the generjU 

12« 



274 GENERAL DEDUCTIONS OT GEOJ/ GT STILL TRUE. 

characters and distinctions of the soil peculiar to each rock beirg stil 
preserved beyond the spaces upon which they have been accidentally 
intermingled. 

4°. To this, and to each of the other statements above made, there are 
nany local exceptions. For instance, what is true of sands and gravels, 
will not so well apply t!) the fine mud of which many clays are formed. 
Once commit these to ^ne water, and if it has any motion, they may be 
• ransported to s'ery great distances from their original site. Riverg, 
?akes, and seas, are the agents by which these extensive diffusions are 
effected. The former produce what are called alluvial formations or de- 
posits; which are generally rich in all the inorganic substances that 
plants re(]uire, and hence yield rich ret;-rns to the agricultural labourer. 
They are usually, however, distinguished, and their boundaries marked, 
by the geologist — so that the soils which repose upon them do not con- 
tradict any of the general deductions he is prepared to draw, in regard to 
the general agricultural capabilities of a country, from the kind of rocks 
of which it consists. 

Thus though the occurrence of extensive fields of drift over various 
parts of almost every country, does throw some further difficulty over 
the researches of the agricultural geologist, and requires from him the 
application of greater skill and caution before he pronounce with cer- 
tainty in regard to the agricultural capabilties of any spot before he visit 
it — yet it neither contradicts the general deductions of the geologist nor 
the special conclusions he would be enfc^ed to draw in regard to the 
ability of an}"- country, when rightly cultivated, to maintain in comfort 
a more or less numerous population. The political economist may still, 
by a survey of the geological map of a country, pronounce with some 
confidence to what degree the agricultural riches of that country might 
by industry ar>d skill be brought — and which districts of an entire conti- 
nent are fitted by nature to maintain the most abundant population. 
The intending emigrant may still, by the same means, say in what new 
land he is most likely to find a propitious soil on which to expend his 
labour — or such mineral resources as will best aid his agricultural pur- 
suits ; — while a careful study of the geological map of his own country 
will still enable the skilful and adventurous farmer to determine in what 
counties he will meet with soils that are suited to that kind of practice 
with which he is most familiar — or which are likely best to reward 
nim for the, application of the newest and most approved methods of 
culture. 

Still there are some aids to this kind of knowledge yet wanting. Wc 
have gcolos[ical maps of all our counties, in which the boundaries of the 
several rocky formations are more or less accurately pointed out, and 
from these maps, as we have seen, much valuable agricultural informa- 
tion may be fairly deduced. We have also agricultural maps of many 
counties, compiled with less care, and often with the aid of little geolo- 
gical kPDwledge, as that of Durliam in Bailey's ' View of the Agricul- 
ture of he County of Durham,' published in 1810. But agriculture 
now reiquires geological maps of her own — which shall exhibit not only 
the limits of rocky formations, but also the nature and relative extent 
of the superficial deposits (drifts), on which the soils so often rest, and 
from w'uch they are not unfrequenily formed. ^Tfaese would afford a 



AGRICULTURAL MAPS — ACCUMULATIONS OF PEAT. 275 

sure basis on w licli to rest our opinions in regard to the agricultural ca- 
pabiliue« of the several parts of a county in which, though /he rocks are 
the same, he soils may'^be very different. To the study of these drifted 
materials, ia connection with the action of ancient glaciers (p. 269), the 
attention oPgeologists is at present much directed, and from their labours 
agriculture will not fail to reap her share of practical benefit — the geolo- 
gical survey, also, so ably superintended by Mr. De La Beche, is col- 
lecting and recording much valuable information in regard lo the agri- 
Cultural geology of the southern counties — but it is not unworthy the con- 
sideration of our leading agricultural societiu* — whether soine portion of 
their encouragement might not be beneficiall}' directed to the preparation 
of agricultural maps, which should represent, by different colours, the agri- 
cultural capabilities of the several parts of each county, based upon a 
knowledge of the soils and sub-soils of each parish or township, and of 
the rocks, whether near or remote, from which they have been severally 
derived. 

Before leaving this subject, I will call your attention to one practi- 
cal application of this knowledge of the extensive prevalence of drifts, 
which is not without its value. Being acquainted with the nature of the 
rocks in a country, and with its physical geography — that is, which of 
these rocks form the hills, and which the valleys or plains — we can pre- 
dict, in general, that the materials of the hills will be strewed to a greater 
or less distance over the lower grounds, and that these lower soils will 
thus be more or less altered in their mineral character. And when the 
debris of the hills is of a more fertile character than that of the rocks 
which form the plains, that the soils will be materially improved by this 
covering: — the soil of the mill-stone grit, for example, by the debris of 
the mountain lime-stone, or of a decayed green-stone or a basalt. On 
the other hand, where the higher rocks are more unfruitful, and the low 
lands are covered with sterile drifted sands brought down from the more 
elevated grounds — a knowledge of the nature of the subjacent rock may 
at once suggest the means of ameliorating and improving the unpromis- 
ing surface-drift. Thus the loose sand of Norfolk is fertilized by the 
subjacent chalk marl; and even sterile heaths (Hounslow), on wliich 
nothing grew before, have, by this means, been made to produce luxu- 
riant crops of every kind of grain. 

§ 8. Of superficial accumulations of Peat. 

Of superficial accumulations, that of peat is one which, in the United 
Kingdom, covers a very large area. In Ireland alone, the extent of bog 
is estimated at 2,800,000 acres. None of the drifted materials we have con- 
sidered, therefore, would appear so likely to fiilsify the predictions of the 
geologist, who should judge of the soils of such a country from informa- 
tion in regard to the rocks alone on wliich they rest — from a geological 
map for example — as the occurrence of these peat bogs. Yet there are 
certain facts connected with the formation of peat, which place him in 
•ome measure on his guard in reference even to accumulations of vege- 
table matter such as these. 

1°. There is a certain range of temperature within which alone peal 
seems capable of being produced. Thus, at the level of the sea, it ii 
ii-^^ver found nearer the equator thrn between tha 40° and 45° of latitude 



276 WHERE PEAT IS TO BE EXPECTED. 

while its limit towards the poles appears to be within the 60th degree 
It is a product, therefore, chiefly of the temperate regions. 

Still, on the eonator itself, at a sufficient altitude above the sea, th* 
temperature may be cool enough to permit the growth of peat. Hence, 
though on the plains of Italy no peat is formed, yet, on the higher Aj> 
penines, it maybe here and there met with, among the marshy basins, 
and on the undraine^l mountain sides. 

2°. The occurrence of stagnan: water is necessary for the production 
of peat. Hence, on impervious beds of clay, through which the rains 
and springs can find no outlet, the formation o^peat may be expected* 
Thus on the Oxford clay repose the fens of Lincoln, Cambridge and 
Huntingdon (p. 245). On impervious rocks also, peat bogs form for a 
similar reason. The new-red sand-stone is occasionally thus impervi- 
ous, and on it, among other examples, repose the Chat moss, the tract of 
peat, mostly in cultivation, which lies west of a line drawn between 
Liverpool and Preston, and the large extent of boggy country which 
stretches round the head of the Solway Firth. On the old red sand- 
stone, the mountain lime-stone, the slate, and the granite rocks, much 
peat occurs, and it is on these latter formations that the extensive bogs of 
Scotland and Ireland chiefly rest. 

But though these two facts are of some value to the politician and to 
the geologist in indicating in what countries and on what formations peat 
may be expected to occur, yet they are of comparatively little impor- 
tance to the practical agriculturist. It is of far more consequence to 
him that the moment he casts his eye upon the face of a country he can 
detect the presence or absence of peat — that none of the perplexities 
which beset the nature and origin of other superficial accumulations at- 
tach to this — that he can, at once, judge both of its source and of its agri- 
cultural capabilities. Though produced on a given spot, because rocks 
of a certain character exist there, yet its origin is always the same — its 
qualities more or less uniform, — the improvement of which is susceptible 
in some measure alike, — and the steps by which that improvement is to 
be eifected, liable to variation, chiefly according as this or that amelio- 
rating substance can be most readily obtained. 



LECTURE XIII. 

Exact ehemica! constitution of soils — their organic constituents — /Inalysisof soila — Campo* 
si'.ioii of certain characteristic soils— Physical characters of soils. 

In the two preceding lectures we have considered the general consti- 
tution and origin ol' soils, and their relation to the geological structure of 
tlie country in which they are ibund, and to the chemical composition of 
the rocks on which they rest. We have also discussed some of tha 
causes of those remarkable differences which soils are known to presen' 
in their relations to practical agriculture. But a more intimate and pre 
cise acquaintance with the chemical constitution of soils is not unfre 
quently necessary to a complete understanding of the causes of these dif 
ferences — of the exact effect which its chemical constitution has uponthft 
fertility of a soil — and of the remedy which in any given circumstances 
ought to be applied. 

Some persons have been led to expect too much from the chemical 
analysis of a soil, as if this alone were necessary at once to explain all itg 
qualities, and to indicate a ready method of imparting to it every desir- 
able quality, — while others have as far depreciated their worth, and have 
pronounced them in all cases to be more citfious than useful. — [Boussin- 
gault, ' Annal. de Chim. et de Phys.' Ixvii., p. 9.] The truth here, as 
on most other subjects, lies in the middle between these extreme opinions. 

If you have followed me in the views I have endeavoured to press upon 
you in regard to the necessity of inorganic food to plants — which food 
can only be derived from the soil, and which must vary in kind and 
quantity with the species of crop to be raised, — you will at once perceive 
that the rigorous analysis of a soil may impart most valuable knowledge 
to the practical man in the form of useful suggestions for its improvement. 
It may indeed show that to apply the onty available substances to the 
soil which are capable of remedying its defects, would involve an expense 
for which, in existing circumstances, the land could never give an equiva 
lent return. Y"et even in this latter case the results of analysis will not be 
without their value to the prudent man, since they will deter him from 
adding to his soil what he knows it already to contain, and will set him 
upon the search after some more economical source of those ingredients 
which are likely to benefit it most. 

It will be proper, therefore, to turn our attention briefly to the conside- 
ration of the exact chemical constitution of soils. 

§ 1. Of the exact nature of the organic constituents of soils, and of the 
mode of separating them. 
We have already seen in Lecture XL, p. 229, that all soils contain a 
greater or less admixture of organic — chiefly vegetable — matter, the 
total amount of which may be very nearly determined by burning the 
dried soil at a red heat till all blackness disappears (p. 233). But this 
vegetable matter consists of several different chemical compounds, lia 
nature and relative weights of which it is occasionally of consequence X) 
be able to determine. 



278 NATURE OF THE ORGANIC CONSTITUENTS OF SOILS. 

1°. Humus. — The general name of humus is given to the fine, brown 
light powder which imparts their richness to vegetable moulds and gar- 
den soils. It is formed from the gradual decomposition of vegetable 
matter, exists in all soils, forms the substance of peat, and consists of a 
mixture of several different compounds which are naturally produced 
during the decay of the different parts of plants. It is distinguished into 
mild, sour, and coaly humus. 

The mild gives a brown colour to water, but does not render it sour, 
gives a dark brown solution when boiled with carbonate of soda, evolves 
ammonia when heated with caustic potash or soda or with slaked lime, 
and leaves an ash when burned which contains lime and magnesia. 
The sour gives, with water, a brown solution of a more or less sour 
taste, [or reddens vegetable blues — see page 45.] This variety is 
less favourable to vegetation than the former, and indicates a want of 
lime in the soil. The coaly humus gives little colour to water or to a 
hot solution of carbonate of soda, leaves an ash which contains little 
lime, occurs generally on the surface of very sandy soils, and is very un- 
fruitful. It is greatly ameliorated by the addition of lime or wood 
ashes. 

2°. Humic acid. — When a fertile soil or a piece of dry peat is boiled 
with a solution of the common carbonate of soda of the shops, a brown 
solution, more or less dark, is obtained, from which, when diluted muri- 
atic acid (spirits of salt) is added till the liquid has a distinctly sour 
taste, brown flocks begin to fall. This brown flocky matter is humic acid. 

3°. Ulmic acid. — If, instead of a solution of carbonate of soda, one 
of caustic ammonia, (the hartshorn of the shops,) be digested upon the soil 
or peat by a gentle heat, a more or less dark brown solution is obtained, 
which, on the addition of muriatic acid, gives brown flocks as before, 
but which now consists o^ ulmic acid. 

These two acids combine with lime, magnesia, alumina, and oxide of 
iron, forming compounds (salts) which are respectively distinguished by 
the names of htanates and ulmales. They probably both exist, ready 
formed, in the soil in variable proportions, and in combination with one 
or more of the earthy substances above mentioned — lime, alumina, (fee. 
They are produced by the decay of vegetable matter in the soil, which 
decay is materially facilitated by the presence of one or other of these 
substances, and by lime especially — on the principle that the formation 
of acid compounds is in all such cases much promoted by the presence 
of a substance with which that acid may combine. They predispose 
organic substances to the formation of such acids, and consequently to 
the decomposition by which they are to be produced. These two aciig 
consist respectively of 



Humic acid. 


Ulmic acid 


. 63 


57 


6 


43- 


. 31 


38} 



Carbon 

Hydrogen. . . . 
Oxygen .... 

100 100 

Some writers upon agriculture have supposed that these acids con- 
m'bu'e very materially to the support of growing plants. But laebig 



CRE-'TIC AND APOCRENIC ACIDS. 279 

has very properly objected to this opinion,* that they are so very sparingly 
soluble in water that we cannot suppose them to enter directly into the 
roots — even were all the water they absorb to be saturated with them— 
in such quantity as to contribute in a great degree to the organic matter 
contained in almost any crop.f 

We have indeed seen reason to conclude on other grounds, that only a 
small, though a variable, proportion of the carbon of plants is derived 
from the soil, yet of this proportion a certain quantity may enter by the 
roots in the form of one or other of these acids, or of their earthy com- 
pounds. They are readily soluble in ammonia; and animal inanures 
which give off this compound in the soil may therefore facilitate their 
entrance into the roots of those plants which are cultivated by the aid of 
such manures. They are also soluble in carbonate of potash and car- 
bot^ate of soda, which are contained in wood ashes and in the ash of 
weeds and of soils which are pared and burned. When these substan- 
ces, therefore, are applied Vn the land, they may combine with, and, 
among their other beneficial tnodes of action, may serve to introduce, 
these acids in larger quantity into the plant. 

When exposed to the air, the humates and ulmates contained in the 
soil undergo decomposition, give oif carbonic acid, and are changed into 
carbonates. The admission of air into the soil facilitates this decompo- 
sition, which is supposed to be continually goirig forward — and it is in the 
form of this gas that plants are considered by some to imbibe the largest 
portion of that carbon for which they are indebted to the soil. 

4°. Crenic and Aprocrenic acids. — When soils are digested or washed 
with hot water, a quantity of organic matteris not unfrequently dissolved, 
which imparts to the water a brownish yellow colour. When the solu- 
tion is evaporated to dryness, there remains besides the soluble saline 
substances of the soil, a variable portion of brown extractive looking 
maker also, which is a mixture of the two acids here named, with the 
ulmic and humic — all in combination with Hme, alumina, and other bases. 
When this residue is dried at 230° F., the two latter acids, and their 
compounds, become insoluble, while the crenates and apocrenales, more 
es[)ecially the former, remain soluble in water, and may be separated 
by washing with this liquid. 

These acids also are formed in the soil during the decay of vegetable 
matter. They are distinguished from the two previously described by 
containing nitrogen as an essential constituent, and by forming compounds 
with lime, &c., which are, for the most part, readily soluble in water. 
Hence they will both prove more nourishing to plants — in virtue of the 
nitrogen they contain — and in consequence of their solubility, will be able, 
where they exist, to enter more readily, and in greater abundance, into 
the roots than either the ulmic or the humic acid. 

Owing to this solubility, also, they are more readily washed out of the 
soil by the rains, and hence are rarely present in any considerable quan- 

' Organic Chemistry applied lo Agriculture, first edition, pp. 11 and 12. 

t Ulm\c acid requires 2500 times its weight of water to dissolve it— ulmate of lime 2000 
times, and ulmate of alumina 4200 times— but all are still less soluble after lliey have been 
perfectly dried, or exposed to the action of a hard winter's frost. The ulmates of potash, 
'Wtia, ani aiumiua, are all dissolved ii vater with considenible ease. 



880 OTHER ORGANIC COMPOUNDS IN THE SOIL. 

tity in specimens of soil which are submitted to analysis. They are frc* 
qnently, however, met with in springs and in the drainings of the land. 
They have even been found in minute quantity in rain-water,* it is pro- 
bable that they ascend into the air in very small proportion with the 
watery vapour that rises. This exhibits another form, therefore, in 
which the rains may minister to the growth of plants (see page 36). 

Both acids form insoluble compounds with the peroxide of iron — and 
hence are found in comb nation with many of the ochrey deposits from 
ferruginous springs, and 9vith the oxide of iron by which so many soils 
are coloured. The apocrenic acid has also a peculiar endency to com- 
bine with alumina, with which it forms a compound insoluble in water, 
and in this stale of combination it probably exists not unfrequently, espe- 
cially in clayey soils. 

When heated wi»h newly slaked quick-lime these acids give off am- 
monia and carbonic acid. By tlie action of the air, and of lime in the 
soil, they are probably decomposed in a similar manner, though with 
much less rapidity. 

5°. Mudesous acid is another dark brown acid substance, which is also 
produced naturally in the soil. It resembles the apocrenic, in havinj? 
a strong tendency to combine with alumina. In union with this acid i 
is slowly washed out of the soil by the rains, or fillers through it whei 
the water can find an outlet beneath. This is seen to be the case in some 
of the caves on the Cornish coast, where the waters that trickle through 
from above have gradually deposited on their roof and sides a thick in- 
crustation of mudesif.e of alumina.j 

Besides these acids, it is known that the malic and the acetic (vine 
gar) are occasionally produced in the soil during the slow decay of vege- 
table matter of different kinds. It is probable that many, other analo- 
gous compounds are likewise formed — which are more or less soluble in 
water, and more or less fitted to aid in the nourishment of plants. There 
is every reason to believe, indeed, that organic substances in the soil pass 
through many successive stages of decomposition, at each of which they 
assume new properties, and become more or less capable of aiding in 
the support of living races. The subject is difficult to investigate, be- 
cause of the obstacles which lie in the way of exactly separating from 
each other the small quantities of the different organic compounds that 
occur mixed up together in the soil. But it seems quite clear, that while 
some agricultural chemists have erred in describing the ulmic and hu- 
mic acids as the immediate source of a large portion of the carbon ol! 
plants, others have no less misstated — as I apprehend — the true course 
of nature, who deny any direct influence to these and other substances 
of vegetable origin, and limit their use in the soil to the supply of car- 
bonic acid only, which, on their ultimate decomposition, they are capa- 
ble of yielding to the roots. The resources of vegetable life are not so 
limited; but as the human stomach can, and does, on occasion, convert 
'nto nourishment many different compounds of the same elements, — so, 
no doubt, many of those organic compounds which are produced in the 
soil, or in fermenting manure during the decay of animal and vegetabl/ 

* Pursten zu Salm-Horstmar. Poggtnd. AnnaL lir., p. 2Si. 
t Known to mineralogisLi under th« name ofPigotiU. 



SEPARATION OF THESE ORGANIC SUBSTANCES. 28 

bodies,— -wlien once admitted, in consequence of their solubility, into ih 
circulating system of plants, — are converted into portions of their sut 
stance, and really do minister to their natural growth. 

Separation of these Organic Constituents. — 1°. When on washing 
V ith hot water a soil imparts a colour to the solution, the liquid must bi 
filtered and evaporated, to perfect dryness. On treating with wate'- 
what remains after the evaporation, the humic acid and humates remain 
insoluble, w'nle the crenic and apocrenic acids are taken up by the wa 
ter along witk the soluble saline matter which the soil may have con 
tained. By evaporating this second solution to perfect dryness, weigh 
ing the residue, and then heating it to dull redness in the air, the los? 
will indicate something more than the quantity of these acids present in 
the soil. B}' burning the dried insoluble matter, also, the quantity ol 
humic acid present in it may in like manner be determined. 

2°. After being washed with pure water, the soil is to be boiled with 
a solution of carbonate of soda, repeated once or twice as long as a brown 
solution, more or less dark, is obtained. Being filtered, and then ren- 
dered sour by muriatic acid, brown flocks fall, which being collected on 
the filter, perfectly dried and weighed, give the quantity of humic dcid 
in the soil. As this dry humic acid generally contains some earth}' 
matter, it is more correct to burn it, and to dt>.hict the weight of the ash 
which may be left. 

3°. Tiie insoluble (coaly) humus still remains in the soil. On boiling 
it now in a solution of caustic potash for a length of time, and till a fnjsh 
solution ceases to become brown, the coaly humus is entirely dissolved — 
being converted according to Sprengel into humic acid. The addition 
of muriatic acid to this solution, till it has a sour taste, throws down the 
humic acid in the fo.m of brown flocks, which may be collected, dried, 
and weighed as before. 

4°. If there be any mudesite of alumina in the soil, it is also dis- 
solved by the potash, but is not thrown down when the solution is ren- 
dered sour by muriatic acid. The entire weight of organic matter in the 
soil being therefore determined by burning it in "ihe air, after being 
perfectly dried, the difference between this w^eight and the sum of those 
of the humic acid and insoluble humus will be the proportion of the 
other acids present. Thus, if, by burning in the air, the soil lose 6 pei 
cent., and give 2 per cent, of humic acid, and 2 of insoluble humus, there 
remain 2 per cent, for other organic substances in the soil. 

In general, it is considered sufficient to ascertain only the whole los3 
by burning, and the quantity taken up by carbonate of soda, the propor- 
tion of the other substances present being in most cases so small as to be 
capable of being precisely estimated by great precautions only. 

§ 2. On the exact chemical constitution of the earthy part of the soil. 

In reference to the general origin of soils — to their geological rela- 
tions — and to the sin'plest mode of classifying them, — I have shown you 
that the earthy part of nearly all soils consists essentially of sand, clay* 
and lime (p. 230). But in reference to their chemical relations to the 
plants which grow, or may be made to grow, upon them, it is necessary, 
as you are now^ aware, to take a more refined and exact view of theu 



S82 WHT REFINED ANALYSES ARE NECESSARY. 

consliti.tion. This will appear hy referring to three important pnaci* 
pies esiablished in the preceding lectures. 

1°. That the ash of plants generally contains a certain sensible pro- 
portion of ten or twelve different inorganic substances (pp. 216 to 221). 

2°. That they can, in general, only derive these substances from iha 
soil, which must, therefore, contain them (p. 181). And — 

3°. That, the fertility of a soil depends, among other circumstances, 
upon its ability to supply readily and in sufficient abundance all the in- 
organic subsf.ances which a given crop requires (p. 228. 1» 

Now the quantity of some of these substances which is necessary to 
plants is so very small, that nothing but a refined analysis of a soil is 
capable, in many cases, of determining whether they are present in it or 
not — much less of explaining to what its peculiar aefects or excellencies 
may be owing — what ought to be added to it in order to render it more 
productive — or why certain remarkable effects are produced upon it by 
the addition of mineral or animal manures. 

Thus, for example, half a grain of gy[)sum in a pound of soil indicates 
the presence of nearly two cwt. in an acre, where the soil is a foot deep, — 
a quantity much greater than need be added to a soil in which gypsum 
is almost entirely wanting, in order to produce a remarkable luxuriance 
in the red clover crop. In 100 grains of the soil, this quantity of gyp- 
sum amounts only to seven-thousandths of a grain — (f/oo' ^^ 0'007 
grs.) — a proportion which only a very carefully conducted analysis 
would be able to detect, and yet the detecting of which may alone be able 
to explain the unlike effects which are seen to follow the application of 
gvpsum to different soils. 

Again, the phosphoric acid is a no less necessary constituent of the 
soil than the sulphuric acid contained in gypsum. This acid is gener- 
ally in combination either with lime, with oxide of iron, or with alu- 
mina — and, as it is much more difficult even to detect than the sulphuric 
acid, requires more care and skill to determine its quantity with any 
degree of accuracy, — and is generally present even in fertile soils in a 
still smaller proportion — it is obvious that safe and useful conclusions can 
be drawn only from such analyses as have been made rigorously, accord- 
ing to the best methods, and with the greatest attention to accuracy. 

There are cases, no doubt, where a rough analysis may be of use, 
where the cause of peculiarity is at once so obvious that further research 
is unnecessary — as where mere washing with water dissolves out a 
noxious substance, such as sulphate of iron (green vitriol). But such 
cases are comparatively rare, and it more frecjuently happens, that the 
cause of the special qualities of a soil only begins to manifest itself when 
a carefully conducted analysis approaches to its close. I shall, therefore, 
briefly describe to you the methods to be adopted, in order to arrive at 
these more accurate experimental results. [As these methods of analysis 
involve considerable detail, 1 have transferred them to the Appeiidix.— 
See Afpendi-f p. 25.] 



EXACT CONSTITUTION OF SOME FERTILE SOILS. 28j 

§3. Of (he exact chemical constitution of certain soils^ and of the results 
to be deduced from them. 

But tlie importance of this attention to rigorous analysis will more 
clearly appear, if I exhibit to you the constitution of a few of the nume- 
rous soils analyzed by Sprengel, in connection with the agricultural quali- 
ties and capabilities by which they are severally distinguished. 

The following analyses are selected from a much greater number made 
by Sprengel, and embodied in his work on s^iils, " Die Bodeukmide." 

I. — FERTILE SOILS. 

Soils are fertile which contain a sufficient supply of all the mineral 
constituents which the plants to be grown upon them are likely to re- 
quire. 

1°. Pasture. — The following numbers exhibit the constitution of the 
surface soil in three fertile alluvial districts of Hanover, where the land 
has been long in pasture. 

Soil near From the banks of the Weser 
Osterbruch. near Iloya. near Weserbe 

Silica, Quartz, Sand, and Silicates. 84-510 71-849 83-318 

Alumina 6-435 9-350 3-085 

Oxides of Iron 2-395 5-410 5-840 

Oxide of Manganese .... 0-450 0-925 0-620 

Lime 0-740 0-987 0-720 

Magnesia 0525 0-245 0-120 

Potash and Soda extracted by water 0009 0-007 0-005 

Phosphoric Acid 0-120 0-131 0-065 

Sulphuric Acid 0-046 0-174 0-025 

Chlorine in common Salt . . 0-006 0-002 0-006 

Humic Acid 0-780 1-270 0-800 

Insoluble Humus .... 2-995 7-550 4-126 

Organic matters containing Nitrogen 960 2-000 1-220 

Water 0-0-29 0-100 0-050 



100 100 100 

These soils had all been long in pasture, the second is especially cele- 
hijited for fattening cattle when under grass. It will be observed that in 
noxie of them is any of the mineral ingredients wholly wanting, though 
in all the quantity of potash and soda capable of being extracted by 
water is very small. This is ascribed to the fact of their having been 
long in pasture, during which the supply of these substances is gradually 
withdrawn by the roots of the grasses. It is well known how, in our or- 
dinary soils^ grass is often renovated — how the mosses, especially, are de- 
stroyed — by a dressing of wood ashes, which owe their effect to the alkali 
they contain. In the above soils the gradual decomposition of the sili- 
cates would continue to supply a certain portion of alkaline matter for an 
indefinite period of time. 

Yo 1 will perceive that the soil which is the most celebrated for its fat" 
tening power, is also the richest in alumina, lime, phosphcric acid, su's- 
phuric acid, and vegetable matter. 



284 



THE SOIL OF RICH ARABLE LANDS. 



2°. Arable. — The following table exhibits the constitution o ftiree 
soils, celebrated for yielding successive crops of corn for a long perioa 
without manure. 

3. 

From the polde. 



From Nebtsein, 
near Olmutz, 
in Moravia. 

. 77-209 

. 8-514 

. 6-592 

. 1-520 



Silica and fine Sar««l 
Alumina 
Oxides of Iron 
Oxide of Magnesia . 

Lime 0-927 

Magnesia 1*160 

Potash chiefly combined 

with Silica .... 0-140 
Soda, ditto .... 0-640 
Phosphoric Acid combined 

with Lime and Oxide of 

Iron 0-651 

Sulphuric Acid in gypsum 0-011 
Chlorine in common salt. 0*010 
Carbonic Acid united to ihe 

Lime — 



2. 

From the banks of the 
Ohio, No 
Soil. 

87-143 
6-666 
2-220 
0-360 

0-564 

0*312 

0-120 
0-025 



America. 

Subsoil. 


of Alt-Arenbergi 1 
in Belgium | 


94-261 




64-517 1 


1-376 




4-810 1 


2-336 




8-31G 1 


1-200 




0-800 


0-243 


Carbc 
Lime 


'^9-405. 


0-310 


^arb.o 
Mag. 


'io-3ei 1 



0-240 



trace 
0-034 
trace 



Humic Acid . . 

Insoluble Humus . 

Organic substances 

taining Nitrogen 



con- 



0-978 
0*540 

1*108 



0-060 
0-027 
0-036 

0.080 
1.304 
1.072 



1-011 -- 



0-lUO 
0-C13 



1*221 
0-009 
0-003 



0-447 



100 



100 



100 



100 



Of these soils, the first had been cropped for 160 years successively, 
without either manure or naked fallow. The second was a virgin soil, 
celebrated for its fertility. The third had been unmanured for twelve 
years, during the last nine of which it had been cropped with beans 
— barley — potatoes — winter barley and red clover — clover — winter bar- 
ley — wheat — oats — naked fallow. 

Though the above soils differ considerably, as you see, in the propor- 
tions of some of the constituents, yet they all agree in this — that they are 
not destitute of any one of the mineral com pounds, which plants necessa- 
rily require in sensible quantity. You will also observe how compara- 
tively small a proportion of vegetable matter, less than half a per cent., 
>s contained in the fertile Belgian soil — a fact to which I shall by-and- 
oy recall your attention. 

3°. Soils which have a natural source of fertility. — Some soils, which 
by their constitution are not fitted to exhibit any great degree of fertility, 
or for a very long period, are yet, by springs or otherwise, so constantly 
supplied ^\^th soluble saline, and other substances, as to enable them to 
yield a succession of crops, without manure, and without apparent dete- 
noraiion. Such is the case with the following soil from near RotLen 



SPRINGS OFTEN ENRICH THE SOILS. f^ 

*fld9 in Osnabruck, which gives excellent crops, though manured only 
»n( ' 1 10 or 12 years. 

Silica and coarse Quartz Sand .... 86-200 

Alumina 2-000 

Oxides of Iron and a little Phosphoric Acid . 2-900 

Oxide of Manganese 0-100 

Carbonate and a little Phosphate of Lime . 4*160 

Carbonate of Magnesia 0-520 

Potash and Soda 0-035 

Phosphoric Acid 0-020 

Sulphuric Acid 0-021 

Chlorine 0-010 

Humic Acid 0-544 

Insoluble Humus 3-370 

Organic matter containing Nitrogen . . . 0-120 



100 

You will see that, although in this soil all the inorganic substances are 
frally present, yet the potash and soda, the phosphoric and sulphuric 
acids, and the chlorine, are not in such abundance as to justify us in ex- 
pecting it to grow any long succession of crops, without exhibiting the 
usual evidences of exhaustion. But it lies on the side of a hill which con- 
tains layers of lime-stone and marl, through which the surface waters 
find their way. These waters afterwards rise into the soil of the field, 
impregnated with those various substances of which the soil is in want, 
and thus, by a natural manuring, keep up a constant supply for each suc- 
ceeding crop. 

This example is deserving of your particular attention, inasmuch as 
there are many soils, in climates such as ours, which are yearly refresh- 
ed from a similar source. Few spring waters rise to the surface which 
are not fitted to- impart to the soil some valuable ingredient, and which, if 
employed for the purposes of irrigation, would not materially benefit 
those lands especially on which our pasture grasses grow. The same 
may also be said of the waters which are carried off in some places so 
copiously by drains. Whether these waters rise from beneath in springs, 
or, falling in rain, afterwards sink through the soil, they in either case 
carry into the brooks and rivers much soluble matter, which the plants 
would gladly extract from them. On sloping grounds it would be a 
praiseworthy economy to arrest these waters, and, before they escape, 
to employ them in irrigation. 

The fact that nature thus on many spots brings up from beneath, or 
dt)wn from the higher grounds, continual accessions of new soluble mat- 
ter to the soil, will serve to explain many apparent anomalies, and to ac- 
count for the continued presence of certain substances in small quanti-y* 
although year by year portions of them are carried off the land in t.ve 
crops that are reaped, while no return is made in the shape of artificial 
manure. It will also in some instances account for the fact that, after a 
iiard cropping, prolonged until the soil has become exhausted, a few 
years' rest will completely re -invigorate it, and render it fit to yield 



286 



IMPORTA.NCE OF DEPTH OF SOIL. 



new returns of abundant corn. Other causes, as we d: all hereafter see, 
generally operate in bringing about this kind of natural recovery, but 
there can be no question that in circumstances such as I have now 
adverted to, this recovery may be effected in a much shorter period 
of time. 

4°. Importance of depth and uniformity of 5oz7.— If the surface soil be 
of a fertile quality, ample returns will be sure from many cultivated 
cmps. But where the subsoil is similar in composition to that of the 
surface — not only may the fertility of the land be considered as almost 
inexhaustible, but those crops also which send their roots far down will 
be ab'e permanently to flourish in it. Tl)is fact is illustrated by the 
composition of the following soils from the neighbourhood of Bruns- 
wick : — 



1. 



2. 



Soil. 

Silica and fine Quartz Sand . 94-724 

Alumina 1'638 

Oxides of Iron . . . . > ^.^g^ 
Oxides of Manganese . . ^ 

Lime 1-028 

Magnesia trace 

Potash and Soda 0-077 

Phosphoric Acid 0-024 

Sulphuric Acid 0-010 

Chlorine 0-027 

Humic Acid 0-302 

Insoluble Humus .... 0-210 



Subsoil. 


Subsoil. 


97-340 


90-035 


0-806 


1-976 


5 1-126 


5-815 


I 0075 


0-240 


0-296 


0-0-22 


0-095 


0-115 


0-112 


300 


0-015 


0-098 


trace 


1-399 


trace 


trace 


0-135 


— 


-~- 


~~- 



100 



100 



100 



The first of these soils produced excellent crops of all deep-roofed 
plants — lucerne, sainfoin (esparsette), hemp, carrots, poppies, &c. — and 
with the aid of gypsum, red clover, and leguminou-s plants (vetches, 
peas, and beans), in great luxuriance. The former of these facts is ex- 
plained by the great similarity in constitution which exists between the 
surface and the under soils. To deep-rooted plants also the magnesia, 
in which the surface is deficient, is capable of being stpplied by the under 
soil. The effect of the gypsum is accounted for by the almost total ab- 
sence of sulphuric acid in the subsoil, but which the application of gyp- 
sum has introduced into the upper soil. 

The second soil was taken from a field in which sainfoin died regu- 
larly in the second or third year after it was planted. This was naturally 
attributed to something in the subsoil. And by the analyses above 
given, it was found to contain much sulphuric acid in combination wi;h 
oxide of iron, forming sulphate of iron (green vitriol). This salt being 
noxious to plants, began to act upon the crop of sainfoin as soon as the 
roots had gone so deep as to draw sufficient supplies from the subsoil, 
and it thus gradually poisoned them, so that they died out in two or three 
years. 



EXACT CONST TrENTS OF SOME UNFRUITFUL SOILS. 



287 



II. — BARREN OR UNFRUITFUL SOILS. 

Soils are unfruitful or allogeilier barren, either when they contain tocj 
little of one or more of the inorganic constituents of [)lants, or when sorrio 
stibsiance is present in them in such quantity as to become hurtful or 
poisonous to vegetation. The presence of sulphate of iron in the subsoil 
just described is an illustration of the latier fact. In wliat way the defi- 
ciency o^ ccnn\n substances really does artect tlie agricultural capabilitie* 
^the soil will appear from the Ibllowing analyses : — 

1. 2. 3. 4. 

Moor land soil, Another Sandy Soil on ths 

near Aurich, soil IVom ?oil from Miischel- 

Easl Friesiand. the same Wetiingen kaik, 

neighbour- in Lune- riear Muhl 
Soil. Subsoil. hood. burg- hausen. 

Silica and auartz Sand . . 70-570— 95190 61 57G 96000 77780 

Alumina 1050— 2 520 0-450 0500 9 490 

Oxides of Iron 0-252— 1460 0-524 2000 5 800 

Oxide of Manganese . . . trace — 0048 trace trace 0-105 

Lime do.— 0-336 320 001 86(5 

Maj^nesia 0012— 0-125 0130 trace 0728 

Potash trace — 0072 trace do. trace 

Soda do. — 0-180 do. do. do. 

Phosphoric Acid .... do. 0034 do. do. 0-003 

Sulphuric Acid do. 0020 do. do. trace 

Carbonic Acid — — — — 0200 

Chlorine trace — 015 trace trace trace 

HumicAcid 11-910— — 11470 0200 0732 

Insoluble Humus .... 16 200— — 26 530 1299 0*200 

Water — — — — 4096 

100 100 100 100 100 

Each of these anal3'ses is deserving of attention. 

1°. That the barrenness of the moor-land soils (1 and 2) is to be at- 
tributed to their deficiency in the numerous substances of which they 
contain only traces, may almost be said to be proved by the fact — one 
long recognised and acknowledged on many of our own moor-lands and 
peaty .soils — that when dressed with a covering of the subsoil they be- 
come capable of s'jccessful cultivation. The analysis of the subsoil in 
the second column shows that it contains aZZ those mineral constituents in 
which the soil itself is deficient — and to the eftect of these, therefore, tb**. 
imf)rovement produced upon the soil by bringing it to the surface is alto- 
gether to be attributed. 

2°. The sandy soil, No. 3, is evidently barren for the same reason as 
the moorland soils, 1 and 2. The soil No. 4 rests on lime-stone, and 
was mixed with 7 percent, of lime-stone gravel, and contains a great 
number of the substances which plants require — but i-ts unfruiifulness \s 
to be ascribed to the want of potash and soda, of sulphuric acid and of 
chlorine. Wood ashes and a mixture of common salt with gypsum oi 
sulphate of soda, would probably have remedied these defects. 

3°. Among the fertile soils to which I recenilv directed your attention 
(p. 284) was one from Belgium, in -which the proj)ortion of organic 
matter was less than half a per cent, of its whole weight. In the above 
table, on the other hand, we have two nearly barren soils containing 



288 WHAT RENDERS A SOIL FERTILE. 

each 11 per cent of humic scid, besides a much larger proportion of in- 
soluble oreanic iViatier. It is obvious, tlicrefore, that tne fertility of a 
soil is not clepeRdeni upon its containing this or that proportion of vege- 
table matter, either in a soluble or an insoluble form. It is certni-nlj 
true that many very fertii<5 soils do contain a considerable quantity of 
organic matter, in a form in v.bicli it may readily yield nourishment to 
the roots of plants. Yet such soils are not fertile merely in consequence 
of the presence of this organic matter, as a source of organic food to the 
plant. It may be present, and yet the soils, like those above-mentioned, 
may remain barren. Where soils become fertile apparently by the 
long accumulation of such vegetable matter in the soil, it is not merely 
because of the increase of purely organic substances, such as the humic 
and ulmic acids, but, because, as I have already had occasion to mention 
to you, the decaying vegetable matter whicti produces them contains 
also, and yields to the soil, a considerable abundance of sonie of those 
inorganic substances wliich plants necessarily require. The organic 
matter is an indication of their presence in such soils. But they may 
be present without the organic matter. They may either be duly pro- 
portioned in the soil by nature — or they may be artificially mixed with 
it, and then this use of the organic matter may be dispensed with. It is 
of niore importance to bear this in mind, because not only vegetable 
physiologists, but some zealous chemists also, have laid great stress upon 
the quantity of soluble and insnrluble organic matter contained in a soil, 
and have been led to consider it as a safe index of the relative fertility 
of different soils. 

The history of science shows, by many examples, that those men 
who adopt extreme views, — who attempt to explain all phenomena of a 
given kind, by reference to a single specific cause — have ever been of 
very great use in the advancement of certain knowledge. Their argu- 
ments, whether well or ill founded, lead to discussion, to further investi- 
gation, to the discovery of exceptional cases, and, finally, to the general 
adoption of modified views which recognise the action of each special 
cause in certain special cases, but all in subordination to some more ge- 
neral principle. 

Thus, if some ascribe the fertility of the soil to the presence of the 
alkalies in great abundance, others to that of the phosphates, others to 
that of lime, others to that of alumina, a»d others, finally, to that of ve- 
getable matter in a soluble state — all these extreme opinions are recon- 
ciled, and tJheir partial truths recognised, in one general principle, that 
a soil to be fertile must contain all the substances ichicli the plant we de- 
sire to grow can only obtain from the soil, and in such abundance as 
readily to svpply all its wants ; while at the same time it must contain 
nothing hurtful to vegetable life. 

III. SOILS CAPABLE OF IMPROVEMENT BY THE ADDITIO:« OF 

MINERAL MATTER. 

On the principle above stated (lepends in very many cases the mode 
of improving soils by the addition of mineral substances, as well as the 
method of exolaining the* reiiarkable effect;} occasionally pcoduced by 
their mixture with the land> The following analyses will place this 
matter in a clearer light : — 



I 



COMPOSITION or REAmiil IMPRO.EABLE SOILS. 



289 





1. 


2, 


3. 


4. 




Soil near Pa- 


Near Drakeri- 


Near Ganders- 


Near 




dinghiittel, on 


burg, on the 


helm, in 


Bruns 




the Weser. 


Weser. 


Brunswick. 


wick. 


Silica and Quartz Sand 


. 93-720 


92014 


90-221 


95-698 


Alumina . 


. 1-740 


2-652 


2-106 


0-504 


Oxide of Iron . 


. 2-060 


3-192 


3-951 


2-496 


Oxide of Manganese . 


. 0-320 


0-480 


0-960 


trace 


(jime 


. 0-121 


0-243 


0-539 


0-038 


Magnesia . 


. 0-700 


0-700 


0-730 


0-147 


Potash (chiefly in combina- 








tion with Silica) 


. 0-062 


0-125 


0-066 } 


090 


Soda (do.) 


. 0-109 


0-026 


0-010 J 


Phosphoric Acid 


. 0-103 


078 


0-367 


0-164 


Sulphuric Acid 


. 0-005 


trace 


trace 


0-007 


Chlorine in common Salt 


. 0-050 


trace 


0-010 


0010 


Humic Acid 


. 0-890 


0-340 


0-900 


0-6-26 


Other Organic matter 


. 0-120 


0-150 


0-140 


0-220 



100 



100 



100 



100 



The first of these soils produces naturally beautiful red clover — the 
second produces very bad red clover. On comparing the constitution of 
the two soils, we see the second to be deficient in sulphuric acid and 
chlorine. A dressing of gypsum and common salt would supply these 
deficiencies, and render it capable of producing this kind of clover. The 
third soil is remarkable for growing luxuriant crops of pulse, when ma- 
nured wilh gypsum. The almost total absence of sulphuric acid ex- 
plains this effect The fourth soil was greatly improved by soap-boiler's 
ash, which supplied it with lime, magnesia, manganese, and other sub- 
stances. 



I need not further multiply examples to show you how much real 
knowledge is to be derived from a rigidly accurate analysis, not only in 
regard to the agricultural capabilities of a soil, but also in regard to the 
natural and necessary food of plants, and to the manner in which 
mineral manures act in promoting and increasing their growth. The 
illustrations I have already presented will satisfy you — 

1°. That a fertile soil must contain all the inorganic constituents which 
the plant lequires, and none that are likely to do it an injury. 

2°. That if the addition of a given manure to the soil render it more 
fertile — it is because the soil was defective in one or more of those sub- 
stances which the hianure contained. 

3°. That if a given application to the land fail to improve it — of gyp- 
sum, of bone-dust, of common salt, for exam pie — it is because enough of 
the substance applied is already present, or because something else is 
still wanting to render the previous additions available. "-v.^ 

4°. That the result of extended experience in our country, that the 
clay soils a/e best for wheat, and sandy soils, such as that of Nor 
folk, for barley, is not to be considered as anything like a law of nature 
setting aside the clay land for the special growth of wheat, and denying 

13 



290 PHYSICAL PROPKRTirS OF SOILS. 

to the sandy soils the power of yielding abundant ?rops of this kind of 
grain. Almost every district can present examp 5S of well cultivated 
fields, where the ojntrary is proved — and the wheat crops which are 
yearly reaped from the sandy plains of Belgium, demonstrate it on a 
more extended scale. 

Chemically speaking, a soil will produce any crop abundantly, pro- 
vided it contain an ample supj)ly of all that the crop we wish to raise 
may happen to require. But, in practice, soils which do not contain all 
these substances plentifully, are yet found to differ in their power of 
yielding plentiful returns to the husbandman. Such diffljrences arise 
from the climate, the exposure, the colour, the fineness of the particles, 
the lightness or porosity of the soil — from the quantity of moisture it is 
capable of retaining, or from some other of its numerous physical pro- 
perties. These physical properties, therefore, it is necessary shortly to 
consider. 

§ 4. Of the physical properties of soils. 

To the physical properties of soils was formerly ascribed a much 
more fundamental importance than we can now attach to them. Crome 
and Schiibler regarded the fertility of a soil as entirely dependent upon 
\a physical properties. Influenced by this opinion, the former published 
the results of an examination of numerous soils in the Prussian provin- 
ces, which are now possessed of no scientific interest; because they 
merely indicate the amount of clay, sand, and vegetable matter which 
''iiese soils severally contained.* The latter completed a very elaborate 
examination of the physical properties of soils, which is very useful and 
instructive;! but the defective nature of which, in accounting for their 
agricultural capabilities, became evident to the author himself, when the . 
more correct and scientific views of Sprengel, illustrated in the preced- 
ing section, afterwards became known to him. In giving, therefore, 
their due weight to the physical properties, we must not forget that in 
nature they are subordinate to the chemical constitution of soils. Plants 
may grow upon a soil, whatever its physical condition — if all the food 
they require be within their reach — while, however favourable the phy- 
sical condition may be, nothing can vegetate in a healthy manner, if the 
soil be deficient in some necessary kind of food, or (contain what is de- 
structive to vegetable life. 

Of the physical properties of soils the most important are their den- 
sity, their power of absorbing and retaining water and air, their capillary 
action, their colour, and their consistence or adhesive power. There 
are one or two others, however, to which ' will be necessary sh Ttly **i 
advert. 

I. MF HANICAL RELATIONS OF SOILS. 

1°. The density and absolute weight of a snl. — Some soik art mud 
heavier than others, not merely in the ordinary sense of heavy and light, 
as denoting clayey and sandy soils, but in reference to the absolute weig'i* 
of equal bulks. 

* Recorded in his Grundsdtze der A'gricultur Chemie. 
t />«r Boden und »ein verhdltniss zu den Gevodchaen. 



I 



ABSOLUTE WEIGHT AND FIRMNESS OF SGIX.8. 291 

Thus a cubic foot of dry 

Siliceous or Calcareous Sand — weighs about . 1 10 lbs. 

Half Sand and half Clay 95 

Of common arable liand, from . . . . 80 to 90 
Of pure agricultural Clay (page 231) ... 75 
Of garden Mould, richer in vegetable matter . 70 
Of a peaty Soil, from 30 to 50 

Sandy soils, therefore, are the heaviest. The weight diminishes with 
the increase of clay, and lessens still further as the quantity of vegetable 
matter augments. 

In practice, the denser a soil is, the less injury will be done to the 
land by the passage of carts and the treading of cattle in the ordinary 
operations of husbandry. In a theoretical point of view it is of conse 
quence to vegetation, chiefly in so far as, according to the experiments 
of Schiibler, the denser soils retain their warmth for a longer period when 
the sun goes down, or a cold wind comes on. Thus a peaty soil will 
cool as much in an hour and a half as a pure clay in two, or a sand in 
three hours. 

2°. Of the state of division of the constituent parts of the soil. — 
With the relative weight of different soils, their state of division is ii? 
some degree connected. Some soils consist of an admixture of exceed- 
ingly fine particles both of sand and clay — while in others, coarse sand, 
stones and gravels, largely predominate. There can be no doubt that ihe 
state of the soil in this respect has a material influence upon its produc 
tive character, and consequently upon its money value, since the labour* 
of the husbandman in lands of a stifter and more coherent nature are 
chiefly expended in bringing them into this more favourable powdery con- 
dition. In the description and examination of a soil, therefore, this pro- 
perty ought by no means to be passed lightly over — since it is one in 
regard to which a mere chemical analysis gives us litile or no informa 
tion. 

In some parts of the country, the farmer diligently gathers th--, 
stones off' his land, while in others the practice is condemned as hurtful 
to the arable crops. The latter fact is explained by supposing that 
these stones in winter afford shelter to the winter-corn, and in warmer 
seasons protect the ground in some degree from the drying winds, and 
retain beneath them a supply of moisture of which the neighbooring 
roots can readily avail themselves. 

3°. Firmness and adhesive power of soils. — When soils dry in the 
air they cohere and become hard and stiff in a greater or less degree. 
Pure siliceous sands, alone, do not at all cohere when dry — while pure 
clays become hard and very difficult to pulverize. In proportion to the 
quantity of sand with which the latte" are mixed, do their tenacity and 
hardness diminish. The difficulty of leducing Mays to a fine powder in 
the open field, or of bringing them into a good tilth, may be overcorne, 
therefore, by an admixture of sand or gravel, but there are few localities 
where the expense of such an operation does not present an insur- 
mountable obstacle. Thorough draining, however, subsoil ploughing, 
and careful tillage, will gradually bring the most refractory soils of this 
character into a condition in which they can be more perfectly and more 
economically worked. 



532 ADHESIO:^ OF SOILS TO THE PLOUGH. 

Soils also adhere to the plough in different degrees, and, therefore, pre 
«ent a more or less powerful obstruction to its passage. All soils present 
a greater resistance when wet than when dry, and all considerably more 
to a wooden than to an iron plough. A sandy soil when wet offers a re- 
sistance to the passage of agricultural implements, equal to about 4 lbs. 
to the square foot of the surface which passes through it — a fertile vege- 
table soil or rich garden mould about 6 lbs., and a clay from 8 to 25 lbs. 
to the square foot. These differences will naturally form no inconsider- 
able items in the calculations of the intelligent farmer when he estimates 
the cost of working, and the consequent rent he can afford to pay for tliia 
or that soil, otherwise equal in value. 

II. RELATIONS OF SOILS TO WATER. 

1^. Power of imbibing moisture from the air. — When a portion of soil 
is dried carefully over boiling water, or in an oven, and is then spread 
out upon a sheet of paper in the open air, it will gradually drink in watery 
vapour from the atmosphere, and will thus increase in weight. In hot 
climates and in dry seasons this property is of great importance, restoring 
as it does, to the thirsty soil, and bringing within the reach of plants, a 
portion of the moisture which during the day they had so copiously ex- 
haled. 

Different soils possess this property in unequal degrees: Durmg a 
night of 12 hours, and when the air is moist, according to Schiibler, 1000 
lbs. of a perfectly dry 



Quartz Sand will gain lbs. 
Calcareous Sand. . 2 



Clay Loam ... 23 lbs. 
Pure Agricultural Clay 27 



Loamy Soil . . 21 
and peaty soils, or such as are rich in vegetable matter, a still larger 
quantity. 

Sir Humphry Davy found this property to be possessed in the highest 
degree by the most fertile soils. Thus, when made perfectly dry, 1000 
lbs. of a 

Very fertile Soil from East Lothian gained in an hour 18 lbs. 

Very fertile Soil from Somersetshire 16 

Soil worth 45s. per acre from Mersea, in Essex . . 13 

Sandy Soil worth 28s., from Essex 11 

Coarse Sand worth only 15s 8 

Soil of Bagshot Heath 3* 

Fertile soils, therefore, possess this property in a very considerable de- 
gree, and, though we cannot, by determining this .property alone, infer 
with safety what the fertility of a soil is likely to prove — since peaty 
soils and very strong clays are still more absorbent of moisture, and 
since this property is only remotely connected with the special chemical 
constitution of a soil — yet among arable, sandy, and loamy lands, it cer- 
tainly does, as Sir Humphry Davy states, afford one means of judging 
of their relative agricultural capabilities. 

2°. Power of containing or holding water. — If water be poured drop 
by drop upon a piece of chalk or of pipe-clay, it will sink in and disap- 
pear, but if the dropping be continued, the pores of the earth will by de- 

•SirH Davy's Works, Tol. vii., p. 336. 



RELATIONS CF SOILS TO WATXR. 293 

grees jecome filled with water, and it will at length begin to drop ouV 
from tje under part as it is added above. This property is f.xhibiff d in 
a certain degree by all soils. The rain falls and is drunk in, the dew 
also descends, and is thus taken possession of by the soil But after much 
rain has fallen, the earth becomes saturated, and the rest either runs off* 
from the surface or sinks through to the drains. This happens more 
speedily in some soils than in others. Thus from 106 lbs. of dry soil, 
water will begin to drop-^f it be a 

Quartz Sand, when it has absorbed ...... 25 lbs. 

Calcareous Sand 29 

Loamy Soil 40 

English Chalk 45— J. 

Clay Loam 50 

Pure Clay 70 

but a dry peaty soil will absorb a very much larger proportion (Schii- 
bler), before it suffers any to escape. Useful arable soils are found to bo 
capable of thus containing from 40 to 70 per cent, of their weight of water- 
If the quantity be less than this, the soils are said to be best adapted foi 
pine plantations, — if greater, for laying down to grass. 

In dry climates this power of holding water must render a soil more 
valuable, whereas in climates such as ours, where rains rather over- 
abound, a simple determination of this property will serve to indicate 
to the practical farmer on which of his fields it is most important to him, 
in reference to surface water, that the operation of draining should be 
first and most effectually performed. The more water the soil contains 
within its pores, the more it has to part with by subsequent evaporation ; 
and, therefore, the colder it is likely to be. The presence of this water also 
excludes the air in a great degree, so that for these, as well as for other 
reasons, it is desirable to afford every facility for the speedy removal of 
the excess of water from such soils as absorb it, and are capable of con- 
taining it, in a very large proportion. 

3°. Power of retaining water when exposed to the air. — Unless when 
rain or dew are falling, or when the air is perfectly saturated with mois- 
ture, watery vapour is constantly rising from the surface of the earth. 
The fields, after the heaviest rains and floods, gradually become dry, 
though this, as every farmer has observed, takes place in some of his 
fields with much greater rapidity than in others. Generally speaking, 
those soils which are capable of arresting and containing the largest por- 
tion of the rain that falls, retain it also with the greatest obstinacy, and take 
the longest time to dry. Thus a sand will become as dry in one hour as a 
pure clay in three, or a piece of peat in four hours. This, therefore, not 
only explains, and shows the correctness of, the well-known distinctions 
of warm and cold soils, but exhibits another strong argument in favour 
of a perfect drainage of stiff* soils and of such as contai i a large proportion 
of decaying vegetable matter. 

4°. Capillary power of the soil. — When water is poured into the sole 
of a flower-pot, the soil gradually sucks it in and becomes moist even to 
the surface. The same takes place in the soil of the open fields. The 
water from beneath — that contained in the subsoil — is gradually sucked 
up to the surface. Where water is p- 3sent in excess-, this capillary action, 
as it is called, keeps the soil always moist and cold. 



294 CAFILLART POWER OF THE SOIL. 

The tendency of the water to ascend, however, is not the same in all 
soils. In those which, like sandy soils and such as contain much vege- 
table matter, are open and porous, it probably ascends most freely, while 
BtiflT clays will transmit it with less rapidity. No precise experiments, 
however, have yet been mado upon this subject, chiefly, I believe, be- 
cause this property of the so . has not hitherto been considered of such 
importance as it really is, to Uie general vegetation of the globe. Let us 
attend a little to this point. •• 

I have already drawn your attention to the fact, that the specimens of 
soil which are submitted to analysis generally contain very little saline 
matter, and yet that in a crop reaped from the same soil a very consider- 
able proportion exists. This I have attributed to the action of the 
rains which dissolve out the soluble saline matter from the surface 
soil, and as they sink, carry it with them into the subsoil; or from 
sloping grounds, and during very heavy rains, partly wash it into the 
brooks. Hence from the proportion of soluble matter present at any one 
time in the surface soil, we cannot safely pronounce as to the quantity 
which the whole soil is capable of yielding to the crop that may be grown 
upon it. For when warm weather comes and the surface soil dries 
rapidly, then by capillary action the water rises from beneath, bringing 
with it the soluble substances that exist in the subsoil through which it 
ascends. Successive portions of this water evaporate from the surface, 
leaving their saline matter behind them. And as this ascent and eva- 
poration go on as long as the dry weather continues, the saline matter 
accumulates about the roots of the plants so as to put within their reach 
an ample supply of every soluble substance which is not really defective 
in the soil. I believe that in sandy soils, and generally in all light soils, 
of which the particles are very fine, this capillary action is of great im- 
portance, and is intimately connected with their power of producing 
remunerating crops. They absorb the falling rains with great rapidity, 
and these carry down the soluble matters as they descend — so that when 
the soil becomes soaked, and the water begins to flow over its surfiice, 
the saline matter being already buried deep, is in little danger of being 
washed away. On the return of dry weather, the water re-ascends from 
beneath and again diffuses the soluble ingredients through the upper soil. 

In climates such as ours, where rains and heavy dews frequently fall, 
and where the soil is seldom exposed for any long period to hot summer 
weather unaccompanied by rain, we rarely see the full effect of this ca- 
pillary action of tne soil. But in warm climates, where rain seldom or 
never falls, the ascent of water from beneath, where springs happen to 
exist in the subsoil, goes on without intermission. And as each new 
particle of water that ascends brings with it a particle, however small, 
of saline matter (for such waters are never pure), which it leaves behind 
when it rises into the air in the form of vapour, a crust, at first thin, but 
thickening as time goes on, is gradually formed on 'he surface of the soil. 
Such crusts are seen in the dry season — in India, in Egypt, and in many 
parts of Africa and America. In hot, protracted summers they may be 
seen on the surface of our own fields, but they disappear again with the 
first rains that fall. Not so where rains are unknown. And thus on the 
arid plains of Peru and on extensive tracts in Africa, a deposit of saline 
matter, sometimes znany feet in thickness, is met with on the surface of 



ITS IMPORTANCE TO VEGETATION. 295 

wide plains, in the hollows of deep valleys, and on the bottoms of ancient 
lakes. Such an incrustation, probably so formed, is the bed of nitrate of 
soda in Peru, from which all our supplies of that salt are drawn — such 
are the deposits of carbonate )f soda (urao) extracted from the soil in the 
South American State a< Colombia. 

6°. Contraction of the soil on drying. — Some soils in dry weather di- 
minish very much in bulk, shrink in, and crack. Thus, after being 
soaked by rain, pure cla)' and peaty soils diminish in bulk about one- 
fifth when they are again made perfectly dry — while sand has the same 
bulk in either state. The more clay or vegetable matter, therefore, a 
soil contains, the more it swells and contracts in alternate wet and dry 
weather. This contraction in stiff clays can scarcely fail to be occa- 
sionally injurious to young roots from the pressure upon the tender fibres 
to which it must give rise, while in light and sandy soils the compres- 
sion of the roots is nearly uniform in all weathers, and they are undis- 
turbed in their natural tendency to throw out oflf-shoots in every direction. 
Hence another good quality of light soils, and a less obvious benefit 
which must necessarily result from rendering soils less tenacious by ad 
mixture or otherwise. 

III. RELATIONS OF THE SOIL TO THE ATMOSPHERE. 

Power of absorbing oxygen and other gaseous substances from the 
air. — 1°. The importance of the oxygen of the atmosphere, first to the 
germination of the seed, and afterwards to the growth of the plant, I have 
already sufficiently insisted upon. It is of consequence, therefore, that 
this oxygen should gain access to every part of the soil, and thus to all 
the roots of the plant. This access can be facilitated by artificially 
working the land, and thus rendering it more porous. But some soils, 
in whatever state they may be in this respect, have been found to absorb 
oxygen with more rapidity, and in larger quantity, than others. Thus 
clays absorb more oxygen than sandy soils, and vegetable moulds or 
peats more than clays. This difierence depends in part upon the natural 
porosity of these different soils, and in part also upon the chemical con- 
stitution of each. If the clay contain iron or manganese in the state of 
first or jt7ro^oxides, these will naturally absorb oxygen for the purpose of 
combining with it, — -while the decaying vegetable matter will in like 
manner, in such as contain it largely, drink in much oxygen to aid their 
natural decomposition. 

2°. Besides the gases, oxygen and nitrogen, of which the air princi- 
pally consists, the soil absorbs also carbonic acid from the atmosphere, 
and portions of those various vapours, — whether of ammonia and other 
effluvia which rise from the earth, or of nitric acid formed in the air,— 
and these, in the opinion of some chemists, contribute very materially to 
its natural fertility. This, however, is very much a matter of conjec- 
ture, and no experiments have been made as to the relative capabilities 
01 different soils thus to extract vegetable food from the surrounding air. 
One fact, however, seems to be clearh^ ascertained, that all soils, namely, 
absorb gaseous substances of every kind most easily and in the greatest 
abundance when they are in a moist state. The fall of rains, or the de- 
scent of dew, therefore, will favour this absorption in dry seasons, and ii 
will also be greatest in those soils which have tbe power of most readily 



296 *OWER OF SOILS TO RETAIN HEAT* 

extracting watery vapou from the air during the absence of the sun 
Hence ihe influence of I ic dews and of gentle showers on the progress 
of vegetation, is not limi.ed to the mere supply of water to the thirsty 
ground, and of those vapours which they bring with them as they descend 
to the earth, but is partly due also to the power which tliey Impart to the 
moistened soil, of extracting for itself new su-pplies of gaseous mailer 
from the suritDunding atmosphere. 

IV. RELATIONS OF THE SOIL TO HEAT. 

There are some of the relations of soils to heat, which have considera- 
ble influence upon their power of promoting vegetation. These are the 
rapidity with which they absorJj heat from iho air, the temperature they 
are capable of attaining under the direct action of the sun's rays, and the 
length of time during which they are able to retain this heat. 

1°. Power of absorbing heat. — It is an important fact, in reference to 
the growth of plants, that during sunshine, when the sun's rays beat upon 
it, the earth acquires a much higher temperature than the surrounding 
air- This temperature very often amounts to 110°, and sometimes to 
nearly 150°, while the air in the shade is between 70° and 80° only. 
Thus the roots of plants are supplied with that amount of warmth which 
is most favourable to their rapid growth. 

Dark-coloured — such as black and brownish red — soils absorb the 
heat of the sun most rapidly, and therefore become warm the^ soonest. 
They also attain a higher temperature — by a few degrees only, how- 
ever (3° to 8°), — than soils of other colours, and thus, under the action 
of the same sun, will more rapidly promote vegetation. In climates, 
such as ours, where the presence of the sun is often wished for in vain 
in time of harvest, this property of the soil possesses a considerable eco- 
nomical value. In other parts of the world, w^here sunshine abounds, 
it becomes of less importance. 

Every one will understand that the above differences are observed 
among such soils only as are exposed to the same sun under the same 
circumstances. Where the exposure or aspect of the soil is such as to 
give it the prolonged benefit of the sun's rays, or to shelter it from cold 
viands, it will prove more propitious to vegetation than many others less 
favourably situated, though darker in colour and more free from super- 
fluous moisture. 

•2°. Pou>er of retaining heat.- — But soils differ more in their power of 
retaining the heat they have thus absorbed. You know that all hot bodies, 
when exposed to the air, gradually become cool. So do all soils ; but a 
sandy soil will cool more slowly than a clay, and the latter than a soil 
which is rich in vegetable matter. The difference, according to Schvib 
ler, is so great, that a peaty soil cools as much in one hour as the same 
bulk of clay in two, or of sand in three hours. This may no doubt have 
considerable influence upon growing crops, inasmuch as, after the sun 
goes down, the sandy soil will be three hours in cooling, while the clays 
will cool to the same temperature in two, and rich vegetable inould in 
one hour. But on those soils which cool the soonest, dew will first begin 
to be deposited, and it is doubtful, where the soils are equally drained, 
whether, in summer weather, the greater proportion of dew deposited on* 
the clays and vegetable moulds rn«v not more than compensate to the 



I 



POWER OP MODIFYING THE PHYSIC IL CHARACTERS 297 

parched soil — for the less prolonged duration of the elevated tempera- 
ture derived fron: the action of the sun's ra^^s It is also to be remem- 
bered, that vegetable soils at least absorb the sun's heat more rapidly 
than the lighter coloured sandy soils, and thus the plants which grow in 
the former, which is sooner healed, ma}-^ in reality be exposed to the 
highest influence of the sun's warmth — for at least as long a period as 
those which are planted in the latter. 

The only power we possess over these relations of soils to heat, ap- 
pears to be, that by top-dressing with charcoal, with soot, or with dark- 
coloured composts, we may render it more capable of rapidly absorbing 
the sun's heat, and by admixture with sand, more capable of retaining 
(he heat which it has thus obtained. 



Sucn are the most important of the physical properties of soils. Over 
some of them, the skilful farmer possesses a ready control. He can 
drain his land, and thus render it cheaper to work and more easy to re- 
duce to a fine powder. He can plough, subsoil, and otherwise work it 
well, and thus can make it more open and porous, more accessible both 
to air and water. When it is light and peaty, he can lay heavy matter 
over it — clay, and sand, and lime-^^tone rubble — and can thus increase 
its density. He can darken its colour in some localities with peat com- 
posts, and can thus make it more absorbent of heat and moisture, as well 
as more retentive of the rain that falls. But here his power ends, and 
how far any of the changes within his power can be prudently attempted 
will depend upon the expense which, in any given localitv, the operation 
would involve. And even after he has done all which mere mechanical 
skill can suggest, the soil may still disappoint his hopes, and refuse to 
yield him remunerating crops of corn. 

" A soil," says Sprengel, " is often neither too heavy nor too liglil, 
neither too wet nor too dry, neither too cold nor too warm, neither too 
fine nor too coarse ; — lies neither too high nor too low, is situated in a 
propitious climate, is found to consist of a well-proportioned mixture of 
clayey and sandy particles, contains an average quantity of vegetable 
matter, and has the benefit of a warm aspect and favouring slope."— 
[Bodenkunde, p. 203.] It "has all the advantages, in short, which 
physical condition and climate can give it, and yet it is unproductive. 
And why ? Because, answers chemical analysis, it is destitute of cer- 
tain mineral constituents which plants require for their daily food. The 
physical properties, therefore, are only accessory to the chemical consti- 
tution. They bring into favourable circumstances, and thus give free 
scope to the operation, upon the seeds and roots of plants, of those che- 
mical substances which Nature has kindly placed in most of our soils, or 
by the lessons of daily experience is teaching the skilful labourer in her 
fields to supply by art. 

And yet the study of the physical properties of soils is not without its 
use, even in a theoretical point of view. It shows both the use of the 
fundamental admixture of sand, clay, and vegetable matter, of which 
our sf^-Ms consist, and for what special end all the mechanical labours oi 
tlie husbandman are undertaken, and why they ar*^ so necessary. Planii 



298 GENERAL FUNCTIONS OP THE SOIL. 

must be firmly fixed, tnerefore the soil must have a certain consistency, 
— their roots must find a ready passage in every direction ; therefore the 
soils must be somewliat loose and open. Except for these purposes, we 
see li»tle immediate use for the sand and alumina which form so much 
o. .ne substance of soils — till we come to study their physical pmperties. 
The siliceous sand is insoluble, and the alumina exists in plants in very 
minute quantity only, while during the progress of natural vegetation, 
tfie proportion of vegetable matter in tlie soil actually increases. The 
vnmedia.te agency, therefore, of these substances is not chemical I at 
physical. 

The alumina of the clays is of immediate use in absorbing and retain- 
ing both water and air for the use of the roots — while the vegetable mat- 
ter is advantageous in reference to the same ends, as well as to the power 
of absorbing quickly and largely the warmth of the sun's rays. The 
soil, in short, in reference to vegetation, perforins the four following dis- 
tinct and separate, but each of them important and necessary, func- 
tions : — 

1°. It upholds and sustains the plant, affording it a sure and safe an- 
chorage. 

2°. It absorbs water, air, and heat, to promote its growth 

These are its mechanical and physical functions. 

3"^. It contains and supplies to the plant both orgamc and inorganic 
food as its wants require ; and 

4°. It is a workshop in which, by the aid of air and moisture, chemi 
cal changes are continually going on ; by which changes these several 
kinds of food arc prepared for admission into the living roots. 

These are its chemical functions. 

All the operations of the husbandman are intended to aid the soil in tlie 
performance of one or other of these functions. To the most important 
of these operations — tlie methods adopted by the practical farmer for 
Improving the soil — it is my intention, in the following division of these 
Lectures* briefly to direct your a:teDtioD. 



LECTURES 

ON THE 

APPLICATIONS OF CHEMISTRY AND GEOLCGY 

TO 

AGRICULTURE. 



ON THE IMPRJVEMENT OF THE SOIL CI ME- 
CHANICAL AND CHEMICAL MEANS. 



LECTURE XIV. 

The physical qualities anc :hemical constitution of a soil may be changed by art. — Naturo 
of the plants dependent jpon that of the soil on which they grow. — Mechanical methodi 
of improving the soil. — Etfects produced by draining. — Theory of springs. — Effect of 
ploughing, subsoiling, deep ploughing and trenching. — Artificial improvement by mixing 
with clay, sand, or marl. 

The facts detailed in the preceding lecture may be considered as af- 
fording sufficient proof that the abiUty of the farmer to grow this or that 
crop upon his land, is very much restrained by its natural character and 
constitution. Each soil establishes upon itself — so to speak — a vegeta- 
tion suited to its own nature, one that requires most abundantly those 
substances which actually abound in the soil — and the art of man can- 
not long change this natural connection between the living plant and the 
kind of land in which it delights to grow. 

But he can change the character of the land itself. He can alter 
Doth its physical qualities and its chemical constitution, and thus can fit 
it for growing other races of plants than those it naturally bears — or, if he 
choose, the same races in greater abundance, and with increased luxuri- 
ance. It is, in fact, in the production of such changes, that nearly all the 
labour and practical skill of the husbandman — apart from local peculiari- 
ties of climate, &c. — is constantly expended. For the attainment of 
this end he drains, ploughs, subsoil-ploughs, and olnerwise works his 
land. For this end he clays, sands, marls, and manures it. By these 
and similar operations the land is so changed as to become both able and 
vvilling to nourish and ripen those peculiar plants which the agriculturist 
wishes to raise. On this practical department of the art of culture, 
the principles explained and illustrated in the preceding parts of these 
lectures, throw much light. They not only explain the reason why cer- 
tain practices always succeed in the hands of the intelligent farmer, but 
why others also occa.sionally and inevitably fail — they tell him which 
practices of his neighbours he ought to adopt, and which of them he had 
better modify or wholly reject, — and they direct him to such new modes 
3f improving his land as are likely to add the most to its permanent 
productive value. 

The operations of the husbandman in producing changes upon the 
land, are either mechanical or chemical. When he drains, ploughs, 
and subsoils, he alters chiefly the physical characters of his soil — when 
he limes and manures it, he alters its chemical constitution. These two 
classes of operations, therefore, are perfectly distinct. Where a soil con- 
tains all that the crops we desire to grow are likely to require, mere me- 
chanical operations may suffice to render it fertile — but where one or 
more of the inorganic constituents of plants are wanting, draining may 
prepare the land to benefit by further operations, but it will not be alone 
sufficient to remove its comparative sterility. I shall, therefore, con- 
sider in succession these two classes of practical operations : — 

1°. Mechanical methods of improving the soil, including draiaLng, 
ploughing, mixing -"vith clay, sand, dec. 



304 PLANTS PECULIAR TO CERTAIN SOILS. 

2", Chemical methods, including limeing, marling, and the applicatiJO 
of vegetable, animal, and mineral manures. 

To satisfy you fully, however, in regard to the absolute necessity 
for such changes, if we would render the land fit to produce any given 
crop, let me illustrate, by a few brief examples, the intimate relation 
observed in nature between the kind of soil and the kind of plants that 
grow upon it. 

§ 1. On the connection between the land of soil and the kind ofjfilahts 

that grow upon it. 

That a general connection exists between. the kind of soil and the 
kind of plants that grow upon it, is familiar to all practical men. Thus 
clay soils are generally acknowledged to be best adapted for wheat- 
loamy soils for barley — sandy loams for oats or barley — such as are more 
sand}'^ still for oats or rye — and those which are almost pure sand, for 
rye alone of all the corn-bearing crops. 

But in a state of nature, we find special differences among the spon- 
taneous produce of the soil, which are more or less readily traceable to 
its chemical constitution in the spots where the plants are seen to 
grow. Thus — 

1°. On the sandy soils of the sea shores, and on the salt steppes of 
Hungary and Russia, the sand- worts, salt- worts, glass- worts, and other 
salt-loving plants abound. When these sands are inclosed and drained, 
the excess of the salt is gradually washed out by the rains, or in some 
countries is removed by reaping the saline plants annually, and burning 
them for soda (barilla), when wholesome and nutritive grasses take their 
place ; but the white clover and the daisy, and the dandelion, must first 
appear, before, as a general rule, it can be profitably ploughed up and 
sown with corn. 

2°. The dry drifted sands, more or less remote from the sea, produce 
no such plants. They are distinguished by their own coarse grasses, 
among which the elymus arcnarius (upright sea lyme-grass) often, in our 
latitudes, occupies a conspicuous place. On the downs of North Jut- 
land, it was formerly almost the orly plant which the traveller could 
meet with over an area of many n.1 es. 

3°. On ordinary sandy soils, leguminous plants are rare, and the herb- 
age often scanty and void of nourishment. With the presence of marl 
in such soils, the natural growth of leguminous plants increases. The 
colt's-foot also, and the bytter-bur, not only grow naturally where the 
subsoil is marly, but infest it sometimes to such a degree as to be with 
great difficulty extirpated. So true is this indication of the nature of 
the soil, that in the lower vallies of Switzerland these plants are said tff 
indicate to the natives where they may successfully dig for marl, (Prize 
Essays of the Highland Society, I., p. 134). On calcareous soils, again, 
or such as abound in lime, the quicken or couch-grass is seldom seen as 
a weed, {Sprengel, Bodenkunde, p. 201), while the poppy, the vetch, and 
the dtrnel abound. 

4°. So peaty soils, when laid down to grass, slowly select for them- 
selves a peculiar tribe of grasses, especially suited to their own nature, 
among which the holcus lanatus (meadow soft-grass) h remarkably 
abundant. Alttf* their constitution by heavy limeing, and they produce 



NATURAL ROTATiCW AMONG FOREST TREES. 305 

luxuiiant gieen crops and a great bulk of straw, but give a coarse ihick- 
skinned grain, more or less imperfectly filled. Alter them further by a 
dressing of clay, or keep them in arable culture, and stiffen them with 
composts, and they will be cou verted into rich and sound corn-bearing 
lands. 

5°. In the waters that gush from the sides of lime-stone hills — on the 
bottoms of ditches that are formed of lime-stones or marls — and in the 
springs ihat have their rise in many trap rocks, the water-cress appears 
and accompanies the running waters, sometimes for miles on their 
course. The mare's-tail (equisetum), on the other hand, attains its largest 
size by the marshy banks of rivulets in which not lime but silica is 
more abundant y present. So the Cornish heath {erica vaga7is) is found 
only, over the serpentine soils of Cornwall, and the red broom rape 
{orobanche rubra, Hooker's Flora Scotica), only on decayed traps in 
Scotland and Ireland. 

These facts all point to the same natural law, that where other circum- 
stances of climate, moisture, &c., are equal, the natural vegetation — that 
which grows best on a given spot — is entirely dependent upon the chemical 
constitution of the soil. 

But both the soil and the vegetation it willingly nourishes, are seen 
to undergo slow but natural changes. Lay down a piece of land to grass, 
and, after a lapse of years, the surface soil — originally, perhaps, of the 
stiffest clay — is found to have become a rich, light, vegetable mould, 
bearing a thick sward of nourishing grasses, almost tolally different from 
those which naturally grew upon it when first converted into pasture. 
So in a wider field, and on a larger scale, the same slow changes are 
exhibited in the vast natural forests that are known to have long covered 
extensive tracts in various countries of Europe. 

Thus it is a matter of history that Charlemagne hunted in the forest 
of Gerardmer, then consisting of oak and beech — though now the same 
forest contains only pines of various species. On the Rhine, between 
Landau and Kaiserlautern, oak forests, of several centuries old, are seen 
to be gradually giving way to ibe beech, while others of oak and beech 
are yielding to the encroachments of the pine. In the Palatinate, the 
Scotch fir {pinus sylvestris) is also succeeding to the oak. In the Jura, 
and in the Tyrol, the beech and the pine are seen mutually to replace 
each other — and the same is seen in many other districts. When the 
time for a change of crop arrives, the existing trees begin to languish 
one after another, their branches die, and finally their dry and naked 
tops arc seen surrounded by the luxuriant foliage of other races [Le Ba- 
ron de Mortemart de Boisse, Voyage dans les Landes, p. 189.] These 
"acts not only show how much the vegetable tribes are dependent upon 
vhe chemical nature of the soil — they indicate, likewise, the existence 
of slow natural changes in the constitution of the soil, which lead neces- 
sarily to a change of vegetation also. 

We can ourselves, in the case of ancient prests, effect such changes. 
When in the United States a forest of oak or maple is cut down, one of 
:>ine springs up in its place ; while on the site of a pine forest, oak and 
Jther broad-leaved trees speedily appear. 

But if the full time for such changes has not come, the new vegeta- 
ion may be overtake j and smothered by the original tribes. Thus, 



306 or DRAiJviifcr, ai^d its effects. 

when the pine forests of Sweden are burned down, a young growth of 
birch succeeds, but after a time the pines again appear and usurp tbeit 
former dominion. The soil remains, still, more propitious to the growth 
of the latter than of the former kind of tree. 

We may, therefore, take a practical lesson from the book of nature. 
[f we wish to have a luxuriant vegetation upon a given spot, we must 
either select such kinds of seeds to sow upon it as are fitted to the kind 
of soil, or we must change the nature of the land so as adapt it to our 
crop. And, even when we have once prepared it to yield abundant re- 
turns of a particular kind, the changes we have produced can only be 
more or less of a temporary nature. Our care and attention must still 
be bestowed upon it, that it may be enabled to resist the slow natural 
causes of alteration, by which it is gradually unfitted to nourish. jJiose 
vegetable tribes which it appears now to delight in maintaining 

Let us now turn our attention, therefore, to the methods by which 
these beneficial changes are to be effected and maintained. 

§ 2. Of draining, and its effects. 

Among the merely mechanical methods by which those changes are 
to be pro luced upon the soil, that are to fit it for the better growth of 
valuable crops, draining is now allowed to hold the first place. That it 
is an important step in heavy clay lands, and that it must be the first step 
in all cases where water abounds in the surface soil, will be readily con- 
ceded ; but that it can be beneficial also in situations where the soils are 
of a sandy nature — where the subsoil is light and porous — or where the 
inclination of the field appears sufficient to allow a ready escape to the 
water, does not appear so evident, and is not unfrequently, therefore, a 
matter of considerable doubt and difficulty. It may be useful, then, 
briefly to state the several effects which in different localities are likely 
to follow an efficient drainage of the land : — 

1°. It carries off' all stagnant water, and gives a ready escape to the 
excess of what falls in rain. 

2°. It arrests the ascent of water from beneath, whether by capillary 
action or by the force of springs — and thus not only preserves the sur- 
face soil from undue moisture, but also frees the subsoil from the linger- 
ing presence of those noxious substances, which in undrained land so fre- 
quently lodge in it and impair the growth of deep-rooted plants. 

3°. It allows the water of the rains, instead of merely running over 
and often injuriously washing the surface, to make its way easily 
through the soil. And thus, while filtering through, not only does the 
rain-water impart to the soil those substances useful to vegetation, which, 
as we have seen, [see Lecture II., p. 37, Lecture IV., p. 69, and Lecture 
VIII., p. 159,] it always contains in greater or less abundance ; but it 
washes out of the upper soil, and, when the drains are deep enough, 
out of the subsoil also, such noxious substances as naturally collect and 
may have been long accumulating there — rendering it unsound and 
hurt''ul to the roots. The latter is one of those benefits which gradually 
follow the draining of land. When once thoroughly effected, it consti- 
tutes a Most important permanent improvement, and one which can be 
fully produced by no other available means. It will be permanent, 
however, only so long as the drains are kept in good condition. Th» 




SECURES DRY SEED-TIME AND AN EARLT HARVEST. 307 

same openness of the sojl which enables the rains tc wash out those so- 
luble noxious substances, which have been long collecting, permits them 
to carry otf also such as are gradually formed, and thus to keep it in a 
sound and healthy state ; but let this openness be more or less impaired 
by a neglect of the drainage, and the original state of the land will agai* 
gradually r.-^nrn. 

4°. This constant descent of water through the soil causes a similar 
constant descent of fresh air through its pores, from the surface to the 
depth of the drains. When the rain falls, it enters the soil and more or 
less completely displaces the air which is contained within its pores. 
This air either descends to the drains or rises into the atmosphere. 
When the rain ceases, the water, as it sinks, again leaves the pores of 
the upper soil open, and fresh air consequently follows. It is in fact 
sucked in after the water, as the latter gradually passes down to the 
drains. Thus, where a good drainage exists, not only is the land re> 
freshed by every shower that falls — not only does it derive from the 
rains those important substances which occasionally, at least, are brought 
down by them from the atmosphere, and which are in a great measure 
lost where the waters must flow over the surface — but it is supplied also 
with renewed accessions of fresh air, which experience has shown to be 
so valuable in promoting the healthy growth of all our cultivated crops. 

5°. But otfier consequences of great practical importance follow from 
these imraediate.elTects. Wheii thus readily freed from the constant 
presence of water, the soil gradually becomes drier, sweeter, looser, and 
more friable. The hard lumps of the stiff clay lands more or less dis- 
appear. They crumble more freely, offer less resistance to the plough, 
and are in consequence more easily and economically worked. These 
are practical benefits, equivalent to a change of soil, which only the 
farmer of stubborn clays can adequately appreciate. 

6°. With the permanent state of moisture, the coldness of many soils 
also rapidly disappears. The backwardness of the crops in spring, and 
the lateness of the harvests in autumn, are less frecjuenlly complained 
of — for the drainage in many localities produces effects which are eqvi- 
valenl to a change of climate. "In consequence of the drainage which 
has taken place in the parish of Peterhead, in Aberdeenshire, during the 
last 20 years, the crops arrive at maturity ten or fourteen days sooner 
than they formerly did ;"* and the same is true to a still greater extent 
in many other localities. 

7°. On stiff' clay lands, well adapted for wheat, wet weather in au- 
tumn not unfrequenlly retards the sowing of winter corn — in undrained 
lands, often completely prevents it — compelling the farmer to change his 
system of cropping, and to sow some other grain, if the weather permit 
him, when the spring comes round. An efficient drainage carries off 'the 
water so rapidly as to bring the land into a workable state soon after the 
rain has ceased, and thus, to a certain extent, it rescues the farmer from 
the fickle dominion of the uncertain seasons. f To the skilfil and in- 

* Mr. Gray, in the Prize Essays 3f th« Highland and Agricultural Society, II., p. 171 
This opinion was given in 1830, since which lime many other extensive improvements have 
been made hi tliat part of the island. 

t " Formerly," says Mr. Wilson, of Cumledge, in his account of the drainage of a farm 
in Berwickshire, "this part of thf farm was so wet, that — though belter adapted for wheat 
'.lan any other crop — the season far sowing was frequently sat, and after an expehsive fa^ 



308 IS EQUIVALENT TO A I EEFENING OF THE SOIL. 

telligent farmer, who applies every available means to the successful 
prosecution of his art, the promise even in our age and country is sure 
—"that seed-time and harvest shall never fail." 

8°. But on lands of every kind this removal of the superfluous watei 
is productive of another practical benefit. In its consequences it is egui- 
vaient to an actual deepening of the soil. 

When land on which the surface water is in the habit of resting, be- 
comes dry enough to admit the labours of the husbandmcfn, it is still 
found to be wet beneath, and the waters, even in dry seasons, not unfre- 
quently remain where'the roots of the crops would otherwise be inclined 
to come. Or, if the surface soil permit a ready passage to the rains, and 
waters linger only in the moist subsoil, still — though the farmer may 
not be delayed in his labours — the subsoil repels the approach of the 
roots of his grain, and compels them to seek their nourishment from the 
surface soil oidy. But remove the waters, and the soil becomes dry to 
a greater depth. The air penetrates and diffuses itself wherever the 
waters have been. The roots now freely and safely descend into the 
almost virgin soil beneath. And not only have they a larger space 
through which to send their fibres in search of food, but in this hitherto 
ungenial soil they find a store of substances — but sparingly present, it may 
be, in the soil above — which the long-continued washing of the rains, 
or the demands of frequent crops, may have removed, but which may 
have been all the time accumulating in the subsoil, into which the 
roots of cultivated plants could rarely with safety descend. It is not 
wonderful then that the economical effects of draining should be Ibund 
by practical men to be not only a diminution in the cost of cultivation, 
but a considerabh' augmented produce also both in corn and grass; or 
ihat this increased produce should alone be found sufl[icieni to repay the 
entire cost of thorough-draining in two or three years. 

An obvious practical suggestion arises out of the knowledge of this 
fact. The deeper the drains, provided the water hain still a ready escape^ 
the greater the depth of soil wljich is rendered available for the purposes 
of vegetable nutiition. Deep-rooied plants, such as lucerne, often fail, 
even in moderately deep soils, because an excess of water or the 
presence of some noxious ingredient which deep drains would remove, 
prevents their natural descent in search of food. Even plants, which, 
like that of wheat or clover, do not usually send down their roots so far, 
will yet, where the subsoil is sound and dry, extend their fibres for three 
or more feet in depth, in quest of more abundant rourishment. 

Not only, then, do deep drains permit the use of the subsoil plough 
without the chance (,f injury, — not only are they less liable to be choked 
up by the accumulated roots of plants which naturally make their way 
into ihem in search of water, — but they also increase the value and per- 
manent fertility of the land, by increasing its available depth. In other 
words, that kind of drainage which is most eflficiently performed, with a 
regard to the greatest number of contingencies, will not only be the most 
permanent, but will also be followed by the greatest number of economi- 
cal advantages. 

lowing and limoins:, it was sown with oafs in spring, of which i( always produced very poor 
crops. It is now so dry as Jo grow very good crops of lurnip or rape, anti except in two 
instances, 1 liave always sewn my wheat in capital order."— Pri2« Essays of the Mighiani 
and Agricultural Society ^ I , c. 2icl 



EFFECT OF A GENERAL DHAINAGE OF THE SOIL. 309 

9*^. Nor do the immediate and practical benefits of draining end -with 
.he attainment of these beneficial results. It is not till the land is ren- 
dered dry that the skilful and enterprising farmer has a fair field on 
which to exnend his exertions. In wet soils, bones, wood-ashes, rape- 
dust, nitrate of soda, and other artificial manures, are almost thrown 
away. Even lime exhibits but one-half of its fertilizing virtue, where 
water is allowed to stagnate in the soil. Give him dry fields to work 
apon, and the well-instructed agriculturist can bring all the resources, 
as well of modern science as of old experience, to bear upon them, with 
a fair chance of success. The disappointments which the holder of un- 
drained lands so often meets with, he will less frequently experience. 
An adequate return will generally be obtained for his expenditure ia 
manuring and otherwise improving his soil, and he will thus be encour- 
aged to proceed in devoting his capital to the permanent amelioration of 
his farm — not less for his own than for his landlord's benefi^f. 

Viewed in this light, draining is only the first of a long series of im- 
provements, or rather it is a necessary preparative to the numerous im 
proveinents of which the soil of islands is susceptible — which improve 
ments it would be a waste of money to attempt, until an efficient system 
of drainage is established. And when we consider how great a national 
benefit th's mere preparatory measure alone is fitted directly to confer 
upon the country, you will agree with me in thinking that every good 
citizen ought to exercise his influence in endeavouring, in his own district, 
more or less rapidly to promote it. It has been calculated that the drain- 
age of those lands only, which are at present in arable culture (10 mil- 
lions of acres), would at once increase their produce by 10 millions of 
quarters of the various kinds of grain now grown upon them ; — and that 
a similar drainage of the uncultivated lands (15 millions of acres) 
would yield a further increased produce of tioice as much more. This 
increase of 30 millions of quarters is equal to nearly one-half of our pre- 
sent consumption* o'l all kinds of grain — so that were it possible to effect 
at once this general drainage, a large superfluity of corn would be raised 
from the British soil. 

This general drainage, however, cannot possibly be effected in any 
given time. Tlie individual resources of the land-owners are not suflfi- 
cient to meet the expense,} and such calculati*)ns as the above are use- 
ful, mainly, in stimulating the exertions of those wi o have capital to 
spare, or such an excess of income as can permit thein to invest an an- 
nual portion permanently^ in the soil. 

10°. He who drains and thus improves his own land, confers a 
benefit upon his neighbours also. In the vicinity of wet and boggy 

• 65 millions of qnarters. See an excellent paper on this subject in the Quarterly AgrU 
tultnraJ Juurnul, xii , p. riOu, by Mr. Duilgeon, of Spyelaw, in Roxburghshiro, a county in 
wliich the practical benefits of draining have been extensively expeiienced, and are therefore 
well understood. 

T To drain 25 millions of acres, at jE6 an acre, would cost 150 millions sterling, a sum equal, 
probably, to the wliole capital at present invested \u farming the land. 

J By an efficient drainaire the soil is permanently benefitted^ but it is not so clear that the 
money it co<\s\s permanentli/ rnvested or hyir\e'\ in the soil. If the cost be repaid by the 
increase of produce, in three years, the muney is not invested, it is only lent for this period 
f} the soil "I drain so many acres every year," said the holder of a large Berwickshire 
&rm to me, " and I tind myself always repaid by the end of the third season- If 1 have 
sptire capital enough, therefore, to go on for three years, I can gradually drain any extent of 
land, by the re?>eated use of the same sum of money." 



310 RENDERS A COUNTRT >IORE SALUBRIOUS. 

lands the hopes of the industrious farmoi are often disapiomted. Miata 
are frequent and rains more abundant on the edges of the moor, nnd 
mill-dews retard the maturity, and often seriously injure the c-ops. (H 
undrainid land, in general, the same is true to a less extent, and the 
presence of one unimproved property in the centre of an eniei prising 
district, may long withhold from the adjoining farms that, full measure 
of benefit which the money and sldll expended upon them would in 
other circumstances have immediately secured. 

So true is it in regard to every new exercise of human skill and in 
every walk of life, that we are all mutually dependent, every one upon 
every other; and that the kindly co-operation of all can alone secure 
that ample return of good, which the culture either of the dead ear^la 
or of the living intellect appears willing, and we may hope is ultimately 
destined, to confer upon our entire race. 

11°. I would not here wilhngly neglect to call your attention fo a 
higher benefit still, which the skilful drainage of an extensive district is 
fitted to. confer upon its whole population. Not only is this drainage 
equivalent, as above stated, to a change of climate in reference to the 
growth and ripening of plants, but it is so also in reference to the gene- 
ral health of the people, and to the number and kind of the diseases to 
which they are observed to be exposed. 

I may quote in illustration of this fact the interesting observations of 
T>t. Wilson on the comparative state of health of the labouring popula- 
tion in the district of Kelso during the last two periods often years. In 
his excellent paper on this subject, in the Quarterly Journal of Agricul- 
ture, (volume xii., p. 317), he has shown that fever and ague, which 
formed nearly one-half of all the diseases of the population during the 
former ten years, have almost v/holly disnppeared during the latter ten, 
in consequence of the general extension of an efficient drainage through- 
out the country ; while, at the same time, the fatality of disease, or the 
comparative number of deaths from every hundred cases of serious ail- 
ment, has diminished in proportion of 4*6 to 2-59. Such beneficial re- 
sults, though not immediately sought for by the practical farmer, yet 
are the inevitable consecjuence of his successful exertions. Apart, there- 
fore, from mere considerations of pecuniary profit, a desire to promote 
the general comfort and happiness of the entire inhabitants of a district 
may fairly influence the possessors of land to promote this method of 
ameliorating the soil ; while the whole people, on the other hand, of 
whatever class, ought "gratefully to acknowledge the value of those im- 
provements which at once iciider our homes more salubrious and oui 
fields more frui .ful." 



The practical benefits of draining, therefore, may be stated gererally 
as follows : — 

A. It is equivalent not only to a change of soil, but also to a change 
of climate, both in reference to the growth of plants and to the health 
of the population. 

B. It is equivalent also to a deepening of the soil, both by removing 
the watei and by allowing those noxious ingredients to be washed ovtt 



BEITEriTS POROUS SOILS. — CRIGIN OF WOCR-LAND. 311 

of the subsoil which had previously prevented the roots from descend* 

C. 1 . is a necessary preparation to the many other means of improve- 
ment whicli may be applied to the land. 

You will now be able to perceive in what way it is possible thai 
even light and sandy soils, or such as lie on a sloping surface, may be 
greatly benefitted by draining. Wliere no open outlet exists under a 
loamy or sandy surface soil, any noxious matters thaP either sink from 
above, or ooze up from beneath, will long remain in the subsoil, and 
render it more or less unwholesome to valuable cultivated plants. But 
let such an outlet be made by the establishment of drains, and that 
which rises from beneath will be arrested, while that which descends 
from above will escape. The rain-waters passing through will wash 
the whole soil also as deep as the bottom of the drains, and the atmos- 
pheric air will accompany or follow them. 

The same remarks apply to lands which possess so great a natural 
inclination as to allow the surface water readily to flow away. Such a 
Bloj)ing surface does not necessarily dry the subsoil, free it from noxious 
substances, or permit the constant access of the air. Small feeders of 
water occasionally make their way near to the surface, and linger long 
in the subsoil before they make their escape. This is in itself an evil ; 
but when such springs are impregnated with iron the evil is greatly 
augmented, and from such a cause alone a more or less perfect barren- 
ness not unfrequently ensues. To bring such lands by degrees to a 
sound and healthy state, a mere outlet beneath is often alone sufficient. 

It is to this lingering of unwholesome waters beneath, that the origin 
of many of our moor-lands, es]iecially on higher grounds, is in a great 
measure to be attributed. A calcareous or n ferruginous spring sends up 
its waters into the subsoil. The slow access of air from above, or it 
may be the escape of air from water itself, causes -i more or less ochrey 
deposit,* which adheres to and gradually cements the stones or earthy 
particles, among which the water is lodged. Thus a layer of solid 
stone is gradually formed — the moor-land pan of many districts — which 
neither allows the roots of plants to descend nor the surface water to es- 
cape. Hopeless barrenness, therefore, slowly ensues. Coarse grasses, 
mosses, and heath, grov/ and accumulate upon soils not originally in- 
cUned to nourish them, and by which a better herbage had previously 
been long sustained. Of such lands many tracts have been reclaimed 
by breaking up this moor-land pavement, but such an improvement, 
unless preceded by a skilful drainage, can only be temporary. The 
same natural, process will again begin, and the same result will follow, 
unless an outlet be provided for the waters from which the petrifying 
deposit proceeds. 

It ought to be mentioned, however, that where a ready passage and 
escape for the water is provided by an efficient drainage, and especially 
in light and porous soils, the saline and other soluble substances they 

' If the water contain sui|pAa<c of iron, the air from above will impart to its iron an ad- 
ditional quantity of oxygen, and cause a portion of it lo fail in the state of peroxide. If the 
iron or lime be present in the state of 6icarbonate, the escape of carbonic acid from tlie 
water will cause a deposit of carbonate of iron or of lime. Any of these deposits will 
cement the earthy or stony particles together. Iron, however, is sometimes hel.i in solu- 
tion by an organic acid (c?cnic), which becomes insoluble, and falls along will. Lae iroB 
when the latter has absorbed more o.xygen from the atmosphere. 



ZtH"^ THEORY or SFIv-lNGS. 

contain will be liable, in periods of heavy rain, to be more oi ^ess com- 
pletely washed out and .carried otT" by the water that trickles through 
them. Whiie, therefore, the establishment of drains on all soils may 
adapt and prepare them for further improvements, and may make them 
more grateful for everv labour or attention that may be bestowed ui)on 
them — yet after drainnj^e they must be more liberally dealt with than 
before, if the increasec fertility they at first exhibit is to be permanently 
maintained or increased. 

§ 3. Of the theory of Springs. 

In the general drainage of the land a double object is sought to be at- 
tained. In very rainy districts, the first -wish of the farmer is to carry 
dAT the surface water from his fields — but where less rain falls, that 
which ascends from beneath in springs, attracts at least an equal share 
of ihe husbandman's regard. In draining, with a view to the removal 
of this latter source of superfluous moisture, a knowledge of the true 
theory of springs, as indicated by an examination of certain geological 
phenomena, is of the greatest possible service to the practical man, is 
pointing out the sources from which the water that injures his land pro- 
cef'ds, as well as the lines along which it may be most efficiently and 
most economically carried off. 

\°. The rain which falls on the surface ofan extensive tract of country 
partly escapes into the rivers, and partly sinks into the earth. This 
latter portion descends through the covering of soil and other loose ma- 
terials till it reaches the rocks on which they rest. If these rocks are 
porous, like many sand-stones, or are traversed by cracks and vertical 
fissures, as many sand-stones and lime-stones are, it descends throush 
them also till it reaches a bed, such as one of indurated clay, so close and 
compact as to resist its further passage. By this impervious bed the wa- 
ter is arrested, and is, therefore, compelled to spread itself laterally, and 
gradually to accumulate in the beds that lie above it. Thus, if the 




outline from A to C in the annexed diagram represent the surface of an 
undulating country. « which the subjacent rocks (1, 2, 3, 4) are covered 
by a considerable thickness of loose materials, the rain which falls from 
A to B will sink more or less rapidly to the bed (1), and, if ^this be im- 
permeable to water, will rest there, or will slowly drain off in the di- 
rection of B and C along the inclined surface of the rock. But if (1) 
be porous, it will sink through it to the surface of the bed (2), and 
through this also, if permeable, to (3) or (4), until it reaches the stratum 
through which it cannot pass. On the surface of this latter bed, or 
among the rocks above it, the water will accumulate until, flowing 
downwards towards C, it is enabled either to sink among the deeper 
rocks or to make its escape again to the surface. 

But if ihe rocks beneath, as is shown in the same diagram from E to 
F, be traversed by vertical fissures passing through two or more, or, like 
the one represented from B to E, through a great number of beds, tha 



WATER IS ARJvESTED BT IMPKRVIOU3 BEDS. 



313 



water that falls on the surface will readily find a passage downwards to 
a considerable depth, and to the same cracks the water that lodges 
among rhe unfissured rocks from D to E will also gradually make its way. 

The practical etfects of these several conditions on the drainage of a 
country are very obvious. If the stratum (1) be impervious to water, 
the suiface from A to B may he full of water, and may urgently de- 
mand the introtkiction of drains, whereas if (1) and (2) be porous, the 
surface water will gradually sink, and the apparent necessity for artifi- 
cial drainage will become luuch less striking. On the other hand, 
vvhere the rocks are filled with frequent cracks, as from B to C, the 
surface water may descend and disappear so rapidly, as to render 
useless the sinking of wells — and, as in dry summers, greatly to retard 
the progress of the crops, or even seriously to injure the produce of the 
harvest. In such a fissured state are the magnesian lime-stone rocks in 
some parts of the county of Durham — and such is the consequent scar- 
city of water, on some farms, that when, in long droughts, the supply 
preserved in artificial tanks begins to fail, the cattle must be driven to 
water sometimes for miles, to the nearest living brook. 

2°. But water often finds its way to greater depths without passing 
through the superior strata, and even where they are absolutely impervi 
ous to the rains that fall upon them. Thus along the country from A to 
B. and especially towards A, the surface soil rests upon the upper edges 




of the strata. Suppose now the beds I, 2, 3, to be impervious to water 
the rain that falls wlierever these rocks lie immediately beneath the sur- 
face will either remain stagnant, or will flow ofi'by some natural drain- 
age. Thus from the highest point C in the above diagram, the water 
will descend on either hand towards a and h. At & it may remain stag- 
nant, for it cannot descend through the bed (2), which forms the bottoin 
o^ tlie valley, and the same is true of the hollow c, in which other por- 
tions of the water will rest. All this tract of country, therefore, will be 
more or less cold, wet, and consequently unproductive. But let the bed 
(4), the edge (or outcrop) of which forms the surface at a, be porous or 
})ernieable, then the water which falls upon that spot or which descends 
from the higher grounds about C and A, wil rr^adily sink and drain offi 
descending from a towards d along the incliived bed till it finds an outlet 
n the latter direction. 

Thus it may readily happen that a naturally dry ani.^ ferfilo valley, ag 
at a, may exist at no great distance from others, h and c, which are 
marshy and insalubrious, and in which artificial drainage alone can de- 
velope the agricultural capabilities of the soil. It appears also that, 
though in any district the rocks which lie immediaiely beneath tlie sur- 
face may contain no water, and may allow none to pass througn them, 
yet that other beds, perhaps at a great depth beneath, may contain much. 
It U, in fact, this accuraulatiou of water beneatl. impervious beds that 



314 



SPRINGS PRODUCED BY VALLEYS AND SLIPS. 



gives rise to so many natural springs, and enables js by artificial wells 
tobrino' water to the surface — often where ihe land would otherwise be 
wholly uninhabitable. 

3°. Thus in undulating countries, where hill-sides frequently pre- 
sent themselves, or valleys are scooped out among the rocks, as in the 
following wood-cut, the water that has fallen over the high grounds to 




wards A, and has entered as above described, or has sunk down to tiie 
several strata 1, 2, 3, &c., will find a ready outlet along the slope of the 
valley, and will give rise to springs at a, b, c, or d, according as the v/a- 
ter has lodged in the one or the other of these beds. These springs will 
fill the surface soil with water, whicli will also descend into the bottom of 
the valley, and, if no sufficient outlet be provided for it, will, according 
to its rpiantity, give rise to a lake, a bog, or a morass. On the slope to- 
wards B the same springs are not to be expected, since the rains which 
sink through the surface on this side of the valley, and lodge in the po- 
rous rocks beneath, will, by the inclination of the beds, be drawn off' in 
the opposite direction, till a second valley or some other available outlet, 
present itself for their escape. This explains why the land on one side 
of a valley or of a hill is often much drier than on the other, and why, 
even in the absence of the improver's skill, an apparently more fertile 
soil n)ay exist, and better crops be reaped. 

4°. Again, such an outlet for the waters that rest among inclined strata 
is not unfretiuently afforded, without the intervention of valleys, and 
even in level or hilly countries, by the existence o^ slips or faults in the 
rocks beneath. Such a slip or shifting of the beds is represented in the 




annexed diagram, in which B D is a crack, along which the strata from 
B to C a[)pear to have slipped downwards, so (hat the thin bed (2), for 
example, which terminates at b on the one side of the crack, begins again 
at a lower level c on the other side, and so with the other beds that lie 
above and below it. None of ihem is exactly conlinuous on the oppo- 
site sides of the slip. From such cracks or faults in the beds, springs of 
water often rise to the surface, even on hill tops, as at B, and they may 
be thus thrown or forced out from either of two causes — 

1. These slips are often of considerable width, and are usually found 
to be filled with impervious clay. This is the case at least among the 
coal m'^asures, which have been the most extensively explored. 'Vhe 
effect of this wall of clay is to dam back at B D the water which do- 



9LIPS ARREST Alfl- THROW DP THE \\ TER. 



315 



icends along the inclined beds towards C from the country beyond A, 
and thus to arrest its further progress. But the pressure of the water 
behind forces that which has reached the fault B D to seek a way up- 
wards, and, as spaces not unfrequeiitly exist between the wall of clay 
and the rocks between which it stands, the water finds a more or lesg 
ready outlet at the surface B, and either gushes forth as a living and 
welcome spring, or oozes out unseen among the soil, rendering it cold, 
•vet, and unproductive. Thus from b the water accumulated i« the bed 
{2) may rise to the surface, or from/ that which exists in (4), or from 
any other bed in which water exists, and from almost any depth. 

2. But even where no such wall of clay exists, the waters may still 
find their way to the surface along lines of fault, and from great depths. 
Thus suppose the thin bed (-2) to be full of water, and that it is covered 
tjy an impervious bed (1), then the water which tends downwards from 
«z to 6 will be arrested at the fault, and dammed back by the impervious 
extremity of (1) against which it now rests. If an outlet can be found, 
It will therefore rise towards the surface. And as the rocks incline up- 
wards in the direction of A, the pressure from behind may easily cause 
the water to ascend to the summit of the hill at B, and to gush out in a 
more or less copious spring. 

5°. Where no natural outlets of the kind above described exist in^a 
district, there may be a great scarcity of water on the surface, while 
abundance, as we have already seen (2°), may exist in the rocks be- 
neath, ready and willing to rise if a passage be opened for it. Such is 
the case with the site of the city of London, represented below : — 



St. Alban's. 



Hampstead. London. Thames. Sydenham. 



Knockholt. 




SECTION ACROSS THE LONDON BASIN FROM ST. ALBAN'S TO KNOCKHOLT. 

iBiickland's Bridgeteater Treatise, plate 69.) 
Marine Sand. 2. London Clay (almost impermeable). 3. Plastic Clay and Sand. 



4. Chalk, both full of water. 



The rain-water which falls between a and A on the one hand, and 
upon the plastic clay and chalk between d and B on the other, .sinks into 
these two beds and rests in them till it finds an escape. It cannot rise 
through the great thickness of impervious clay on which London and its 
neighborhood stands, unless where wells are sunk, as above represented 
at a, b, c, d, either into the plastic clay (3), or into the chalk (4), when 
the water ascends copiously till it reaches the general level of the country 
about St. Alban's, the lowest part of the basin where the permeable beds 
lorm me surface. Hence in the vale of the Thames at 6, it rises above 
the surface, and forms a living spring, while at other places, as at «, c, d, 
it has still to be pumped up from a greater or less depth.* It is the ex- 

• In January 1840, there were stated to be in the London clay upwards of 200 such wells, 
•f which 174 were in London, and of which laf>«r 30 Ukea together were Icaown to yield 30 



3l6 ARTI^lAN WELLS. SPRINGS IN DESERTS AND PARCHED PLAIIVS. 

istence of water beneath the surface where the soils rest on impermca 
ble beds, and the known tendency of these waters to rise when a boring 
IS sunk to them, that have given rise to the establishment of Artesian* 
v/ells, so fre;iuently executed, and with so much success, in recent times. 
There is probably no geological fact that promises hereafter to be of more 
practical value to raaiikiad, when good government and the arts of peace 
shall obtain a permanent resting-place in those countries where, without 
•rrigatlon, the soil remians hopelessly barren. Wherever a living spring 
bursts out iij the sands of Arabia, in the African deserts, or in the parched 
plains of South America, an island of perennial verdure delights the eye 
of the weary traveller, and wherever in such countries the labour of man 
has been expended in digging wells, and in raising water from them for 
artificial irrigation, tlie same beauty and fertility always appear. It 
has recently been found that the oases of Thebes and Garba, in Upper 
Kgypt, where the blown sands now hold a scarcely disputed dominion, 
are almost riddled with wells sunk by the ancient Egyptians, '^ut for the 
greater part long since filled up. The re-opening of such wciis might 
restore to these regions their long-lost fertility, as the sinking of new 
ones by our easier and more economical methods might reclaim many 
other wide tracts, and convert them to the use of man. In contemplating 
what man may do, when his angry passions and his prejudices do noi 
interfere with the exercise of his natural dominion over dead matter, it is 
not unreasonable to hope that, guided by such indications of natural 
science, human industry may hereafter, by slow degrees, re-establish its 
power in long-deserted regions of country, spreading abundance over the 
broad wilderness, staying the Arab's wandering foot, and fixing his 
household in a permanent and plenteous home. 

6°. It nofunfrequently happens ihat alternate layers of sand and clay 
overspread the rocks of a country, and act in arresting or in throwinff out 
the surface water in the same manner as the solid strata beneath. Thus 




under the. surface A B here represented, alternate layersof sand and clay 
overspread the inclined beds of rock, and alone affect not only the qual- 
ity but tlie state of dryness also of the soil. 

The rain which falls on the upper bed of sand will sink no further 
than the first bed of clay, and will appear as a spring, or will form a 
wet band along the side of the hill, at a. That which falls or exists in 
the second bed of sand will in like manner ome to day at b, c, and d, e, 

millions of gallnns weekly. This number of wells has since been increaserl, and is still 
increas.nsj. The borini.'s'aro sjenf-rally carried down into the chalk, because the water which 
ascends from the plastic clay has been found to bring with it much sacd, which botli ob* 
■tructo the pipes and is injurious to the pumps. 

* So called from the (Mstr'ict of Artoia, in France, in which it wao fom^riy oapporod Uirl 
«Qch borings had been longest or most extensively practised. 



EFFECT Of ALtERNATE LATEUS OF SANB AND CLAF. 317 

filling the two vallies moro or less \s*jth water, and forming wet tracts of 
country resting upon a lower bed of impervious clay. 

In endeavouring to form a satisfactory opinion as to the best mode of 
draining a piece of land, it is of great importance to be able todeterinine 
not only the immediate natural source of the water we are desirous tore- 
move, but also the probable quantity it may be necessary to carry off, 
and the permanence of the supply. It is well known, for example, thai 
in many spots, when the accumulated waters are once carried off', there 
remains only a small and probably intermitting supply, for which aL 
outlet is afterwards to be left and kept open ; while in other localities a 
constant stream of water is s^en to pass along the drains. In connection 
with this point it is of consequence to make out whether the water i« 
thrown out by surface clays, as in this latter diagram, or flows from 
among the solid rocks at a greater or less depth — as shown in the prece- 
ding wood-cuts. That which is thrown out by beds of clay is in most 
cases derived only from the rains that fall, and is. therefore, liable to in- 
termit, to cease altogether, or to become more copious, according as the 
season is dry or otherwise ; while that which escapee from a bed of rock, 
being independent of the seasons, will seldom vary in quantity. Thus 
it happens that where surface water only stagnates in the soil of a district, 
a warm, dry, and long continued summer may cause it to yield a crop 
of unusual excellence, while other soils fed by springs from beneath may, 
even in such seasons, still retain moisture enough to render them unfit to 
rear and ripen a profitable crop of corn. 

7°. There remains one other interesting principle connected with this 
subject, which I must briefly explain to you. Let C and D in the ac- 




companying wood-cut be two impervious beds through which the water 
finds no escape, and from which the rains pass off only by the natural in- 
clination of the ground, and let E be a porous bed from which the water 
finds a ready escape somewhere towards the right. Then if a boring 
be sunk through C and D in any part of this tract of country, the wa- 
ter will descend, arid will be absorbed by the bed E. Such dry, porous 
or absorbent beds exist in many localities, and the skilful drainer may 
occasionally avail himself of their aid ir, easily and effectually freeing 
land from water, which could not without great cost be permanently 
drained by any other method. Where water collects on a surface rest- 
ing upon chalk, or upon the loose sands beneatli it, this method of boring 
is frequently had recourse to in some of ourscnthern counties. One dan- 
ger, however, is to be guarded against in trying this method, that the 
bore-rod, namely, may enter a bed which is full of water, and from 
which, as in Artesian wells, it may readily, and in considerable quantity, 
ascend. Such a boring it is obvious would only add to the evil, .ind 
might render necessary a larger outlay in establishing an efficient syo- 



318 



PLOUGHING AND STJBSC hlVe 



tem of drainage by the ordinary metLDd, thar would otherwise have been 
lequired.* 

I do not enter into any further details in regard to the application c 
these principles to the practice of draining, being satisfied that when you 
have once mastered the principles themselves, the applications will 
readily suggest themselves to your own minds when circumstances re- 
quire it. 

§ 4. Of ploughmg and subsoiling. 

I. Ploughing. — Apart from the obvious effect of ploughing the land, 
in destroying jveeds and insects, the immediate advantage sought for 
by the farmer .s the reduction of his soil to a state of minute division. 
In this state it h not only more pervious to the roots of his corn, but it 
also gives a more ready admission to the air and to water. 

Of the good effects produced by the easy descent and escape of water 
from the surface, I have already spoken (p. 306), but the permeability 
of the soil to air is no less useful fn developing its natural powers of pro- 
duction. How important the presence of the air is both to the mainten- 
ance of animal and to the support of vegetable life, we have had fre^ 
quent occasion to observe. By its oxygen the breathing of animals is 
sustained, and by its carbonic acid the livinq; plant is fed. On the earthy 
particles, of which the soil consists also, the influence of these gaseous 
substances, though not so visible and striking, is of almost equal conse- 
quence in the economy of nature. Among other immediate benefits 
derived from the free access of air into the soil, we may enumerate the 
following : — 

1°. The presence of oxygen in the soil is necessary to the healthy 
germination of all seeds (page 132), and it is chiefly because they are 
placed beyond its reach, that those of many plants remain buried for 
years without signs of life, though they freely sprout when again brought 
to the surface and exposed to the air. We have also seen reason to be- 
Ueve (page 77), that the ro.-s of living plants require a supply of 
oxygen in order that they may be maintained in a healthy condition. 
Such a supply can only be obtained where the soil is sufficiently open 
to permit the free circulation of the air among its pores. 



• It sometimes happens that in sinking an old well deeper 
for the purpose of obtaining a better supply of water, the 
original sprinss disappear altoaetlier. This is owing to the 
occurrence at this gr'^ater depth, of an absorbent bed, in 
which the water disappears. By descending still further, a 
second supply of water may often be found, but which will 
naturally ascend uo further than the absoroent bed, by which 
the whole supply will be drunk up, if not prevented by the 
insertion of a metal pipe. Advantage is sometimes taken of 
the known existence of such absorbent slraia, not only for the 
purposes of draining, but also for remo' jng waste water of 
various kinds. An interestin? example ofsuorj application is 
to be seen at St. Denis, in the Place aux Gucldre.s, where the 
water from the bed/at the depth of 200 feet ascends through 
the inner tube a— from another bed e, at 160 feet, through the 
t.jbe 6— while between it and the outermost tube, through the 
space c, it is sent down again after it has been employed in 
washing the square, and disappears in the absorbent stra- 
tum d. 




DECOMPOSITION OP RGClCr MOUNTAir»S. 31^ 

2°. Tn the presence of air the decomposition of the vegetable matter 
of the soil proceeds more rapidly — it is more speedily resolved into those 
simpler forms of matter, carbonic acid and water chiefly (page 152), 
which are fitted to minister to the growth of new vegetable races. In 
the absence of the air also, not only does this decomposition proceed 
i_ ore slowly, but the substances immediately produced by it are fre- 
quently unwholesome to the plant, and therefore fitted to injure, or ma 
terially to retard, its growth. 

3°. When the oxygen of the air is more or less excluded, the vege- 
table matter of the soil takes this element from such of the earthy sub- 
stances as it is capable of decomposing, and reduces them to a lower 
state of oxidation. Thus it converts the red or jper-oxide of iron into 
the pro(-oxide (p. 211), and it acts in a similar manner upon the oxides 
of manganese (p. 213). It also takes their oxygen from the sulphates (as 
from gypsum), and converts them into sulphurets. These lower oxides 
of iron and manganese are injurious to vegetation, and it is one of the 
beneficial purposes served by turning up the soil in ploughing, or by 
otherwise loosening it so as to allow the free admission of atmospheric 
air, that the natural production of these oxides is either in a great mea- 
sure prevented, or that when produced they speedily become harmless 
again by the absorption of an additional dose of oxygen. 

4°. Further, there are few soils which do Bot contain, in some quan- 
tity, fragments of one or other of those compound mineral substances of 
which, in a previous lecture, (xii., p. 257,) we have seen the crystalline 
rocks to consist — of hornblende, of mica, of felspar, dec. , in a decom- 
posing state. From these minerals, as they deconiuose, the soil, and 
therefore the plants that grow in it, derive new supplies of several of 
those inorganic substances which are necessary tc ihe healthy nourish- 
ment of cultivated crops The continued decomposition ol" these mine- 
ral fragments is aided by the access of air, and near its surface, in an es- 
pecial manner, by the carbonic acid which the air contains. A state of 
porosity, therefore, or a frecjuent exposure to the air, is favourable to the 
growth of the plant, by presenting to its roots a larger abundance not only 
of organic but also of inorganic food. 

5^. Again, that production of ammonia and of nitric acid in the soil, 
to which I drew your especial attention on a former occasion (pages 157 
and 160), as apparently of so much consequence to vegetable life, takes 
place njore rapidly, and in larger quantity, the more frequently the land 
is turned by the plough, broken by the clod-crusher, or stirred up by the 
harrow. Whatever amount of either of these compounds, also, the sur- 
face soil is capable of extracting from the atmosphere, the entire quan- 
tity thus absorbed will evidently be greater, and its distribution more 
uniform, the more completely the whoLt soil has been exposed to its in 
fluence. It is for this, among other reasons, that, asevery fanner knows, 
the better he can plough and pulverise his land, the more abundant in 
general are the crops he is likely to reap. 

6° Nor lastly, though in great pari a mechanical benefit, is it one of 
little, moment that when thus every where pervio'is to the air, the roots 
also can penetrate the soil in every direction. None of the food around 
them is shut up from the approach of their numerous fibres, nor are they 
prevented b;y the presence of noxious substances, from throwing out 



320 EFFECT OF THE SUBSOlIi-PLOUGH. 

branches in ever}'^ direction. A deep soil is not absolutely necessary fb 
the production of valuable crops. A well-pulverised and mdlow soil, 
to which the air and the roots have every where ready access, will, 
though shallow, less frequently disappoint the hopes of the husbandman, 
—than where a greater depth prevails, less permeable to the air, and 
therefore less wholesome to the growing roots. 

II. Subsoil Ploughing. — And yet, as a general rule, it cannot be de- 
nied that a deep soil is greatly superior in value to a shallow soil of the 
same nature. It is so both to the owner and to the occupier, though m 
too many cases the available qualities of deep so'ls have hitherto been 
more or less overlooked and neglected. 

The general theoretical principle on this subje. ! — that the deeper the 
soil the longer it may be cropped without the risk of exhaustion, and the 
greater the variety of crops, deep as well as shallow-rooted, which may 
be grown upon it — is so reasonable in itself, as to command a ready ac- 
quiescence. But asoil is virtually shallow where a few inches of j)orous 
earth, often turned by the plough, rest upon a subsoil, hard, stiffs and al- 
most im[)ervious, — and the practical farmer will rarely be willing to 
allow the depth of the latter to influence his opinion in regard to the gene- 
ral value of the land. xVnd in this he is so far correct, that a subsoil 
must be dried, opened up, mellowed by the air, and rendered at once 
pervious and wholesome to the roots of plants, before it can be made 
available for the growth of corn. This may be effected, after draining^ 
by the use of the subsoil plough, an instrument at present, I believe, 
unequalled for giving a real, practical, and money-value to stiff" and 
hitherto almost worthless clayey subsoils. It is an auxihary both to the 
surface plough and to the drain, and the source of its efficacy will appear 
from the following considerations : 

1°. The surface plough turns over and loosens the soil to the depth of 
6 to 10 inches — the subsoil plough tears open and loosens it to a further 
depth of 8 or 10 inches. Thus the water obtains a more easy descent, 
and the air penetrates, and roots more readily make their way among 
the particles of the under-soil. So far it is an auxiliary to the common 
plough, and assists it in aerating and mellowing tlie soil. 

2°. But though it opens up the soil for a time to a greater depth, the 
subsoil plough will in most cases afford no permanent cure for the defi- 
ciencies of the subsoil, if unaided by the drain. If the soil rest upon 
an indurated substratum — upon a calcareous or ochrey ^aw — this plough 
may tear it up, may thus allow the surface water to sink, and may great- 
ly benefit the land ; but the same petrifying action will again recur, and 
fhe benefit of the subsoiling will slowly disappear. Or, if the subsoil 
contain some noxious ingredients, such as salts of iron, which the ad 
mission of air is fitted to render harmless, then the use of this plough 
may afford a partial amelioration. But in this case, also, the effect will 
be only temporary ; since the source of the evil has not been removed, 
the same noxious compounds will again be naturally produced, or will 
again, in fresh supplies, be conveyed into the soil by springs. Or, if the 
subsoil be a stiff clay, containing no noxious ingredient, it maybe cut, or 
for the time torn asunder, but scarcely will the plough have passed over 
it till the panicles will bs ag^n cemsnte-d together, and probably, by the 



PREVIOUS DRYNESS OF THE SUBSOIL ^ECESSART. 32^. 

end of a single season at the furthest, the under-soil may be as solid and 
impermeable as ever. 

It is as the Ibllower of the drain, therefore, in the course of improve- 
men:, that the subsoil plough finds its most beneficial and most economi- 
cal LBe. After land has been drained, the water may still too slowly 
pass away, or the air may have too imperfect an entrance into the sub- 
soil fr3ni which the drains have removed the water. In the former case, 
the subsoil plough must be employed, in order that the drains may he- 
corns fully efficient; in the latter, that the under-layers may be opened 
up to all the beneficial influences which the atmosphere is fitted to exert 
upon them. In this respect it is an auxiliary to the drain. But as the 
full efiect which the subsoil plough is capable of producing Ufion stiH" 
and clayey subsoils, can only be obtained alter they have been brought to 
such a state of dryness that the sides of the cut or tear, which the plough 
has made, will not again readily cohere, it is of importance that tlie 
drains should be allowed a considerable time to operate before the use of 
this plough is attempted. The expense of the process is comparatively 
great, and this expense will be in a great measure thrown away upon 
clay lands, which are undrained, or from which the water, either through 
defective draining, or from the want of sufficient time, has not been able 
fully to flow away. There are few kinds of clay land on which the ju- 
dicious use of this valuable instrument will not prove both actually and 
economically useful, though from the neglect of tlie above necessary pre- 
caution, it has been found to fail in the hands of some. Such failures, 
however, do not justify us in ascribing to some fancied defect in the in 
strument, or in the theory upon which its use is recommended, what ne- 
cessarily arose, and could have been predicted, from our own neglect of 
an indispensable preliminary observation. The sanguine anticipations 
of its inventor, Mr. Smith, of Deanston, may not be fully realized, yet 
the value of the subsoil plough itself, and the benefits it is fitted to comer, 
when rightly used, appear to me to be both theoretically and practically 
established. 

§ 5. Of deep-ploughing and trenching. 

Deep-ploughing and trenching differ from ordinary and subsoil plough- 
ing in this, — that their special object is to bring to the surface and to mix 
w-ilh the upper-soil a portion of that which has lain long at a consider- 
able depth, and has been more or less undisturbed. 

The benefit of such an admixture of fresh soil is in many localities un- 
doubted, while in others the practical farmer is decidedly opposed to it. 
On what principle does its beneficial action depend, and in what circum- 
stances is it likely to be attended with disadvantage? 

1°. It is known that when a heavy shower of rain falls it sinks into 
the soil, and carries down with it such readily soluble substances as it 
meets with on the surface. But other substances also, which are more 
sparingly soluble, slowly and gradually find their way into the subsoil, 
and there more or less permanently remain. Among these may be 
reckoned gypsum, and especially those silicates of ^ota.'-h and soda al- 
ready spoken of (page 206), as apparently so useful to corn-growing 
plants Such substances as these naturally accumulate beyond th« 
reach of the ordinary plough. Insoluble substances likewise slowly 



999 OBJECT AND T.TTY.CT OF BEEPPLOUGHIKO 



1 



wnk. Tins is well known to be the case with lime, -wh^ r I'iid upon a( 
ploughed into the land. So it is with clay, when mixed Vitlj a suri'ac« 
soil of sand or peat. They all descend till they get beyor.J the reach of 
the common plough — and more rapidly it is said (in Lincolnshire) 
when laid down to grass, than when the}'' are constantly brought to 
the surface again in arable culture. Thus it happens that after the sur- 
face soil becomes exhausted of one or other of those inorganic compounds 
which the crops require, an ample supply of it may be still present in 
the subsoil, though, until turned up, unavailable for the promotion of ve- 
getable growth. 

There can be little question, I think, that the greater success which 
attends the introduction of new implements in the hands of better in- 
structed men, upon farms long held in arable culture, it?' to be ascribed in 
part to this cause. One tenant, during a long lease, has been in the 
habit of ploughing to a depth of three, or at most, perhaps, of four 
inches — and from this surface the crops he has planted have derived their 
chief supplies of inorganic food. He has limed his land in the customary 
manner, and has laidupon it all the manure he could raise, but his crops 
have been usually inditferent, and he considers the land of comparative- 
ly little value. But another tenant comes, and with better implements 
turns up the land to a depth of 7 or 8 inches. He thus brings to the sur- 
face the lime and the accumulated manures which have naturally sunk ^ 
and which his predecessor had permitted year after year to bury them- 
selves in his subsoil. He thus has a new, often a rich, and almost always 
a virgin soil to work upon- — one which, from being long buried, may re- 
(juire a winter's exposure and mellowing in the air, but which in most 
cases is sure to repay him for any extra cost. Tlje deep ploughing 
which descends to 14 inches, or the trenching which brings up a new 
soil from the depth of 20 or 30 inches, is only an extension of the same 
practice. It is justified and recommended upon precisely the same 
principle. It not only brings a new soil, containing ample nourishment, 
to the immediate roots of plants, but it affords them also a dee[)er and 
more open subsoil, through which their fibres may proceed in every di 
rection in search of food. The full benefits of this deepening of the soil 
however, can only be expected where the subsoil has previously beei 
laid dry by drains ; for it matters not how deep the loosened and perme- 
able soils may be, if the accumulation of water prevent the roots from 
descending. 

2°. Two practical observations, however, may .here be added, which 
the intelligent farmer will always weigh well before he hastily applies 
*iiis theoretical principle — sound though it undoubtedly be — in a district 
with which he has no previous acquaintance. It is possible that the 
deeper soil may contain some substance decidedly noxious to vegetation. 
In such a case it would be improper at once to mix it with the upper 
soil. Good drains must be established, they must he allowed some time 
to act, and the subsoil plough will be used with advantage, before any 
portion of such an under-soil can be safely brought to the surface. The 
subsoil plough and the drain, indeed, as I have already mentioned, are 
the most certain available remedies for such a state of the subsoil. In 
many localities, however, the exposure if such an under-soil to a winters 
frost, or to a summer fallow will so fa. 'mprove and mellow it, as to ren- 



I! 



ErFECT or INSECTS. IMPROVEMENT OF THE SOIL. 323 

der it capable of being safely mixed with the surface soil. Unless, how- 
ever, tliis mellowing be effected at once, and before admixture, a long 
lims may elapse ere the entire soil attain to its most perfect condition.* 

Again, it is known that some districts, for reasons perhaps not well un- 
derstood, are more infested than others with insects f^ai attack the corn 
or other crops. These insects, their eggs, or their lar\ae, generally bury 
themselves in the undisturbed soil, immediately beyond the ordinary 
reach of the plough. Ii they remain wholly undisturbed during the 
preparation of the soil, some species remain in a dormant state, and the 
subsequent crop may in a great measure escape. Plough the land deep- 
er than usual, and you bring them all to the surface. Do this in the 
autumn, and leave your land unsown, and the frost of a severe winter 
may kill the greater part, so that your crops may thereafter growin safety. 
But cover them up again along with your winter corn, or let this 
deep ploughing be done in the spring, and you bring all these insects 
within reach of the early sun, and thus call them to life in such num- 
bers as almost to ensure the destruction of your coming crop. It is to 
something of this kind that I am inclined to attribute the immediate fail- 
ures which have attended the trial of deep ploughing in certain parts of 
England. Thus in Berkshire, certain soils which are usually ploughed 
to a depth of only two inches, yielded almost nothing when deeper plough- 
ing was more lately tried upon them — the crop was almost entirely de- 
stroyed by insects. So also in the north of Yorkshire, where deep 
ploughing has recently been attempted, the wheat crop on land so treated 
was observed to sufler more from the worm than on any other spot. 
Such facts as'lhese, therefore, show the necessity of caution on the part 
of the practical man, and especially of the land agent or steward, how- 
ever correct may be the principles on which his general practice is 
founded. Failures such as the above do not show the principle on which 
deep ploughing is recommended to be false, or the practice to be in any 
case reprehended : but it does show that a knowledge of natural local 
peculiarities, and some study of ancient local practice, may, in an im- 
portant degree, influence our mode of procedure in introducing more 
improved methods of husbandry into any old agricultural district. 

§ 6. Improvement of the soil by mixing. 
There are some soils so obviously defective in constitution, that the 
most common observer can at once pronounce them likely to be improved 
by mechanical admixtures of various kinds. Thus peaty soils abound 
too much in vegetable matter; a mixture of earthy substances, there- 
fore, of almost any common kind, is readily indicated as a means of im- 
provement. In like manner we naturally impart consistence to a sandy 

* The Marquis of Tweedale, in his home-farm at Yesters, has raised his land in value 
■ght times (from 5s. to 403. per acre), by drainins; and deep ploughing. After draining, the 
fcelds of stiff clay, with streaks of sand in the subsoil, are turned over to a depth of 12 or 14 
inches, by two ploughs (two hor.ses each) following one another, the under 6 inches being 
thrown on the top. In this stare it is left to the winter's frost, when it falls to a yellow marly 
looking soij It is now ploughed again to a depth of 9 or 10 inches, by which half the origi- 
nal soil is brought again to the suriace. By a cross ploughing this is mixed wiih the new 
eoil, after which the field is prepared in the usual way for turnips But it is observed that if 
the Bloiighing has been .so late that the subsoil has not had a proper expo.sure to ttie winter's 
cold, the land on such sp.3ts does not for many years equal that which was earlier ploughed. 
The reason ia, that when jnce mixed up with the other soil, the air has no longer the saia9 
•Mjr access into its pore« 



524 EFFECTS OI CLAr AND MARL. 

soil by an admixture of clay, and openness and porosity to stiff' clays by 
the addition of sand. 

The first and obvious effect of su : a additions is to alter the physical 
qualities of the soil — to consolidate .ne peats ancl sands, and to loosen 
the clays. But we have already seen that the fertility of a soil, or its 
power of producing a profitable return of this or that crop, depends in 
the first place on its chemical constitution. It must contain in sufficient 
abundance aU the inorganic substances which that crop requires for 
its daily food Where this is already the case, as in a rich stiff clay, a 
decided imprt vement may he produced by an admixture with siliceous 
sand, which merely separates the particles mechanically, and renders 
the vi^hole more porous. But let the clay be deficient in some necessary 
constituent of a fertile soil, and such an addition of siliceous sand would 
not produce by any means an equal benefit. It may be proper to add 
this sand with the view of producing the mere physical alteration, but 
we must add some other substance also for the purpose of producing the 
necessary chemical change. 

The good effects which almost invariably follow from the addition of 
clay to peaty or sandy soils are due to the production at one and the same 
time of a physical and of a chemical change. They are not onU ren- 
dered firmer or more solid by the admixture of clay, but they de ;ve 
from this clay at the same time some of those mineral substances which 
they previously contained in less abundance. 

The addition of marl to the land acts often in a similar two-fold capa- 
city. It renders clay lands more open and friable, and to all soils brings 
an addiction of carbonate, and generally of phosphate of lime, both of 
which are proved by experience to be not only very influential, but to be 
absolutely necessary to healthy vegetation. 

That much benefit to the land would in many instances accrue from 
such simple admixtures as those above adverted to, where the means 
are available, will be readily granted. The only question on the sub- 
ject that ought to arise in the mind of a prudent man, is that which is 
connected with the economy of the case. Is this the most profitable way 
in which I can spend my money? Can I employ the spare labour of 
my men and horses in any other way which will yield me a larger 
return ? It is obvious that the answer to these questions will be modi- 
fied by the circumstances of the district in which he lives. It may be 
more profitable to drain, — or labour may be in great request and at a 
high premium, — or a larger return may be obtained by the investment 
of money in purchasing new than in improving old lands. It is quite 
true that the country at large is no gainer by the mere transfer of land 
from the hands of A to those of B, and that he is undoubtedly the most 
meritorious citizen who, by expending his money in improving the soil, 
virtually adds to the breadth of the land, in causing it to yield a larger 
produce. Yet it is no less true that the employment of individual capi 
tal in sucli improvement is not to be expected generally to take place, 
P'lless it be made to appear that such an investment is likely to be as 
profitable as any other within the reach of its possessor. It seems to be 
established beyond a doubt, that in very many districts no money is more 
profitably invested, or yields a quicker return, than that which is ex- 
pended :n drai^ ing and subsoiling — aj i yet in reality one main obstacle 



CLAT AND SAND. — SPECIAJ MIXTURES. 



325 



to a more rapid increase in the gei^ral produce of the British soil is the 
practical difficulty which exists in TOnvincing the owners and occupiers 
of the soil that such is the case, or would be the case, in regard to their 
own holdings. The more widely a knowledge of the entire subject, ic 
all its bearings, becomes diffused, the less it is to be hoped will this diffi- 
culty become — -for the economist, who regards the question of improve- 
ment as a mere matter of profit and loss, .cannot strike a fair balance 
unless he knows the sev3ral items he may prudently introduce into each 
side of his account. 

Thus in reference to the specia. point now before us, it seems re.ason- 
able to believe that, in a country such as that here represented, where 
alternate hills of sand (3), and hollows, and flats of clay (4) occur, there 




may be many spots where' both kinds of soil — being near each other- 
might be improved by mutual admixture, at a cost of labour which the 
alteration in the quality of the land might be well expected to repay. 
In this condition is a considerable portion of the eastern half of the 
county of Durham, and, especially, I may inention the neighbourhood 
of Castle Eden, where a cold, stiff, at present often poor clay, rests upon 
ped, rich-looking, loamy sand, in many places easily accessible, and by 
admixture with which its agricultural capabilities may be expected tc 
improve. In this locality, and in many others besides, those having a 
pecuniary interest in the land rest satisfied that their fields are incapable 
of such improvement, or would give no adequate return for the outlay 
required, without troubling themselves to collect and compare all the 
facts from which a true solution of the question can alone be drawn. 

Besides such general admixtures for the improvement of land, the 
geological formation of certain districts places within the reach of its in- 
telligent farmers means of improvement of a special kind, of which they 
may often profitably avail themselves. Thus both in Europe and Ame- 
rica, the green-sand soils (p. 243) are found to be very fertile, and 
the sandy portions of this formation are ofteii within easy distance of the 
stiff clays of the gault, and of the poor soils of the chalk with either of 
which they might be mixed with most beneficial effects. The soils that 
rest on the new, and even on some parts of the old red, sand-stone, are 
in like manner often within an available distance of beds of red marl of 
a very fertilizing character (p. 248), while in the granitic and trap 
districts the materials of which these rocks consist, if mixed with judg- 
ment, maybe made materially to benefit some of the neighbouring soils. 
To this point, however, I shall draw your attention again in my next lec- 
ture, when V eating of mineral manures. 



LECTURE XV 

Improrement of the soil by chemical means.— Principles on which all manuring depends. 
-Mineral, vegetable, and animal manures. — Saline manures. — Carbonates.— Pearl-ash, 
—Sulphates.— Glauber salts.— Chlorides. --Common Salt. — Nitrates.— Nitrate of soda.— 
Phosphates. — Phosphate of lime. — Silicates. Silicate of potash.— Saline mixtures.—. 
Vegetable ashes. — Prepared granite. — Use of lime. 

The mechanical methods of improving the soil, described in the pre- 
ceding section, are few in number and simple in theory. They are so 
important, however, to the general fertility of the land, that were they 
judiciously employed over tlie entire surface of our islands, they would 
alone greatly increase the average produce of the British and Irish soils. 
1 may, indeed, repeat what was stated in reference to draining (p. 308), 
that the full effect of every other means of improving the soil will be 
obtained in those districts only where these mechanical methods have 
already been had recourse to. 

The chemical methods of improving the soil are founded upon the 
following principles, already discussed and established : — 

1°. That plants obtain from a fertile soil a variable proportion of their 
organic food ; — of their nitrogen probably the greatest part. 

2°. That they require inorganic food also of various kinds, and that 
this they procure solely from the soil. 

3°. That different species of plants require a special supply of dif- 
ferent kinds of inorganic food, or of the same kinds, in different pro- 
portions. 

4°. That of these inorganic substances one soil may abound or be * 
deficient in one, and another soil in another ; and that, therefore, this or 
that plant will prefer to grow on the one or the other accordingly. 

On these few principles the whole art of improving the soil by che- 
mical means — in other words, of beneficially manuring the soil — is 
founded. 

It must at the same time be borne in mind, that there are three dis- 
tinct methods of operation by which a soil may be improved ; — 

1°. By removing from it some noxious ingredient. The only method 
by which this can be eflfected is by draining, — providing an outlet by 
which it may escape, or by which the rains of heaven, or water applied 
m artificial irrigation, may wash it away. 

2°. By changing the nature or state of combination of some noxious 
ingredient, which we cannot soon remove in this way ; or of some inert 
ingredient which, in its existing condition, is unfit to become food for 
plants. These are purely chemical processes, and we put them re- 
spectively in practice when we add lime to peaty soils, or to such as 
abound in sulphate of iron (p. 212), when by admiuing the air 
into the subsoil we change the prot-oxide into the per-oxide of iron, 
(p. 210,) or when by adding certain known chemical compounds we 
produce similar beneficial chemical alterations upon other compounds 
already existing in the a)il. 



ACTION or CHEMICAL SUBSTAIfCES IN THE SOIL. 32T 

3®. By adding to the soil those substances which are fitted to become 
the food of plants. This is what we do in strictly manuring the soil- 
though we are as yet unable in many cases to say whether that which 
we add promotes vegetadon by actually feeding the plant and entermg 
into its su\ stance— or only by preparing food for it. There is reason to 
believe, hex/ever, that many substances, such as potash, soda, &c., act 
in several capacities, — now preparing food for the plant in the soil, now 
bearing it into the living circulation, and now actually entering into the 
perfect substance of the growing vegetable. In order to steer clear of 
the difficulty which this circumstance throws in the way of an exact 
classification of the chemical substances applied to the soil, I shall con- 
sider generally under the name of manures, all those substances which are 
usually ajjplied to the land for the purpose of promoting vegetable growth ; 
whether those substances be supposed to do so directly by feeding the 
plants, or only indirectly, by preparing their food, or by conveying it into 
their circulation. 

Manures, then, in this sense, are either simple, like common salt and 
nitrate of soda, or they are mixed, like farm-yard manure and the nu- 
merous artificial manures now on sale. Or, again, they consist of sub- 
stances of mineral, of vegetable, or of animal origin. The latter is the 
more natural, and is by far the most useful, classification. We shall, 
therefore, consider the various substances employed in improving the 
soil— or what is in substance the same thing, in promoting vegetation,— 

in the following order : — i_ , • i 

]°. Mineral manures — including those substances, whether simple or 
mixed, which are of mineral origin, or which consist entirely of inor- 
ganic or mineral matter. Under this head the use of lime and of the 
ashes of plants will fall to be considered. 

2°. Vegetable manures. — These are all of natural origin, and are all 
mixtures of organic and inorganic matter. _ i ■ • 

3°. Animal manures , which are also mixtures, but, owing to theirim- 
mediate origin, difier remarkably in constitution from vegetable sub- 
stances. 

§ 1. OfmJneral manures. 
Mineral manures may be conveniently considered under the two headi 
of saline and earthy manures. 

A. SALINE MANURES. 

1°. Carbonate of potash. — This substance, in the form either of crude 
potash or of the pearl-ash of the shops, has hitherto been considered too 
nigh in price to admit of its extensive application in the culture of the 

laud. , 

2°. Carbonate of soda.— This remark, however, does not apply to 
the carbonate of soda (common soda of the shops), which is sufficiently 
low in price (c£ll a ton) to allow of its being applied with advantage 
under many circumstances. In the case of grass-lands, which are over- 
run with moss— of such as abound largely in vegetable matter or m 
noxiaus sulphate of iron— a weak solution applied with a water-cart 
might be expected to produce good results. It might be applied m the 
sa«e way to fields of sprouting corn, or in fine powder as a top-dressing 



328 QUANTITY or SALINE MANURES USEFUL TO TEE SOIL- 

in moist weather — and generally wherever wood ashes are found useful 
to vegetation. 

Many experiments have shown that both of these substances may be 
employed in the field with advantage to the growing crop — but further 
trials are necessary to show how far the pra !tical farmer may safely use 
them with the hope of profit. In gardening, they greatly hasten the 
growth and increase the produce of the strawberry,* and in garden cul- 
ture, generally, where the cost of the manure employed is of less con- 
sequence, more extended trials would, no doubt, lead to useful results. 

The quantity of these substances which ought to be applied to our 
fields, in order to produce the beneficial efiect which theory and practice 
both lead us to expect, will depend much upon the natureof the soil in 
each locaUty and on the kind of manuring to which it has previously 
been subjected. By referring to our previous calculations (page 222,) 
it will be seen that upwards of 800 lbs. of these carbonaiesf would 
be necessary to replace all that is. extracted from the soil by the entire 
crops during a four years' rotation. But in good husbandry every thing 
is returned to the soil in the form of manure which is not actually 
sent to market aud sold for money. That is — the grain only of the corn 
crops, the dairy produce, and the live stock, are carried otf the land.f 
Less than 40 lbs. p6r acre of the mixed carbonates would replace all that 
is contained in the grain, and if we suppose as much to be present in the 
other produce sold, we have 80 lbs. for the quantity necessary to be re- 
stored to the land bj'- the good husbandman every tour years, in order to 
keep his farm permanently in the same condition. There are, however, 
in most soils, certain natural sources of supply (pp. 207, 208) by which 
new portions of these alkalies are continually conveyed to them. Hence 
it is seldom necessary to add to the land as much of these substances as 
we carry otf; and therefore from 40 to 60 lbs. per acre, of either of 
them, may be considered as about the largest quantity which, in a well- 
managed farm, need be added in order to give a fair trial to their agri- 
cultural value. Half a cwt. of tl e potash will cost less than 15s., and 
of the soda less than 6s., or of a m xture, in equal quantities, less than 
2is. at their present prices. 

Theory of the action of potash and soda. 

But upon what theoretical grounds is the beneficial action of potash 
and soda upon vegetation explained? This question, to which I have 
already more than once drawn your attention (pp. 83 and 187), it will 
be proper here briefly to consider. 

a. The first and most obvious purpose, served by the presence of these 
alkalies in the soil, is that of yielding readily to the growing plant such 
a full supply of each as may be essential to its healthy growth. If the* 
roots can collect them from the soil slowly only, and with ditficulty, the 
growth of the plant will necessarily be retarded ; while in situations 

* Mr Fleming, of Barochan, has informed me that he found this to be (he case with tlie 
^om^non potash; and Mr. Campbell, of Islay, with the common soda of the shops. They 
siiould be applied early in ihe sprinfr, and in the state of a very weak solution. Wood- 
ashes would probably produce a similar effect, 

1 390 lbs. of dry pearl ash and 440 lbs. of crystallized carbonate of soda. ♦ 

X In bad husbandry much more is carried off the land by the wactc of liquid and other 
maourc— 8e«; L'le eucceeding chapter, " On animal manuT«»>'' 



POTASH AND SODA PREPARE THE FOOD OF PLANTS. 329 

where they naturally abound, or are artificially supplied, the crops ^Mill 
as certainly prove both more early and more abundant — provided no 
other essential food be deficient in the soil. 

In reference to this mode of action ic will occur to you that potash is 
the more likely of the two to be beneficial to our cultivated crops, inas- 
much as the ash of those plants which are raised for food is generally 
much more rich in potash than in soda. [Seethe tatular details given in 
Lecture X., § 3., p. 216 et scq-l But this may possibly arise from the 
more abundant presence of potash in the soil generally, since some 
chemists are of opinion that soda may take the place of potash in the in- 
terior of plants, without materially affecting their growth, [Berzelius 
Chimie, VI., p. 733, edi'.1832.] This hypothesis, whatever may be 
its theoretical value, will prove useful to practical agriculture if it lead to 
experiments from which the relative action of each of these carbonates, 
in the same circumstances, may be deduced, — and the specijic influ- 
ence of each, in promoting the growth of particular plants, in some de- 
gree determined. Potash (or wood-ashes) aids the growth of corn after 
turnips or potatoes (Lampadius) — would soda do the same ? Carbon- 
ate of soda assists in a remarkable manner the growth of buck-wheat 
(Sprengel) — would the same good effects follow from the use of potash ? 

b. Another purpose which these carbonates ai" supposed to serve, is 
that of combining with, and rendering soluble, tho vegetable matter of 
the soil, so as to bring it into a state in which it may be readily con- 
veyed into the roots of plants. They may in this case be said to pre- 
pare the food of plants. That they are really capable of forniing 
readily 'soluble compounds with the humic acid, and with certain other 
organic substances which exist in the soil, is certain. Those, however, 
who maintain with Liebig that plants imbibe all their carbon in the 
form of carbonic acid, will not be willing to admit that this property of 
the above carbonates can either render them useful to vegetation, or ac- 
count for the beneficial action they have so often been observed to exer- 
cise. From this opinion we have already seen reason (pp. 63 and 64,) 
to dissent, and we are prepared, therefore, to concede that potash and 
soda, in the form of carbonates, may act beneficially upon vegetation— 
by preparing the organic matter of the soil for entering into the roots of 
plants, and thus administering to their growth. 

This preparation also may be effected either by their directly com- 
bining with the organic matter, as they are known to do with the humic 
and odier acids which exist in the soil ; or by their disposing this or- 
ganic matter, at the expense of the air and of moisture, to form new 
chemical compounds which shall be capable of entering into the vege- 
table circulation. This disposing influence of the alkalies, and even of 
lime, is fainiliar to chemists under many other circumstances. 

This mode of action of the carbonates of potash and soda can be ex 
ercised in its fullest extent only where vegetable matter abourrds* in the 
soil. It is stated by Sprengel [Lehre vom Diinger, p. 402,] according- 
ly, as the result of experiinent, that they are most useful where vegeta- 
ble matter is plentiful, and that they ought to be employed more spar- 
ingly, and v/ith some degree of hesitation, where such organic matter is 
deficient. 

c. We have already seen, during our study of fie composition of tli^ 



530 POTASH AND SODA RENDER SILICA SOLUBLE, ETC. 

ash of plants (page 216 et seq.) how very important a substance silica ig^ 
especially to the grasses and the stems of our various corn-bearing plants. 
Tliis silica exists very frequently in the soil in a state in which it'is insol- 
uble in pure water, and yet is more or less readily taken up by water 
containing carbonate of potash or carbonate of soda; and as there is eve 
ry reason to believe that nearly all the silica they contain is actually con- 
veyed into the circulation of plants by the agency of potash and soda, (in 
the state of silicates— see pp. 83 and 207,) it is not unhkely that a portion 
of the beneficial action of these substances, especially upon the g-rass and 
corn crops, may be due to the quantity of silica they are the means of 
conveying into the interior of the growing plants. 

d. Another mode in which these substances act, more obscurely, per- 
haps, though not less certainly, is by disposing the organic matters con- 
tained in the sap of the plant to form such new combinations as may be 
required for the production of the several parts of the living vegetable. 1 
have on a former occasion illustrated ( pp. 112-114,) to you the very re- 
markable changes which starch may be made to undergo, without any 
essential alteration in its chemical composition — how gum and sugar 
may be successively produced from it, without either loss or gain in respect 
of its original elementary constitution. We have seen also how the 
presence of a comparatively minute quantity of diastase (p. 118) or of 
sulphuric acid (p. 113) is capable of inducing such changes, first rendering 
the starch soluble, and then converting it into gum andinto sugar. Ana^ 
logons, though somewhat different changes, are induced by the presence 
in certain solutions of small quantities of potash* or soda, as, for example, 
in milk — the addition of carbonate of soda to which gradually causes (per- 
suades ?) the whole of the sugar it contains to be converted into the acid of 
milk.^ Such changes also must be produced or facihtated by the presence 
of acid and of alkaline substances in the sap of plants ; and though we 
can as yet only guess at the precise nature of these changes, yet there 
seems good ground for believing that to facilitate their production is one of 
the many purposes served by the constant presence of inorganic substances 
in the sap of plants, indeed so important is this function considered by 
some writers upon the nourishment of plants, (see especially Hlubeck'a 
Erndkrung dcrPflanzen und Statik desLandbaues,) that they are inclined 
to ascribe to it, erroneously however, as I believe, the main influence upon 
vegetation, of nearly all the inorganic substances which are found in the 
ash of plants, and therefore are known to enter into their circulation. 

e. I only allude to one other way in which these substances may be sup- 
posed to have an influence upon vegetation. We have already seen (Lee. 
VIII, § 5, 6, 7, pp.159 to 167,) how important a part the nitric acid produ- 
ced in the atmosphere or in the soil may be supposed to perform in the gen- 
eral vegetation of the globe. This acid is observed to be more abundantly 
—either fixed or actually produced in the soils or composts which contain 
much potash or soda. It may be, therefore, that in adding either of these 
to our fields, we give to .he soil the means of bringing within the reach 
of the roots of our crops a more ready supply of nitric acid, and hence 
of nitrogen, so necessary a part of their daily food. 

3°. Sulphates of Potash and Soda. — It is nearly 100 years since Dr. 

It is also shown (p. lli i that, bj means of pota».-<., woodj fibre maj b« c«nverte4 



EFFECTS PRODUCED BT SULPHATE OF SODA. 33] 

Home, of Edinburgh, observed that these sahs produced a beneficial 
effect upon vegetatioti. Applied to growing corn, they increased the 
produce by one-fourth. Other experiments, since made in Germany, 
have shown that they may be applied with manifest advantage both to 
fieJd crops and to fruit trees (Sprengel), but the price has hitherto been 
considered too high to a^mit of their being economically used inordinary 
husbandry. 

The manufacture of sulphate of soda in England, however, has of 
late years become so much extended, and the price in consequence so 
much reduced, that I was induced tn the spring of the year 1841, (when 
the publication of these lectures was commenced,) again to recommend 
it to the attention of the practical agriculturists of the country — as likely, 
either alone or mixed with other substances, to increase in manv locali- 
ties not only the produce but the profit also to be derived from the land. 
(See Appendix, also published at the end of this volume, — " Suggestions 
for Experiments in Practical Agriculture," No. I.) Many expenments 
were in consequence made in various parts of the country, the details of 
some of which are given in the Appendix. When applied at the rate of 
half a cwt. of the dry salt (or one cwt. of crystals) per acre, it produced 
little effect upon the hay crop, the quantity being probably too small. 
Applied to hay and rye, at the rate of 84 lbs. of the dry salt, and to pota- 
toes at the rate of 100 lbs., it gave per imperial acre, with 

Undressed. 
Hay 4480 lbs. 

Winter Rve 5 g*"^'"' ^^^ ^^^• 
winter liye ^ gj^^^^ 4Q9g j^g. 

Potatoes .... 16^ tons. 

The grain of the dressed rye was much heavier than that of the other, 
and, though nitrate of soda and sal-ammoniac applied to other parts of 
the same field caused a larger increase in the crop of rye, yet the increase 
obtained by the use of the sulphate was, cheaper per bushel than that ob- 
tained by the use of either of the other substances. 

On beans and peas also the effect produced by it (Appendix, page 23,) 
was very striking — its action being exerted not upon the straw but upon 
the pods, increasing their number and enlarging their size. 

The results of these experiments, therefore, are such as to encourage 
further trials. The quantity applied should not be less than one cwt. 
of the dry salt per acre, and it should be put on either in the state of a 
very weak solution with a water-cart, or sprinkled on the young crop 
when the ground is moist or when rain is soon expected. 

4°. Sulphate of Magnesia {Epsom Salts) was found by Dr. Home to 
promote vegetation almost in anequaldegree with the sulphates of potash 
and soda, but the usually high price of this compound, among other 
causes, has hitherto prevented it from being tried upon an extensive 
scale. The manufacture of this article also has of late years, however, 
been so much extended and simplified, that the refiiied sahs for medi- 
cinal purposes may be purchased as low as 8s. a cwt. (at Messrs Cook- 
son's, Jarrow Alkali Works, near Newcastle,) and the impure salts of the 
Yorkshire and Dther alum works at a much lower rate. So tnuch capi- 
tal indeed has fiow been embarked in the manufacture of the sulphates 
und faiiJjnates of soda and magnesia (p. 192), and i. is so desirable 



d with Sulphate. 


Increase. 


5288 lbs. 


808 lbs. 


896 lbs. 


256 lbs. 


4608 lbs. 


512 lbs. 


18 J tons. 


1| tons 



532 TJSE ?F SULPHATE OF LIME OR GYPSUM. 

on many acccnnts to discover new outlets for the products of these impor- 
tant manufactories, that were there only theoretical reasons for believing 
them likely to benefit practical agriculture, it would be desirable to make 
tri^i.1 of their eHects upon the land. But their favorable influence has 
already been shown, and it remains, therefore, only to work out the de- 
tails by which their application to this or that soil or crop shall be so 
regulated as to yield a fair and constant profit to the farmer who em- 
ploys them. 

1 have elsewhere (Appendix, p. 4,) reco.Timended the application of 
sulphate of soda at the rate of 1 cwt. of the dry salt, or of 2 cwt. of crys- 
tals (cost 10s. or lis.) per acre. TlTe Epsom salts are only sold in crys- 
tals, and 1|- cwt. (cost 12s.) in this form should be nearly equal in effi- 
cacy upon the land to 2 cwt. of crystallized sulphate of soda. In this 
proportion, therefore, it would be proper to apy^ly it to the young crops, 
es])ecially of wheat, clover, peas, beans, and other leguminous plants. 

5°. Sulphate of Lime {Gypsum) has been long and extensively applied 
to the land in various countries and to various crops. In Germany its influ- 
ence has been most generally beneficial upon grass and red clover, while 
in many parts of the United States it is applied with advantage to almost 
every crop. In the former country and in England, it is usually dusted 
over the young plants in early sprimg ; in America it is frequently sown 
with the seed, or, in the case of potatoes, put into the drills or holes 
along with the manure. The propriety of adopting the one rather than 
the other of these methods will depend upon the nature of the soil and 
upon the climate. Gypsum requires much water to dissolve it, and in 
dry soils, climates or seasons, it might readily fail to influence the crop 
at all, if applied in the form of a top-dressing only. 

It would appear that the time and mode of its application has more 
influence upon its activity than we might suppose — siuce, according to 
Professor Kort€, when applied to clover at different perio'ds in the spring, 
the produce of different parts of the same field was in the following 
proportions : — 

Undressed, ] 00 lbs. 

Top-dressed on the 30th of March, 132 lbs. 

" " 13ih of April, 140 lbs. 

" " 27th of April, 156 lbs.* 

The effect of a top dressing of gypsum seems therefore to be greatest 
when it is applied after the leaves have been pretty well developed. f 

Theory of the action of these sulphates. 

a. It does not seem difficult now to account for the general action of 
these several sulphates of potash, soda, magnesia, and lime. The ex- 
planation may be deduced partly from recent chemical analyses, and 
partly from agricultural experiments more lately made b}' practical men. 

It has been found, for example, that sulphur is a constant and appa- 
rently necessary constituent of the gluten and albumen of the several 
varieties of grain, and of the legumin, which forms the largest part 

t Milglinache Jahrbucher, 1, p. 85, quoted in Illubek's PJlanzenndhning. 

\ Cau ilie result li<^re meniioncd have any connection wiili the fact obsened by Peschfer, 
Ihat gypsum laid upou the leaves of plants is gradually, converted into carbonate, its Bulphuri* 
Rcid being absorbed 1 



THEORT OF THE ACTION OF THESE SULPHATES. 33) 

of the substance of the pea, the bean, the vetch, and of the seeds of 
other leguminous plants. This sulphur they must obtain from ihe soil, 
and one cause of the efficacy of the above sulphates is uncpiestionably 
that they are fitted easily to yield to the growing plant the supply 
of sulphur they necessarily require — while, if they are more efiicacious 
upon the leguminous than upon other kinds of plants, it is because 
the latter produce a larger proportion of that kind of organic matter in 
which sulphur is constantly present. 

That such is really the true explanation of their jgewera^ action is 
proved by the observation — that sulphuri.^ acid applied to the land in a 
very diluted state exerts an influence upon the crops precisely similar to 
that observed when gypsum or sulphate of soda is used. (See Appendix, 
Nos. I. and II.) 

In reference to this mode of action it is of consequence to know the 
relative efficiency of the several salts. This will obviously depend upon 
the relative proportions of sulphur or sulphuric acid they contain — sup- 
posing the circumstances in which they are applied to be equally favour- 
able to the introduction of each into the circulation of the plant. Their 
relative value upon this view isas follow^s : — 

100 lbs. of burned gypsum are equal to, or contain as much sulphuric 
acid, as 

126 lbs. of common or unburned gypsum. 

128 lbs. of sulphate of potash. 

104 lbs. of sulphate of soda — dry. * 

235 lbs. of sulphate of soda — crystallized. 

180 lbs. of sulphate of magnesia — crystallized. 
And as of all these the gypsum is by far the cheapest, it should form, in 
reference to this general action of the above sulphates, in all cases, the 
most economical application to the land. 

6. But they have each also their special SlCUow dependent partly upon 
their physical properties, and partly on their chemical constitution. 

Thus it will be of little use mixing any of them with the soil, unless 
they become capable of entering into the roots of the plants which are 
growing upon it. The facility with which this can be ejected depends 
upon their solubility in water, which is very unlike. Thus an imperial 
gallon of pure water at the ordinary temperature will dissolve of 

Gypsum (burned,) about ^ lb. 

Gypsum (unburned,) ^ lb. 

Sulphate of Potash, , 1^ lbs. 

Sulphate of Soda, ti^ry, li lbs. 

Sulj>hate of Soda, crystallized, Si lbs. 

Sulphate of Magnesia, 4 lbs. 

In rainy weatlier, therefore, and in moist climates, it would still be 
most economical to apply the gypsum, since, though very sparingly 
soluble, water would be sufficiently abundant to dissolve as much as the 
plant might reciuire. But in times of only moderate rain, and especially 
in dry seasons, the use of the sulphates of soda and magnesia, which 
are also low in price, is recommended by the comparative ease with 
which ^hey may be taken up by water and conveyed to the roots. 

c. Agnin, the chemical constitution of these sulphates — the nature of 
the substance with which the sulphuric acid is combined — determines ia 



534 SPECIAL ACTIOIf UPON GRASSES iJfD CLOVERS. 

a still greater degree the nature and extent of their special action. If 
the soil aheady abound in potash, in soda, in lime, or in magnesia, then 
the influence of these compounds may depend entirely upon the sul- 
phuric acid they contain. But suppose the land to be deficient in linie, 
then the gypsum we add will act not only in virtue of the sulphuric acid, 
but of the lime also which it contains, and thus its apparent etiect will 
be much more striking than when the land is naturally calcareous, or 
has been previously dressed with lime. So if it be deficient in potash, 
the sulphate of potash will be more efficient than it could be expected to 
prove upon a soil in which sulphuric acid alone is wanting. And so 
also, if lime and potash abound, and soda or magnesia be deficient, the 
sulphates of these latter bases will exercise a special aciion upon the 
soil, by supplying it at the same time with sulphuric acid and with soda 
or magnesia also. Thus on land to which lime has been abundantly 
added, according to the ordinary practice of husbandry, the sulphate of 
soda has the best chance of proving useful to vegetation, not only because 
it is more soluble, and is, therefore, more independent of the seasons, 
but because it is capable of supplying two different substances — sulphuric 
acid and soda — neither of which are directly added in the ordinary 
manuring of the land, but both of which the plants may find difficulty 
in obtaining. 

d. Another consideration will indicate further special applications of 
these several sulphates, independent of the sulphuric acid which they 
in common contain. If we refer to the lable (p. 220, ) in which is exhibit- 
ed the constitution of the ash of the several clovers and grasses, we find 
the constituents of our sulphates to be present in 100 parts of the ash iu 
the following proportions : — 

'^^^Hay.'" Red Clover, ^h^^; Lucerne. Sainfoin. 

Potash 8-81 19-95 31-05 13-40 20-57 

Soda 3-94 5-29 5-79 6-15 4-37 

Lime 7-34 27-80 23-48 48-31 21-95 

Magnesia .... 0-90 3-33 3-05 3-48 2-88 

Sufphuric Acid . . 3-53 4-47 3-53 4-04 3-41 

Of the two clovers the red contains more lime and much less potash, 
therefore the sulphate of lime is more likely to benefit the red clover, 
and the sulphate of potash the white, which is consistent with the results 
of experiment. A similar difference exists between lucerne and sainfoin, 
to the former of which lime and soda are more necessary than the latter. 
The first column under rye grass shows, on the other hand, how very 
much smaller a proportion of all the four — potash, soda, lime, and mag- 
nesia — is required by this green crop than by the others; and therefore 
that the same weight of any one of these sulphates, which, when applied 
as a top dressing to one crop (rye grass), would cause it to thrive luxuri- 
antly, may be insufficient to supply the most necessary wants ofanothei 
nrop (closer or sainfoin.) Not only the kind of mineral manure, there- 
fore, which we mix with the soil, but the gw.ntity also, must be deter- 
mined by the kind of crop we intend to raise. (For the theoretical opinions 
of othei- authors in regard to the action of gypsum, see Appendix, No. VI.) 

6°. Nitrates of Potash and Soda. — The efficacy of these two substan 
ce« as manures in certain circumstances is jjw generally acknowledged, 



I 



THET AFFECT THE GROWTH OF THE STEM. 335 

though the disappoirjt.'nents which have ocasionally attended their use 
naturally cause the practical farmer to hesitate still, before he applies 
them itj any quantity to his land. As these salts, especially the nitrate 
of soda, are co.nparalively abundant in nature, — as they are really be- 
neficial in many cases, and can be employed with a profit, — as their use 
in practical agriculture nas recently excited considerable interest — and 
as raiany experiments have in consequence been made with them upon 
various crops, — I shall brieiiy direct your attention to the most impor- 
tant facts which have yet been established in regard to their action upon 
the growing plant. 

a. Apparent effects of the Nitrates. — The first visible effect of the ni- 
trates upon every crop is to impart a dark green colour to the leaves and 
stems. 2°. They then hasten, increase, and not unfrequently prolong 
the growth of the plant. 3°. They generally cause an increase both in 
the weight of hay or straw, and of corn — though the colour and growth 
are occasionally affected without any sensible increase of the crop. 4°. 
The hay or grass produced is always more greedily eaten by the cattle 
than that which has not been dressed, even when the quantity is not 
affected ; — but the grain is usually of inferior quality, bringing a some- 
what less price in the market, and yielding a smaller produce of flour. 

Its principal action seems to be expended in promoting the growth— 
that is, increasing the production of woody fibre, either in the stem or the 
ear, without so much affecting, except indirectly, the quantity of seed. 

Illustrations. — 1°. Mr. Pusey observed that the increase of his wheat 
crop, on the Oxford clay, where nitrate of soda was applied, arose from 
there being no underli?ig straws with short ears as in the undressed, but 
all were of equal length and consequent fullness and ripeness. The 
nitrate had merely promoted the growth. (See Royal Agricultural Jour- 
nal, XL, p. 120.) 

2°. "It affected the tops of the potatoes, but the produce of bulbs was 
less both by weight and measure" (Mr. Grey, of Dilston). "On peas, 
in a thin sandy soil, pubsoil gravel, it had much effect on the colour and 
strength of the stems, and on the state of forwardness, but when ripe, 
though the straw was stronger, there was no difference in the crop of 
peas" (Colonel Campbell, of Rozelle). '^'■On land in high condition it 
did harm by forcing the straw at the expense of the ear" (Mr. Barclay). 
" It appeared to act strongly, and there was a greater bulk of straw, but 
the increase of grain was only 50 lbs. per acre" (Sir Robert Throckmor- 
ton). In another experiment of Mr. Barclay's the straw was very strong, 
and much of the wheat laid, but the undressed sold for 4s. a bushel more, 
and there was no profit. 

In all these cases the nitrate promoted chiefly the growth of the stem, 
or the production of woody fibre. The inferior quality of the grain and 
yield of flour was owing to this action. The grain was enveloped in a 
thicker covering of the woody matter which forms the skin or bran. 

3°. " The turnips after the nitrated wheat are decidedly better, the tops 
are still growing and luxuriant, while on the other part they are begin- 
ing to fall" (Hon. H. Wilson). They seem, therefore, in s« one cases, at 
least, to prolong the growth. 

From the above statements we seem to derive an explanation why the 
effects of the nitrate should nave been so universally observed upon th« 



326 



EFFECT UPCN TliE aCANTITY OF THE CROP. 



grasses arrd clovers — while in regard to its application to coim crops 
they indicate this important — 

Practical Rule.— Not to apply the nitrates upon land or under cir- 
cumstances where there is already a sufficient tendency to produce 
straw. 

b. Effects of the nitrates upon the quantity of the crop. — Cases have 
occurred where the nitrates have failed to produce any apparent effect 
at all — others where the color was affected ana the growth promoted 
without any ultimate increase of crop — and others again, where the ap- 
plication of these salts was decidedly injurious. These failures are de- 
BCJ-ving of a close consideration, but let us first attend to the amount of 
benefit derived from their use where it has been attended with success. 

I. — Effect on Common and Clover Hay. 



|i 



Locality. 



Produce per acre. 



Undressed. 



Aske Hall, Earl of 
Zetland 



ns. cwt, 

2 12 



At Erskine, Lord 4 2 0^ 
Blantyre {2 1 



Barochan, 
Fleming. 



Mr. 



Dilston, Mr. Grey. 

Farnham, Suffolk, 
Mr. Muakett 

MetJiven Castle, 
Mr. Bishop 



12 11 
2 10 

J 3 4i 



1 1 



Dressed. 



tons. cwt. 

3 4 \ 



0^ 
10 

19^1 



3 18 
3 U 

2 2 



Quantity of Nitrate of Soda applied p^racre, 
and nature of soil. 



1 cwt., on a thin light soil, subsoil 
clay upon limestone. 

120 lbs., good lightsoil, subsoil gravel. 
Do. clay soil on clay subsoil. 

160 lbs., stiff clay, after wheat. 
Do. light clay loam, drained, after 
barley. 

1 cwt., meadow hay, soil not stated. 

150 lbs , clover hay, soil not stated. 

1 cwt. nitrate of potash and \\ of ni- 
trate of soda, had each the same ef- 
fect on a heavy damp loam, partially 
drained. 



On the other hand, Mr. Barclay says that, on his heavy clay lands 
(plastic clay), in Surrey, near the edge cf the chalk, it is almost al- 
ways a failure; and the Messrs. Drewitt, of Guildford, that on the '• 
chalk soils, the additional produce of hay, whether on upland or n^a 
dow, does not repay the expense. 

n. — On Barley. 



Locality. 



Produce. 



Undressed. I Dressed. 
Grain. Straw. iGrain. Stiaw 



Surry, Mr. Barclay 44^ 
Newton Hall, Nor 

thumberland, Mr.| )■ 47 

Jobling: 



Suffolk, Hon. H. . .u 
Wilson ^ ^^ 



I6i 
26 



bsh's 

55* 
59 



32 



Quantity per acre, and kind of soil. 



26^ 1 cwt., on light soil,with chalk subsoil. 



36 



1 cwt., on strong tuinip land. 

1 cwt., on a poor sandy soil, where 
the turnips the preceding year were 
nearly destroyed by the and blowing. 



irrECT ON WINTER RYE AND OATS. 



3G7 



In Berkshire, on the other hand, it failed (1839), for barley on the 
Ught lands, causing them in some cases to be burned up (Mr. Pusey), 
but the season was droughty. 

III. — On Winter Rye. 

Mr. Flemino:, of Barochan, applied 160 lbs. per acre to rye, upon a 
strong clay, after potatoes, and obtained — 

Utiilressed. Dressed. 

Grain . • 14 bushels. . . 26 bushels. 

Straw . . 1 ton 7^ cwt. . . 2 tons, 19^ cwt. 



IV. — Upon Oats. 



1 

- Locality. 


PRODUCE. 


1 

i 


Undressed. 


Dressed. 


(Quantity per acre: 














grain. 


straw. 


grain. 


stxaw. 


\ 




bush. 


cwt. 


bush. 


bush. 




Bakewell Derbyshire, 












Mr. Greaves . . . 


48i 


25f 


64 


38f 


I cwt. ; heavy soil, 
clay subsoil. 


Court Farms, Hayes, 










I cwt ; land satu- 


Mr. Ncioman . . . . 


46 


31 


60f 


46^ 


rated with water, 
aiid out of condi- 


Leatherhead, Surrey, 










tion. 


Mr, Barclay 


40 


61 


60 


90 


1 cwt.; a loam con- 
taining flints, on a 
subsoil of chalk. 



Mr. Everett, in Norfolk, obtained an increase of 15 bushels pei; acre, 
by the use of | cwt. per acre ; and Mr. Calvert, of Ockley Court, of 20 
bushels of grain, and 9^ cwt. of straw, by applying 1^ cwt. of nitrate 
of soda. At Kirkleatham (North Yorkshire), it had an excellent effect 
upon oats, on strong land — and on the strong clays of the Wealdof Sur- 
rey and Sussex, it is said by Mr. Dewdney, of Dorking, to be universally 
beneficial, particularly when sown on ley ground— paying the grower 
27s. to 30s. per acre. " When it has failed, the nitrate has been sown 
early, and when the land was in a dry state. In these instances the 
crop was more or less blighted." On the other hand, Mr. Barclay 
states that, on his strong h«avy land (plastic clay), near the edge of the 
chalk, in Surrey, it gave no profit. 

In most cases, therefore, the nitrate of soda seems capable of pro- 
ducing a large increase in the oat crop — the few ^allures which are noted 
must "be due either to the state of the weather or to some peculiarities in 
the physical condition or chemical constitution of the soils on which they 
Were observed. 



138 



EFFECT OF THE NITRATES ON WHEAT. 



V. — On Wheat. 



Locality. 



Farnham, Suffolk, i 

Mr. Muskr.tt, . \ 
Painswick, Glou- \ 

cestex, Mr. Hyetl, ^ 
Fairford Park, do. i 

Mr. Raym. Barker \ 
Mr.Dugdale, . . 



Uii<Jrease<J. Dressed. 



iiraiii straw grain srraw 



Do. 



CourtFarm , Hayes 

Mr. Newman, 
Brandon, Suffolk, 
Ho7i. Mr. Wilson, 
Surrey, Mr. Bar- 
clay, 

Faringdon, Mr. 
Puscy, . . . . 

Ockley Court, Mr. 

Calvert, . . . 
Newton Hall, Mr. 

Jobling, . . . 
Cirencester, Dr. 

Daxibeny, . . . 

Rozelle, near Ayr, 

Col. Caviphell, 



bushls 

26 

42 



32 

141 

27i 
30i 
33| 
31 

27 

2lf 

20i 

33 



30 

27t 



35 



cwt baxhlf 



27 
43 i 



15 

34 

18i 



20 

241 
24 jL 

2(>i 
20i 

25| 



29i 
16 



33i 
54 

361 

20 

32 

36 

391 

331 

39^ 

2f; 

244 

45i 

36 
31f 

274 



3U| 47 

I 42 



Quantity per acre, and kind of soli. 



2U 

381 



251 



23 

27} 
341 
251 
24 i 

371 



351 

20 

15i 

52 

76 



\\ cwt. ; a poor spongy sandy soil. 

1 cwt. ; a sf.07ie-brask soil abounding 
in carbonate of lime. 

1 cwt. ; on a light stone-brash poor 
thin soil. 

1 cwt. nitr. of soda, on di gravelly soil ; 
an equal weight nitrate ofpofayJi pro- 
duced only h bushel of increase (1). 

I cwt. nit. of soda on a strong clay. 
Both portions previously limed. 

I cwt.; on a very thin crop, inj'd by an 
unfavorable autumn. Soil not stated. 

I cwt. ; on a fair light soil. 

Do., loamy, better land. 

1 cwt. ; soil loamy, resting on chalk, 
straw strong,and much wheat laid.* 

Do. on heavy soil, resting on the Ox- 
ford clay. But all thesevery different 
results were obtained in the same field. 

Do.; corn generally laid; soil not 
mentioned. 

1 cwt. ; soil not mentioned. 
I cwt. nitrate of potash. 
Do. nitrate of soda, soil and subsoil 
clay, resting on the corn-brash, 
180 lbs. nitrate of soda. 
Do nit. of potash. Soil not stated.1 



VI.— On Turnips. 

At Rozelle the Swedes were improved several tons an acre by the 
use of the nitrate of soda (Mr. Campbell). At Dorkino; it was very be- 
neficial as a top-dressing to the Swedes and white turnips, when sown 
broad-cast at the rate of li cwt. per acre (Mr. Dewdney). In neither 
of these cases is the soil described. On thin stony land upon chalk at 
F.lmshurst, Bucks, turnips manured with nitrate alone, were very su- 
perior to those to which 10 loads an acre of farm-yard manure had been 
applied (Mr. Burgess). The only numerical results with which 1 am 
acquainted are those of Mr. Barclay on a loamy soil resting on chalk 
His crop of turnips was 

• Tt-.e dre?9ed grain sole! at 4s. less than the undressed, and there was no profit; the nitrate 
foiled on heavy land, and on land in high comhtion. 

t The produce of straw, especially from saltpetre, is very surprising It is stated at 518 
and 764 stones for the tw3 lots respectively. I suppose the acres to be Scotch, and the 
•tones U lbs. 



EFFECT UPON TDRnifS, AND THE qUALITT OF THE CROP. 339 

30i cwt. when dressed with bones and wood ashes, each 15 buthels. 
31 cwt. when dressed with 1 cwt. of nitrate of soda, drilled in. 
35 cwt. when seed and nitrate were both broad -cast. 
38 cwt. when the seed was drilled and the nitrate broad-cast. 

On the other hand, Lord Zetland thought it did no good to turnips; 
Mr. Vansittart, that on strong land well dunged it did harm ; and the 
Messrs. Drewitt, that on their dry rubbly chalk it had no effect on this 
crop, though it improved in a remarkable degree the succeeding crop 
of barley. 

We are obviously in want of more numerous and belter observations, 
especially in regard to turnips. The above discordancies will either 
vanish when we obtain a 2 larger collection of results, or they will find an 
explanation in the more accurate observations we may expect to obtain 
in regard to the climate, soil, and geological position of the locality in 
which each experiment is made. Those practical men who are really 
desirous of aiding the progress of scientific agriculture, — by which pro- 
gress not only the national welfare, but their own individual interests 
also are likely to be promoted, — will do more towards this end by one 
single experiment in which weights and measures are carefully deter- 
mined, and the soil, the climate, the geological position and the lie of 
the land, accurately described, than by any number of mere general 
statements, such as those I have here laid before you in regard to the 
effect of the nitrates upon the turnip crop. 

c. Effect of the nitrates on the quality of the crop. — This I have 
already in some measure alluded to. It so affects the grass and clover 
as to make it more relished by the cattle. This is usually expressed ■ 
by saying that the crop is siveeter, but since cattle are known to be fond 
of saline substances, it may be that the grasses are, by these salts, only 
rendered more savoury. It generally also gives a grain (of wheat) 
of an inferior (juality-^which has a thicker skin, and yields more bran. 
This may possibly arise from its having been generally allowed to ripen 
too long. [See Mr. John Hannam's valuable experiments on the 
orer-ripening of corn in the Quarterly Journal of Agriculture.] A 
question still undetermined is, whether the flour of nitrated corn is more 
nulrhive than that obtained from corn which has been undressed. 

It is generally supposed that those samples of flour which contain the 
most gluten are also the most nutritive. But hitherto the only experi 
ments which have been made with the view of determining the relative 
quantities of gluten in samples of grain from the same field, one por- 
tion of which had been nitrated, and the other not, are, one made by 
Mr. Daubeny, and one reported by Mr. Hyett, to the latter of which 1 
nave already had occasion, for another purpose, to direct your attention. 
[See note, p. 167.] 

In these experiments the flour of the several wheats gave — 

In Dr. Dauhenv's In Mr. Hyed's 

Experiment.' Experiment. 

Nitrated . . . . . . . . 15 per cent, of gluten 23, per cent. 

l>nnitrated 13 per cent, of gluten 19 per cent. 

Excess of gluten in the nitrated, 2 per cent. 4^ per ceat 

15 



340 AFTER-EFFECTS OF THE NITRATES. 

both of which results favour the supposition that one effect of the ni« 
trates upon the quality of the grain is to increase the proportion of gluten, 
and thus to render them, as is gene* ally believed, more nutritive. This 
is a result which theoretically we might be led to anticipate, were there 
no large increase in the (juantity of the produce — for then we might 
naturally expect the nitrogen of the nitric acid to be expended solely in 
enriching the grain with gluten. But the increase of crop contains in 
many cases more nitrogen than we add to the soil when we dress it with 
one cwt. of nitrate of soda per acre; there is, therefore, no excess of ni- 
trogen which we can suppose to go to such an enriching of the more 
abundant crop c^ grain. For this reason, among others, I am inclined 
to doubt whethe. further careful examination will prove the flour from 
nitrated grain to oe always richer in gluten, and, therefore, more nutri- 
tious. At all events increased experiments are to be wished for. 

d. After-effects of these nitrates. — It is comparatively seldom that 
any good effects have been observed upon the crop which succeeds that 
to which the nitrate of soda has been applied. Where they have been 
noticed it has been chiefly in cases where from some cause (drought or 
dryness of soil chiefly) the salt has been prevented from exerting its full 
and legititnate action upon its first application. Thus, 

1°. Failing to improve turnips on a rubbly chalk soil, il greatly be- 
neiitted the succeeding crop of barley (Mr. Drewitt, Guildford, Surrey). 

Producing little effect on tares (upon a clay soil ?) it improved very 
much the turnip crop which followed (Mr. Barclay, Leatherhead. Surrey.) 

2°. In the following instances the benefit was seen on successive 
crops : — 

After producing an increase of one-sixth in the wheat crop, both 
grain and straw, on a light sandy soil (subsoil?), the turnips of the fol- 
lowing year were decidedly better where the nitrate had been sown (Hon. 
H. Wilson, Brandon, Suffolk.) 

After improving the crop of wheat, the afier-crop of hay was also 
better (Mr. Grey, of Dilston.) 

At tJpleatham, the second cut of clover was nearly as much im- 
proved as the first (Mr. Vansittart), and at Dilston the aftermath hay 
was greater'in quantity, and better relished by the cattle (Mr. Grey). 

3^. A curious effect is noted by Mr. Rod well, of AldertOn, Wood- 
bridge — the white clover failed after barley on which nitrate had been 
used ! 

The solubility of these nitrates is so great, that in our climate, in sea- 
sons of ordinary rain, and on lands havins; a moderate degree of incli- 
nation^ we should expect that they would be in a great measure washed 
out of the land in a single year. Hence one reason — even supposing 
little of the salt to have entered into the roots of the growing crop — why 
we are not entitled generally to expect any marked effect from it upoi 
a second crop. But let the season be so dry, or the soil so retentive, 
and the land so level, as to prevent its being all taken up by the roots, 
or washed away by the rains during one year, and we may then look 
for after-effects, such as those above described. 

e. Circumstances necessary to ensure the success of these saline ma." 
nMres.— This explaiiatia: \\'ill appear more satisfactory if we glance fof 



fHETR ACTION ArFECTED BY CIRCUMSTANCES. 341 

a moment at the general conditions which are necessary to ensure the 
success of these or any other saline manures. 

1°. They must contain one or more substances which are necessary 
to the growth of the plant. 

2°. The soil must be more or less deficient in these substances. 
3°. The weather must prove so moist or the soil be so springy as to 
admit of their being dissolved, and conveyed to the roots. 

4°. They must not be applied in too large a quantity, or allowed to 
come in contact with the young shoots in too concentrated a form — the 
water that reaches the roots or young leaves must never be too strongly 
impregnated with the salt, or if the weather be dry, the plant will be 
blighted or burned up. 

5°. The soil must be sufficiently light to permit the salt easily tc 
penetrate to the roots,' and yet not so open as to allow it to be readily 
washed away by the rains. In reference to this point the nature of the 
subsoil is of much importance. A retentive subsoil will prevent the 
total escape of that which readily passes through a sandy or gravelly 
soil, while an open subsoil again will retain nothing that has once made 
its way through the surface. 

/. Cases in which the nitrates have failed.~-k knowledge of the 
above conditions will enable us in many cases to explain why the ni- 
trates, and ofher generally useful substances, have failed to exhibit any 
beneficial effect. 

1°. Thus on the light soils of Berkshire the nitrate of soda failed for 
barley, causing it often to be blighted or burned up. This, no doubt, 
arose from the drought which may act in one or other of several ways. 
Either it may prevent the salt {ran. being dissolved at all, and thus hin- 
der its action altogether for the time, — or it may retard the solution till 
the plant has attained such a state of maturity, that it is no longer ca- 
pable of being equally benefitted by the introduction of the salt into its 
roots — or after being dissolved, and having partially descended into the 
soil, the drought may cause it to ascend again with the water which 
rises to the surface in consequence of the evaporation, and may thus 
present it to the plant in so concentrated a form as to injure the young 
shoots — or, finally, the action of the sun upon the green leaf, into which 
a portion of the salt has already been conveyed by the roots, may be so 
powerful as to concentrate the saline solution, or to increase its decom- 
position to such an extent as to cause injury, and consequent blight to 
the leaf itself. 

2°. Again, at Cheadale, in Cheshire, (Mr. Austin), the nitrate of soda 
is said to have had a good effect on wheat and grass where the subsoil 
was clay, but none where the subsoil was gravel, or the soil light and 
sandy. Here the supply of water in. the soil may have been such as to 
fit it for entering readily into the roots in a proper state of dilution, when 
the retentive subsoil kept it within reach of the ro(;ts, — and yet sufficient, 
at the same time, to wash it away altogether where the soil and sub- 
soil were too open to be able to "etard its passage. 

3°. But the occasional occutrence of droughts or the mere physical 
distinctions of lands as light or heavy, are not sufficient to account for all 
the record-rd diflferences in the effect of tke- nitrates. Thus on the clayi 



513 whe:^ the use of nitrates is beneficial. 

of the Weald in Sussex (Mr. Dewdney), and on the Oxford clay in 
Berkshire (Mr. Pusey), the use of the nitrate has been attended with 
general benefit upon oats and wheat, while on the plastic clay in Sur- 
rey (Mr. Barclay), it has been uniformly unsuccessful. The cause of 
these differences is to be sought for, most probably, in the chemical con- 
stitution of the several clays, which are known to be very unlike. The 
Weald clay is a fresh-water formation, contains much fine grained 
siliceous matter (page 244), and is, therefore, comparatively per- 
vious to water. The Oxford clay soils in Berkshire abound in lime, 
and must, therefore, he in some degree pervious, while the plastic clay 
of Surrey, where they are stiffest, contain little lime and partake more 
of the impervious character of pipe clays. It may possibly be in such 
difTerences as these that we are to find an explanatiou of the discordant 
results of ditlerent experimenters, but much further observation is still 
wanting before we can speak with any degree of confidence upon the 
subject. 

To some an explanationrnay appear to be most easily given by sup- 
posing the one soil to have been rich in soda, while the other was de- 
fective in this substance. I shall advert to this point in explaining the 
theory of the action of the nitrates of potash and soda. 

g. Circumstances in which the employment of the nitrates is most hene- 
Hcial. — 1°. It appears to succeed most invariably in lands which are 
poor — or out of condition — or on which the corn is thin. Every farmer 
knows that the piost critical time with his crop, as vdth his cattle, is 
during the earliest stage of its growth. If it come away quickly and 
strong during the first few weeks, his hopes are justly high, but if it 
droop and linger after it is above the ground, his fears are as justly ex- 
cited. It is in this latter condition of things that an addition of nitrate 
comes to the aid of the feeble plant, re-animating the pining shoots, and 
making the thin corn tiller. On rich lauds and thickly growing crops it 
only causes an over-growth of already abundant straw. According to 
the experiments of Mr. Barclay, it is most advantageous when sown 
Droad-cast.* 

2°. Whatever may be the chemical nature of the surface soil, the 
success of the nitrate seems to be most sure where the land is not wholly 
destitute of water, where the soil is open enough to allow it readily to 
descend, and yet the subsoil sufBciently retentive to prevent it from 
being readily washed avyay. 

3°. I throw it out as a suggestion which has occurred to me from a 
comparison of the results contained in the above tables, with the kind 
of soils on which the experiments were made — that probably the pre- 
sence of lime in the soil may tend to insure the success of the nitrate. 
In many of the instances of large crops obtained by its aid the land was 
either naturally rich in lime, or it had, in the ordinary course of hus- 
bandry, been previously marled or limed. 

h. Theory of the action of the nitrates. — The nitric acid of these salts 

' A valuable precept also is, to proceed cautiously in the use of these expensive Bub- 
stances — makiiigr small trials at first, and increasing the quantities employed as success 
may warrant. By this mode of procedure, large leases, of which I have heard, would 
have been avo.ded. 



THEORY OF THE ACTION OF THE NITRATES. 343 

tontains 26 per cent, of its weight of nitrogen — or one cwt. of pure dry 
nitrate of soda contains about ]9 lbs. of nitrogen. This nitrogen we 
know to be a necessary constituent of plants — one which they obtain 
almost wholly from the soil — but v hich nevertheless is generally pre- 
sent in the soil in small qiiRntity on.y. We have already seen reason 
(Lee. VIII., p. 159,) to believe that nitric acid exists naturally in the 
soil, and is the form in which a large portion of their nitrogen is con- 
veyed into the roots of plants; — when we add it to our fields, 'therefore, 
we only aid nature in supplying a compound by which vegetables are 
usually sustained. And as the young plant will necessarily languish 
in the absence of one essential kind of food, although every other kind 
it may require be present in abundance, it is easy to see how the 
growth of a crop— languidly proceeding upon a soil deficient in nitrogen 
— may be suddenly re-animated by an application of nitrate of soda to 
its roots. That this' is the true way in which the nitrates generally act 
is supported by the obseivation that it is in the poorest soils that they 
are most useful to the husbandman. 

We have already seen, also, that one function of the leaf in the pre- 
sence of the sun is to decompose carbonic acid, and give off its oxygen 
(Lee. v., sec. 5.) It exerts a similar action upon the nitric acid of the 
nitrates, and upon the sulphuric acid of the sulphates, discharging their 
oxygen into the air, and thus leaving the nitrogen and sulphur at liberty 
to unite with the other elementary substances contained in the sap — for 
the production of the several compounds of which the parts of the 
growing plant consist. 

Nor, as shown in a previous lecture, (VIII., sec. 8,) is the good effect 
of these nitrates upon the crop limited to the supply of that quantity of 
nitrogen only which they themselves contain. The excess of crop 
raised by their aid often contains very much more nitrogen than they 
have been the means of conveying to the roots, even supposing it all 
lo have been absorbed and appropriated by the plant. This arises from 
the circumstance that the more the plant is made to thrive, the more 
numerous and extended become its roots also, and these roots are thus 
Enabled to gather from the deeper and more distant soil those supplies 
of nitrogenous and other necessary food, which would have remained 
beyond their reach had the plant been allowed to remain in its pre- 
viously feeble or more languid condition. This has been called the 
stimulating effect of manures, and some substances have been said to 
act only in this way upon vegetation. This, however, appears to me to 
be a mistake. The supposed stimulating is always a secondary effect, 
and necessarily follows from the use oi" every kind of manure, which by 
feeding the plant gives it greater strength, and thus enables it to appro- 
priate other supplies of food which were previously beyond its reach, or 
which from the absence of one necessary constituent it could not render 
available to its natural growth. 

In this way the nitrates act as such — in contra-distinction to the sul- 
phates and other salts of [lotash and soda. But there is every reason to 
believe that the potash and soda themselves often aid the effect of the 
nitric acid with which the}' are associated. In soils deficient in these 
alkalies the nitrates wo»l<. act beneficially, even though nitric acid 



344 COMPARATIVE EFFECTS OF THESE TWO NITRATES. 

were already present ii. abundance, — \ybile, on the other hand, a field 
that is defective in both constituents of the salt (nitric acid and potash 
or soda), will be more grateful for the same addijtion of it than one in 
which either of them already abounds. In this way, it is not unlikely 
that the discordant results of experiments, even on the same farm, and 
especially when the soils are different, may occasionally be explained. 

i. Special effects of the nitrates of potash and soda. — On this alka- 
line constituent of the two r.'krates will depend the special action of each 
when applied to the same soil under the same circumstances. It has 
not yet been clearly mnde out that any definite special action can be 
ascribed to them, yet some experiments bearing upon this point have 
already been published, to which it will be proper to advert. From 
the study of the special action of given manures upon given crops, 
practical agriculture has much good to expect. 

1°. At Rozelle, near Ayr (1840), nitrate of potash caused oats to 
come away darker and stronger, and. give a heavy crop, while in the 
same field nitrate of soda produced no iDenefit. The soil was inferior, 
light, and sandy, with a red irony subsoil (Capt. Hamilton). It is add- 
ed that the crop was injured by the early drought, from which it never 
recovered. This fact renders the special effect of the nitrate of potash 
in this case doubtful. 

2°. In the experiments upon wheat, made by the same gentleman 
on the same farm, — it is to be presumed upon a similar soil, — 

Nitrate of soda gave . . 46 bush, grain, and 52 cwt. straw ; 

Nitrate of potash gave . . 42 bush, grain, and 76 cwt. straw; 

the produce of straw being here also greatly in favour of the potash salt. 

3°. Dr. Daubeny also, in the experiment upon wheat above detailed, 
found the nitrate of potash to increase the produce considerably, v^^hile 
the nitrate of soda caused no increase whatever. The soil was stiff clay 
upon the corn-brash. 

These superior effects of the potash salt may certainly be ascribed to 
the greater deficiency of the several soils in potash than in soda, a sup- 
position which in the case of the Rozelle experiment is consistent with 
the fact, that common salt, when tried upon the same land, produced 
no good effect. If however, as some suppose, (p. 328), potash and soda 
are capable of re-placing each other in the living vegetable without ma- 
terially affecting its growth, this explanation cannot be the true one. 
Further experiments, however, if carefully conducted, will not fail to 
clear up this question. 

4°. On a gravelly soil Mr. Dugdale obtained an increase of 12 bush- 
els of wheat by the use of nitrate of soda, while nitrate cf potash in- 
creased the crop by only hal^a bushel. 

This result 77iay be explained after the same manner as tie preceding 
— the soil may have already abounded in potash. 

5°. In Perthshire, upon a moist loam, Mr. Bishop obtained an equal 
increase of hay from the use of both nitrates; each having caused the 
production of a double crop. 

The equality in this case may have risen from the effects being 
wholly due to the nitric acid, both potash and soda being already abun- 
dant in the soil. This is consistent with the situation of the locality in 



CSE OF COMMON SALT AS A MANURE. 



345 



a ;?ra Ite country, and is further supported by the fact, that on the same 
soil and field, aminoniaoal li(|uor, which contains no alkali, produced a 
still larfjer increase of produce. 

You will understand, however, that all these attempted explanations 
proceed upon the supposition that the experiments have been both 
carefully made and faithfully recorded. 

7°. Chloride of Sodium or Common Salt. — The use of common salt 
as a manure has been long recommended. In some districts it has been 
highly esteemed, and is still extensively and profitably applied to the 
land. It has, like many other substances, however, suffered in gene- 
ral estimation from the unqualified terms in which its merits have been 
occasionally extolled. About a century ago (1748J, Brownrigg* main- 
tained that the whole kingdoin might be enriched by the application of 
common salt to the soil, and since his time its use has been at intervals 
recommended in terms of almost equal praise. But these warm re- 
commendations have led sanguine men to make large trials, which 
have occasionally ended in disappointment, and hence the use of salt 
has repeatedly fallen into undeserved neglect. 

It is certain that common salt has in very many cases been advanta- 
geous to the growing crop. Some of the more carefully observed re- 
subs which have hitherto been published, are contained in the follow- 
in/ table : 





Produce 


per acre. 




Locality. 






Quantity applied per acre, and kind of soil. 








Unsalted. 


Salted. 




UPON WHEAT. 


bushels. 


bushels. 




' 


16i 


22i 


1 1 bushels, after barley. 




lU 


21 


6| do., after beans. 




16 


171 


Do. sown with the seed, ) after 
Do. dug in with the seed, \ peas. 


Mr. G. S-'mdair j 


— 


23i 




13 


281 


bh do. ) appied before sowing, after 
11 do. ) turnips. 




— 


28| 


Great Totham, Essex, ) 
Mr. Cuth. Johnson . J 


13* 


26| 


5 bushels, light gravelly soil. 


Barochan, Paisley, ) 
Mr. Fleming ; i 


25 


32 


160 lbs., heavy loam, after potatoes. 


ON BARLEY. 








Suffolk, Mr. Ransovi. . . 


30 


5] 


16 bushels. 


ON HAY. 


tons. cwt. 


tons. cwt. 




At Aske Hall, near ) 
Richmond S 


2 10 


3 12 


6 bushels, thin light soil, clay subsoil. 


At Erskine, near Ren- \ 
frew } 


2 


2 12 


5 bushels, light soil on gravel. 


2 1 


2 8 


Do., clay soil on clay. 



But it is as certain that in many cases, when applied to the land, 
common salt has failed to produce any sensible improvement of the 
growing crop. And as failures are long remembered, and more gene- 
rally made known than succes^^ful experiments, the fact of their fre- 
quent occurrence has prevented the use of salt in many cases where U 
might have been the means of much good, 

• On the art of making cov..-non salt, p. 158 (London, 1748). 



546 CATTffES OF THE FAILURE OF COMMON SALT. 

Cause of these failures. — It is not, indeed, to be wondered at, thet 
amid conflicting statements as to its value, the pracfical farmer should 
have hesitated to incur the trouble and expense of applying it — so long 
as no principle was made known to him by which its application to thig 
soil rather than to ♦hat, and in this rather than the other locality, was to 
be regulated. 

1°. We kmw that plants require for their sustenance and growth a 
certain supply of each of the constituents of common salt, which supply, 
in general, they must obtain from the soil, i^ the soil in any field 
contain naturally a sufficient quantity of common salt — or of chlorina 
and soda, in any other state of combination — it will be unnecessary to 
add this substance, or, if added, it will produce no beneficial effect. If, 
on the other hand, the soil contain little, and has no natural source of 
sup'ply, the addition of salt may cause a considerable increase in the crop. 

Now there are certain localities in which we can say beforehand that 
common salt is likely to be abundant in the st>il. Such are the lands 
that lie along the sea 'coast, or which are exposed to the action of pre- 
vailing sea winds. Over such districts the spray of the sea is constantly 
borne by the winds and strewed upon the land, or is lifted high in the 
air, from which it descends afterwards in the rains.* This considera- 
tion, therefore, alTords us the important practical rule in regard to the 
application of common salt — that it is most likely to he beneficial in 
spots which are remote from the sea or are sheltered from the 'prevailing 
sea winds. 

It is an interesting confirmation of this practical rule, that nearly all 
the successful experiments above detailed were made in localities more 
or less remote from the sea, wtiile most of the failures on record were 
experienced near the coast. This consideration, it may be hoped, will 
induce many practical men to proceed ^vith more confidence in making 
trial of its effects on inland situations. It is very desirable that the 
value of this practical rule, which I suggested to you in a former lec- 
ture (see p. 190), should be put to a rigorous test.f 

2°. But some plants are more likely to be benefitted by the applica- 
tion of common salt than others. This n^y be inferred from the fact 
that certain species are known to flourish by the sea-shore, and where 
they grow inland to select such soils only as are naturally impregnated 
with much saline matter. Observations are still wanting to show which 
of our cultivated crops is most favoured by common salt. It is known, 
however, that the gas of salt marshes is peculiarly nourishing, and is 
much relished by cattle, and that the grass lands along various parts of 
our coast produce a herbage which possesses sirnilar properties. It is 
also said that the long tus sack grass which covers the Falkland Islands, 

* Dr. Madden has calculated that the quantity of rain which falls at Penicuiek in a yar, 
brings down upon each acre of land in that neighborhood more than COO lbs. weight of com- 
mon salt. This would be an enormous dres.sing were it alt to remain upon the land. 
Heavy rains, however, probably carry otf more from the soil than they impart to it. It is 
the gentle showers that most enrich the fields with the saline and other matters they con- 
tain. 

t A number of failures are described in the sixth volume of the " T\ansact\o7is of the 
HigUand and Agricultural Soeiett/." Dr. Madden has recently shown that to nearly all 
these cases the atwve principle applies — the farms on whic • they were tried being more or 
lesg freely exposed to the wimjs from the eztst or west sea —Quarterly Journal of Agrif 
mlture, Stpt. 1842, p. 574. 



WHEN APPLIED AS A MANURE. 347 

luxuriates ra(/5t when it is within the immediate reach of i\ie driving 
spray oftiie southern sea. It may well be, therefore, that among our 
cultivated crops one may delight more in common salt than another,— 
and if we consider how much alkaline matter is contained in the tops 
and bulbs of the turnip and the potatoe, we are almost justified in con- 
cluding that generally common salt will benefit green crops more than 
crops of corn, and that it will promote more the developement of the 
leaf and stem that the filling of the ear. 

If this be so, we can readily understand how a soil may already con- 
tain abundance of salt to supply with ease the wants of one crop, and 
yet too little to meet readily the demands of another crop. The appli- 
cation of salt to such a soil will prove a failure or otherwise, according 
to the kind of crop we wish to raise. 

3°. Failures have sometimes been experienced also on repeating the 
application of salt to fields on which its first effects were very favour- 
able. In such cases it may be presumed that the land has been already 
supplied with salt, sutficient perhaps for many years' consumption — 
and that it now requires the application of some other substance. 

If it be desired, experimentally, to ascertain whether the land already 
contains a sufficient supply of common salt, the readiest method is to 
collect half a pound of the soil in dry weather, to wash ic well with a 
pint or two of cold distilled water, and then to filter through paper, or 
carefully to pour off" the clear liquid after the whole of the soil has been 
allowed to subside. A solution of nitrate of silver (common lunar-caus- 
tic of the shops) will throw down a white precipitate, becoming purple 
in the sun, whicli will be more or less co|)ious according to the quantity 
of salt in the soil. If this precipitate be collected, dried in an oven, 
and weighed, every 10 grains will indicate very nearly the presence of 
4 grains of common salt. The quantity of this precipitate to be expect- 
ed, even from a soil rich in common salt, is, however, very small. If 
half a pound of the drj'- soil yield a single grain of salt, an acre should 
contain about 1000 lbs. of salt where the soil is 12 inches deep — where 
it has depth of only 6 inches, it will contain nearly 500 lbs. in every 
•ere. 

8°. Chlorides of Calcium, and Magnesium. — These compounds are 
rejected in large quantities as a refuse in some of our chemical manu- 
factories — and they are contained, especially the latter, in considerable 
abundance in the refuse liquor of our salt pans. They have both been 
shown to be useful to vegetation (see Appendix), and where they are 
easily to be obtained, they are deserving of further trials. Like com- 
mon salt, it is generally in inland situations that they are fitted to be 
the most useful. Where salt springs are found in the interior of Ger 
many, the refuse obtained by boiling down the mother liquors after the 
separation of the salt has been often applied with advantage lo the land. 

Theory of the action of these chlorides. — Common salt and the chlo- 
rides of calcium are not unfre(]uenily found in the sap of plants — they 
may be suppose^l, therefore, to enter into the roots without necessarily 
undergoing any previous decomposition. But we have already seen 
(Lee. v., § 5), that the green leaves under the influence of the sun, 
have the power of decomposing common salt — and no doubt the other 
15* 



S48 PHOSPHATE OF LIME AND EARTH OF BONES. 

chlorides also-~and of giving off their chlorine into the surrounding air^ 
When they have been introduced into the sap therefore, by the roots, the 
plant first appropriates so much of the chlorine they contain as is neces- 
sary for the supply of its natural wants, and evolves the rest. When 
common salt is thus decomposed, soda remains behind in the sap, and 
this is either worked up into the substance of the plant, or performs one 
or other of those indirect functions 1 have already explained to you 
(p. 328) when illustrating the probable action of potash and soda upon 
the vegetable economy. When the other chlorides (of calcium or mag- 
nesium) are decomposed, lime or magnesia remains in the sap, and is 
in like manner either used up directly in the formation of the young 
stem and seed, or is employed indirectl}'^ in promoting the chemical 
changes that are continually going on in the sap. The living plant, 
when in a healthy state, is probably endowed with the power of admit- 
ting into its circulation, and of then decomposing and retaining, so much 
only of these several chlorides, or of their constituents, as is fitted to 
enable its several organs to perform their functions in the most perfect 
manner. 

In the soil itself, in the presence of organic matter of animal and 
vegetable origin, common salt is fitted to promote certain chemical 
changes, such as the production of alkaline nitrates — and probabl}^ sili- 
cates — by which the growth of various kinds of plants is in 'k greater 
or less degree increased. In the soil, also, from their tendency to deli- 
quesce, or run into a liquid, all these chlorides attract v>'ater from the 
air, and thus help to keep the soil in a moister state. When applied in 
sufficient quantity they destroy both animal and vegetable life, and 
have, in consequence, been often used with advantage for the extirpa- 
tion of weeds, and for the destruction of grubs and other vermin that 
infest the land. 

9°. Phosphate of Lime and- Earth of Bones. — The cattle that graze 
in our fields derive, as you know, all the earthy materials of which cer- 
tain parts of their bodies consist from the vegetables on which they feed. 
These vegetables again must derive them from the soil. Thus the 
earth of bones, or the phosphoric acid and lime of which it consists 
(p. 196), must exist in the soil on which nutritive plants grow, and it 
must occasionally occur that a soil will be deficient in these substances, 
and will, therefore, supply them with difficulty to the crops it rears. 
The benefit which in this country is so often experienced from the use 
of bones as a manure, has been ascribed, in part, to the suppl}?^ of bone- 
earth, with which it enriches the land. (See Appendix, No. I.) It 
is not, however, to be inferred from this, that wherever bones are use- 
ful, the application of bone-earth alone — in the form of burned bones 
or of the native phosphate of lime, (p. 199,) will necessarily prove 
advantageous also. Burned bones were formerly employed in Eng- 
land, but the practice has gradually fallen into disuse, and the same is, 
I believe, the case in Germany. This is no proof, however, that the 
native phosphate of Estremadura — already, it is sa}d, imported in*o 
Irelan:. for agricultural purposes, — would not benefit many soils if ap- 
plied 1 the state of a suflficiently fine powder. Until carefully con- 
ducted ffxperiments, however, shall have been made, and the numerical 



USE OF SULPHATE OF AMMONIA. 349 

results precisely ascerlained, it would be improper to incur much risK 
either in bringing tk'.s substance to our shores or in applying it to our 
fields. 

10°. Silicates of P:>iask and Soda. — These compounds, which have 
been already described (p. 206), are supposed to act an important 
j)art in the. growth of the grasses, and of the corn-bearing plants, by 
supplying, in a soluble state to the roots, the silica which is so necessary 
to tlie strength of their steins. This supposition has been strengthened 
oy the results of some exj^eriments made by Lampadius, who found a 
isolution of silicate of potash to produce remarkable effects upon Indian 
corn and uj)on rye. {Lehre von den miner alischen Dungmitteln, p. 25, 
1833.) It is possible to manufacture them at a cheap rate, and it would 
oe desir/ible to ascertain by further trials how far the employment of 
these compounds, as artificial manures, can be safely reconmiended or 
adopted with the hope of remuneration.* 

11°. Salts of Ammonia. — There is reason tobelieve that ammonia in 
every stale of combination is fitted, in a greater or less degree, to pro- 
mote the growth of cultivateti plants. None of its compounds, how- 
sver, are known to occur any where in nature in such quantity as to be 
directly available in i)ractical agriculture, and only a ^ery few can be 
produced by art at so low a price as to admit of their oeing used with 
profit. 

a. Sulphate of Ammonia. — An impure sulphate is manufactured by- 
adding sulphuric acid to fermented urine, or to the ammoniacal liquor 
of the gas works, and evaporating to dryness. When prepared frorr. 
urine, it contains a mixture of those phosphates which exist in urine, 
and whi(^h ought to render it more valuable as a manure. The gas 
licpior yields a sulphate which is blackened by coal tar — a substance 
which, while not injurious to vegetation, is said to bo noxious to the 
insects that infest our corn fields. In any of these economical forms this 
salt has been found to pn^mote vegetation ; but accurate experimeiits 
are yet wanting to show in what way it acts — whether in promoting the 
growth of the green parts or in filling the ear, or in both — to what kind 
of crops it may be a[) plied with the greatest advantage — and what 
amount of increase may be expected from the application of a given 
weight of the salt. It is from the rigorous determination of such points 
^hat the practical farmer will be able to deduce the soundest practical 
precepts, and at the same time to assist most in the advancement of 
theoretical agriculture. 

The crystnllized sulphate of ammonia is soluble in its own weight o' 
water. 100 lbs. contain about 35 lbs. of ammonia, 53 lbs. of acid, and 
12 lbs. of water. It may be applied at the rate of from 30 lbs. to 60 lbs 
per acre. 

b. Sal- Ammoniac or Muriate of Ammonia. — This salt, in the purt 
Btate in which it is sold in the shops, is too high in price to be economi- 
f'My employed by the practical farmer. An impure salt might, how- 
ever, be prepared from the gas liquor, which could be sold at a suffi nently 

I have been informed by Dr. Playfair that a number of experiments with a soluble 
silicate of soda, manufactured at. Manchester, have this summer (1842) keen made at hia 
suggestion, the results o/ which will, no doi^bt prove very interesting. 



350 SAL-AMMONIAC AND CARBONATE OF AMMONIA. 

cheap rate to admit of an extensive application to the land.* The only 
Bumerical results trom the use of this salt with which I ani acquainted 
«re those given by Mr. Fleming, who applied it at the rate of 20 lbs 
per acre to wheat on a heavy loam, and to winter rye, on a tilly clay 
both after potatoes, and obtained the following increase of produce pe 

acre ; — 

Oram. Straw. 

Rye, undressed . 1 .. bushels 36^ cwt. 

Do. dressed . . 19 do. 43^ do. 



Increase ... 5 bushels. 7 cwt. 

Wheat, undressed 25 bushels, each 61 lbs. 
Do. dressed . 26| bushels, each 62 lbs. 



Increase ... 1| bushels. 

The increase of these experiments was not very large, but the quan- 
tity of sal-ammoniac employed was probably not great enough to pro- 
duce a decided effect. It is a valuable fact for the farmer, however, and 
not uninteresting in a theoretical point of view, that a part of the same 
wheat field, dressed with Ij cwt. of common salt per acre, gave a pro- 
duce of 40 bushels of grain (see Appendix, p. 19.) 

c. Carbonate of Ammonia — is obtained in an impure form by the dis- 
tillation of horns, hoofs, an-l even bones. In this impure form it is not 
generally brought into the market, but in this state it might possibly be 
afforded at so low a price as to place it within the reach of the practical 
farmer. It is supposed by some that this carbonate is too volatile — or 
rises too readily in the form of vapour — to be economically applied to 
the land. In the form of a weak solution, however, put on by a water 
cart, or in moist showery weather simply as a top-dressing, especially 
to grass lands and on light soils, it may be safely recommended where 
it can be cheaply procured. 

d. Ammoniacal Liquor. — This is proved by the success which has in 
many localities been found to attend the application of the ammoniacal 
liquor of the gas works. This liquid holds in solution a variable quan- 
tity of sulphate of ammonia and sal-ammoniac, f but in general it is 
richest in the carbonate of ammonia. 

The strength of the liquor varies in different gas works; chiefly ac- 
cording to the kind of coal employed for the manufacture of the gas 
One hundred gallons may contain from 20 lbs. to 40 lbs. of ammonia, 
in one or other of the above states of combination. No precise rule 
therefore, can be given for the quantity which ought to be applied to tht 
acre of land, but as the application of a larger quantity can do no harm, 
provided it be sufficiently diluted with water, one hundred gallons may 
be safely put on at first, and more if experience should afterwards prove 
it to be useful. 

On grass and clover, upon a heavy moist loam, Mr. Bishop applied 

* By mixing, for example, the waste muriatic acid, or the waste chloride of caleiiia, 
with gas hquor, and evaporating the mixture to dryness. 

' Eacli go'lon of the ammoniacal liqaor of the Manchester gas-works is said to contain 
R-uunces a $«c Aminomae. In th»M works the Cannel coal cf Wigan is empIoyedL 



SPECIAL ACTION OF THE SULPHATE AND NITRATE. 361 

105 grilons an acre, diluted with 500 gallons of water, and obtained, erf 
,iay from the 

Undressed . . i lb. per square yard, or 20^ cwt. per acre. 

Dressed . . . li lb. do. or 61^ cwt. do. 



Increase ... 1 lb. do. or 41 cwt.* do. 

The increase herh is so very great that further trials with this liquor- 
hitherto, in most country towns at least, allowed to run to waste — can- 
not be too strongly recommended. On the dressed part, according to 
Mr. Bishop, the Timothy grass was particularly luxuriant. 

These experiments with the gas liquor show, as I have said, that im- 
pure carbonate of ammonia may be safely applied to the land without 
any previous preparation. If it is wished, however, to fix it or to ren- 
der it less volatile — which in warm and dry seasons may sometimes be 
desirable — this may be effected by mixing it with powdered gypsum, in 
the proportion of 1 lb. to each gallon of the amraoniacal liquor, or by 
adding directly sulphuric acid, or the waste of muriatic acid of the al- 
kali works. + 

e. Nitrate of Ammonia. — If it be correct that those substances act 
most powerfully as manures which are capable of yielding the largest 
quantity of nitrogen to plants, the nitrate of ammonia ought to promote 
vegetation in a greater degree than almost any other saline substance we 
could employ. According to the experiments of Sir H. Davy, (Davy's 
Agricultural Chemistry, Lecture VII.) however, this does not appear 
tobe the case, though Sprengel has found it more efficacious than the 
nitrates either of potosh or of soda. This question as to the relative 
action of the nitrate of ammonia is very interesting theoretically, but it 
directly concerns practical agriculture very little, since the high price 
of this salt is likely to prevent its being ever employed in the ordinary 
operations of husbandry. 

/. Special action of the different Salts of Ammonia. — The theory of 
the action of ammonia itself upon vegetation I have in a former lecture 
(p. 164) endeavoured to explain to you. But the special action of the 
several saline compounds of ammonia above described will depend upon 
the qualities of the acid with which it may be in combination. 

The sulphate will partake of the action of the sulphates of potash, 
soda, or lime (gypsum), — in so far as it may be expected to exhibit a 
more marked effect upon the leguminous than upon the corn crops, and 
upon the produce of grain than on the growth of the leaves and the 
stem. This special action may be anticipated from the sulpijuric acid 
it contains. And if this reasoning from analogy be correct, we should 
expect the sulphate of ammonia to rank among the most useful of ma- 
nures — since the one constituent (ammonia) will promote the general 
growth of the plant, while the other will expend its influence more in 
the filling of the ear. 

The nitrate again has been found to act more upon the crops of corn 
than upon the leguminous plants and clovers (Sprengel) — a result which 

* Pnxe Essays of the Highland Society, xiv. , p. 359. 

t 100 gallons thus saturated with acid will convey to the soil about IW bs. r f n!?h»tt of 
•nmoniacr of sal-am r^onlac. 



S62 MIXTURE OF 1VTTR\TE WITH SULPHATE Or SODA. 

is to be explained by tks absence of sulphuric acid, which appears te 
aid especially in the development of the latter class of plants. 

On this subject, however, experiments are too limited in number, in 
general too inaccurately made, and our information in consequence too 
scanty, to enable us as yet to arrive at satisfactory conclusions. 

12°. MixeJ Saline Manures. — The principle already so frequently 
illustrated, tha. ' plants require for their rapid and perfect development 
a sufficient supply of a considerable number of different inorganic sub- 
stances, will naturally suggest to you that in our endeavours to render 
a soil productive, or to increase its fertility, we are more likely to suc- 
ceed if we add to it a mixture of several of those substances, than if we 
dress it or mix it up with one of them only. This theoretical'conclu- 
sion is confirmed by universal experience. 

Nearly all the natural manures, whether animal or vegetable, which 
are applied to the land, contain a mixture of saline substances, each of 
which exercises its special effect upon the after-crop — so that the final 
increase of produce obtained by the aid of these manures, must be as- 
cribed not to the single action of one of their constituents, but to the 
joint action of all. An important practical problem, therefore, pro- 
pounded by scientific agriculture in its present state, is — what mixtures 
of saline substances are most likely to be generally useful, what others 
specially useful, to this or to that crop? The complete solution of this 
])roblem will require the joint aid of chemical theory and of agricultu- 
ral experiment, — of experiments often varied and probably long con- 
tinued. But that we may finally expect to solve it, will appear from 
what has already been accurately observed in regard to the effect of 
certain artificial mixtures upon some of our cultivated crops. Thus — 

a. Mixture of Nitrate with Sulphate of Soda. — If, instead of dressing 
young potatoes with nitrate or with sulphate of soda alone (page 331), 
we employ a mixture of the two, the growth of the plant is much more 
promoted and the crop of potatoes much more largely increased. Thus 
Mr. Fleming (in 1841 ) applied to his potatoe crop a mixture of equal 
weights of nitrate and of dry sulphate -of soda, in the proportion of 200 
lbs. "of the mixture to the imperial acre, with the following remarkable 
result : — 

Undressed, . . . 66 bolls, each 5 cwt., per acre. 
Dressed, .... 107 bolls. 

Increase, ... 41 bolls,* or 10 tons per acre ! 

The stems also were six and seven feet high. The addition of nitrate 
of soda to a portion of the same field gave a produce of only 80 bolls. 
Similar effects, c^ which, however, I have not yet obtained the numeri- 
cal results, have been observed on the same crop in various localities 
during the pres^^nt season (1842). 

The effect of this one artificial mixture holds out the promise of 
much good hereafter to be obtained by the judicious trial of other mix- 
tures—probably of a greater number of substances — upon all the crops 
we are in the .labit of raising for food. 

J. Wood ashes. — This opinion is strengthened by the effects which 
* Bee Appendix, p. 20. 



COMPOSITION OF WOOD ASHES, AND USE AS A MANURE. 363 

have almost universally been found to follow the use of wood ashes and 
of the ash of other vegetables in the cultivation of the land. 

The quality of the ash left by plants when burned varies, as we have 
already had oecasion to remark (p. 216), with a variety of circum- 
stances. It always consists, however, of a mixture in variable propor- 
tions of carbonates, silicates, sulphates, and phosphates of potash, soda, 
lime, and magnesia, with certain other substances present in smaller 
quantity, yet more or less necessary, it may be presumed, to vegetable 
growth. Thus, according to Sj)rengel, the asb of the red beech, the oak 
and the Scotch fir ( finus sylvestris), consists of 

f,^^ J, . rtov Scotch Pitch Pine. 

Red Beech. Oak. ^.^ (Berthier.) 

Silica 5-52 2095 659 750 

Alumina 2-33 

Oxideoflron. . . . 3-77 8-l4 17-03 IMO 

Oxide of Manganese . 3.85 — — 2 75 

Lime 2500 1738 2318 13-GO 

Magnesia 5-00 1-44 5-02 435 

Potash 2211 16 20 2-20 14-10 

Soda 3-32 673 2 22 20-75 

Sulphuric Acid ... 7-64 336 2-23 3-45 

Phosphoric Acid. . . 5-62 1-92 2-75 090 

Chlorine 1-84 241 2-30 

Carbonic Acid . . . 1400 15-47 3648 17-50 



100 10(^ 100 960 

The composition of these different kinds <. f ash is very unlike — that 
of the pitch pine, for example, being greatly richer in potash and soda, 
imd poorer in lime and phosphoric acid, than that of the Scotch fir — 
while the beech is richer than any of the others in pota.«h and lime and 
in the sulphuric and phosphoric acids. The several effects of different 
kinds of wood ashes when applied to the land will therefore be different 
also. 

In England, wood a^^hes are largely employed in many districts, 
mixed with bone dust, as a manure for turnips, and often with great 
success. As much as 15 bushels (7i cwt.) of ashes are drilled in per 
acre with 15 bushels (6 cwt.) of bones. The large quantity of alkali 
present in the turnip crop (p. 219) may be supposed to explain the 
good effects which wood ashes have upon it, and may lead us to expect 
that they would in a similar degree increase the produce of the carrot 
and of the potatoe.* 

The hnmedkite benefit of wood ash is said to be most perceptible upon 
leguminous plants (Sprengel), such as lucerne, clover, peas, beans, and 
vetches. As a fop-dressing to grass lands it roots out the moss and pro- 
motes the growth of white clover. Upon red clover its effects will be 
more certain if previously mixed with one fourth of its weight of gyp- 
sum. In small doses of two or three hundred weight (4 to 6 bushels') 
it may be safely applied even to poor and thin soils, but in large and 
repeated doses its effects will be too exhausting, unless the soil be eithei 

* This inference has been verified by Mr. Whartoii, of Dryburn, who has obtained an 
excdlsnt crop of 'potatoes from nevly ploughed-out land by manuring with wood ashes 
•nly. 



354 SPONTANEOUS COMBUSTION OF WOOD -ASHES. 

naturally rich in vegetable matter, or be mixed from year to year with a 
sufficient quantity of animal or vegetable manure. 

In so far as the immediate effect of wood ashes is dependent upon the 
soluble saline matter they contain, their effect may be imitated by a 
mixture of crude potash with carbonate and sulphate of soda, and a lit 
tie common salt. The wood ash of this country contains only about 
one-fifteenth of its weight of soluble matter (Bishop Watson), so that 
the following quantity of such a mixture would be nearly equal in effi 
cacy to the saline matter of one ton of wood ash. 

Crude of Potaa:^ 60 lbs. at a cost of 15s. 

Crsytallized Caroonate of Soda . . 60 " " " 7s. 

Sulphate of Soda 20 " ) » » o. 

Common Salt . . . . . 20 " $ 

160 24s. 

Where the wood ash costs only a shilling a bushel (or X2 a ton), it 
would obviously be more economical to employ this mixture, were the 
efficacy of wood ashes dependent solely upon the soluble saline matter 
they are capable of yielding on the first washing with water. But they 
contain also a greater or less quantity of imperfectly burned carbonace- 
ous matter, the effect of which upon vegetation cannot be precisely 
estimated, and a large proportion — nine-tenths, perhaps, of their whole 
weight — of insoluble carbonates, silicates, and phosphates of potesh, 
lime, and magnesia, which are known more permanently to influence 
the fertility of the land to which they are applied.* 

c. Washed or lixiviated wood-ashes. — In countries where wood ashes 
are washed for the manufacture of the pot and pearl ash of commerce 

* Some discussion has lately arisen in America (Silliman^s Journal^ xlii. p. 165, and 
xliii. p. 80), in regard to the fact, in itself sufficiently interesting, that wood ashes, when 
thrown together in heap.^, not unfreqnently take fire, becoming red hot throughout their 
whole mass, and sometimes occasioning serious accidents. Such ashes always contain a 
quantity of minutely divided carbonaceous matter, which, like the impalpable charcoal 
powder of the gunpowder manufactories, may have the property of absorbing much air 
into its pores, and of thus undergoing a spontaneous elevation of temperature. I throw it 
out, however, as a more probable conjecture, that during the combustion of the wood a 
portion of the potash has been decomposed by the charcoal, and converted info potassium 
(potash consisting of potassium and oxygen, p. 187. When exposed to the air and to 
moisture this potassium gradually absorbs oxygen and spontaneously burns, again form- 
ing potash. That such a decomposition may take place where wood or other vegetable 
matter is burned with little access of air will, readily be granted, but it is not so obvious 
that it can take place in an open fire. But even in an open fire, or in an open capsule, par- 
ticles of potassium may remain in the pores of the unbumed charcoal, or more frequently 
may be covered over with a glaze of melted potash, by which further combustion will be 
prevented. That this really does happen, any one must have satisfied himself who hag 
been in the habit of burning vesetable substances for the purpose of determining the pro- 
portion of ash they leave. The glaze of melted alkaline matter often renders the com- 
plete combustion a very difficult and tedious matter. That potassium is formed during this 
process is rendered further probable by the observation that the quantity of potash ob- 
tained from wood or other vegetable ash is less when the wood has been burned at a high 
than a low temperature. The potassium, which is volatile, may have been di.ssipated in 
vapour. 

It is probable that a spontaneous combustion similar to (hat observed in America may 
occasionally take place in the heaps of ashes left to stand upon our fields afler paring and 
burning— and hence probably has arisen the practical rule, to spread the ashes as soon aa 
possible after the burniiig is finished. If allowed to remain, they are said "?o lake hold of 
the land" and when it is of clay, to burn it into brick. An instance of such combustion ia 
mentioned as having occurred at Chatteris, in the Isle of Ely, where an entire common 
was burned 16 or 18 inches deep, down to the very gravel.— See British Hiisbandry, II., 
p. 36a 



I 



COMPOSITION OF LIXIVIATED »^OOD ASHES. 355 

(p. 187), this insoluble portion collects in large quantities. is also 
present in the refuse of the soap makers, where wood ash is em- 
ployed for the manufacture of soft soap. The composition of .his inso- 
luble matter varies i "^ry much, not only with the kind of wood frcra 
which the ash is made, but also with the temperature it is allowed to 
attain in burning. The former fact is illustrated by the following analy- 
sis made by Berthier, of the insoluble matter left by the ash of five dif- 
ferent species of wood carefully burned by himself: — 

Oak. Lime. Birch. Pitch Pine. Scotch Fir. Beech. 



Silica 3-8 


20 


55 


130 


46 


5-8 


Lime . . o . 54 8 


51-8 


522 


27-2 


423 


426 


Magnesia .... 06 


2-2 


30 


87 


10-5 


70 


Oxide of Iron . . — 


01 


05 


223 


01 


1-5 


Oxide of Manganese — 


06 


35 


5-5 


0-4 


4-5 


Phosphoric Acid . 08 


2-8 


4-3 


1-8 


10 


5-7 


Carbonic Acid . . 39-6 


39 8 


310 


21-5 


360 


32-9 


Carbon .... — 


— 


— 


— 


4-8 


— 


99-6 


100 


100 


100 


99 7 


100 



The numbers in these several columns differ very much from each 
other, but the constitution of the insoluble part of the ash be obtained 
probably differed in every case from that which would have been left 
by the use of the same wood burned on the large scale, and in the open 
air. This is to be inferred from the total absence of potash and soda in 
the lixiviated ash — while it is well known that common lixiviated wood 
ash contains a notable quantity of both. This arises from the high tem- 
perature at which wood is commonly burned, causing a greater or less 
portion of the potash and soda to combine with the silica, and to form 
insoluble silicates, which remain behind along with the lime and other 
earthy matter, when the ash is washed with wafer. It is to these sili- 
cates, as well as to the large quantity of lime, magnesia, and phosphoric 
acid it contains, that common wood ash owe«the move permanent effects 
upon the land, which it is known to have produced. When the rains 
have washed out or the crops carried off' the more soluble part from the 
soil, these insoluble compounds still remain to exercise a more slow and 
enduring influence upon the after-produce. 

Still from the absence of this soluble portion, the action of lixiviated 
wood ash is not so apparent and energetic, and it may therefore be safely 
added to the land in much larger quantity. Applied at the rate of two 
tons an acre, its effects have been observed to continue for 15 or 20 
years. It is most beneficial upon clay soils, and it is said especially to 
promote the growth of oats. 

I am not aware that in any part of the British Islands this refuse ash 
is to be obtained in large quantity, but in North America much of it is 
thrown aWay in waste, which might-be advantageously restored to the 
land on which the wood had grown. 

d. Kelp is the name given in this country* tothe ash left by marine 
plants when burned. It used to be extensively prepared in the >Vestem 

• In Brittany and Normandy it is called varec. while th*'. of Spain is known by the*hame 
•f hmriUm, 



356 COMPOSITION AND USE OF KELP. 



1 



Islands, but the low price at which carbonate of soda can now be man- 
ufactured has so reduced the price and the demand for kelp as almost 
to drive it from the market. As a natural mixture, however, which 
can now be obtained at a cheap rate (about <£3 a ton), and which has 
been proved to be useful to vegetation in a high degree, (Prize Essays 
of tlie Highland Society, vols. 1 and 4,) it is very desirable that accu- 
rate experiments should be instituted with the view of determining the 
precise extent of its action, as well as the crops and soils to which it can 
be most advantageously and most economically applied. 

Like wood ashes, kelp varies in composition with the species and age 
of the marine plants (sea weeds) from which it is prepared, and like 
them also it consists of a soluble and insoluble portion. Two samples 
from ditlerent localities in the Isle of Skye, analyzed by Dr. Ure, (Die 
tionary of Arts and Manufactures, p. 726), consisted of — 

Soluble Portion. 
Carbonate of Soda with Sulphuret of Sodium 

Sulphate of Soda 

Common Salt 

Chloride of Potassium .... 



Insoluble Portion, 
Carbonate of Lime . 
Silica .... 
Alumina and Oxide of Iron 
Gypsum .... 
Sulphur and loss 







Normandy, 


Heisker. 


Rona. 


Gay-Lussac. 


8-5 


5-5 


— 


80 


190 


— 


|36-5 


37-5 


5 560 
^25 


530 


620 




240 


100 


.^ 


8-0 


— 


— 


90 


100 


— 


— 


95 




60 


8-5 


— 



100 100 



Besides these constituents, however, the soluble portion contains 
iodide of potasiura or sodium in variable quantity, and the insoluble 
more or less of potash and soda in the state ot silicates. 

Kelp may be applied to the land in nearly the same circumstances as 
wood-ash — but for this purpose it would ptobably be better to burn the 
sea weed at a lower temperature than is usually employed. By this 
means, being prevented from melting, it would be obtained at once in 
the state of a fine powder, and would be richer in potash and soda. 

It might lead to important results of a practical nature, were a series 
of precise experiments made with this finely divided kelp as a manure* 
— especially in iuland situations — for though the variable proportion of 
its constituents will always cause a degree of uncertainty in regard to 
the action of the ash of marine jdants — yet if the quantity of chloride 
of potassium it contains to be on an average nearly as great as is stated 
above in the analysis of Gay-Lussac — kelp will really be the cheapest 
form in which we can at present apply potash to the land. ' 

e. Straw asJies. — The ashes obtained by burning the straw of oats, 
barley, wheat, and rye, contain a natural mixture of saline substances, 
which is exceedingly valuable as a manure to almost every crop. The 

' For Bome other suggestions on t'nis subject, I beg to refer the reader to the 1*rixe £»• 
»ay» and Transactions of the Highland and Agricultund /Society, xiv., p. 508. 



SOILS ON WHICH STRAW ASH MAT BE USED. 35? 

proportion of the several constituents of this mixture, however, is differ- 
ent, according as the one or the other kind of straw is burned. Thus, 
100 parts of each variety of asli — in the samples analyzed by Sprengel 
{Chemie, II.) — consisted of — 

Oats, Barley. Wheat. Rye. Rape. 

Potash .... 15-2 34 06 1-2 188 

Soda .... trace. 09 08 04 11-2 

Lime .... 26 105 68 6-4 169 

Magnesia . . . 04 1-4 09 0-4 31 

SiUca .... 800 73-5 81-6 822 2-1 

Alumina ... 0-1 28 

Oxide of Iron . . . trace. 2^ 26 0.9 2-3 



Oxide of Manganese . trace. 03 

Phosphoric Acid . . 02 35' 4-8 1-8 99 

Sulphuric Acid . .1-4 2 2 1-0 61 13 3 

Chlorine . . . . 01 1-3 9 06 114 

Carbonic Acid . . — — — — 11*0 



100 100 100 100 100 

The most striking differences in the above table are the comparatively 
large quantity of potash in the oat straw — of lime in that of barley — 
o\ phosphoric acid in that of wheat — of sulphuric acid in that of rye — 
and of all the saline substances in rape straw. These differences are 
not to be considered as constant, nor will the numbers in any of the 
above columns represent correctly the composition of the ash of any 
variety of straw we may happen to burn (see p. 183), but they may 
be safely depended upon as showing the general composition of such 
ashes, as well as the general diflferences which may be expected to pre- 
vail among them. 

That such ashes should prove useful to vegetation might be inferred 
not only from their containing many saline substances which are known 
to act beneficially when applied to the land, but from the fact that they 
have actually been obtained from vegetable substances, ii inorganic 
matter be necessary to the growth of wheat, then surely the mixture of 
such matters contained in the ash of wheat straw is more likely than 
ariy other we can apply to promote the growth of the young wheat 
plant. A question might even be raised, whether or not in some soils, 
rich in vegetable matter, the ash alone would not produce as visible an 
effect upon the coming crop, as the direct application of the straw, either 
in the dry slate or in the form of rotted farm-yard manure. And this 
question would seem to be answered in the affirmative, by the result 
of manv trials of straw ashes .which have been made in Lincolnshire. 
In this county the ash of five tons of straw has been found superior in 
efficacy to ten ions farm-yard nianure, (Survey of Lincolnshire, p. 
304, quoted in British Husbandry, IL, p. 334.) This is perfectly con- 
sistent with theory, yet as veceiable matter appears really essential to a 
fertile soil, and as the quantity of this vegetable matter is lessened in 
some degree by every corn crop we raise, it cannot be good husbandry 
to manure for a succession of rotations with saline substances only. 
The richest soil by this procedure must ultimately be exhausted. On 
the other hand, where much vegetable matter exists, and especially 
whaf is usually called inert vegetable matter, it may be an evidence oi 



858 COMPARATIVE EPFECTS OF STRAW AND STRAW ASH. 

£reat skill in the practical farmer to apply for a time the ashes on!) ot 
nis straw — or some other saline mixture to his land. 

The practice of burning the stubble on a windy day has been found 
in the East Riding of Yorlishire to produce better clover, and to cause 
I larger return of wheat, (British Husbandry, ii., p. 333) — for this 
purpose, however, the stubble must be left of coasiderable length. la 
Germany, rape straw — which the above table shows to be rich in saline 
and earthy matter, and, therefore, exhausting to the land—is spread 
over the field and burned in a similar manner. The destruction of 
weeds and insects which attends thi^ practice, is mentioned as one of its 
collateral advantages, (Sprengel, Lehre vom Diinger, p. 355.) 

In the United States, where, according to Captain Barclay, the stfaw 
is burned merely in order that it may be got rid of, (Agricultural Tour 
in the United States, pp. 42 and 54,) it would cost little labour to apply 
the ash to the soil fron which the straw was reaped, while it would 
certainly enlarge the futi :e produce — and in Little Russig, where front 
the absence of wood the straw is universally burned for fuel, and the 
ashes afterwards consigned to the nearest river, the same practice 
might be beneticially adopted. However fertile, and apparently inex- 
hauslib'e, the soils in this country may appear, the time must come 
when t le present mode of treatment will have more or less exhausted 
their p: 3ductive powers. 

It is not advisable, as I have already said, wholly to substitute the 
ash for the straw in ordinary soils, or in any soils for a length of time, 
yet that it may be partially so substituted with good effect — or that straw 
ashes will alone give a large increase of the corn crop, and therefore 
should never be wasted-r-is shown by the following comparative experi- 
ments, conducted as such experiments should be, during an entire rota- 
tion of four years. The quantity of manure applied, and the produce 
per imperial acre, were as follows : 

15 cwt. barley 3 tons stable dung 2 tons of rotten 
No manure. straw burned in the straw dung eight 

on the ground. state. months old. 

1°. Turnips, 2-3 lbs. 8^ cwt. 18| cwt. 16M cwt. 

2°. Barley, 14f bush. 30i bush. 30i bush. 30f bush. 

3°. Clover, 8 cwt. 18 cwt. 20 cwt. 21 cwt. 

4°. Oats, 32 bush. 18 bush. 38 bush. 40 bush. 

The kind of soil on which this experiment was made is not stated, 
(British Husbandry, ii., p. 248,) but it appears to show, as we should 
expect, that the effects of straw ash are particularly exerted in promot- 
ing the growth of the corn plants and grasses which contain much sili 
ceous matter in their stems — in short, of plants similar to those from 
which the ash has been derived. 

Theo'.y of the action of straw ash. — That it should especially pro- 
mote the growth of such plants appears most natural, if we consider 
only the source from which it has been obtained, but it is fully ex- 
plained by a further chemical examination of the ash itself. The so- 
luble matter 3f wood ash in general contains but a small quantity of 
silica — while that part of the straw ash which is taken up by water 
coma 'as verv much. Thus a wheat ash analyzed by Berthier contained 
of— 



COMPOSITION AND D5E Or DUTCH ASHES. 



35S 



Soluble salts 
Insoluble matter 



19 per cent 

81 « 



100 



and that which was dissolved by water consisted of 



Silica 

Chlorine . 
Potash and soda 
Sulphuric acid . 



35 per cent. 
13 " 
50 " 

2 « 

100 

so that it was a mixture of soluble silicates and chlorides with a little 
sulphate of potash and soda. These soluble silicates will find an e£.sy 
admission into the roots of plants, and will readily supply to the young 
stems of the corn'^plants and grasses the silica which is indispensable to 
their healthy growth. 

/. Turf or peat ashes, obtained by the burning of peat of various 
qualities, are also applied with advantage to the land in many districts. 
They consist of a mixture in which gypsum is usually the predominat- 
ing useful ingredient — the alkaline salts being present in ver,^ small 
proportion. Of ashes of this kind those made in Hollaiid, and 
generally distinguished by the name of X)utch ashes, are best /known, 
and have been most frequently analyzed. The follov/ing table exhi- 
bits the composition of some varieties of ashes from the peat of Hol- 
land and from the heath of Luneburg, examined by Sprengel : — 

Dutch Ashes (grey) Luneburg Ashes (reddish). 



Best 
quality. 

Silica 471 

Alumina 4'5 

Oxide of Iron 66 

Do. of Manganese .... 1-0 

Lime 13 6 

Magnesia 49 

Potash 02 

Soda 1-0 

Sulphuric Acid 7-2 

Phosphoric Acid .... 20 

Chlorine 1-2 

Carbonic Acid 4*1 

Charred Turf 66 



Inferior 
quahty. 
55-9 
35 
5-4 
43 
8-6 
16 
0-2 
39 

6-4 

0-8 

30 
6.4 



Worst 
quality, 
70-4 
41 
41 
02 
6.1 
3-9 
01 
0-4 



34 

1-3 

0-5 
55 




6-2 

1-2 

01 
4-4 



Gypsum 

0-2 

Phosph. of Lirne 

0-2 

Common Salt 

01 

120 



1000 



1000* 



1000 1000 1000 

In the most useful varieties of these ashes it appears, from the above 
analyses, that lime abou" ds — partly in combination with sulphuric and 
phosphoric acids, forming gypsum and phosphate of lime — and partly 
with carbonic acid, forming carbonate. These compounds of lime 
therefore, may be regai 3ed as the active ingredients of peat ashes. 

* Sprengel Lehre vom Danger^ p. 363 e< 9eq. 



36(r COMPOSITION AND USE OF COAL ASHES. 

"iet the small quantity of saline matter they contain is not to be cori' 
sidered as wholly without effect. For the Dutch ashes are often ap- 
plied to the land to the extent of two tons an acre — a quantity which, 
even when the proportion of alkali does not exceed one per cent., will 
contain 45 lbs. of potasli or soda, equal to twice that weight of sulpbatea 
or of common salt. To the minute quantity of saline matters present in 
them, therefore, peat ashes may owe a portion of their beneficial in- 
fluence, and to the almost total absence of such compounds from the 
less valuable sorts, their inferior estimation may have in part arisen. 

In Holland, when applied to the corn crops, they are either ploughed 
in, drilled in with the seed, or applied as a top dressing to the young 
shoots in autumn or spring. Lucerne, clover, and meadow grass are 
dressed with it in spring at the rate of 15 to 18 cwt. per acre, and the 
latter a second time with an equal quantity after the first cutting. In 
Belgium the Dutch ashes are applied to clover, rape, potatoes, flax, 
and peas — but never to barley. In Luneburg the turf ash which 
abounds in oxide of iron is applied nt the rate of 3 or 4 tons per acre, 
and by this means the physical character of the clay soils, as well as 
their chemical constitution, is altered and improved. 

In England peat is in many places burned for the sake of the ashes 
it yields. Among the most celebrated for their fertilizing qualities are 
the reddish turf ashes of Newbury, in Berkshire. Tlie soil from be- 
neath which the turf is taken abounds in lime, and the ashes are said to 
contain from one-fourth to one-third of their weight of gypsum, [Bri- 
tish Husbandry, ii., p. 334.] They are used largely both in Berkshire 
and Hampshire, and are chiefly applied to green crops, aud especially 
to clover.* 

g. Coal ashes are a mixture of v/hich the composition is very varia 
hie. They consist, however, in general, of lime often in the state of 
gypsum, of silica, and of alumina mixed with a quaiitity of bulky and 
porous cinders or half burnt coal. The ash of a coal from St. Etienne, 
in France, after all the carbonaceous matter, had been burned away, 
was found by Berlhier to consist of 

Alumijm, insoluble in acids , 

Alumina, soluble 

Lime 

Magnesia ....... 

Oxide of Manganese .... 

Oxide and Sulphuret of Iron . 

100 

Such a mixture as this would no r oubt benefit manj -oils by the 
alumina as well as by the lime and magnesia it contains; but in the 
English and Scotch coal ashes a small quantity of alkaline matter, 
chiefly soda,f is generally present. The constitution of the ash of oui 
best coals, therefore, may be considered as very nearly reserabling'^hat 
of peat ash, and as susceptible of similar applications. When well 

* 50 bushels per acre (at 3d. a bushel, or 12s. 6d. an acre) increase the clover crop fullj 
one fifth.— Morton " On Soils," p. 170. 

t From the common salt with which 2<jr coal is so often impregnated. 



62 


per 


cent. 


5 






6 






8 






3 






16 







CANE ASHSS. CRUSHED AND DEOATED TRAPS AND LAVAS. 361 

burned, it can in many cases be applied with good effects as a top-dress- 
ing to grass lands which are overgrown with moss; while the admix- 
ture of cinders in the ash of the less perfectly burned coal produces a 
favourable physical change upon strong clay soils. 

n. Cane Ashes. — I may allude here to the advantage w^hichin sugar- 
growing countries may be obtained from the restoration of the cane ash 
to the fields in which the canes have grown. After the canes have been 
crashed in the mill they are usually employed as fuel in boiling down 
the syrup ; and the ash, which is not unfrequenily more or less meited, 
is, I believe, almost uniformly neglected — at all events, is seldom ap- 
plied again to the land. According to the principles I have so often 
illustrated in the present Lectures, such procedure must sooner or later 
exhaust the soil of those saline substances which are most essential to 
the growth of the cane plant. If the ash were applied as a top-dressing 
to the young canes, or put into the cane holes near the roots — having 
been previously mixed with a quantity of wood-ash, and crushed if it 
happen to have been melted — this exhaustion would necessarily take 
place much more slowly. 

i. Crushed Granite, — We have already seen that the felspar existing 
in granite contains much silicate of potash and alumina. It is, in fact, 
a natural mixture, which in many instances may be beneficially applied, 
especially to soils which abound in lime. It is many years since Fuchs 
proposed to manufacture potash finm felspar and mica by mixing them 
with quicklime, calcining in a furnace, and then washing with water. 
By this means he said felspar might be made to yield one-fifth of its 
weight of potash. (Journal of the Royal Institution, I., p. 184.) Mr. 
Prideaux has lately proposed to mix up crushed granite and quicklin)e, 
to slake them together, and to allow the mixture to stand in covered 
heaps for some months, when it may be applied as a top-dressmg, and 
will readily give out potash to the soil. Fragments of granite are easi- 
ly crushed when they have been previously heated to redness, and there 
can belittle doubt, I think, that such a mixture as that recommended 
by Mr. Prideaux would unite many of the good effects of wood ashes 
and of lime. 

k. Crushed Trap. — I need not again remind you of the natural fer- 
dlity of decayed trap soils (Lee. XII., §4,) and of the improvement which 
in many districts may be effected by applying them to i he land. When 
granite decays, the potash of the felspar is washed out by the rains, and 
an unproductive soil remains — when trap decays, on the other hand, the 
lime by which it is characterised is not soon dissolved out, so that the 
soil w^hich is produced is not only fertile in itself, but is capable of being 
employed as a fertilizing mixture for other soils. Thus when it is much 
decayed it is dug out from pits both in Cornwall and in Scotland, and 
is applied like marl to the land. 

I. Crushed Lavas. — Of the fertile and fertilizing nature of the crushed 
or decayed lavas I have also already spolNcn to you (Lee. XIL, § 4). 
[n St. Michael's, one of the Azores, the natives pound the volcanic mat- 
ter and spread it on the ground, where it speedily becomes a rich mould 
capable of bearing luxuriant crops. At the foot of Mount Etna, when- 
ever a crevice appears in the old lavasi a branch or joint of an Opuntia 



362 EXPERIMENTS WITH MIXED MANURES. 

{Cactus Opuntidf — European Indian-Fig) is stuck in, when the roots ir 
sinuate themselves into every fissure, expand, and finally break up the 
lava into fragments. These plants are thus not only the means of pro- 
ducing a soil, but they yield also much fruit, which is sold as a refresh- 
ing food throughout all the towns of Sicily. (Decandolle, quoted in the 
Quart. Journ. of Agr., IV. p. 737.) 

These are all so many natural mineral mixtures of which we may 
either directly avail ourselves, or which we may imitate by art. 



Experiments with mixed manures. 

Note. — As a valuable appendix to the preceding observations on 
mixed manures, I am permitted to insert the following very interesting 
results obtained during the present season, 1842, from experiments made 
on the estate of Mr. Burnet, of Gadgirth, near Ayr. The crop to which 
the several manures wer-e applied was wheat of the eclipse variety, sown 
on the 29th of October, 1841, and reaped on the 15th of August last. 
The soil is a loam with subsoil of clay, tile drained and trenched plough- 
ed. It had been in beans the previous year, and gave six quarters per 
acre, which were sold at 46s. a quarter. No manure had been applied 
with' the bean crop, and except a good dose of lime before sowing the 
wheat, nothing but the saline mixtures mentioned below was applied 
with this latter crop. 

Application per imperial acre. 



PRODUCE. 


Weight per 
bushel. 


100 lbs. grain 

produced of 

fine Hour. 


Straw. 


Grain. 


cwt. 


buah. lbs. 


lbs. 


Iba. 


351 


39 54 


60 


66i 


441 


49 6 


60 


63J 



Sulphate of Ammonia, 2 cwt.* ) 

Wood-ashes, 4 cwt ) 

Sulphate of Ammonia, 2 cwt. 
Sulphate of Soda, 2 cwt. . . 

Wood-ashes, 4 cwt 

Sulphate of Ammonia, 2 cwt. 

Common Salt, 2 cwt. ... V 45 49 60 65} 

Wood-ashes, 4 cwt. . . . } 

Sulphate of Ammonia, 2 cwt. ) 

Nitrate of Soda. 1 cwt. - • [ 44i 48 20 59 54| 

Wood-ashes, 4 cwt. . . . ) 

No Application 29' 31 38 61i 76| 

The reader will observe here that though the first mixture produced 
a large increase both of straw and grain, a still larger additional increase 
was caused by mixing with the substances of which it consisted either com- 
mon salt or sulphate of soda or nitrate of .soda. Each of these three sub- 
stances produced nearly the same effect. The soda, therefore, more 
than the acid with which it was combined, must in these cases have act- 
ed beneficially. Thecomparatively small proportion of fine flour yield- 
ed by the nitrated wheat, and the comparatively large proportion ob- 

'The sulphate of ammonia was prepared from urine, and, therefore, contained other ad- 
mixtures (page 349). The straw was strongest, coarsest, and longest in ripenrng, where 
this sulphate was applied. The two guanoB produced little luxuriance, but the lots to whieb 
they were applied were soonest ripe. 



IMPORTANCE OF SUCH EXPERIMENTS. 363 

lained from that to which no application was made, are also highly de- 
serving of notice. 

Mr. Burnet has transmitted to me samples of the flour from these 
several growths of wheat, with the view of determining the relative 
proportions of gluten they contain. The result of this examination, 
which cannot fail to be interesting, will be given in a succeeding Lec- 
ture — before which, however, I hope the whole of Mr. Burnet's experi- 
ments will be laid before the public. 

It will be observed that Mr. Burnet has exercised a sound discretion 
in making and trying mixtures not hitherto specifically recommended. 
It is by the result of such varied experimental trials, made by intelli- 
gent practical men, on different soils and crops, and with mixtures of 
which the constitution is tiactly known, that we shall be able hereafter to 
correct our theoretical principles — as well as to simplify and rendei 
more sure our general practice. 



[Since writing the above, 1 am informed that the silicate of potash, ro 
ferred to at p. 349, is manufactured by Messrs. Dymond, of London, and 
may be obtained from the London dealers at 56s. a cwt. I expect also, 
that a silicate of soda will soon be brought into the market by the Messrs. 
Cooksons, of the Jarrow Alkali Works, at a much lower price. The 
probable efficacy of these substances, as manures, has, no doubt, been 
extolled too highly by some — their real efficacy, however, is well de- 
serving of investigation. I insert in the Appendix No. V 11, therefore, 
Bome suggestions for experiments with these substances, in the hope that 
during the spring af 1843, some experiments on the subject may be 



JlECTURE XVII. 



Fee 0. lime as a manure. — Value of lime in improving the soL. — Of the composition of 
common and maanesian lime-stones. — Burning and slaking of lime. — Changes which 
slaked lime underjroes by exposure to the air. — Various natural states in which carbonate 
of lime is applied. to the land. — Marl — shell and coral sand, — lime-stone sand and gravel, 
— crushed lime-stone.- -Chemical composition of various marls, and shell and lime-stone 
sands. — Their effect's on the soil. — Use of chalk. — la lime necessary to the soill — Ex- 
hausting effect of lime — Analogy between this action of lime and that of wood-ashes. 
Quantity of lime to be applied. — Effects of an overdose. — Form in which it may be most 
prudently used. — When it ought to be applied in reference to the season— to the rotatiou 
— and to the application of manure. — Its general and special effects on different soils and 
crop«, — Circumstances which influence its action. — Length of time during which its ef- 
fects are perceptible. — Theory of the action of lime.— Necessity and nature of the ex- 
hau.stion which it sometimes produces. — Sinking of lime into the soil. — Why the appli- 
cation of lime must be repeated. — Action of lime on living animals and vegetables. 
Suggestions of theory.— Use of silicate of lime. 

Having explained to you the action of the most important saline 
and mixed mineral substances which are or may be beneficially ap- 
plied to the soil, I have now to draw your attention to the use of lime 
— the most valuable and the most extensively used of all the mineral 
substances that have ever been made available in prat tical agricul- 
ture. It has, and with much reason, been called " the basis of ail 
good husbandry"— it well deserves, therefore, your most serious atten- 
tion- as practical men,, and on my. part the application of every chem- 
ical light by which its usefulness may be explained and your practice 
guided. This consideration also will justify m.e in dwelling upon it 
with some detail, and in illustrating separately the various points, 
both of theory and practice, which present themselves to us, when 
we study the history of its almost universal application to the soil. 

§ 1. Of the composition of common and magnesian lime-stones. 

1°. Common limestones. — Lime is never met with in nature except 
m a state of chemical combination (Lee. I., § 5,) with some other 
substance. That which is usually employed in agriculture is met 
with in the state of carbonate. 

Carbonate of lime, or common lime-stone, consists of lime and car- 
bonic acid, and when perfectly pure and dry, in the following propor- 
"ions : — 

per cent. 

Carbonic acid 43-7 "> 

Lime .56-3 ! or one ton of pure dry carbonate of 

( lime contains Hi cwts. of lime. 

100 J 

Limestones, however, are seldom pure. They always contain a sen- 
sible quantity of other earthy matter, chiefly silica, alumina, and oxide 
of iron, with a trace of phosphate of lime, sometimes of potash and soda, 
and often of animal and other organic matter. In lime-stones of the 
best quality the foreign earthy matter or impurity does not exceed 5 per 
cent, of the whole — while it is often very much less. The chalks and 



COMMON AND MAGNESIAN LIME-STONES. 365 

mouni ain lime-stones are generally of this kind. In those of inferior 
quality it may amount to 12 or 20 per cent, while nmny calcareous beds 
are met with in which the proportion of lime is so small that they will 
not burn into agricultural or ordinary building lime — refusing to slake 
or to fall to powder when moistened with water. Of this kind is the 
Irish calp and the lime-stone nodules which are burned for the man- 
ufacture of Jiydraulic limes or cements.* It is easy to ascertain the 
quan ly of earthy matter contained in lime-stone, by simply intro- 
ducing a known weight of it into cold diluted muriatic acid, and ob- 
serving or weighing the part which, after 12 hours, refuses to dis- 
solve or to exhibit any effervescence. It is to the presence of these 
insoluble impurities that lime-stones in general owe their color, pure 
carbonate of lime being perfectly white. 

2°. Magnesian lime-stone. — Though often nearly w^hite, the mag- 
neeian lime-stones of our island are generally of a yellow color. They 
cannot by the eye be distinguished from common lime-stones of a simi- 
lar color, but they are characterised by containing a greater or less 
proportion of carbonate of magnesia, which is more or less easily de 
tected by analysis. Pure carbonate of magnesia consists of 

per cent. 

Carbonic acid. .51-7 ^ 

Magnesia 48-3 ( or one ion of pure dry carbonate of magnesia 

I contains 9| cwts. of magnesia. 

100 J 

It contains, therefore, a considerably larger proportion of carbonic 
acid than is present in carbonate of lime. 

Magnesian lime-stone is very abundant, is indeed the prevailing 
rock in many parts of England (Lee. XL, sec. 4,) but the proportion 
of carbonate of magnesia it contains is very various in different lo- 
calities. Even in the same quarry different beds contain very unlike 
proportions of magnesia, and are therefore more or less fitted for 
agricultural purposes. Thus severa' varieties of this lime-stone, ex- 
amined by myself, from different parts of the county of Durham, 
contained the two carbonates in the following proportions : 

rt 2 "S a S"-^ o « . 

Cfl CM .S03 — T5J3^ 

o .5 on! a <a =^-2 3 2 
qo Ooai-<i!QOp_^oca 

Garmondsway 97'5 2-5 trace trace Hard compact grey. 

Stony-gate 98 161 027 0-12 CrystalJinefine grained yellow 

Fill well 95-0 2-1 03 2-6 \ Honey-combed crystalline 

{ yellow. 

Seaham (A) 90-5 23 0-2 1-0 Hard fine-grained compact. 

" (B) 950 1-3 0-2 3 5 Hard porous brown. 

Hartlepool 54.5 4493 0-33 0-24 Oolitic yellow. 

HumbledonHill(A)57-9 41-8 '? 028 Perfect encrinal columns. 

" " (B) 60-41 38-78 7 081 Consistingin part encrinal col, 

Ferry Hill 54-1 44-72 1-58 4-6 Yellowish compact. 

Some of these varieties, as we see, contain very little carbonate of 

* Thus that of Aberthaw contains abflut 86 of carbonate of lime and 11 of clay, Arc. ; 
(hat of Yori<shire 62 of carbonate of Lime and 34 of clay ; of Sheppy 66 of carbonate of 
lime and 32 of clay. These lime-atones are burnfii, and then crushed to an impalpabla 
powder, which sets almost immediately when mixed up with wat«r. 



366 OF THE B; RNING AND SLAKING OF LIMfi. 

magnesia, and therefore, =ire found to produce excellent lime for agn- 
cultual purposes — while in others this substance forms nearly one- 
half of the whole weight 3f the rock. Similar differences are found 
to prevail in almost every locality. 

This admixture of magnesia in greater or less quantity is not con- 
fined to the lime-stones of the magnesian lime-stone formation pro- 
perly so called. It is found in sensible quantity in certain beds of 
lime-stone in nearly every geological formation, and there are few 
natural 1-ime-stones ot^ any kind in which traces of it may not be dis- 
covered by a carefully conducted chemical examination. 

The simplest method of detecting magnesia in a lime-stone is to dis- 
solve it. in diluted muriatic acid, and then to pour clear lime water into 
the filtered solution. If a light wliite powder fall, it is magnesia. The 
relative proportions in two lime-stones maybe estimated pretty nearly 
by dissolving an equal weight of each, pouring the filtered solutiona 
into bottles which can be corked, and ihen filling up both with lime 
water. On subsiding, the relative bulks of the precipitates will indi- 
cate the respective richness of the two varieties in magnesia. 

§ 2. Of the burning and staking of lime. 

Burning. — When carbonate of lime or carbonate of magnesia is 
heated to a high temperature in the open air the carbonic acid they 
severally contain is driven off, and the lime or magnesia remains m 
the caustic state. When thus heated the carbonate of magnesia 
parts with its carbonic acid more speedily and at a lower temperature 
than carbonate of lime. 

On the large scale this burning is conducted in lime kilns, one ton 
good lime-stone yielding about 11 cwts. of burned^ shell, quick, or 
caustic hme. 

Slaking. — When this shell or quick-lime, as it is taken from the kiln, 
is plunged into water for a short time and then withdrawn, or when a 
quantity of water is poured upon it, heat is developed, the lime swells, 
cracks, gives off much watery vapor, and finally falls to a fine, bulky, 
more or less white powder. These appearances are more or less rapid 
and striking according to the quality of tlie lime, and the time that has 
been allowed to elapse after the burning, before the water was applied. 
All lime becomes difficult to slake when it has been for some time ex- 
posed tc the air. When the slacking is rapid as in the rich limes, the 
heat produced is sufficient to kindle gunpowder strewed upon it, and 
the increase of bulk is from 2 to 3i times that of the original lime 
shells. If the water be thrown on so rapidly or in such riuantity as 
to chill the lime or any part of it. the powder will be gritty, will con- 
tain many little lumps which refuse to slake, will also be less bulky 
and less minutely divided, and therefore will be less fitted either foi 
agricultural or for building purposes. 

When quick-lime is left in the open air, or is covered over with sodo 
m a shallow pit, it gradually absorbs water from the air and from the 
soil, and falls, though much more slowly, and with little sensible deve- 
lopment of heat, into a similar fine powder. In the rich limes the in- 
crease of bulk may be 3 or 3^ times ; in the poorer, or such as contaio 
mud earthy matter, it may be less than twice. 



FURTHER CHANGES UNDERGONE BY SLAKED 1>IME. 367 

Hydrate of lime. — "When quick-lime is thus slaked it combines with 
the water wW jh is added to it, and becomes converted into a milder or 
less caustic compound, which among chemists is known by the name of 
hydrate of lime. This hydrate consists of 

Lime . . 76 per cent. \ or one ton of pure burned lime becomes 
Water . . 24 " ^ nearly 25 cwt. of slaked lime. 

100 

It is rare, however, that lime is so pure or so skilfully and perfectly 
slaked as to take up the whole of this proportion of water, or to increase 
quite so much as one-fourth part in weight. 

Hydrate of Magnesia. — When calcined or caustic magnesia is 
slaked, it also combines with water, but without becoming so sensibly 
hot as quick-lime does, and forms a hydrate, which consists of 

Magnesia . 69*7 per cent. ) or one ton of pure burned magnesia be- 

Water . . 30-0 " \ comes 28| cwt. of hydrate. 

100 

When magnesian lime is slaked, the fine powder which is obtained 
consistsof a mixture of these two hydrates, in proportions which depend 
of course upon the composition of the original lime-stone. 

A.n important difference between these two hydrates is, that the hy- 
drate of magnesia will harden under water or in a wet soil in about 8 
days — forming a hydraulic cement. Hydrate of lime will not so 
harden, l)ut a mixture of the two in the proportions in which they exist 
in the Hartlepool, Humbledon, -and Ferryhill lime-stones (page ^65), 
will harden under water, and form a solid mass. In ihe minute state 
of division in wUich lime is applied to the soil, the particles, if it be a 
magnesian lime, Avill, in wet soils, or in the event of rainy weather 
ensuing immediately after its application, become granular and gritty, 
and cohere occasionally into lumps, on which tfie air will have little 
effect. This property is of considerable importance in connection with 
the further chemical changes which slaked limes undergo when exposed 
to the air or buried in the soil. 

§ 3. Changes which the hydrates of lime and magnesia undergo by 
prolonged exposure to the air. 

When the hydrates of lime or magnesia obtained by slaking are ex- 
posed to the open air, they gradually absorb carbonic acid frorn the at- 
mosphere, and tend to return to the state of carbonate in which they ex- 
isted previous to burning. By mere exposure to the air, however,'they 
do not attain to this state within any assignable time. In some walls 
600 years old, the lime has been found to have absorbed only one-fourth 
of the carbonic acid necessary to convert the whole into carbonate; in 
others, built by the Romans IHOO years ago, the proportion absorbed 
has not exceeded three fourths otWie quantity contained in natural lime- 
stones. In damp situations the absorption of carbonic acid proceeds 
most slowly. 

1°. Change undergone by pure lime during spontaneous slaking.-- 
In consequence, however, of the string tendency of caustic lime to ab- 
sorb carbonic acid, a cr^nsiderable quantity of the hydrate of lime firsi 



363 or CALCINED AND SLAKED MAGN£SIA 

formed, during spontaneous slaking, becomes changed nfo carbonate 

during the slaking of the rest. But, when it has all completely fallen, 

the rapidity of the absorption ceases, and the fine slaked lime consists of 

Carbonate of lime . .... 67-4 

Hydrate of hme^^^^^^^^^ . . 10-2^ ^^'^ 

100 
or, a ton of lime, left in the open air till it has completely fallen to 
powder, contains about S^ cwt. in the state of hydrate. If left to slake 
in large heaps, the lime in the inte'.or of those heaps will not absorb so 
much carbonic acid till after the lapse of a very considerable time. 
More caustic lime (hydrate) also will be present if it be left to slake, as 
is often done for agricultural purposes, iri shallow pits covered with S(xis, 
lo defend it from the air and the rains. 

After the lime has attained the state above described, and which is a 
chemical compound* of carbonate with hydrate of lime, the further ab- 
sorption of carbonate acid from the air proceeds very slowly, and is only 
completely effected after a very long period. 

2°. When slaked in the ordinary way lime falls to powder, without 
having absorbed any notable quantity of carbonic acid. Numerous 
small lumps also remain, which, though covered with a coating of hy- 
drate, have not themselves absorbed any water. The absorption of 
carbonic acid by this slaked lime is at first very rapid, — so that where 
the full effect of caustic lime upon the soil is required, it ought to be 
ploughed in as early as possible, — but it gradually becomes more slow, 
a variable proportion of the compound of carbonate and hydrate above 
described is formed, and «ven when thinly scattered over a grass-field, 
an entire year may pass over without effecting the complete conversion 
of the whole into carbonate. 

3°. Calcined or burned magnesia, whether in the pure state or mixed 
with quick-lime, as in the magnesian limes, absorbs carbonic acid more 
slowly— -and by mere exposure to the air will probably never return to 
its original condition of carbonate. 

When allowed to slake spontaneously, three- fourths of it become 
ultimately changed into carbonate, and form a compound of hydrate 
and carbonate which is identified with the common uncalcined magne- 
sia of the shops. This compoundf consists of 

Carbonate of magnesia 69-37 

Hydrate of magnesia 16-03 

Water . . " 14-60 



100 
and it undergoes no further change by continued exposure to the air. 
But if slaked by the direct application of water, magnesia, like lime 

* This compound consists of one atom of carbonate of lime vCa O -}- CO2) ccnibiiied wrtl 
one of hydrate (Ca O 4 HO,) and is represented shortly by Ca C -|- Ca H— in which C» 
aenotes calcium (Lee. IX., § 4,) Ca O or Ca oxide of calcium or lime, (/O2 or C carbonic 
»cid (Lee. III., § 1,) and 11 O or H water (Lee. IL § 6.) 

* r, s represented by the formula 3 (Mg J -J- H) -f- Mg H. 



STATES IN WHICH LIME IS APPLIED. 309 

forms a hydrate only, without absorbing any sensible cuantity of car- 
bonic acid. The hydrate thus produced is met with '.n the form of 
mineral deposits on various parts of the earth's surface, and this mineral 
is not known to undergo any change or to absorb carbonic acid though 
•exposed for a great length of time to the air. When magnesian limes 
are slaked by water, therefore, the magnesia they contain may remain 
in whole or in part in the caustic state (of hydrate), which will change 
but slowly even when exposed to the air. When it is left to sponta- 
neous slaking, one-fourth of it at least will always remain in the caustic 
state, however long it may be exposed to the air. 

Should a lime be naturally of such a kind, or be so mixed with the 
ingredients of the soil as to form a hydraulic cement or an ordinary 
mortar, which will solidify when rains come upon it, or when the natu- 
ral moisture of the soil reaches it: — the absorption of carbonic acid will 
in a great measure cease as it becomes soUd, and a large proportion of 
the lime will remain caustic for an indefinite period. 

§ 4. States of chemical combination in which, lime may he applied to 

the land. 

There are, therefore, four distinct states of chemical combination, in 
which pure lime may be artificially applied to the land. 

l*^. Quick-lime or lime-shells, in which the lime as it comes from the 
kiln is uncombined either with water or with carbonic acid. 

2°. Slaked lime or hydrate of lime, in which by the direct application 
Df water it has been made to combine with about one-fourth of its 
weight of water. 

In both these states the lime is caustic, and may be properly spoken 
of as caustic lime. 

3°. Spontaneously slaked lime^m which one-half of the lime is com- 
bined with water and the other half with carbonic acid. In this state 
it is only half caustic. 

4°. Carbonate of lime — the stale in which it occurs in nature, and to 
which burned lime, after long exposure to the air, more or less perfectly 
arrives. In this state lime possesses no caustic or alkaline (p. 48, § 5, 
note) properties, but is properly called mild lime. 

6°. ^\-carhonate of lime may be adverted to as a fifth state of com- 
bination, in which, as I have previously explained to you (pp. 45-6, 
§ 1), nature usually applies lime to the land. In this state it is combined 
with a double proportion of carbonic acid, and is to a certain extent 
readily soluble in water. Hence, springs are often impregnated with 
it, and the waters that gush from fissures in the- lime-stone rocks spread 
it through the soil in their neighbourhood, and sweeten the land. 

1 shall hereafter speak of these several states under the names o 
quick-Wxae, hydrate of lime, spontaneously slaked lime, carbonate of 
lime, and Bi-carbonate of lime. By adhering to these strictly correct 
names, we shall avoid some of that confusion into which those who 
have hitherto treated of the use of lime as a manure have unavoidably 
fallen. The term mild, you will understand, applies only to that which 
is entirely in the state of carbonate. 

Magnesia, in the magnesian limes, rray in like manner be either in 
the state oi calcined magnesia, of hydrate of magnesia^ of spontaneousl\ 



570 



VARIOUS NATURAL FORMS OF CARBONATE OF LIME. 



slaked — meaning 1 y this the compound of hydrate with carbonate — of 
carbonate^ or of Bi-carbonate of magnesia, the latter of which is so- 
luble in water to a very considerable extent. (It dissolves in 48 times 
its weight of water — or a gallon of water will dissolve 5 ounces of 
the Bi-carbonate containing 1^ ounces of magnesia.) 

§ 5. Of the various natural forms in which Cfurhonate of lime is 
applied to the land. 

In the unburned or natural state, lime is met with on the earth's 
surface in numerous forms — in many of which it can be applied 
largely, easily, and with economy to the land. 

1°. Marl. — Of these forms that of marl occurs most abundantly, 
and is most extensively used in almost every country of Europe. By 
the term marl, is understood, as I explained to you, when treating of 
soils (Lee. XL, § 3,) an earthy mixture, which contains carbonate of 
lime, and effervesces more or less sensibly when an acid (vinegar or 
diluted muriatic acid — spirit of salt) is poured upon it. Generally, 
also, the tenacious marls, when introduced into water, lose their co- 
herence, and gradually fall to powder. This test is often employed 
to distinguish between marly and other clays, yet the falling asunder, 
though it afford a presumption, is not an infallible proof that the sub- 
stance tried is really a marl. 

Marls are of various colors, white; grey, yellow, blue, and of various 
degrees of coherence, some occurring in the form of a more or less fine, 
loose, sandy powder, others being tenacious and clayey, and others, 
again, hard and stony. These differences arise in part from the kind 
and proportion of the earthy matters they contain, and in part, also, from 
the nature of the locality, moist or dry, in which they are found. The 
hard and stony varieties are usually laid upon the land, and exposed to 
the pulverising influence of a winter's frost before they are either spread 
over the pasture or ploughed inta the arable land. Some rich marls 
consist in part or in whole of broken and comminuted sheViS, which 
clearly indicate the source of the calcareous matter they contain. 

COMPOSITION OF MARLS FROM 

Luneburg. Osnsbruck Magdeburg. Brunswick. WeBermavEh. Brunswick, 

powdery, stony. clayey. loamy. powdery. stony. 

auartz-Sand& Silica.. 56 2>0 584 734 78 9' 711 

Alumina 04 100 8-4 1-9 3 1 40 

Oxides of Iron 4 2 19 67 3'2 38 65 

Do. of Magnesia trace trace 03 03 0-3 1-1 

Carbonateof Lime.... 85-5 350 18-2 181 8-2 13-3 

Do. of Magnesia 1*25 09 38 1-5 3-0 2-6 

Sulphuret of Iron — 7-3 — -^ — — 

Potash & Soda, com- ) n nc . i c a q a.q n o 

, • J -,1 c!!- i 0-05 trace 1*6 Oo 0'9 0» 

bined wjth Silica. . ) 

Common Salt 0*03 trace trace trace 01 trace 

Gypsum 0-06 0'9 2-1 01 05 trace 

Phosphate of Lime ) 3.3 ^.^ ^^ ,.3 ^.^ 

(bone earth) ^ 

Nitrate of Lime 001 — — - — 

carbon 

Organis Matter 06 20 5 _ _ _ — 

100 100 100 100 100 100 



UNI IKE EFFECTS OF DIFFERENT MARLS. 371 

The characteristic property of true marls oi* every variety is, I have 
said, the presence of a considerab'e per centage of carbonate of lime in 
the state of a fine powder, and, in general, ditiased uniformly through 
-the entire mass. To this calcareous matter the chief efficacy of these 
mark is no doubt to be ascribed, yet as they always contain other chem- 
ical compounds to which the special efficacy of certain varieties has 
sometimes been ascribed, it may not be improper to direct your attention 
to the preceding table, in which the constitution of several marls, from 
different localities, is represented, after the analyses ot Sprengel. 

Several reflections will occur to you on looking at these tables — such 
as. 

First — that marls differ very much in composition, and therefore 
m.ustdiifer very much also in the effects which they are capable of pro- 
ducing when applied in the same quantity to the same kinds of land. 

Second — that, among oti er ditierences, the proportion of carbonate 
of lime is very unlike — in so ne varieties amounting to 85 lbs. out of 
every hundred, while in others \s little as 5 lbs. are present in the same 
weight. You will understand, . "erefore, how very different the quan- 
tity apjilied to the land must be, ft . ^ese several varieties are to produce 
an equal liming or to add equal quantities of lime to the soil. You 
will see that each of three persons may be adopting the best practice 
with his own marl — though the one add only 12 to 20 tons per acre, 
while the second adds 50 to 00, and the third 100 to 120 tons. 

Tliird — that the proportion of phosphate of lime (bone-earth) is in 
some marls considerably greater than in others. Thus with every ton 
of the first of the above marls you would lay on the soil 52 lbs. of bone 
earth — about as much as is contained in a cwt. of bone dust — while 
with the second you would only add 11 lbs. In so far as their effects 
upon the land depend, or are influenced by the presence of this sub- 
stance, therefore, they must also be very different. And, 

Fourth — that the mechanical effects of these marls upon the soil to 
which they are added must be very unlike, since some contain 70 or 
80 lbs, of sand in every hundred — while others contain a considerable 
quantity of clay. The opening effects of the one marl, and the stiff- 
ening etlects of the other, when they are laid o.n in large quantities, 
cannot fail to produce very dilTerent alterations in the physical cha- 
racters of the soil. 

2°. Shell Sand. — The sands that skirt the shores of the sea are 
found in many localities to be composed, in large proportion, of the 
fragments of broken and comminuted shells. These form a calcare- 
ous sand, mixed occasionally with portions of animal matter, and, 
when taken fresh from the sea-shore, with some saline matter derived 
from the sea. 

Such is the case in many places on the coast of Cornwall. From 
these spots the sand is transported to a distance of many miles into 
the interior for the purpose of being laid upon the land. It has been 
estimated (De la Beche's Geological Report on Cornwall^ ^c, p. 480) 
that seven miUions of cubic feet are at present employed every year 
in that county for this purpose. 

On the western coast of Scotland also, and on the shores cf the island 
•f Arran and of the Western Isles, this shell sand abounds, and ia 
16* 



572 COMPOSITION :f shell and coral lands. 

applied extensively, and with remarkably beneficial effects, both to the 
pasture lands and to the peaty soils that cover so large an area in this 
remote part of Scotland. It is chiefly along the coasts that it has hith- 
erto been extensively employed, and it is transported by sea to a dis- 
tance of SO or 100 miles. '• In the island of Barray alone, there are four 
square miles of shells and shell sand of the finest quality and of an 
indefinite depth" (Macdonald's Agricultural Survey of the Hebrides, 
p. 401.) When covered with a dressing of this shell sand the peaty 
surface becomes covered with a sward of delicate grass — and ilie 
border of green herbage that skirts the shores of these islands in so 
manj'^ places is to be ascribed e'ther to the artificial applications of 
such dressing or to the natural action of the sea winds in strewing 
the fine sand over them, when seasons of storm occur. 

The coast of Ireland is no less rich in such sand in many parts both 
of its northern and southern coasts. A century and a half ago, it is 
known to have been used for agricultnr'^ , purposes in the north of Ire- 
land — and nearly as long ago to have >een brought over to the oppo- 
site (Galloway) coast of Scotland w n a view of being applied to the 
land (Macdonald.) In the south, a cording to Mrs. Hall, (Mrs. Hall's 
Ireland,^ the coral sand raised in Bantry Bay alone produces X4000 
or £5000 a-year to the boatmen who procure it and to the peasants 
v/ho convey it up the country. 

On the coast of France, and especially in Brittany, opposite to Corn- 
wall, on the other side of the English channel, it is obtained in large 
quantity, and is in great demand (Payen and Boussingault, Annales de 
Chim. et de Phys., third, series, iii., p. 92.) It is applied to the clay soils 
and to marshy grass lands with much advantage, and is carried far 
inland for this purpose. It is there called trez, and is laid on the land at 
the rate of 10 to 15 tons per acre. On the southern coasts of France, 
where shell sand is met with, it is known by the name of tanque or 
tangue. 

The shell sand of Cornwall contains from 40 to 70 per cent, of car- 
bonate of lime, with an equally variable small admixture of animal 
matter and of sea salt. Tlie rest is chiefly siliceous sand. Other va- 
rieties have a similar composition. Two specimens o^tangiie from the 
south of France, analysed by Vitalis, and one ©f shell sand from the 
island of Isla, partially examined by myself, consisted of 

Tnnsue from the Shell Sand 

South of France. from Isla. 

Sand, chiefly siliceous 20-3 40 \ ^..^^ . g-.^ 

Alumina and Oxide of Iron 4-6 4-6 ^ 

Carbonate of Lime 66-0 47.5 28 to 34 

Phosphate of Lime ? ? 0-3 

Water, and loss 9-1 7-9 — 



100 100 100 

3°. Coral sand is similar in its nature to the shell sand with which 
it is often hitermixed on the sea-shore. It is collected in considerable 
quantities, however, by the aid of the drag — being torn up by the fish- 
ermen in a living state — on the coasts of Ireland (Bantry Bay and 
pise where,) and on the shores of Brittany, especially near the mouths of 
ihe -ivers. In this fresh ».":\te it is preferred by the fanner, probably be* 



USE OF LIME-STONE SAND AND GRAVEL. , 373 

cause it contains both more saline and more animal matter. This ani- 
mal matter enables it to unite in some measure the beneficial effects 
which follow from the application of marl and of a small dressing of 
farm-yard or other valuable mixed manure. 

Payen and Boussingault ascribe the principal efficacy of the shell 
and coral sands to the small quantity of animal matter which is present 
in them. These chemists estimate the relative manuring powers of 
different substances applied to the land by the quantities of nitrogen 
which they severally contain, and thus, compared with farm -yard 
manure, att -V^ute to the shell and coral sands the following relative 
values: — 

, Contain of Relative 

Nitrogen. value. 

100 lbs. of Farm-yard Manure . . . 0-40 lbs. 100 

do. of Coral Sand (Merl) . . . 0-512 lbs. . 128 
do. of Shell Sand (Trez) . . . 0-13 lbs. 32^* 

That is to say, that, in so far as the action of these substances is de- 
pendent upon the nitrogen they contain, fresh coral sand is nearly one- 
third more valuable than farm-yard manure, while fresh shell sand is 
only equal in virtue to one-third of its weight of the sam-e substance. 

Thougli, as I have already had frequent occasion to observe to you, 
much weight is not to be attached to such methods ©f estimating the re- 
lative values of manuring substances by the proportions of any one of 
the ingredients they happen to contain — yet the fact, that so much ani- 
mal matter is occasionally present in the living corals, accounts in a 
satisfactory manner for the immediate effects of this form of calcareous 
application. This animal matter acts directly and during the first year; 
the carbonate of lime begins to show its beneficial influence most dis- 
tinctly when two or three years have passed. 

4°. Lime-stone Sand and Gravel. — In countries which abound in 
lime-stones, there are found scattered here and there, in the hollows and 
on the hill-sides, banks and heaps of sand and gravel, in which rounded 
particles of liine-stone abound. These are distinguished by the names 
of lime-stone sand and gravel, and are derived from the decay or wear- 
ing down of the lime-stone and other rocks by the action of water. 
Such accumulations are frequent in Ireland. They are indeed exten- 
sively difTused o\sr the surface of that island, as we might expect in a 
country abounding so much in rocks of moimtain lime-stone. In the 
neighbourhood of peat bogs these sands and gravels are a real blessing. 
They are a ready, most useful, and largely employed means of im- 
provement, producing, upon arable land, the ordinary effects of liming, 
and, when spread upon bogg^)- soils, alone enabling it to grow sweet 
herbage and to afford a nourishing pasture. The proportion of carbon- 
ate of lime these sands and gravels contain is very variable. I have 
examined two varieties from Kilfinane, in the county of Cork (?). The 
one, a yellow sand, contained 26 per cent, of carbonate of lime — the re- 
sidue, being a fine red sand, chiefly siliceous ; the other, a fine gravel 
of a grey colour, contained 40 per cent, of carbonate of lime in the 
form chiefly of roimded fragments of blue lime-stone, the residue coa 
sisting of fragments of sand-stone, of quartz, and of granite. 

* Armalee de Chim. tt dt Phys., third aeries, iii., p 103, 



374 « CRUSnED LIME-STONES. — EFFECTS OF MARLS. 

Th^ application of such mixtures must not only improve the physi- 
cal characters of the soil, but the presence of the fragments of granite, 
containing uadecomposed felspar and mica (Lee. XII., § 1), must con- 
tribute materially to aid the feriJizing action of the lime-stone with 
which they are mixed. 

5°. Crushed Limestone. — T^e good effects of calcareous marls and 
of Ume-stone gravels naturally suggest the crushing of lime-stones 'as a 
means of obtaining carbonate of lime in so minute a state of division 
that it may be usefully applied to the soil. Lord Kames was, I be- 
lieve, the first who in this country endeavoured to bring this suggestion 
into practical operation. He is said to have caused machinery to 
be erected for the purpose in one of the remotest districts of Scotland, 
but from some cause the plan seems never to have obtained a proper 
trial. 

One of the results which, as we have already seen, follows from <^he 
burning of rich lime is this, that it naturally falls to a very fine powder 
as it slakes. Where coal or other combustible is cheap, therefore, it 
may possibly be reduced to a fine powder by burning, at a less cost 
than it could be crushed. 

Yet there are two cases or conditions in which crushing might be re- 
sorted to with equal advantage and economy : 

First, where coal is dear or remote, while lime-stones and water 
power are abundant. There are many inland districts in each of the 
three kingdonis where these conditions exist, and in which, therefore, 
the erection of cheap machinery might afford the means of greatly fer- 
tihzing the land ; and, 

Second, there are in many localities rocks rich in calcareous mat- 
ter, which are nevertheless so impure, or contain so much other earthy 
matter, that they cannot be burned into lime. Yet, if crushed, these 
srmie masses of rock would form a valuable dressing for the land. 
Many lime-stones of this impure character, which are really useless for 
huildinu purposes — which do not fall to powder when burned, and 
Vhich have, therefore, been hitherto neglected as useless — might, by 
crushing, be made extensively available for agricultural purposes. The 
siliceous lime-stones (corn-stones) of the old red sand-stone, the earthy 
beds of the mountain lime-stone, and many of the calcareous strata of 
the Silurian system might thus be made to improve more extensively 
the localities in which they are severally met with. The richer limes 
now brought from a great distance, and at much expense — as on the 
Scottish borders — might be in a great measure superseded by tlie native 
produce of the district. 

§ (J. Effects of marl and of the coral, shelly and lime-stone sands, 

upon the soil. 

The effects which result from the application of the above natural 
fornis of carbonate of lime are of two kinds. 

1°. Their physical effect in altering the natural texture of the soils to 
which they are added. This effect will necessarily vary with the na- 
ture of the earthy matter associated with the lime. Thus the clay 
marls will improve, by stifTening, such soils as are light and sandy— 
Um •hell sands and lime-stone gravels, by opening and rendering more 



OBSEttVED EFFECTS OF MARLS. 375 

free and easier worked such soils as are stiff, intractable, and more or 
less impervious — while either will impart solidity and substance to 
such as are of a peaty nature or over-bound with other forms of vege- 
table matter. 

2°. Their c/^gm?ca^ effect in actually rendering the soil productive of 
larger crops. This effect is altogetheayndependent of any alteration m 
the physical properties of the soil, and W nearly the same in kind, what- 
ever be the variety of marl, &c., we apply. It differs in degree, chiefly 
according to the proportion of calcareous matter which each variety 
contains. This action of the pure carbonate of lime they contain is 
supposed to be modified in some cases by the proportion of phosphate of 
lime, &c. (p. 370,) with which it may be mixed — it is certainly modified 
by the animal and saline matters which are present in the recent cor- 
als and shell sands. 

The several effects of marls and calcareous sands being dependent 
upon circumstances so different, it is not surprising that the opinions of 
practical men should, in former times, have been divided in regard to 
the action of this or that marl upon their respective soils. In no two 
localities was the substance applied to the land exactly alike, and 
hence unlike results must necessarily have followed, and disappoint- 
ment been occasionally experienced from their use. And yet the im- 
portance of rightly understanding the kind and degree of effect which 
these manuring substances ought to produce may be estimated from 
the fact, that a larger surface of the cropped land in Europe is imprcrved 
by the assistance of calcareous marls and sands — than by the aid of 
burned lime and farm-yard manure put together. ^ 

It is not easy in any case to estimate with precision what portion of 
the effect caused by a given marl is due to its chemical and what to its 
physical action. Even the pure limes, when applied in large doses, 
produce a change in the texture of the soil, which on stiff lands is ben- 
eficial, and on light or sandy fields often injurious. In all cases, there- 
fore, the action of lime applied in any form may be considered as part-, 
ly physical and partly chemical — the extent of the chemical action in 
general increasing with the proportion of lime which the kind of cal- 
careous matter employed is known to contain. 

The observed effects of marls and shell sands, in so far as they are 
chemical, are very analogous to those produced by lime as it is gener- 
ally applied in the quick or slaked state in so many parts of our islands. 

They alter the nature and quality of the grasses when applied to 
pasture — they cover even the undrained bog with a short rich grass — 
they extir[)ate heath, and bent, and useless moss — they exterminate 
the weeds which infest the unlimed corn fields — they increase the 
quantity and enable the land to grow a better quality of corn — they ma- 
nifest a continued action for manyj^ears after they have been applied — 
like the, purer limes they act more energetically if aided by the occa- 
sional addition of other manure — and like them they finally exhaust* 
a soil from which 'the successive crops are reaped, without the requisite 
return of decaying animal or vegetable matter. 

" Of shell marl the same quantity e;t.>/aust8 sooner than clay marl (KameS). "niisia 
•wing chiefly to the larger proportion of lime contained in the former. 



376 or THE USE or chalk as a manure. 

But to these and other effects I shall have occasion to draw your at- 
tention more particularly in a subsequent part of the present lecture. 

§ 7. Of the. use of chalk as a manure. 

Chalk is another fon a o carbonate of lime which occurs very abun- 
dantly in nature, and whi jh, fj;ora its softness, has in many parts of 
Eni^land been extensively applied to the land in an unburned state. 

The practice of chalking prevails more or less extensively in all 
hat part of England (Lee. XI., § 3,) over which the chalk formation 
extends. It is usually dug up from pits towards the close of the au- 
tumn or beginning of winter, when full of water, and laid upon the 
land in heaps. During the winter's frost the lumps of chalk fall to 
pieces, and are readily spread over the fields in spring. The quantity 
laid on varies with the quality of the soil and of the chalk itself, and 
with the more or less perfect crumbling it undergoes during the season 
of whiter, and witli the purpose it is intended to serve. It gives tena- 
city and closeness to gravelly soils,* opens and imparts freeness to stiff 
clays, and adds firmness to such as are of a sandy nature. 

If a physical improvement of this kind be required, it is laid on at 
the rate of from 400 to 1000 bushels an acre. But some chalks con- 
tain much more clay than others, and are employed, therefore, in smelli- 
er proportions. 

For the improvement of coarse, sour, marshy pasture, it is applied at 
the rate of 150 to 250 bushels an acre, and speedily brings up a sweet 
and delicate herbage. It is also said to root out sorrel from lands thai 
are infested with this plant. 

These effects are precisely such as usually follow from the applica- 
tion of marl, and, like marl, the repetition of chalk exhausts the land, if 
manure be not afterwards added to it in sufficient quantity. 

But the chalking of the Southern Downs and of the Wolds of Lin- 
colnshire and Yorkshire would appear to differ in some resi)ects from 
ordinary marling. On the thin soils immediately resting upon the 
chalk, experience has shown that repeated dressings of chalk recently 
dug up, may be applied with much benefit. To a stranger, also, it ap- 
pears singular that an admixture of that chalk which lies immediately 
beneath the soil is not productive of the same advantage. Even the 
chalk of an entire district is, in some cases, rejected by the farmer, 
and he will rather bring another variety from a considerable distance, 
than incur the less expense of laying on his land that which is met 
with on his own or on his neighbors' farms. Thus the Suffolk farmers 
prefer the chalk of Kent to lay on their lands, and are at the cost of 
bringing it across the estuary of the Thames, though chalk rocks lie al- 
most everywhere around and beneath them. 

The cause of the diversities which thus present themselves in the 
practice of experienced agriculturists, parti}' at least, is to be sought for 
in the qualities of the different varieties of chalk employed. Careful 
analyses have not yet shown in what respects these chalks differ in che- 
mical constitution, and until this is ascertained we must remain in 

* Mr. Gawler, Norti Hampshire, stales that a gravel thus stiflfened, instead of 12 to 16 
bushels »f wheat, yietded afterwards 24 to 30 bushels.— jSnVts/t Husbandry^ i., p. 280 



EFFECTS OF CHALK ON THE WOLDS. S77 

•ome measure in the dark, both as to the way in which a dressing of 
chalk acts in improving a soil already rich in chalk, and why chalk 
from one locality should act so much more beneficially than another. 

With one thing, however, we are familiar, that the upper beds of 
chalk abound in flint, and where they form the surface support a thin 
and scanty herbage — while the under chalks are more tenacious and 
aj)parently more rich in clay, and support generally a soil which yields 
valuable crops of corn. An admixture of the lower, therefore, ought to 
improve the soils of the upper; and as the chalks of Kent consist of 
:hese lower beds, we can understand why the practical farmer in Suf- 
folk should prefer them to the upper chalks of his own neighbourhood. 
Still we cannot, as yet. give the scientific reasons why the one chalk 
should be belter tiian the other. A rigorous chemical analysis can 
alone determine with certainty why the one should produce a differ- 
ent effect from the other. 

Chalks may differ in the proportion of clay or of organic matter with 
v^'hich they are associated — in the quantity of silica (the substance of 
flints) or of silicates they contain, — in the amount of magnesia or of 
])hosphate of lime which can be detected in them — or of saline matter 
which a careful examination will discover, — and they may even difier 
})hysically in the fineness of the ultimate particles of which the sub- 
stance of the chalk is composed.* All such differences may modify 
the action of the several varieties in such a way as, when accurately 
investigated, to enable us to account for the remarkable preference 
manifested by practical men for the one over the other. Until such 
an investigation has been carefully made, it is unfair hastily to class 
among local prejudices what may prove to be the results of long prac- 
tical experience. 

On the chalk Wolds of Lincolnshire and Yorkshire the practice of 
chalking even the thin soils is now comparatively old in date. The 
lowest chalks are there also much preferred, — they are laid on at the 
rate of 60 to 80 cubic yards per acre, and they cause a great improve- 
ment, especially upon the deep lands, as they are called, where the 
soil is deepest. Corn does not yield so well, nor ripen so early, on 
these deep soils, as where a thinner covering rests upon the chalk. It 
is naturally also unfit for barley or turnips, the latter plant being espe- 
cially infested with the disease called fingers and toes [British Hus- 
bandry, iii., p. 124] (Strickland). But a heavy chalking removes all 
the above defects of these deep soils, and for a long period of lime. 
The corn ripens sooner, is larger in quantity, and better in quality, 
and the turnii)S grow perfectly free from disease. 

These, however, are to be regarded as only the usual effects of a large 
addition of lime to a soil in which previously little existed. It is a 
fact which will naturally strike you as remarkable, that soils which rest 
upon chalk, as well as upon other lime-stone rocks, even at the depth 
of a few inches onl}', are often, and especially when in a stale of nature, 
Bo destitute of lime that not a particle can be detected in them. That 
lime in any form should benefit such soils is consistent with uniform 

* Ehrenberg has discovered that chalk is in a great measure composed of the skeleton!) 
shells, or other exiivial (spoils) of marine microscopic animals. 



978 LIME ALWAYS PRESENT IJT FERTILE SOILS. 

cxperieDce. I shall presently have an opportunity of directing your 
attention to the two concurring causes by the joint operation of which 
lime is sooner or later wholly removed from the soil, even, where, as in 
the W_cds, it rests immediately upon the chalk. 

§ 8. Is lime indispensable to the fertility of the soil ? 
It is the result of universal experience wherever agriculture has been 
advanced to the state of aii art, that the presence of lime is useful to 
the soil. 

Not only is this fact deduced from the result of innumerable applica- 
tions of this substance U) lands of every quality, but it is established 
also by a consideration of the known chemical constitution of soils 
which are naturally possessed of unlike degrees of fertility. 

Thus sandy cr siliceous soils are more or less barren if lime be ab- 
sent — while the addition of this substance in the form of marl or other- 
wise renders them susceptible of cultivation. So clay soils, in which 
no lime can he detected, are often at oni'e changed in character by a 
sufficient liming. Felspar soils contain vy lime, and they are barren — 
and the same is true of such as are derived immediately from the de- 
gradation of the serpentine rocks. 

Trap soils, on the other hand — such as are derived from decayed 
basalts or green-stones — are poor in proportion as felspar abounds in 
tliem. Where augites and zeolites are present in large proportion in 
the trap from which they are formed, the soils are rich, and may even 
be used as marl. The only difference in this latter case is, that lime is 
ivot deficient (Lee. XII., § 4), — and to this ditlerence the greater fertility 
may fairly be ascribed. 

But let it be conceded that lime is useful to or benefits the soil in 
which it exists, you may still ask — is lime indispensable to the soil ? — 
is it impossible for even an average fertility to be manifested where 
lime is entirely absent ? 

There are two different considerations, from eacii of which we may 
deduce a more or less satisfactory answer to this question. 

1°. The result of all the analyses hitherto made of soils naturally 
fertile show that lime is universally present. The per-centage of lime 
in a soil may be very small, yet it can always be detected when valua- 
ble and healthy crops will grow upon it. Thus the fertile soil of the 

Marsh lands in Holstein contains 0-2 per cent, of carbonate of lime. 

Salt marsh in East Friesland 0*6 " " 

Rich pasture near Durlmm . 1'31 '* " 

But though the per centage of lime in these cases appears small, the 
absolute quantity of lime present in the land is still large. ,' Thus sup- 
pose the first of these soils, which contains the least, to be only six 
inches in depth, and each cubic foot to weigh only 80 lbs. — it would 
contain about 3500 lbs. of carbonate of lime, upwards of a ton and a 
half, in every acre. And this lime would be intimately mixed with the 
whole soil, in which stale it is always most effective initsoperation. I 
may also be inferred with safety, that if the upper six inches containet 
this proportion of lime, the under soil would probably be richer still, 
since lime tends not ><o much to diffuse itself through, as to sink down- 
wards into the soil 



STATE IN WHICH LIME EXISTS IN THE SOIL., 379 

2°. The results of all the chemical exami nations hitherto made in 
regard to the nature of the' inorganic matter contained in the sap and 
substance of plants indicate, — if not the absolute necessity of lime to the 
growtJi of plants, — at least that in nature all cultivated plants do ab- 
sorb it by th^ir roots from the soil, and make use of it in some way in 
aid of their growth In so far as our practice is concerned, this is very 
much the same as i ' we could prove lime to be absolutely indispensable. 

The ash of the leaf and bulb of the turnip or potatoe, of the grain 
and straw of our corn-bearing plants, and of the stems and seeds of our 
grasses, all contain lime whenever and wherever they are grown. And 
most of them attain high health and luxuriance only where lime is 
easily attained. 

Grant, then, that lime appears to be, perhaps virtually is, a necessary 
food of plants, without which their natural health cannot be maintained, 
nor functions discharged, — still the quantity which must be present in 
the soil to supply this food is not necessarily large. Even in favor- 
able circumstances we have seen (Lee. X., § 3,) that the average crops 
during an entire rotation of four years may not carry off more than 250 
lbs. of lime from the acre of land, a quantity which even the marsh 
soils of Holstein would be able to supply for half a century, could the 
roots readily make their way into every part of the soil. 

Still we may safely hold, I think, that this quantity of lime at least 
is indispensable — if cultivated plants are to jElourish and ripen. So 
much, at least, must in practice be every year added to cultivated land 
in one form or another, where the crops are in whole or in part carried 
off the land. Where it is not added either artificially or by some natu- 
ral process, infertility must gradually ensue. We shall presently see 
that lime has other functions to perform in the soil, and that there are 
natural causes in constant operation in our climate which render a 
larger addition than this desirable at least, if not indispensable to con- 
tinued fertility. 

§ 9. State of combination in which lime eodsts in the soil. 

This lime, which we have concluded to be an indispensable constitii- 
eni of fertile soils, may be present in several distinct states of combi- 
nation. 

1°. In that of chloride of calcium. — This compound, as we have al- 
ready seen (Lee. IX., § 4,) is very soluble in water, and is not unfre- 
^uenily to be detected in the sap, especially of the roots of plants. Its 
solubility, however, exposes it to be readily washed out of the soil by 
the rains, and perhaps for this reason it is not one of those forms of com- 
bination in which lime is recognised as a uniform or necessary consti- 
tuent of the soil. Its presence may be detected by boiling half a pound 
of the soil in distilled water, filtering and evaporating the solution to 
dryness. If the dry mass become moist on exposure to the air, and if, 
after being dissolved in water, it give a white precipitate with oxalate 
of ammonia, and after being rendered sour by a few drops of nitrio acid, 
a white precipitate again with nitrate of silver, it may be inferred to 
coruain chloride of calcium; 

2°. In that of sulphate of lirne or gypsuyn. — In this state also it is not 
a cnstant. and in a ^ew cases only an abundant, constituent of the soil 



S80 HUMATE OF LIMK IN TKK E;IL. 

Its presence may be detected by tbe'deposition of min jite crystals on th© 
sides of tbe vessel during tlie evaporation of the solution obtained by 
boiling tbe soil in distilled water. Or, its presence may be inferred if, 
after observing that oxalate of ammonia causes a precipitate in one 
small portion of the solution, it be found that nitrate of baryta also 
throws down a white precipitate from another small portion. 

3°. In the state of phosphate. — This compound is probably present, 
though always in small proportion, in ever}' soil which is capable of 
raising a nutritious vegetation. It may be readily detected by treating 
500 grains of the dry soil for 12 hours with dilute muriatic acid, and oc- 
casionally stirring. If to the filtered solution caustic ammonia be add- 
ed, a brownish precipitate will usually fall. If this precipitate be se- 
parated, and treated with acetic acid (vinegar), it will all dissolve if no 
phosphoric acid be present. If this experiment be carefully performed, 
and a residue remain undissolved, the presence of phosphoric acid in 
the solution, and of phosphate of lime in the soil, may be safely inferred. 

4°. In the state of silicate, lime rarely exists in the soil in any con- 
siderable quantity. It is chiefly in such as are derived from the decay 
of the trap rocks or of some varieties of granite (sienite), that silicate 
of lime is to be expected to occur. 

If, after being treated with dilute sulphuric acid, as above described, 
the soil be digested for some hours at a gentle heat with concentrated 
muriatic acid — a solution will be obtained from which ammonia will 
again throw down a brown precipitate. If oxalate of ammonia now 
cause a white precipitate of oxalate of lime, and if, on evaporating to 
dryness, the solution leave a portion of silica insoluble in acids, we may 
infer that the soil most probably contains some lime in the state of sili- 
cate. 

5°. Tn the state of carbonate, lime is generally supposed most usually 
to exist, and most abundantly in all soils. If on pouring dilute muri- 
atic acid upon a soil, a visible effervescence or escape of minute bubbles 
of gas manifest itself, or if, when the experiment is made in a tube 
closed at one end, and inverted over water or mercury, bubbles jf gas 
collect in the upper end of the tube — the soil contains some carbonate. 
If after ammonia has been added to the solution, oxalate of ammonia 
throws down a white precipitate of oxalate of lime — the soil contains 
carbonate of Zme. 

6°. Li the state qfhumate. — In combination with humic acid (Lee. 
XIII., § 1,) lime exists most frequently in soils which abound in vege- 
table matter — in peaty soils, for example, to which quick-lime or marl 
of any kind has been added for the purpose of agricultural improve- 
ment. The presence of lime in the state of humate is only to be detect- 
ed by carefully determining the relative weiglits of the carbonic acid 
given off'during the action of d'lute muriatic acid upon the soil, and of 
the lime contained in the solution thus obtained, (see Appendix.) If for 
every 100 grains of carbonic acid there be more than 77*24 grains of 
lime, the remainder or excess has existed in the soil in combination with 
humic or some analogous organic acid.* 

* To sucV: analogous acids belong the crenic and apocrmic acids (Lee. JCllI., § 1.) The 
existence oi these acids in the soil is by no means problematical. According to Professor 
Hermann, of Moscow, they exist in Uie rich black soi'. CTchornoi Zem.) of Little Russiai 
t« the amount of 4 per cent. 



HUANTITT or LIME TO BE APPLIEU TO THE SOIL. 381 

Few investigations have as yet been made in regard to the proportion 
of lime which exists in the soil in the state of humate. It has gene- 
rally been taken for granted — either that a soil was destitute of lime if 
it exhibited no sensible effervescence with dilute muriatic acid, — or 
when further research was made, and the quantity of lime taken up by 
this acid rigorously determined, that ihe whole of this lime must ha.ve 
existed in the soil in tne state of carbonate. That this is not necessarily 
the case, however, appears to be proved by some recent examinations 
of certain soils in Normandy, which contain as much as 14 to 15 per 
cent, of lime, and yet exhibit no effervescence, and contain no carbo- 
nate. The whole of the lime is said to be in the state of humate. 

M. Dubuc, who has published the analyses of these soils, attributes 
much of their fertility to the presence of the humate of lime. Thus he 

says that the soils of 

Containing per cent. 
Of Carbonate. Of Humate. Yields of Wheat 

Lieuvin, Neubourg, and Sistot, 18 to 20 12 to 15 fold. 

Pavilli 5 8 to 10 " 

BieviUe 24 8 to 10 " 

Clay ofOuche 1 4 to 5 " 

The first two yielding a wheat crop every second year, the third only at 
longer intervals. 

Whatever degree of influence on the fertility of the soil it may ap- 
pear proper to attribute to the existence of lime in the soil in the stale 
of humate, it is manifestly of some importance that its presence in this 
state of combination should be more frequently and more carefully 
sought after. 

The only one of the above compounds which is usually added to the 
land, for the purpose of producing the ordinary effects of lime, is the 
carbonate. Gypsum is applied only in small quantity for certain spe- 
cial purposes, and does not always produce a sensible effect. It is in- 
capable, therefore, of performing those purposes in the soil which are 
served either by quick-lime or by the carbonate. The humate of lime 
is probably formed in our lime composts, especially when much vege- 
table matter is contained in them, and may thus be not uufrequently 
applied directly to the land. 

§ 10. O/" the quantity of lime which ought to he added to the soil. 

The quantity of lime which ought to be added to the soil is dependent 
upon so many circumstances, that it is impossible to state any general 
rule by which, in all cases, the practical man can safely regulate his 
procedure. 

1°. To soils which contain no lime, or to which it is added for the 
first time, a larger dose must be given. 

Wo have seen that a certain minirr),um portion of lime is indispensa- 
ble to a prouuctive soil. If we suppose this smallest quantity to be no 
greater than in the surface of the marsh lands of Holstein (p. 378) — 
then with a soil six inches in depth, which contains no lime, we ought 
to mix a ton and a half, say 40 bushels of slaked lime, and by succes- 
sive yearly additions to supply the annual waste. 

But to mix this feeble dose of lime intimately with the soil to a depth 
of six mches would obviously require an expenditure of labor whit 1 



382 MORE OUGHT TO BE LAID ON CLAY, WET, AND MARSHY SOILS, 



the practical farmer could rarely afford. It would be greater economy, 
therefore, in most cases to add a dose several times larger, and this not 
only because the same amount of labor would diffuse it more general- 
ly through the whole soil, but because this larger liming would render 
less necessary the immediate addition of new supplies to repair the un- 
avoidable waste. 

But there is reason to believe that the proportion of lime which the 
soil ought to contain, if it is to be successfully subjected to arable ctil- 
ture, ought to be much larger than is above assumed as the smallest 
or minimum quantity. If we suppose one per cent, to be necessary, 
then eight tons of Imie-shells, or upwards of 300 bushels of slaked lime, 
must be mixed with a soil six inches in depth, to impart to it this pro- 
portion — or half the quantity, if it be kept within three inches of ihesur- 
face. Even a very large dose of lime, therefore, does not, if it be well 
mixed, materially alter the constitution of the soil. 

2°. But experience has proved that the quantity of lime which a 
skilful farmer will add to hi« land will vary with many other circum- 
stances besides the depth of his soil, and the proportion of lime it al- 
ready contains. Thus — 

a. On clay lands more lime is necessary than on light and sandy 
soils. This may be partly ascribed to the physical effect of the lime 
in opening and loosening the stiff" clay — but independent of this action 
the particles of lime are liable to be coated over and enveloped by the 
fine clay, and thus shut out irom the access of the air. These parti- 
cles, therefore, must be more numerous in such a soil, if as many of 
them are to be exposed to the air as in lighter land, through which the 
atmospheric air continually permeates. 

h. On wet and marshy soils, a larger application still may be made 
with safety, and partly for the same reason. 

The moisture surrounding the lime shuts out the air, without the 
ready access of which lime cannot perform its important functions. The 
same moisture tends to carry down the lime and lodge it more speedily 
in the subsoil. The continued evaporation also keeps such soils too 
nold (Lee. II., § 7), to allow the chemical changes, which lime in fa- 
vorable circumstances produces, to proceed with the requisite degree 
of rapidity. The soluble compounds which are formed as the conse- 
quence of these changes are, in wet and marshy soils, dissolved by the 
moisture, and so diluted as to enter in smaller quantity into the roots of 
plants. And lastly, in certain cases, new compounds of the lime with 
the earthy and stony matters of the soil are formed, which may either 
harden irito visible lumps of mortar and cement, or into smaller parti- 
cles of indurated matter, in which the lime is no longer in such a state 
as to be able to act in an equal degree as an improver of the soil. 

In cold and wet clan's, in which all these evil conditions occasionally 
meet, it is not surprising, therefore, that large doses of lime should 
sometimes have been added without producing any sensible benefit 
whatever. (" An instance is mentioned in the Nottingham Report of 
720 bushels having been laid on an acre of clod clay land without any 
benefit whatever." — British Husbandry, i., p. 296.) 

c. Again, when the soil is also rich in vegetable matter, lime may 
be still more abundantly applied. Thus, when a field is at onca wet 



1 



AND SUCH AS ARE RICH IN VEGETABLE MATTER. 383 

ar marshy, and full of vegetable matter, as our peat L'gs are, lime may 
be laid on more unsparingly than under any other circunistancesv 
For in this case, besides the action of the access of water, as above ex- 
plained, the vegetable matter combines with and masks the ordinary 
action of a considerable quantity of the lime. By this combination, no 
part of the ultimate influence of the whole lime upon the soil is neces- 
sarily lost ; in most cases the immediate effect only is lessened, which 
•the same quantity applied to other soils would have been seen to pro- 
duce. In favorable circumstances its action is retarded and prolonged, 
the compounds it forms with vegetable matter decomposing slowly, and, 
therefore, remaining long in the soil. 

To the exact chemical constitution of the compounds thus formed, 
as soon as lime is mixed up with a soil rich in vegetable matter, and to 
the chemical changes which these compounds gradually undergo, it will 
be necessary to direct our attention when we come to study the theory 
of the action of lime, as an improverof the soil. 

d. Not only the natural depth of the soil, as already stated, but also 
the depth to which it is usually ploughed, and to which it is customary 
to bury the lime, will materially affect the quantity which can be safely 
applied. A dose of lime which would materally injure a soil into 
which the plough rarely descends beyond two or three inches, might be 
too small an application where six or eight inches are usually turned 
over by the plough. When new soil, also, is to be brought up, which 
may be supposed to contain no lime, or in which noxious substances are 
present, a heavier dose of lime must necessarily be laid upon the land. 

3°. Such are the circumstances in which large applications of lime 
may be usefully applied to the land. In soils of an opposite character, 
not only will smaller quantities of lime produce an equally beneficial 
effect, but serious injury would often be inflicted by spreading it too lav- 
ishly upon your fields. 

The more dry and shallow the soil, the more light and sandy, the 
less abundant in vegetable matter, the more naturally mild its locality, 
and the drier and warmer the climate in which it is shuated — the less 
the quantity of lime which the prudent farmer will venture to mix with 
it. It is to the neglect of these natural indications that the exhaustion 
and barrenness that have occasionally followed the application of lime 
are to be ascribed. It is only in rare cases, such as the presence of 
much noxious mineral matter in the soil, that these indications can be 
safely neglected. 

§ 11. Ought lime to he applied in large doses at distant intervals^ or in 
smaller quantities more frequently repeated ? 

The quantity of lime which ought to be applied to the land must, as 
we have seen, vary with its quahty, and with the conditions in which it 
IS placed. Hence the practice in this respect necessarily varies in every 
couniy and in almost every district. 

But a difference of opinion also prevails among practical men, as to 
whether that quantity of lime which land of a given kind may require 
ought to be applied in large doses at long intervals, or in small quan^itiea 
frequently repeated. The indications of theory in reference to this poinl 
are clear and simple. 



5fi4 OUGHT LIME TO BE APPLIED IN LARGE OR SMALL DOSES. 

A certain proportion of lime is indispensable in our climate to th« 
production of the greatest possible fertilit}^ Let us suppose a soil to be 
wholly destitute of lime — the first step of the improver would be to add 
to this indispensable proportion. This would necessarily be a large 
quantity, and, therefore, to land limed for the first thne theory indicates 
the propriety of adding a large dose. 

Every year, however, a certain variable proportion of the lime is re- 
moved from the soil by natural causes. The effect of this removal in a 
few years becomes sensibly apparent in the diminished productiveness 
of the land. After the lapse of five or six years, during which it has 
been gradually mixing with the soil, the beneficial effects of the lime is 
generally the most striking — after this they gradually lessen, till at the 
end of a longer or shorter period, the land reverts to its original condition. 
To keep land in its best possible state, therefore, the natural waste ought 
from time to time to be supplied by the addition of smaller doses of lime 
at shorter intervals. 

Such is obviously the most natural course of procedure, and he who 
farms his own estate, and has therefore no stroi g inducement to do oth- 
erwise, will, on the first breaking up of new land, give it a heavy 
liming, and whether he afterwards retain it in arable culture or lay it 
down to grass, will at intervals of 4 to 6 years give it a new doseof one- 
fourth to one-eighth of the original quantity. But local circumstances 
and customs interfere in many well-farmed districts with this most na- 
tural treatment ot the soil. In ihe county of Roxburgh, for example, 
on entering upon his farm, which holds on a lease of 19 or 21 years, the 
tenant begins by liming that portion of his land which is in fallow, or 
in preparation for turnips, at the rate of 240 to 300 bushels of quick-lime 
per acre. A similar liming is given to the other portions as they come 
into fallow, so that at the end of his first rotation (4or 5 years) the whole 
of his land has been limed at the same rate. He now continues crop- 
ping for three or four rotations (14 to 16 years), when if he is sure of re- 
maining on his farm he begins to lime again with the same quantity as 
before. If he is to quit, however, he takes the best crops he can get, 
but incurs no further outlay in the addition of lime. His successor fol- 
lows the same course — begins by expending perhaps ^1000 in lime, 
and before he leaves at the end of his lease, has, by continued cropping, 
brought back his land nearly to the same state in which he found it. 

In the district of Kyle and other parts of Ayrshire, again, lime is laid 
on — often when preparing for the v,'heat crop, either by ploughing in the 
second furrow, or by harrowing in with the seed — at the rate of 40 bush- 
els of shells an acre, and this dose is of course repeated every 4 or 6 years 
according to the length of the rotation. If we consider the probable dif- 
ference in the soil and climate, the proportion of lime added in the two 
districts does not materially differ. In Ayrshire from 8 to 10 bushels, and 
in Roxburgh from 10 to 12 bushels, are added for each year.* In both 
counties, however, many farms may be met with in which the treatment 
of the land in this respect differs from that which is generally followed. 

* According to General Beatson iNcw System of Cultivation, 1820), upwards 100 bushels 
an acre, at a cost of £7. 16s., used to be appiiotj to the clay laiidsof Sussex— on the fallow, 
heforo wheat— every I'oui years. This was 25 bushels per acre for each year. Ib such 
lands as these the saving in the article rflime alone, which would follow a judicious drain- 
age, would be very great 



rX)MPARATIVE ECONOMY OF THE TWO METOODS. 385 

In Flanders a similar difTerence in the practice prevails in different 
districts. In some the land is limed only once in 12 years, in others 
every third, fourth, or sixth year, according to the length of the rotation. 
In the former case from 40 to 50 bushels are applied per acre, in the lat- 
ter from 10 to 12 bushels every third year. In both modes of procedure 
the quantity of lime applied by the year is nearly the same — between 
3i and 4 bushels per acre. These quantities are very much less than 
those employed in our island, but the soils are also greatly lighter, and 
the climate, as well as the general treatment of the land, very different. 

We may consider it, therefore, as a principle recognized or involved 
in the agricultural practice both of our own and of foreign countries, 
that nearly the-sarae annual addition of lime ought to be made to the 
land, whether it be applied at long intervals or at the recurrence of each 
rotation. There is, therefore, on the whole, no saving in the cost of lime, 
whichever method you adopt. A slight consideration of the subject, 
however, may satisfy us that there is a real difference in the compara- 
tive economy or profit of the two methods. 

Let us suppose two acres of the same clay land to be limed respec- 
tively with 200 bushels each, and that the one is cropped for twenty 
years afterwards without further liming, while the other at the end of 
every five years is dressed with an additional dose of 40 to 50 bushels. 
In both cases the land would have attained the most productive con- 
dition in five orsix years. Let us suppose that in this condition it pro- 
duced aniltually a crop of (or equivalent in nutritive value to) 30 bushels 
of wheat, and that on neither acre did a sensible diminution appear be- 
fore the end often years. Then during the second ten tlie crops would 
gradually lessen in the one acre, while, in consequence of the re- 
addition of the lime as it disappears, the amount of produce would re- 
main sensibly the same in the other acre. Suppose the produce of 
the former gradually to diminish from 30 to 20 bushels during these ten 
vears, — or that while the one has continued to yield 30 bushels during 
the whole period, the other has, on an average, yielded only 25 bushels 
during the latter ten years. If now the second large dose of 200 bushels 
be added to this latter acre, the cost of liming both will have become 
sensibly the same, but the amount of produce or of profit from the two 
acres during the second ten years will stand thus — 

10 crops, of 30 bushels each, amount to 300 bushels. 
10 crops, of 25 bushels each, amount to 250 bushels. 

Difference in favour of frequent liming, 50 bushels per acre, 
or nearly two whole crops every lease of twenty years. 

Thus it appears 

1°. That, according to the practice of different countries, the quantity 
of lime which ought to be added, and consequently the cost of adding it, 
is very nearly the same, whether it be applied in larger doses at longer 
intervals, or in smaller doses more frequently repeated. 

2*^. That, after the first heavy liming, the frequent application of small 
'doses is the more natural method — and 

3^. That it is also the most economical or profitable method. 

It is possible that other considerations, such as the tenure by whieb 
your land is held, may appear sufficient to induce you to depart from 



386 MANURE MUST BE ADDED WHEEE LIME ABOUNDS. 

this method ; but there seems every reason lo believe that it will be». 
reward those who feel themselves at liberty to follow the indications at 
once of sound theory and of enlightened practice. 

One thing, however, must be borne in mind by those who, in adopt- 
ing the best system of liming, do not wish both to injure their land and 
to meet whh ultimate disappointment. Organic matter — in the form of 
farm-yard manure, of bone or rape dust, of green crops ploughed in, or 
of peat, and other composts — must be abundantly and sj^stematically 
added, if at the end of 20 or 40 years the land in which the full supply 
of lime is kept up is to retain its original fertility. High farming is the 
most profitable — for the soil is ever grateful for skilful treatment— but 
he who farms high in the sense of keeping up the supply of lime, must 
also farm high in the sense of keeping up the supply of organic and 
other manures in the soil — otherwise present fertility and gain will be 
followed by future barrenness and loss. If this is not to be done, it 
were better to add lime at long intervals, since as the quantity of lime 
diminishes, the land begins to enjoy a little respite, and has had time in 
some measure to recover itself — the cropping in both instances being the 
same — before the new dose is laid upon its surface.* 

§ 12. Form and slate of combination in which lime ought to be 
applied to the land. 

TheTorm and state of combination in which lime ought to be applied 
to the land depend upon the nature of the soil, on the kind Bf cropping 
to which it is subjected, and on the special purpose which the lirrie is 
intended to effect. The soil may be heavy or light, in arable culture, 
or laid down to grass, and each of these conditions indicates a different 
mode of procedure in the application of lime. So the lime itself may 
oe intended either to act more immediately or to be more permanent in 
its action — or it may be applied for the purpose of destroying unwhole- 
some herbage, of quickening inert vegetable matter, of generally sweet- 
ening the soil, or simply of adding to the land a substance which is in- 
dispensable to its fertility. The skilful agriculturist will modify the 
form and mode of application according as it is intended to serve one or 
otherof these purposes. 

From the considerations already presented to you (§ 3) in regard to 
the changes which quick-lime undergoes in the air, it appears to be ex- 
pedient, 

1°. To slake lime quickly, and to apply it immediately upon clay, 
boggy, marshy, or peaty lands — upon such also as contain much inert 
or generally which abound in other forms of vegetable matter. 

2°. To bents and heaths which it is desirable to extirpate, it should 
DC applied in the same caustic state, or to unwholesome subsoils which 
contain much iron (sulphate of iron), as soon as they are turned up by 
the plough. In both these cases the unslaked hme-dust from the kilns 
might be laid on with advantage. 

* '• In the neighbourhood of Taunton, in Somersetshire, and overall the soil of the new 
led sand-stone, the farmers lime their land every time it comes in course of fallow for tur- 
nips, and this produces excellent crops, even without dung."— il/ortoi on Soils, lliird edition, 
p. 181. The practical reader must not consider this custom of the Somersetshire farmer* 
as at all at variance with what is staled in the text : he must conclude, rather, — if the sen- 
tence here quoted is meant to apply that they lime their arable land so repeatedly, and yo 
ftdd BO organic manure — that they will, sooner or later, cease to boast of its fertility 



COMPARATIVE ECONOMY OF LIME AND MARL. 387 

3°. Where it is to be spread over grass lands wiilioiil destroying the 
herbage, it is in most cases safer to allow the lime to slake spontaneous- 
ly, and in the ojien air rather than in a covered pit. It is thus obtained 
in an exceedingly fine powder, which can be easily spread, and, while 
it is sufficiently mild to leave tlie teuder grasses unharmed, it contains 
a sufficient quantity of caustic lime (p. 368) to produce those chemical 
changes in (he soil on which the efficacy of quick-lime depends. 

4°. Where lime is applied to the fallow, is ploughed in, well liar- 
rowed or otherwise mixed with the soil, it is generally of little conse- 
quence in which of the above states it is laid on. The chief condition 
is, that it be in the state of a fine powder, and that it be well spread 
and intimately mixed with the soil. Before these 0})erations are con- 
cluded the lime will be very nearly in the state of combination in 
■which it exists in spontaneously slaked lime — whatever may have 
been the state of causticity in which it has been applied. 

You will understand that the above remarks ajjply only to localities 
where burned lime is usually or alone used for agricultural purposes. 
There may be localities where marl also exists, or shell or lime-stone 
sand, in greater or less abundance, and in such places it may be a ques- 
tion of some importance to determine which it would be better or more 
economical to apply. In such a case you may safely proceed upon 
the principle that the lime in the marls, &c., will ultitviateljjj produce 
precisely the same effects upon your land as the lime from the kiln, 
provided you lay on an equal quantity, and in an equally minute state 
of division. The effect will only be a little more slow, and the full 
fertility of the land a year or two longer in being brought out. You 
would therefore consider, 

1°. How much of the marl or sand must I add to be equal to a ton 
of lime-shells? This will depend on the per-centage of lime which 
the marl contains. Suppose it to contain 20 per cent., or one-fifth of its 
weight of lime, (not carbotmte o[ lime, but of lime in the state in which 
it comes from the kiln, 100 lbs. of carbonate containing 56 lbs. quick 
lime, p. 364,) then five tons of the marl will be equal to one ton of lime 
shells. But as the lime in the marls and sands is never in so minute 
a state of division as in the slaked lime, the same quantity of lime in 
the former cannot be so equally diffused through the soil as in the lat- 
ter state. An allowance must therefore be made on this account, and 
an additional quantity equal to one-fourth or one-fifth of the whole add- 
ed, for the purpose of equalizing the effect. 

2°. Which of the two, the quick-lime or its equivalent of marl, can 
I obtain and apply at the less cost ? This will not be difficult to calcu- 
late, the proportion of lime contained in the marl being once ascertained. 

3°. This {]uestion of economy being decided, it is necessary to con- 
sider the kind and quantity of the earthy matter with which the lime 
in the marl is mixed. If it be a lime-sand or sandy marl, it may be un- 
fit to apply to light and sandy soils ; if it be a stiff" unctuous clay marl, it 
may only render stiffer and more difficult to work the clay lands on 
wliich you may ))ropose to spread it. In such cases as these, however 
economical the use of marls or lime-stone sands may be, the intelligent 
farmer will prefer the addition of quick-lime wherever it is readily ac- 
cessible. 

17 



388 USE AND ADVANTAGE OF THE COMPOST FORM. 



ftjssex is one of lliose districts in which the ancient use (f marl hat 
given place lo the employment of burned lime, (IJeatson,) — chiefly, I 
believe, from the nature of the local marl being less adapted to the stiff 
clay lands of that county. 

§ 13. Of the use ana advantage of the compost form. 

As there are many cases in which lime ought to be applied unmixed 
and ;r?. the caustic state, so there are others in which it is best and most 
benehcially hiifl upon the land in a mild state and in the form of com post. 

1°. When lime is recpiired only in small (juantities, it can be more 
evenly s|)read when previously well mixed with from 3 to 8 times its 
bu'k of soil. 

2°. On light, sandy, and gravelly soils, when of a dry character, un- 
mixed lime will bring up much cow-wheat {melainpyrum) and reel 
poppy. If they are moist soils, or if rainy weather ensue, the lime is 
apt to ran into mortar, and thus to form either an impervious subsoil, 
or lumps of a hard conglomerate, wliich are brought up by the plough, 
but do not readily yield their lime to the soil. These bad consequei:ice3 
are all avoided by adding the lime in the form of compost. 

3°. Applied to grass lands — unless the soil be stiff clay — or much 

oarse grass is to be extirpated, — it is generally better and safer to apply 

ft in the compost form. The action of the lime on the tender herbage 

is by this n^^ans moderated, and its exhausting effect lessened upon 

soils which contain little vegetable matter. 

4°. In the compost form the same quantity of lime acts more imme- 
diately. While lying in a state of mixture, those chemical changes 
which lime either induces or promotes have already to a certain extent 
taken place, and thus the sen>;ible elltJCt of the lime becomes apparent 
in a shorter time after it has been laid upon the land. 

5°. This is still more distinctly the case when, besides earthy mat- 
ter, decayed vegetable substances, ditch scourings, and other refuse, are 
mixed with the lime. The experience of every [jractical man has long 
proved how very much more enriching such composts are, and more 
obvious in their effects upon the soil, than the simple application of 
lime alone. 

0°. It is stated as the result of extended trial in Flanders and in parts 
of France, that a much smaller quantity of lime laid on in this form 
will proiluce an equal effect. For this, one cause may be, that the rains 
are prevented from acting upon the mass of compost as they would do 
upon the open soil — in washing out either the lime itself or the saline 
substances whifh are produced during its contact with the earthy and 
vegetable matter with which it is mixed. 

7°. The older the compost the more fertilizing is its action. This 
fact is of the same kind with that generally admitted in respect to the 
action of marls and unmixed lime — that it is more sensible in the se- 
cond year, or in the second rotation, than in the first. 

In conclusion, it may be stated that this form of application is especi- 
ally adapted to the liiihtost and driest soils, and to such as are poorest in 
vegetable matter. In this form, lime has imparted an unexpected fertility 
even to the white and barren sands of the Landes (Puvis,) and upoa 
<iie dry hills of Derbyshire it has produced an almost equal benefit. 



^ 



I 



fERIOD FOR THE APPLICATION OF LIME. 389 

§ 14. When ought lime to be applied 1 

This question may refer either to the period in the lease, in <he rota- 
tion, or of the year in which lime may most beneficially be laid upon 
the land. We have already considered this point in so far as it refers 
to the lease, while discussing the propriety of applying lime in large or 
small doses. 

In regard to the period of the year and of the rotation, there are three 
principles by which the procedure of the practical man ought chiefly to 
be directed. 

1°. That lime takes some time to produce its known effects upon the 
soil. — It ought, therefore, to be apj^lied as long as possible before the- 
crop is sown. That is, in the early autumn, where either winter o 
spring corn is about to be sown, — on the naked fallow where the land 
is allowed to be at rest for a year, — or on the grass fields before break- 
ing up, where the pasture is to be immediately succeeded by corn. 

2°. That quick-lime expels ammonia froin decomposed and fermenting 
manure. 

"When such manure, therefore, is applied to the land, as it is in all 
our well- farmed districts, quick-lirne should not be so laid upon the 
land as to come into immediate contact with it. If both must be ap- 
plied in the same year, they should be laid on at periods as distant from 
each other as may be convenient, or if this necessity does not exist, the 
lime should be spread either a year before or a year after the period in 
the rotation at which the manure is usually applied. 

It is for this reason, as well as for the other already stated, (1°.) that 
lime is applied to the naked fallow, to the grass before breaking up, or 
along with the winter wheat after a green crop which has been aided 
by fermented manure. When ploughed into the fallow, or spread upon 
the grass, it has had time to be almost completely converted into the 
mild state (that of carbonate,) before the manure is laid on. In this 
mild state it has no sensible efTect in expelling the ammonia of decom- 
posing manure. Again, when it is applied in autumn along with, or 
immediately before the seed, the volatile or ammoniacal part of the 
manure has already been expended in nourishing the green crop, so that 
loss can rarely accrue from the admixture of the two at this period ot 
the rotation. 

The excellent elementary work of Professor Lowe, (Elements or 
Practical Agriculture, third edition, p. 63,) contains the following re- 
mark : — " It is not opposed to theory that lime should be applied to (he 
soil at the same time with dung and other animal and vegetable sub- 
stances, as is frequent in the practice of farmers." This is strictly cor- 
rect only in regard to marls, lime-sand, &c., or to perfectly mild lime, 
any of which may be mixed, without loss, with manure in any stale. 
Of quick or caustic lime it is correct only when the animal or vegetable 
matter has not yet begun to ferment. With recent animal or vegetable 
matter, quick-lime may be mixed up along with earth into a comi)ost 
not only without the risk of much loss, but with the prospect of mani- 
fest advantage. 

3°. That quick-lime hastens or revives the decomjjosition of inert or- 
ganis mailer. — This fact also indicates the propriety of allovang the 



S90 LIME HASTENS ORGAlSlt. AiECOMPOSITION. 

fimc as much time as possible to operate before a crop is taken from 
land in which organic matter already abounds. Or where fermenting 
manure is added, it advises the farmer to wait till spontaneous decom- 
position becomes languid, when the addition of lime will bring it again 
into action and thus maintain a more equable fertility. 

In a work upon soils, which I have frequently commended to your 
notice, (Morton "On Soils,'' third edition, p. 181,) you will find the 
following observations : — " Writers on agriculture have stated that lime 
hastens the decay of vegetable matter, whereas the fact is, that it retards 
the process of the decomposition of vegetable matter. If straw or long 
dung be mixed with slaked lime, it will be preserved; while if mixed 
with an equal portion of earth, the earth will hasten its decay," The 
two facts stated in this last sentence are, I believe, correct, yet it is 
nevertheless consistent both with theory and universal observation, that 
lime in the soil promotes the decomposition of organic matters, both 
animal and vegetable. This will appear more clearly when we come 
to study the precise nature of the action of lime upon organic substan- 
ces in general. 

The above remarks, in regard to the best time for applying lime, re- 
fer chiefly to quick-lime, the state in which, in England, it is so exten- 
sively used. Marls and shell-sands can cause no loss when mixed 
with the manure, and therefore may with safety be laid on at any pe- 
riod of the rotation. The same remark applies with greater force to the 
lime composts. These may be used precisely in the same way as, and 
even instead of, the riclier manures — may be laid, without risk, upon 
grass lands of any quality, and at any jierlod — or as a top dressing on 
the young corn in spring, when the grass and clover seeds are sown by 
which tlie corn crop is to be succeeded. And as the compost acts 
more speedily than lime in any other form, it is especially adapted for 
immediate application to the crop it is intended to benefit. To wet 
lands also, it is well suited, and to such as are subject to much rain, by 
which, while the surface is naked, the soluble matters produced in the 
soil are likely to be very much washed away. 

§ 15. Of the effects produced by lime. 

The effects of ppre lime upon the land, and upon vegetation, are ul- 
timately the same, whether it be laid on in a state of hydrate or of car- 
bonate. If different varieties produce unlike effects, the quantity of 
lime applied being the same, it is because in nature lime is always 
more or less mixed with other substances which are capable of modi- 
fying the effects which pure lime would alone produce. The special 
effects of marls, &c., when they differ from those of burned lime, are 
to be ascribed to the presence of such admixtures. In general, how- 
ever, the chemical action of the marls and calcareous sands is precisely 
the same in kind as that of lime in the burned and slaked state, and sc 
fyr the effects which we have already seen to be produced by marls, 
(p. 374,) represent also the general effects of lime in any form. 

Tbese general effects may be considered in reference to the land on 
which it is laid, and to the crops which are, or may bc^ made to gro^ 
upon it. 



K^TEtrS OP L ME UPON THE LAND AND CROPS. ibi 

I. EFFECTS OF LIME UPO:> THE LAND. 

Pure lime, like the marls, produces both a mechanical and a chemi- 
cal etiect upon the soil. The former is constant with all varieties of 
tolerably pure lime, and is easily understood. It opens and renders Ireer 
such soils as are still" and clayey, while it increases the porosity of such 
as are already light and sandy. To the former its mechanical action is 
almost always favourable, to the latter not unfre(|uently the reverse. 

From its chemical action the benefits which follow the use of lime 
are chiefly derived. These benefits are principally the following: — 

1°. It mcreases the fertility of all soils in which lime does not already 
abound, and especially adds to the produ(.tiveness of such as are moist 
or contain much inert vegetable matter. 

2°. It enables the same soils to produce crops of a superior quality 
also. Land which, unlimed, will produce only a scanty crop, (3 or 4 
fold,) of rye, by the addition of lime alone, will yield a 6 or 7 fold re 
turn of wheat. From some clays, also, apparently unfit to grow corn 
it brings up luxuriant crops. 

3°. It increases the etiect of a given application of manure; calls 
into action that which, having been previously added, appears to lie 
dormant ; and though, as we have already seen, (p. 386,) manure must 
be plentifully laid upon the land, after it has been well-hmed, yet the 
same degree of productiveness can still be maintained at a less cost a*" 
mar.ure than where no lime has been applied. 

4°. As a necessary result of these important changes, the money 
value and annual return of the land is increased, so that tracts of coun- 
try which had let with difficulty for 5s. an acre, have in many locali- 
ties been rendered worth 30s. or 40s. by the application of lime alone, 
(Sir J. Sinclair.) 

II. EFFECTS OF LIME ON THE PRODUCTIONS OF THE SOIL. 

1°. It alters the natural produce of the land, by killing some kinds 
of plants and favouring the growth of others, the seeds of which had 
before lain dormant. Thus it destroys the plants which are natural to 
siliceous soils and to moist and marshy places. From the corn-field it 
extirpates the corn-marigold, (chrysanthemum segetum, [Bcnninghau- 
sen,]) while, if added in excess, it encourages the red poppy, the yel- 
low cow-wheat, {melampyrum pratense,) and the yellow rattle, {rhinan" 
thus crista galli,) and when it has sunk, favours the growth of the trou- 
blesome and deep-rooted coltsfoot. 

Similar etiects are produced upon the natural grasses. It kills heath, 
moss, and sour and benty* (agrostis) grasses, and brings up a sweet 
and tender herbage, mixed with white and red clovers, more greedily 
eaten and more nourishing to the cattle. Indeed, all fodder, whether 
natural or artificial, is said to be sounder and more nourishing when 
grown upon land to which lime has been abundantly applied. On 
benty grass the richest animal manure often produces little improvement 
until a dressing of lime has been laid on. 

* In Liddisrlale, on the Scottish border, is a large tract of land in what is there calle 
flying bent, not worth more than 3s. an acre. If surface-drained and limed at a ccst ol 
£2 to £3 an acre, this becomes wort! 12s. an acre for sheep f lasture. An intelligent and 
experienced border farmer assures m s iJiat such land would never forget 40 to 60 bushels 
»i lime per acre. 



392 LIME IMPROVES THE QUALITY OF THE CROP. 



1 



It is partly in consequence of the change which it thus produces in 
she nature ol' the herbage, that the application of quick-linrie to old grass- 
lands, some time before breaking u{), is found to be so useful a practice. 
The coarse grasses being destroyed, tough grass land is opened and 
sof.ened, and is afterwards more easily worked, ^while, when turned 
over by the plough, the sod sooner decays and enriches the soil. It is 
another advantage of this practice, however, that the lime has time* to 
diffuse itself through the soil, and to induce some of those chemical 
changes by which the succeeding crops of corn are so greatly benefitted. 

2°. It improves the quality oj almost every cultivated crop. Thus, 
upon limed land, 

a. The grain of the corn crops has a thinner skin, is heavier, and 
yields more flour, while this flour is said also to be richer in gluten. 
On the other hand, these crops, after lime, run less to straw, and are 
more seldom laid. In wet seasons, (in Ayrshire,) wheat preserves its 
healthy appearance, while on unlimed land, of equal quality, it is yel- 
low and sickly. A more marked improvement is said also to be pro- 
duced both in the quantity and in the quality of the spring-sown than of 
the winter-sown crops, (Puvis.) 

h. Potatoes grown upon all soils aje more agreeable to the taste and 
more mealy after li-me has been applied, and this is especially the case 
on heavy and wet lands, which lie still undrained. 

c. Turnips are often improved both in quantity and in quality when 
it is laid on in preparing the ground for the seed. It is most efficient, 
and causes the greatest saving of farm-yard manure where it is applied 
in the compost form, and where the land is already rich in organic mat- 
ter of various kinds. 

d. Peas are grown more pleasant to the taste, and are said to be 
more easily hailed soft. Both beans and peas also yield more grain. 

e. Rape, after a half-Wmxng and manuring, gives extraordinary crops, 
and the same is the case with the colsa, the seed of which is largely 
raised in France for the oil which it yields. 

f. On flax alone it is said to be injurious, diminishing the strength of 
the fibre of the stem. Hence, in Belgium, flax is not grown on limed 
land till seven years after the lime has been applied. 

3°. It hastens the maturity of the crop. — It is true of nearly all our 
cultivated crops, but especially of those of corn, that their full growth 
is attained more speedily when the land is limed, and that they are 
ready for the harvest from 10 to 14 days earlier. This is the case even 
with buck-wheat, which becomes sooner ripe, though it yields no larger 
a return, when lime is applied to the land on which it is grown. 

4°. The liming of the land is the harbinger of health as well as of 
abundance. It salubrifies no less than it enriches the well cultivated 
district. I have already drawn your attention (p. 310) to this as one 
of the incidental results which follow the skilful introduction of the 
drain over large tracts of country. "Where the use of lime and of the 
Irain go together, it is difficult to say how much of the increased 
lealthiness of the district is due to the one improvement, and how much 

* A comparatively long period is sometimes permitted to elapse before the <jras8 land is 
broken up after liming. Thus at Neiherby, " lime or compost is always applied to the 
third yrar's pasture, wtiich is renovated by it, and in two or three years breaks up admi 
rably for oats." 



LIME SHOULD BE KEPT NEAR THE SURFACE. 393 

lo the other. The lime arrests the noxious effluvia which tend to rise 
mere or less from every soil at certain seasons of the year, and decom- 
poses them or causes their ekmenis to assume new forms of chemical 
combination, in wiiicli they no longer exert the same injuriou-s influ- 
ence upon animal, life. How beautiful a consequence of skilful agri- 
cui.'ure, that the health of the community should be promoted by the 
same methods which most largely increase the produce of the land ! 
Can you doubt that the All-benevolent places this consequence so 
plainly before you, as a stimulus to further and more general improve- 
ment — to the application of other knowledge still to the amelioration of 
the soil ? 

§ 16. Circumstances by which the effects of lime are modified. 

These effects of lime are modified by Various circumstances. We 
have already seen that the quantity which must be applied to produce 
a given effect, and the form in which it will prove most advantageous, 
are, in a great measure, dependent upon the dryness of the soil, upon 
the quantity of vegetable matter it contains, and on its stiff'or open tex- 
ture. There are several other circumstances, however, to which it is 
proper still to advert. Thus, 

1°. Its effects are greatest when well mixed with the soil, and 'kept 
near the surface within easy reach of the atmosphere. The reason of 
this will hereafter appear. 

2^. On arable soils of the same kind and quality, the effects are 
greatest upon such as are newly ploughed out, or upon subsoils just 
brought to day. In the case of subsoils, this is owing partly to their 
contaiiung naturally very little lime, and partly to the presence of nox- 
ious ingredients, which lime has the power of neutralizing. In the case 
of surface soils newly ploughed out, the greater effect, in addhion to these 
two causes, is due also to the large amount of vegetable and other or- 
ganic matter which has gradually accumulated within them. It is tne 
presence of this organic matter which has led to the establishment of 
the excellent practical rule — " that lime ought always to precede putres- 
cent manures when old leys are broJcen up for cultivation." 

3°. Its effects are greater on certain geological formations than on 
others. Thus it produces much effect on driffed (diluvial) sands and 
cl-ays — on the soils of the plastic and wealden clays (Lee. XL, § 8) — 
on those of the new and old red sand-stones, of the granites, and of 
many slate-rocks — and, generally, on the soils formed from all rocks 
which contain little lime, or from which the lime may have been washed 
cvL^ during their gradual degradation. 

On the other hand, it is often applied in vain to the soils of ♦he oolifea 
(Lee. XL, § 8), and other calcareous formations, because of tb*» abund- 
ance of lime already present in them. The advantage derived from 
chalking thin clay soils resting immediately upon the chalk t,ck (Lee. 
XL, I 8, and page 376), is explained by the almost entire* absence ot 
lime from these soils. The clay covering of the chalk v/olds has pro 
bably been formed, not from the ruins of the chalk rock itself, but 
from the deposit of muddy waters, v/hich rested upon it for some time 
before those localities became dry land. 

4°. Lime produces a greater proporlionil improvement up(" ooor soila 



394 lAiSD MAT BE saturatp:d with lime. 

than on .^uch as are richer (Dr. Anderson.) This is also easily under* 
Blood, It is of poor soils in their natural state of which Dr. Anderson 
speaks.* In iliis state they contain a greater or less qiianjity of organic 
matter, bnt are nearly destitute of lime, and hence are in the most favour- 
able condition for being benefitted by a copious liming. Experience 
has proved that by this one operation such land may be raised in money 
value eight times, or from 5s. to 403. per acre ; but no practical man 
would expect that arable land already worth <£2 per acre, could, by 
liming or any other single operation, become worth j£l6 per acre of an- 
nual rent. The greater proportional improvement produced upon poor 
lands by lime is only an illustration, therefore, of the general truth-— 
that on poor soils the eflTorts of the skilful improver are always crowned 
with the earliest and most apj^arent success. 

5°. In certain cases, the addition of lime, even to land in good culti- 
vation, and according to ihe ordinary and approved practice of the district, 
produces no effect whatever. This is sometimes observed where the 
custom prevails, as in some parts of Ayrshire and elsewhere, to apply 
lime along with every wheat crop (p. 384,) and on such farms especially 
where the land is of a lighter quality. Where from 40 to 60 bushels 
of lime are added at the end of each rotation of 4.or 5 years, the land 
may soon become so saturated with lime that a fresh addition will pro- 
duce no sensible effect. Thus Mr. Campbell, of Craigie, informs me 
of a trial made by an intelligent ff^rmerin his neighbourhood, where al- 
ternate ridges only were limed without any sensible difference being ob- 
served. No result could show more clearly than this — that for one ro- 
tation at least the expense of lime might be saved, while at the same time 
the land would run the less risk of exhaustion. Another fact mentioned 
by Mr. Campbell proves the soundness of this conclusion. The lime 
never fails to produce obvious benefit where the land is allowed to be 4 
or 5 years in grass — where it is ap})lied, that is, only once in 8 or 9 
years. The fair inference is, therefore, that in this district as well as 
in others where similar effects are observed, too much lime is habitually 
added to the land, whereby not only is a needless expense incurred, but 
a speedier exhaustion of the soil is insured. Good husbandry, therefore, 
indicates either the application of a smaller dose at the recurrence of the 
wheat crop — or the occasional omission of lime altogether for an entire 
rotation. The practical farmer cannot have a better mode of ascer- 
taining when his land is thus fully supplied with lime — dian by mak- 
ing the trial upon alternate ridges, and marking the effect. 

6^. On poor arable lands, which are not naturally so, but which are 
worn out or exhausted by repeated liming and cropping, lime produces 
no good whatever! (Anderson," Brown, Morton.) Such soils, if they do 
not already abound in lime, are, at least, equally destitute of numerous 
other kinds of food, organic and inorganic, by which healthy ])lants are 
nourished, — at>d they are only to be restored to a fertile condition by a 

* " I ncvpr met," he says, " with a poor soil in its 'natural state, which was not benefit' ed 
In a very great degree by calcarfous matter when administer'^ri in proper quantities. But 
I have met »vith several rich soils, wliirh are fully impregnated with dung, on which lime 
applied in any quantity produced not Ihe smallest sensible eflfect." 

t " It is scarcely practicable to restore fei tilify to land, even of the best natural quality, 
which has l.een thus abused ; and tlitu moorish soils, after being exhausted by lime, ai* 
»ot to be restored " (Br^wn.) 



LI3IE DOES >-0r BENEFIT EXHAUSTED LANDS 395 

judicious admixture of all This truth is confirmed by the practical 
observation, viiat on soils so exhausted farm yard manuie along with 
the lime does not produce the same good results as in other cases. All 
that the soil requires is not supplied in sufficient abundance by these 
two substances laid on alone. 

7°. On lands of this kind, and on all in which vegetable matter is 
wanting, lime may ever do harm to the immediate crop. Tt is apt to 
singe or burn the corn sown upon them (Brown) — an effect which is 
probably chemical, but which may in part be owing to its rendering 
more open and friable soils already, by long arable culture, too o[)en. 
(Morton.) 

8°. A consideration of the circumstances above adverted to explains 
why, in some districts, and even in some whole provinces, the use of 
lime in any form should be condemned and even entirely given up. 
The soil has been impoverished through its unskilful application — or, 
by large admixtures of lime or marl (or a series of years, the soil has 
been so changed as to yield no adequate return for new additions. Thus 
for a generation ortwo the practices of liming and marling are abandoned, 
to be slowly and reluctantly resumed again, when natural causes have 
removed the lime from the soil, and produced an accumulation of those 
other substances which, when associated with it, contribute to the pro- 
ductiveness of the land. 

§ 17. Effects of an overdose of lime. 

There are several eflects which are familiar to the practical m,an as 
more or less observable when lime in any form is laid too lavishly upon 
the land. Thus 

1°. It is rendered so loose by an overdose as to be capable of hold- 
ing no water (Kames). Upon stiff clays a very large quantity indeed 
will be required to produce this effect. 

2°. By an overdose of quick-lime the land is hardened to such a degree 
as to be impervious to water or to the roots of plants. Several parts of 
the Carse of Gowrie are thus rendered so hard as to be unfit for vegeta- 
tion — (Lord Kames' Gentleman Farmer, edit. 1802). This effect will 
be observed only in soils which are naturally wet and nndrained, or 
where much rain has fallen and lingered on the land after the lime 
has been applied (p. 388). 

3°. But the most injurious effect of an over-liming, whether it be 
laid on at one or at successive periods, is the exhaustion by which it is 
succeeded. " An overdose of shell-marl," says Lord Kames, ''laid per- 
haps an inch thick, produces for a time large crops, but at last renders 
the soil capable of bearing neither corn nor grass, of which there are 
many examples in Scotland.". The same is true of lime in any form. 
The increased fertility continues as long as there remains an adequate 
supply of organic (animal and vegetable) matter in the soil, but as that 
disappears the crops every year diminish both in quantity and in quality. 

An interesting illustration of this exhausting power of lime is afforded 
by the observed effects of long-continued marling upon certain poor soils 
in the province of Isere, in France. The marl there employed is a 
iandy marl, containing frjn I') to 60 per cent, of carbonate ©flimf 
17' 



396 LENGTH OF TIME DURING WHICH LIME ACTS. 



very much like the hme-sand of Ireland or the shell-sand of the West- 
ern Islands already described (p. 371). A layer of this marl one-third 
of an inch thick, applied at intervals to a soil producing in its natural 
Btate only a threefold return of rye every other year, causes it to yield 
for the first 10 or 12 years an eight-fold return of wheat. But after 40 
years' marling, the farmers now complain that the land will give (5nly a 
four-fold return of wheat. But the cause of this reduction is to be 
found in the constant cropping with corn, in the growing of no green 
crops, and in the addiiion of no mamire. Yet even with this treat- 
ment the land is still more productive than before the marling was com- 
menced. It produces four returns instead of three, and it grows wheat 
where before only rye would thrive and ripen. 

From the possession of this exhausting property has arisen the al- 
most universally diffused proverb, that lime enriches the fathers hut 
impoverishes the so7is. The fault, however, is not in the lime, but in 
the improvident fathers, who in this case, as in so many others, exhaust 
and inconsiderately squander the inheritance of their sons. If care 
be taken to keep up the supply of organic matter in the soil — by copi- 
ous additions of manure or otherwise (p. 380) — lime may be added 
freely and a system of high farming kept up, by which both the pres- 
ent holder of the land and his successors will be equally benefitted. 

The opinion expressed by some of the highest authorities among 
practical men, that too much lime caniioi be added, provided the soil 
abound sufliciently in vegetable matter, may perhaps be rather over- 
stated ; but it undoubtedly embodies the result of long-continued gen- 
eral observation — that the exhausting effect of lime may be postponed 
indefinitely by a liberal management of the land.* 

§ 18. Length of time during which lime acts. 

It is the fate of nearly all the superficial improvements of the soi 
that they are only temporary in their duration. The action of lime 
ceases after a time, and the land returns to its original condition. The 
length of time which must elapse before this takes place will depend, 
among other circumstances, upon the quantity of lime added to, or ori- 
ginally contained in, the soil — upon the kind of cropping to which it is 
subjected — -on the nature of the soil itself — on the slope and exposure 
and natural moisture of the land, and on the climate in which it is 
situated. 

We have seen that on the arable lands of the south of Scotland 20 
years is the longest period during which the doses there applied act 
beneficially upon the crops — while in other parts of the country re- 
newed applications are considered necessary at much shorter intervals. 
Mr. Dawson, of Frogden, who introduced the practice of liming into the 
Border counties of Scotland, observed that, when harrowed in with the 
grass seeds, its effect in improving the subsequent pasture was sensible 
(or 30 years after. A heavy marling or chalking* in the southern and 

* In Germany the necessary union of mannre and marl ii5 in the mouth of every peasant- 

Ohiie mist 

1st das Gold fiir mergeln verquist. 

t Applie(5 at a rost of 30s. lo BOs. per acre, accc • 'aag ♦« the locality -Mr. Pusey, JlcyA 
Agricultural Journal, *li., p. 1S6. 



1 



LIME NAT; RALLY SINKS INTO THE SOIL. 397 

Midland counties of England is said also to last for 30 years, and the 
same period is assigned to the sensible effect of the ordinary doses of 
jmo-sand in Ireland, and of shell-sands and marls in several parts of 
France. 

The effect of the lime lessens gradually, and though at the end of an 
assignable nu Til>er of years it becomes almost insensible, yet it does not 
altogether cease till a much ater period. This period is in some cashes 
so protracted that intelligent; practical men are in many districts to be 
met with who believe — tJiat certain grass lands would 7iever forget a 
good dose of lime (p. 391, note). 

§ 19. Of the sinking of lime into the soil. 

One of the causes of this gradual diminution of the action of lime is to 
be found in the singular property it possesses of slowly sinking into the 
land, until it ajmost entirely disappears from the surface soil. It has 
been long familiar to practical men, that when grass lands, which have 
been limed on the sward, are after a time broiten up, a white layer or 
band of lime is seen at a greater or less depth beneath the surface, but 
lodging, generally, where it has attained its greatest depth between the 
upper, loose and fertile, and the lower, more or less impervious and un- 
productive soil. In arable lands the action of the plough counteracts 
this tendency in some measure, bringing up the lime again from be- 
neath, and keeping it mixed with the surface mould. Yet, through 
ploughed land it sinks at length, especially where the ploughing is 
shallow, and even the industry of the gardener can scarcely prevent it 
from descending beyond the reach of his spade. 

The chief cause of this sinking is to be found in the extreme minute- 
ness of the particles into which slaked lime naturaUy falls. If a por- 
tion of slaked lime be mixed with water it t'orms a milky mixture, in 
which some lime is dissolved, but much more is held in suspension in 
an extremely divided state. When this milk is allowed to stand undis- 
turbed, the fine particles subside very slowly, and are easily again dis- 
turbed, but if thrown upon a filter they are arrested immediately, and 
the lime-water passes through clear. Suppose these fine particles to 
be mixed with the soil, and the rain to fall upon them, it will carry 
them downwards through the pores of the soil till the close subsoil acts 
the part of a filter, and arrests them. This tendency to be washea 
down is common not only to lime, but to all minutely divided earthy 
matter of a sufficiently incoherent nature. Hence the formation of that 
more or less impervious layer of finely divided matter which so often 
forms th subsoil beneath free and open surface soils. And that lime 
should appear alone or chiefly to sink on any cultivated field, may arise 
from this circumstance — that the continued action of the rains had long 
before carried downwards the finer incoherent particles of other kinds 
which existed naturally in the soil, and therefore could find little else 
ibut the lime on which this action could be exercised. 

This explanation is satisfactory enough in the case of light and opev 
poils, which are full of pores, but it appears less so in regard to stiff 
clays and to loamy soils, which are not only close and apparently void 
of pores, but seem themfielves to consist of particles in a sufficiently 
minute state of divisi.^n to admit of their being carried down bv the 



398 EFFECTS OF SINKING, AND REMEDIES FDR IT. 

rains i an equal degree with lime jtself. This difficulty incuced Lord 
Dund.:nald to suspect the agency of some chemical princip e in produ- 
cing'the above effect.* As the lime, however, is unchanged after it haa 
descended, is still in a powdery state, and exhibits no appearance of 
having been dissolved^ it is difficult to imagine any chemical action by 
which such a sinking could have been brought about. 

It is possible that in grass lands the eartli-worms, which contribute so 
much to the gradual production of a fine mould, may, b} bringing up 
the other earthy matters only, contribute to the apparent sinking of the 
lime, as well as of certain other top-dressings.f 

Tiie effects of this sinking are to remove the lime from the surface 
soil, and to form a layer of calcareous matter which in wet or imper- 
vious bottoms will harden and form a more or less solid bed or pan^ 
through which the rains and roots refuse to penetrate, and which the 
subsoil plough in some districts can tear up with difficulty. On our 
stiffer soils it encourages the growth of the troublesome coltsfoot, and in 
\h.Q open ditches of the wholesome water-cress. 

The practical remedies for this sinking are of two kinds : 

1°. The ploughing of a deeper furrow, and hence one of the benefits 
which in many Jocalities follow the use of the trench plough (p. 322). 

2°. The sowing of deep-rooted and lime-loving crops, such as lucerne 
and sainfoin, which in such soils not only thrive, but hvmg up in their 
stems, and restore to the surface, a portion of the lime which had pre- 
viously descended, and thus make it available to the after-crops. 

§ 20. Why liining must he repeated. 

Lime which sinks, as above described, does not wholly escape from 
the soil, but may by judicious management be again brought lo the 
Eurface. Such a sinking therefore, does not necessarily call for the ad- 
dition of a fresh dose of hme, nor does it explain the reason why in prac- 
tice the application of lime to the land must at certain intervals be every 
where repeated. 

We have already seen that the influence of the lime we have laid 
upon our fields after a time gradually diminishes — the grass becomes 
Bensibly less rich year by y ear, the crops of corn less abundant, the kind 
of grain it will ripen less valuable. Does the lime, you might ask. ac- 
tually disappear from the soil, or does it merely cease to act? This 
question has been most distinctly answered by an experiment of Lam- 
padius. He mingled lime with the soil of a piece of ground till it was 
in the proportion of 1-19 per cent, of the whole, and he determined sub- 
sequently, by analysis, the quantity of iime itconfainedineachofthe 
three succeeding years. 

The first year it contained . 1-19 per cent, carbonate of Jme. 
The second year .... 0-89 " « 

The third year .... 0-52 " « 

The tburth year 0-24 " " % 

* " In day p.y and loamy soils, which are (?") equally rlitfiisible with lime, anri nearly of the 
■''me specific gravity. ;!,e tendencj w^hich lime has lo sink cannot be accounted for simpl» 
on mechaniral piijici'r.ies " — Lord Diindonald's Agricultural Chemistry, p. 45. 

f See in a subsequent lecture the remarks on laying dovm to grass; also the Author k 
Elevients of Agricultural Chemistry, p. 212. 

J gchiibler, Agr'cu tural ChetKie„ ii., p. 141. 



WHY L.MING MUST BE REPEATED. 39? 

There can be no questicn, therefore, that the hme gradually disappear ; 
or is removed from the soil. 

The agencies by whicli this removal is effected are of several kinds. 

1°. In some cases it sink:5. as we have already seen, and escapes into 
the subsoil beyond the reach of the plough or of the roots of our culti- 
vated crops. 

2°. A considerable quantity of lime is annually removed from the 
soil by the crops which are reaped from it. We have already seen 
(Lee. X., § 4,) that in a four years' rotation of alternate green and corn 
crops the quantity of lime contained in the average produce of good 
land amounts to 248 lbs. This is equal to 60 lbs. of quick-lime or 
107 lbs. of carbonate of lime every year. The whole of this, however, 
is not usually lost to the land. Part at least is restored to it in the ma - 
nure into which a large proportion of the produce is usually converted. 
Yet a considerable quantity is always lost — escaping chiefly in the 
liquid manure and m the drainings of the dung-heaps — and this losa 
must be repaired by the renewed addition of lime to the land. 

3°. But the rains and natural springs of water percolating through 
the soil remove, in general, a still greater proportion. While in the 
♦ quick or caustic state, lime is soluble in pure w^ater. Seven hundred 
and fifty pounds of water will dissolve about one pound of lime. The 
rains that fall, therefore, cannot fail, as they sink through the soil, to 
dissolve and carry away a portion of the hme so long as it remains in 
the caustic state. 

Again, quick-lime, when mixed with the*soil, speedily attracts car- 
bonic acid, and becomes, after a time, converted into carbonate, which 
is nearly insoluble in pure water. But this carbonate, as we have 
already seen (Lee. III., § 1), is soluble in water impregnated witii car- 
bonic acid — and as the drops of rain in falling absorb this acid from the 
air, they become capable, when they reach the soil, of dissolving an 
appreciable quantity of the finely divided carbonate which they meet 
with upon our cultivated lands. Hence the water that flows from 
the drains upon such lands is always impregnated with hme, and 
sometimes to so great a degree as to form calcareous deposits in the in- 
terior of the drains themselves, where the fall is so gentle as to allow the 
water to linger a sufficient length of time in the soil. 

It is impossible to estimate the quantity of lime which this dissolving 
action of the rains must gradually remove. It will vary with the 
amount of rain which falls in each locality, and with the slope or inclina- 
tion of the land ; but the cause is at once universal and constantly oper- 
ating, and would alone, therefore, render necessary, after the lapse of 
years, the application of new doses of lime both to our pastures and to 
our arab e fields. 

4°. During the decay of vegetable matter, and the decomposition of 
mineral compounds, which take place in the soil where lime is present, 
new combinations are formed in variable quantities which are more so- 
luble than the carbonate, and which therefore hasten and facilitate this 
waelung out of the lime by the action of the rains. Thus chloride of 
calcii^m, nitrate of lime, and gypsum, are all produced — of which the 
rwr\ former are eminently soluble in water — while organic acids also re- 
sult from the decay of the organic matter, with some of which the lima 
iwrnwreadilj soluble compounds /^salts) ft,jLsily removed by water 



400 ACTION OF LIME UPONTHE SOIL, AND AS THE FOOD OF PLANTS. 

The ultimate resolution of all vegetable matter in the soil into carbo- 
nic acid and water (Lee. VIII., § 3,) liltewise aids the removal of the 
lime. For if the soil be everywhere impregnated with carbonic acid, 
the rain and spring waters that flow through it will also become charg- 
ed with this gas, and thus be enabled to dissolve a larger portion of the 
carbonate of lime than they could otherwise do. Thus theory indi- 
cates, what I believe expemence confirms, that a given quantity of lime 
will disappear the soo ler from a field, the more abundant the animal 
and vegetable matter it contains. 

§ 21. Theory of the action of lime. 

Lime acts in two ways upon the soil. It produces a mechanical al- 
teration wliich is simple and easily understood, and is the cause of a 
series oi" chemical changes, which are really obscure, and are as yet 
susceptible of only partial explanation. 

In tlie finely divided state of quick-lime, of slaked lime, or of soft 
and crumbling chalk, it stiffens very loose soils, and opens the stifTer 
clays, — w^hile in the form of limestone gravel or of shell-sand, it may 
be employed either for opening a clay soil or for giving body and firm^ 
ness to boggy land. These effects, and their explanation, are so obvi- 
ous to you, that it is unnecessary to dwell upon them. 

The purposes served by lime as a chemical constituent of the soil are 
at least of four distinct kinds. 

1°. It supph^3s akindof inorganic food which appears to be necessa- 
ry to the healthy growth of all our cultivated plants. 

2°. It neutralizes acid substances which are naturally formed in the 
soil, and decomposes or renders harmless other noxious compounds 
which are not unfrequently within reach of the roots of plants. 

3°. It changes the inert vegetable matter in the soil, so as gradual- 
ly to render it useful to vegetation. 

4°. It causes, facilitates, or enables other useful compounds, both 
organic and inorganic, to be produced in the soil, — or so promotes 
the decomposition of existing compounds as to prepare them more 
speedily for entering into the circulation of plants. 

These several modes of action it will be necessary to illustrate in 
some detail. 

§22. Of lime as the food of plants. 

In considering the chemical nature of the ash of plants (Lee. X., 
§ 3 and 4), we have seen that lime in all cases forms a considerable 
proportion of its whole weight. Hence the reason why lime is re- 
gc^rded as a necessary food of plants, and hence also one cause of its 
benefi ual influence in general agricultural practice. 

The quantity of pure lime contained in the crops produced upon one 
acre during a four years' rotation amounts, on an average, to 242 lbs. 
which are equal to about 430 lbs. (say 4 cwt. ) of carbonate of lime, m 
the state of marl, shell-sand, or lime-stone gravel. (See Lee. X., § 3.) 
It is obvi •:us, therefore, that one of the most intelligible purposes served 
by lime, as a chemical constituent of the soil, is to supply this comp«ifa- 
tively large quantity of lime, which in some form or other must eniei 
into the roo e of plants. 



Grain or roots. 


Straw or fops. 


Total. 


. . . 1-5 


7-2 


8-7 lbs. 


. . . 2-1 


12-9 


15-0 lbs. 


. . . 2-5 


5-7 


8-2 lbs. 


. . ,45-8 


93-0 


138-8 lbs. 


. . . 6-6 


259-4 


266-0 lbs. 


. — 


126-0 


126-0 lbs. 


. . . — 


33-0 


33-0 lbs. 



ACTS CHIEFLY UPON THE ORGANICMATTER OF THE SOIL. 401 

Bu^. the different crops which we grow contain lime in unlike proper 
bond. Thus the average produce of an acre of land under the follow- 
ing crops contains of lime — 

Wheat, 25 bushels, 

Barley, 38 bushels, 

Oats, 50 bushels, . 

Turnips, 25 tons, . 

Potatoes, 9 tons, . 

Red clover, 2 tons, 

Rye grass, 2 tons. 
These quantities are not constant, and wheat especially contama 
much more lime than is above stated, when it is grown upon land to 
which lime has been copiously applied. But the very different quanti- 
ties contained in the several crops, as above exhibited, shew that one 
reason wliy lime favours the groictk of some cj^opsmore than otJiers is, 
that some actually take up a larger quantity of lime as food. These 
crops, therefore; require the presence of lime in greater proportion in the 
soil, in order that they may be able to obtain it so readily that no delay 
•may occur in the performance of those functions or in the growth of those 
parts to which lime is indispensable. 

§ 23. The chemical action of lime is exerted chiefly upon the organic 

matter of the soil. 

There are four circumstances of great practical importance in regard 
to the action of lime, which cannot be too carefully considered in refe- 
rence also to the theory of its operation. These are — 

1°. That lime has little or no effect upon soils in which organic mat- 
ter is deficient. 

2°. That its apparent effect is inconsiderable during the first year 
after its application, compared with that which it produces in the second 
and third years. 

3°. That its effect is most sensible when it is kept near the surface of 
the soil, and gradually becomes less as it sinks towards the subsoil. 
And, 

4°. That under the influence of lime the organic matter of the soil 
disappears more rapidly than it otherwise would do, and that after it 
has thus disappeared fresh additions of lime produce no further good 
effect. 

It is obvious from these facts, that in general the main beneficial pur- 
pose served by lime is to be sought for in the nature of its chemical ac- 
tion upon the organic matter of the soil — an action which takes place 
slowly, which is hastened by the access of air, and which causes the 
organic matter itself ultimately to disappear. 

§ 24. Of the forms in which organic matter usually exists in the soiL 
and circumstances under 'which its decomposition may take place. 

I. — The organic matter which lime thus causes to disappear is pre- 
sented to it in one or other of five d-fferent forms : 

1'^. In that of recent, often gre>&!j» moist, and uudecomposed rootai 
leaves, and stems ^f plants. 



i02 UPON THE DECOMPOSITION OF ORGANIC MATTER. 

2°. In that of dry, and still undecomposed, vegetable matter, s\:;.i 
as straw. 

3°. In a more or less decayed or decaying state, generally black or 
brown in colour — and often in some degree soluble in water. 

4"^. In what is called the inert state, when spontaneous decay ceasea 
to be sensibly observed. And 

5°. In the state of chemical combination with the earthy substances 
— with the alumina for example, and with the lime or magnesia — aU 
ready existing in the soil. 

Upon these several varieties of organic matter lime acts with differ- 
ent degrees of rapidity. 

11. — The final result of the decomposition of these several forms of 
organic matter, when they contain no nitrogen, is their conversion into 
carbonic acid and water only (Lee. VIII., § 3). They pass, however, 
through several intermediate stages before they reach this point — the 
number and rapidity of which, and the kind of changes they undergo 
at each stage, depend upon the circumstances under which the decom 
position is effected. Thus the substance may decompose — 

1°. Alone, in which case the changes that occur proceed slowly, anc 
arise solely from a new arrangement of its own particles. This kind of 
decomposition rarely occurs to any extent in the s-oil. 

2°. In the preseiice of water only. — This also seldom takes place in 
the soil. Trees long buried in moist clays impervious to air exhibit tlie 
kind of slow alteration which results from the presence of water alone. 
In the bottoms of lakes, ditches, and boggy places also, from which in- 
flammable gases arise, water is the princijyal cause ofthe more rapid 
decomposition. 

3°. In the presence of air only. — In nature organic matter is never 
placed in this condition, the air ofour atmosphere being always largely 
mixed with moisture. In dry air decomposition is exceedingly slow, 
and the changes which dry organic substances undergo in it are often 
scarcely perceptible. 

4°. In the presence of hath water and air. — This is the almost uni- 
versal condition of the organic matter in our fields and farm-yards. 
The joint action of air and water, and the tendency ofthe elements of 
the organic matter to enter into new combinations, cause new chem- 
ical changes to succeed each other with much rapidity. It will ol 
course be understood that moderate warmth is necessary to the pro- 
duction of these effects.* 

5°. In the presence of lime, or of some other alkaline substance (pot- 
ash, soda, or magnesia). — Organic matter is often found in the soil in 
such a state that the conjoined action of both air and water are unable 
to hasten on its decomposition. A new chemical agency must then be 

' A familiar illustration of the conjoined efficacy of air and water in producing oxidation is 
fxhibiled in their action upon iron. If a piece of polished iron be kept in perfectly dry air 
it will not rust. Or if it be completely covered over with pure water in a well stoppered 
bctile, from which air iii excluded, it will remain bright and untarnished. But if a polished 
rod of iron be put into an open vessel half full of water, so that one part of its lengih only 
is under water — then the rod will begin very soon to rust at the surface of the water, and • 
brown ochrey ring of oxide will form around it, exactly where the air and water meet 
From this point the rust will iiradually spread upwards and downwards. So it is with ths 
organic matter of the soil. Wherever the air and water meet, their decompoaing •ctioB 
upc n it, in ordinary temperatures, aoon becomes perceptible. 



( 



INFLUENCE OF ALKA .INE SUBSTANCES. 403 

introduce)!, by which the elements ofthe organic matter may again be 
Bet in motion. Lime is the agent which for this purpose is most large- 
ly employed .n practical agriculture. 

§ 25. General acuun of alkaline substances upon organic inatter. 

It is this action of axkaline matters upon the organic substances of the 
eoil m the presence of aii and water that we are principally to investigate. 

When organic matter undergoes decay in the presence of air and 
water only, it first rots, a^t is called, and blackens, giving off water 
or its elements chiefly, and forming humus — a mixture of humic, ulmic, 
and some other acids, (Lee. XIII. , § 1,) with decaying vegetable fibre. 
It then commences, at the expense of the oxygen of the air and of 
water, to form other more soluble acids (malic, acetic, lactic, crenic, 
mudesic, &c.,) among which is a portion of carbonic — and, by the aid 
of the hydrogen of the water which it decomposes, one or more of 
the many compounds of carbon and hydrogen, which often rise up, 
as the marsh-gas doe«, and escape into the air, (Lee. VIII., § 3.) 

Thus there is a tendency towards the accumulation of acid substances 
of vegetable origin in the soil, and this is more especially the case when 
the soil is moist, and where much vegetable matter abounds. The effect 
of this super-abundance of acid matter is, on the one hand, to arrest the 
farther natural decay of the organic matter, and, on the other, to render 
the soil unfavorable to the healthy growth of young or tender plants. 

The general effect of the presence of alkaline substances in the soil 
is to counteract these two evils. They combine with and thus remove 
the sourness of the acid bodies as they are formed. In consequence of 
this the soil becomes sweeter otxrotq propitious to vegetation, while the 
natural tendency of the vegetable matter to decay is no longer arrested. 

It is thus clear that an immediate good effect upon the land must fol- 
low either from the artificial a,pplication or from the natural presence of 
alkaline matter in the soil — while at the same time it will cause the 
vegetable matter to disappear more rapidly tha.n would otherwise be 
the case. But the effect of such substances does not end here. They 
actually dispose or provoke — pre-dispose, chemists call it — the vegeta- 
ble matter to continue forming acid substances, in order that they may 
combine with them, and thus cause the organic matters to disappear 
more rapidly than they otherwise would do — in other words, they 
hasten forward the exhaustion of the vegetable matter of the soil. 

Such is the general action of all alkaline substances. This action 
they exhibit even in close vessels. Thus a solution of grape sugar, 
mixed with potash, and left in a warm place, slowly forms melassic 
acid — while in cold lime-water the same sugar is gradually converted 
mto another acid called the glucic. But in the air other acids are 
formed in the same mixtures, and the changes proceed more rapidly. 
Such is the case also in the soil, where the elements of the air and 
of water are generally at hand to favor the decomposition. 

But the nature of the alkaline matter which is present determines 
also the rapidity with which such changes are produced. The most 
powerful a' i5;aline substances — potash and soda — produce all the abov^e 
eflfecs mos : quickly ; lime and magnesia are next in order ; and the 
alumina of the clay soils, though much inferior to all of these, is far 
Jrom being r-'itnout an important influence. 



104 ACTION or CAUSTIC LIME UPON CJRGANIC MATTER 

Hence one of the benefits which result from the use of wood-ashes 
containing carbonate of potash, when employed in small quantities, 
and along with vegetable and animal manures, as they are in this coun- 
try ; but hence also the evil effects which arc found to follow fr)m the 
application of them in too large doses. Thus in countries when; wood 
abounds, ai-.d where it is usual, as in Sweden and Northern Russia, 
to burn the forests and to lay on the r ashes as manure, the tillage 
can be continued for a few years only. After one or two crops the 
land is exhausted, and must ag »in be left to its natural produce. 

§ 26. Special effects of caustic • lime upon the several varieties of 
organic matter in the soil. 

The effects of lime upon organic matter are precisely the same 
in kind as those of the alkalies in general. They are only less in de- 
gree, or take place more slowly, than when soda or potash is em- 
ployed. Hence, the greater adaptation of lime to the purposes of 
practical agriculture. 

1°. Action of caustic lime alone upon vegetable matter. — If the fresh 
leaves and twigs of plants, or blades and roots of grass, be introduced 
into a bottle, surrounded with slaked lime, and corked, they will slowly 
undergo a certain change of color, but they may be preserved, it is 
said, for years, without exhibiting any striking change of texture (Mr. 
Garden.) If dry straw be so mixed with slaked lime, .- will exhibit 
still less alteration. In either case also the changes wih be even less 
perceptible, if, instead of hydrate of lime, the carbonate (or mild lime,) 
in any of its forms, be mixed with these varieties of vegetable matter. 
On some other varieties of vegetable matter, — such, for example, as are 
undergoing rapid decay, or have aiready reached an advanced stage of 
decomposition, — an admixture of slaked lime produces certain percepti- 
ble changes immediately, and mild lime more slowly, but these changes 
being completed, the tendency of lime alone is to arrest rather than to 
promote further rapid alterations. Hence, the following opinions of 
experienced practical observers must be admitted to be theoretically 
correct — in so far as they refer to the action of lime alone. 

" If straw of long dung be mixed with slaked lime, it will be pre- 
served." (Morton, On Soils, 3d edition, p. 181.) 

" Lime mixed in a mass of earth containing the live roots and seeds 
of plants, will not destroy them." (Morton.) 

" Sir H. Davy's theory, that lime dissolves vegetable matter, is 
given up ; in fiict, it hardens vegetable matter. (Mr. Pusey, Royal 
Agricultural Journal, iii., p. 212. 

These opinions, I have said, are probab.y correct in so far as re- 
gards the unaided action of lime. They even express, with an ap- 
proach to accuracy, what will take place in the interior of compost 
neaps of a certain kind, or in some dry soils ; but that they cannot 
apply to the ordinary action of lime upon the soil is proved by the 
other result of universal observation, that lime, so far from preserv- 
ing the rrganic matter of the land to lohich it is applied, in reality 
wastes it — causes, that is, or disposes it to disappear. 

2^. Action of caustic lime on orga7iic matter in the presence of air 
and water. — In the presence of air and water, when assisted by a 



IN THE PRESENCE OF AIR AND WATER. 40f 

favoring temperature, vegetable matter, as we have already seen, 
nndergoes spontaneous decomposition. In the same circumstances 
hme promotes and sensibly hastens this decomposition, — altering the 
forms or stages through which the organic matter must pass — but 
wringing about more speedily the final conversion into carbonic acid 
and water. During its natural decay in a moist and open soil, organic 
matter gives otf a portion of carbonic acid gas, which escapes, and 
•forms certain other acids which remain in the dark mould of the soil 
itself. When quick or slaked hme is added to the land, its first effect 
is to combine with these acids— to form carbona e, humate, &c.. of 
lime — till the whole of the acid matter existing at the time is taken 
up. That portion of the lime which remains uncombined, either slowly 
absorbs carbonic acid from the air or unites with the carbonate already 
formed, to produce the known compound of hydrate with carbonate 
of lime, — (that compound, namely, which is produced when quick-lime 
slakes spontaneously in the air — see p. 368,) — waiting in this state in 
the soil till some fresh portions of acid matter are formed with which 
it may combine. But it does not inactively wait ; it persuades and 
influences the organic matter to combine with the oxygen of the air 
and water with which it is surrounded, lor the production of such acid 
substances — till finally the whole of the lime becomes combine^ either 
with carbonic or with some other acid of organic origin. 

Nor at this stage are the action and influence of lime observed to 
cease. On the contrary, this result will, in most soils, be arrived at in 
the course of one or two years, while the beneficial action of the lime 
itsell'may be perceptible for 20 or 30 years. Hence there is much ap- 
parent ground for the opinion of Lord Kames, "that lime is as effica- 
cious in its (so called) effete as in its caustic state." Even the more 
strongly expressed opinion of the same acute observer, " that lime pro- 
duces little efiect upon vegetables till it becomes effete" — derives much 
support from experience — since lime is known to have comparatively 
little effect upon the productiveness of the land till one or two years 
after its application ; and this period, as I have said, is in most locali- 
ties sufficient to deprive even slaked lime of all its caustic properties. 

Of the saline compounds, (sahne compounds or salts are always 
formed when lime, magnesia, potash, soda, &c.. combine with acids,) 
which caustic lime thus forms, either immediately or ultimately, some, 
like the carbonate and humate, being very sparingly soluble in water, 
remain more or less permanently in the soil ; others, like the acetate 
of lime, being readily soluble, are either washed out by the rains or 
are sucked up by the roots of the growing plants. In the former case 
fhey cause the removal of both organic matter and of lime from the 
land ; in the latter they supply the plant with a portion of organic food, 
and at the same time with lime — without which, as we have frequent- 
ly before remarked, plants cannot be maintained in their most healthy 
condition. 

§ 27. Action of mild (or carbonate of) lime upon the vegetable matter 

of the soil. 

The main utility of lime, therefore, depends upon its prolonged 
after-?Lction upon the vegetable matter of the soil. What is ■> ,' ac- 
tion, and m what c-onsis, ,.ie benefit to which J: gives rise'? 



<06 ACTION OF CARBONATE OF LIME UPON VEGETABLE MATTER. 

In answering this question, it is of importance to observe that aB 
the elfects produced by alkaUne matter in general — whether by hme 
or by potash — in the caustic state, are produced in kind also by the 
same substances in the state of carbonate. The carbonic acid -with 
which tliey are united is retained by a comparatively feeble affinity^ 
and is displaced with greater or less ease by almost every other acid 
compound which is produced in the soil. With this displacement is 
connected an interesting series of beautiful reactions, which it is of 
consequence to understand. 

You will recollect that the great end which nature, so to speak, has 
in view, in all the changes to which she subjects organic matter in the 
soil, is to convert it — with the exception of its nitrogen — into carbonic 
acid and water. For this purpose it combines at one time, with the 
oxygen of the air, while at another it decomposes water and unites with 
the oxygen or the hydrogen which are liberatedj or with both, to form 
new chemical combinations. Each of these new combinations is either 
immediately preliminary to or is attended by the conversion of a por- 
tion to the elements of the organic matter into one or other of those 
simpler forms of matter on which plants live. Now during these pre- 
liminary or preparatory steps, acid substances, as I have already ex- 
plained, are among others constantly produced. With these acids, the 
carbonate of lime, when present in the soil, is ever ready to combine. 
But in so combining, it gives off the carbonic acid with which it is al- 
ready united, and t!hus a continual, slow evolution of carbonic acid is 
kept up as long as any undecomposed carbonate remains in the soil. 

I do not attempt to specify by name the various acid substances 
which are thus formed during the oxidation of the organic matter, and 
which successively unite with the lime, because the entire series of 
interesting and highly important changes, which organic substances 
undergo in the soil, has as yet been too little investigated, to permit 
us to do more than speak in general terms of the nature of the che- 
mical compounds which are most abundantly produced. Of two facts, 
however, in regard to them, we are certain — that they are simpler in 
their constitution than the original organic matter itself, from which 
they are derived — and that they have a tendency to assume still 
simpler forms, if they continue to be exposed to the same united action 
of air, water, and alkaline substances. 

Hence the compounds which lime has formed with the acid sub- 
stances of the soil, themselves hasten forward to new decompositions, 
— unite with more oxygen, liberate slowly portion after portion of 
their carbon in the form of carbonic acid, and of their hydrogen in the 
form of water, till at length the lime itself is feft again in the state 
of carbonate, or in union with carbonic acid only. This residual car- 
bonate begins again the same round of changes through which it had 
previously passed. It gives up its carbonic acid at the bidding of 
some more powerful organic acid produced in its neighborhood, while 
this acid, by exposure to the due influences, undergoes new altera- 
tions till it also is finally resolved into carbonic acid and water. 

Two circumstances are deserving to be borne in mind in reference 
to these successive decompositions— ^rs^, that in the course of them 
more, soluble compounds of lime are now and then formed, some of 



SUMMARY OF THE CHANGES PRODUCED BY LIME. 4C7 

which are washed out by the rains, and escape from the soil, wMfe 
ethers minister to the growth of plants ; — and second^ that very much 
carbonic acid is pr jduced as their final result — of which also part is 
taken up by the roots of plants, and part escapes into the air. Thus 
at every successive stage a portion of organic matter is lost to the 
soil. If this quantity be greater than that which is yearly gained in 
the form of roots or decayed leaves and stems of plants, or of manure 
artificially added, the soil will be gradually exhausted — if less, it will 
every year become more rich in vegetable matter. 

It is also to be borne in mind, that although, for the purpose of il- 
lustration, I have supposea the carbonate of lime first formed in thd 
soil to be subsequently combined with other acids, which gradually 
decompose and leave it again in the state of carbonate, — yet it will 
rarely happen that the whole of the carbonate of lime in the soil 
will be in any of these new states of combination. In general, a part 
of it only is thus at any one time employed in working up the acid 
substances produced. But it is necessary that it should be univer- 
sally diffused through the soil in order that it may be everywhere at 
hand to perform the important part of its functions above explained. 
It is only where little lime is present, or where decaying vegetable 
matter is in exceeding abundance, that the whole of the carbonate 
can at one and the same time disappear (p. 380.) 



The changes, therefore, which lime and organic matter, supposed 
to be free from nitrogen, respectively undergo, and their mutual ac- 
tion in the soil, may be summed up as follows : — 

1°. The organic matter, under the influence of air and moisture,^ 
spontaneously decomposes, and besides carbonic acid which escapes, 
forms also other acid substances which linger in the soil. 

2°. With these acids the quick-lime combines, and, either by its 
union with them or with carbonic acid from the air, soon (coro.para- 
ratively) loses its caustic state. 

3^. The production of acid substances by the oxidation of the organ- 
ic matter — goes on more rapidly under the disposing influence of the 
lime, whether caustic or carbonated. These acids combine with the 
lime, liberating from it, when in the state of carbonate, a slow but 
constant current of carbonic acid, upon which plants at least partly 
live. 

4°. The organic acid matter which thus unites with the lime con- 
tinues itself to be acted upon by the air and water, aided by heat and 
lighi — itself passes through a succession of stages of decomposition, 
at each of which it gives off* water or carbonic acid, retaining still 
its hold of the lime, till at last being wholly dec imposed it leaves the 
lime again in the state of carbonate, ready to begin ane v the same 
round of change. 

Durmg this series of progressive decompositions, certain more so- 
luble compounds of lime are formed, by which plants are in part at 
leasL supplied with this earth, and which Avith the aid of the raina 
carry off bnrh lime and organic matter from the soil. 

And, again, the more rapid the production of the acid substancea 



» ^8 COaiPARAlIVE UTILITY OF BURNED AND UNBURNEl) LIME. 

which result from the union of the organic matter with oxygen me 
more abundant in general also the production of those gaseous .md 
volatile compounds which they form by uniting with hydroger so 
that, in promoting the formation of the one class of bodies, hme .^Iso 
favors the evolution of the otlier in greater abundance, and thus in 
a double measure contributes to the exhaustion of the soil. 

The disposing action of lime to this twin form of decomposition, few 
varieties of organic matter can resist, — and hence arises the well 
known efficacy of lime in resolving and rendering useful the appa- 
rently inert vegetable substances that not unfrequently exist in the 
soil. 

§ 28. Of the comparative utility of burned and imburned lime. 

Is there no advantage, then, you may ask, in using caustic or burned 
rather than carbonated or unburned lime? If the ultimate effects of 
both upon the land be the same, why be at the expense of burning ? 
Among other benefits may be enumerated the following : — 

1°. By burning and slaking^ the lime is reduced to the state of an im- 
palpable powder, finer than could be obtained by any available method 
of crushing. It can in consequence be diffused more uniformly through 
.he soil, and hence a smaller quantity will produce an equal effect. 
This minute state of division also promotes in a wonderful degree the 
chemical action of the lime. In all cases chemical action takes place 
between exceedingly minute particles of matter, and among sohd sub- 
stances the more rapidly, the finer the powder to which they can be re- 
duced. Thus a mass of iron or lead slowly rusts or tarnishes in the air, 
but if the mass of either metal be reduced to the state of an impalpable 
powder — which can be done by certain chemical means — it will take 
fire when simply exposed- to the air at the ordinary temperature, and 
will burn till it is entirely converted into oxide. By mere mechanical 
division the apparent action of the oxygen of the air upon metals is aug- 
mented and hastened in this extraordinary degree — and a similar re- 
sult follows when lime in an impalpable state is brought into contact 
with the vegetable matter upon which it is intended to act. 

2^. The effect of burned lime is more powerful and more immediate 
than that of unburned lime in the form of chalk, marl, or shell sand. 
Hence it sooner neutralizes the acids which exist in the soil, and 
sooner causes the decomposition of vegetable matter of every kind tc 
commence, upon which its efficacy, in a greater degree, depends. 
Hence, when it can easily be procured, it is better fitted for sour grass 
or arable lands, for such as contain an excess of vegetable matter, and 
especially for such as abounds in that dead or inert form of organic mat- 
ter which requires a stronger stimulus — the presence of more power- 
ful chemical affinities, that is — to bring it into active decomposition. 
In such cases, the lime has already done much good before it has been 
brought into the mild state — and remaining afterwards in this state in 
the soil, it still nerves, in a great measure, the same slower after-pur- 
poses as the original addition of carbonate would have done. 

3°. Besides, if any portion of it, after the lapse of two or three 
years, still linger in the cnustic state, (p. 368,) it will continue to pro* 
voke more rapid changes among the orgam':? s' bstances in the soi^ 
than mild lime alone could have done. 



CRGANIC MATTER OF THE SOIL CONTAINS NITROGEN. 409 

4°. Further, quick-lime is soluble in water, and hence every ehower 
that falls and sinks into the soil carries with it a portion of lime, so 
long as any of it remains in the caustic state. It thus reaches acid 
matters that lie beneath the surface, and alters and ameliorates even 
the subsoil itself. 

o". It is not a small additional recommendation of quick-lime, that 
by t "irning it loses about 44 per cent, of its weight, thus enabling 
nearly twice the quantity to be conveyed from place to place at the 
same cost of transport. This not only causes a direct saving of 
money, — as when the burned chalk of Antrim is carried by sea to 
the Ayrshire coasts — but an additional saving of labor also upon the 
farm, — where the number of hands and horses is often barely sufHci 
ent for the necessary work. 

§ 29. Action of lime on organic substances which contain nitrogen. 

I have hitherto, for the sake of simplicity, directed your attention 
Bolely to the action, whether immediate or remote, which is exercised 
by lime upon organic matter supposed to contain no nitrogen. Its action 
upon compounds in which nitrogen exists is no less beautiful and simple, 
perhaps even more intelligible and more obviously useful to vegetation. 

There are several well known facts which it is here of importance 
for us to consider — 

1°. That the black vegetable matter of the soil always contains ni- 
trogen. Even that which is most inert retains a sensible proportion of 
it. It exists in dry peat to the amount of about 2 per cent, of its weight, 
and still clings to the other elements of tlie organic matter, even after it 
has undergone those prolonged changes by which it is finally converted 
into coal. Since nitrogen, therefore, is so important an element in all 
»/egetable food, and so necessary in some form or other to the healthy 
growth and maturity of plants, it must be of consequence to awaken 
this element of decaying vegetable matter, when it is lying dormant, 
and tt cause it to r.ssume a form in which it can enter into and be- 
come useful to OUT cultivated plants. 

2°. Thut if vegetable matter of any kind be heated with slaked lime, 
the whole of the nitrogen it may contain,, in whatever state of combina- 
tion it may previously exist, will be given off in the form of ammonia. 
The same takes place still more easily if a q'lantity of hydrate of potash 
or of hydrate of soda be mixed with the h^^drate of lime. Though it 
has not as yet been proved by direct experiment — yet I consider it to be 
exceedingly probable, that what takes place quickly in our laboratories, 
at a comparatively high temperature, may +ake place more slowly also 
in the soil, and at the ordinary temperature of the atmosphere. 

3°. That when animal and vegetable substincess arx? mixed with 
earth, lime, and other alkaline matters, in the so-called nitre beds, (Lee. 
VIII., § 5,) ammonia and nitric acid* are both'produced. the quantity of 
nitrogen contained in the weight of these compounds extracted bemg 
much gr-eater than Avas originally present in the animal and vegt^tab'e 
matter employed (Dumas.) Under the influence of alkaline substances, 
therefore, even when not in a caustic state, the decay of animal and ve- 
getable matter in the presence of air and moisture causes some of the 
nitrogen of the atmosphere to become fixed in the soil in the form of 



410 ANALOGOUS 1 ZCOMPOSITION OF ALL ORGANIC SUBSTANCES. 

ammonia or of nitric acid. What takes place on the confined area of & 
nitre bed, may take place to some extent also in the wider area of a 
well-limed and well-manured field. 

In the action of alkalies in the nitre bed, disposing- to the produc- 
tion of nitric acid, we observe the same kind of agency, which wd 
have already attributed to lime, in regard to the more abundant e!e 
ments which exist in the vegetable matter of the soil.' It gently per- 
Buades all the elements — nitrogen and carbon alike — to unite with 
the oxygen of air and water, and thus ultimately to. form acid com- 
pounds with which it may itself combine. 

The action of lime upon such organic matters containing nitrogen as 
usually exist in the soil, may, therefore, be briefly stated as follows : — 

1'^. These substances, like all other organic matter, undergo in moist 
air — and, therefore, in the soil — a spontaneous decomposition, the ge 
neral result of which is the production of ammonia, and of an acid 
substance with which the ammonia may combine. This change is 
precisely analogous to that which takes place in such substances as 
starch and woody fibre, which contains no nitrogen. In each case, 
one portion of the elements unites with oxygen to produce an acid, 
the other with hydrogen to form a compound possessed of alkaline or 
indifferent properties. Thus, — 

With oxygen. — vegetable matter produces carbonic, ulmic, and other 
acids. 
" animal matter produces carbonic, nitric, ulmic, and 

other acids. 
With hydrogen, — vegetable matter produces marsh gas or other 
carburetted hydrogens. 
" animal matter produces ammonia. 

If the ammonia happen to be produced in larger relative quantity 
than the acids Vvith which it is to combine, or if the carbonic be the 
only acid with whicli it unites, a portion of it may escape into the air. 
This rarely happens, however, in the soil, the absorbent properties of 
the earthy matters of which it consists being in most cases sufiicient 
to retain the ammonia, till it can be made available to the purposes 
of vegetable life. 

When caustic (hydrate of) lime is added to a soil in which ammonia 
exists in this state of combination with acid matter, it seizes upon the 
acid and sets the ammonia free. This it does with comparative slow- 
ness, however — for it does not at once come in contact with it all — 
and by degrees, so as to store it up in the pores of the soil till the roots 
of plants can reach it or till it can itself indergo a further change 
by which its nitrogen may be rendered more fixed (p. 411.) 

Carbonate of lime, on the other hand, still more slowly persuades 
the ammonia to leave the acid substances (ulmic, nitric? &c..) with 
which it is combined, and yielding to it in return its own carbonic 
acid, enables it in the state of soluble carbonate of ammonia to be- 
come more immediately useful to vegetation. 

2^. But in undergoing this spontaneous decay, even substances ?nn- 
taining nitrogen reach at length a point at which decomposition appears 
to stop — an inert condition in which, though nitrogen be present as in 
>eat, they cease sensibly to give it off in such a form or quantity as to 



AMMONIA AND NITRIC ACID FORMED. 411 

oe capable of ministering to vegetable growth. Here caustic lime steps 
in more quickly, and mild lime by slower degrees, to promote the fur- 
ther decay. It induces the carbonaceous matter to take oxygen from 
the air and from water and to form acids, and the nitrogen to unite with 
the hydrogen of the water for the production of ammonia — thus help- 
ing forward the organic matter in its natural course of decay, and 
enabling it to fulfil its destined purposes in reference to vegetable life. 

3°. But the ammonia which is thus disengaged in the soil by decay- 
ing organic matter, though not immediately worked up, so to speak, by 
living plants, is not permitted to escape in any large quantity into the 
air. The soil, as I have already stated, is usually absorbent enough to 
retain it in its pores for an indefinite period of time. And as in nature 
and upon the earth's surface the elements of matter are rarely permitted 
to remain in a state of repose, the ammonia, though retained apparently 
inactive in the soil, is yet slowly uniting with a portion of the surround- 
ing oxygen and forming nitric acid (Lee. VIII., § 5. note.) When no 
other base is preseni. this nitric acid, as it is produced, unites with some 
of the ammonia itself which still remains, forming nitrate of ammonia 
— but if potash or lime be present within its reach, it unites with them 
in preference, and forms the nitrate of potash or of lime. 

But lime, if present, is not an inactive spectator, so to speak, of 
this slow oxidation of ammonia. On the contrary, it promotes this 
fi/ial change, and by being ready to unite with the nitric acid as it 
forms, increases and accelerates its production, at the expense of the 
ammonia which it had previously been instrumental in evolving. 

4°. One other important action of lime, by which the same com- 
pounds of nitrogen are produced in the soil, may in this place be most 
properly noticed. It is a chemical law of apparently extensive applica- 
tion, that when one elementary substance is undergoing a direct chemi- 
cal union with a second in the presence of a third, a tendency is impart- 
ed to the third to unite also with one of with both of the other two, al- 
though in the same circumstances it would not unite with either, if pre- 
sent alone. Thus, when the carbonaceous matter of the soil is under- 
going oxidation in the air — that is, combining with the oxygen of the 
atmosphere— it imparts a tendency to the nitrogen also to unite with 
oxygen, which when mixed with that gas alone, (the atmosphere con- 
sisting, as you will recollect, of nitrogen and oxygen — Lee. II., § 4,) — 
it has no known disposition to do. The result of this is the production of 
a small, and always a variable, proportion of nitric acid during the de- 
composition in the soil, of organic matter even, which itself contains no 
nitrogen. 

Again, it is an equally remarkable chemical law, that elementary 
bodies which refuse to combine, however long we may keep them to- 
gether in a state of mixture, will yet unite readily when presented to 
each other in what is called by chemists the nascent state- -that is, at 
the moment when one or other of them is produced or is separated 
from a previous state of combination. 

Thus when the organic matter of the soil decomposes water in tr e 
presence of atmospheric air, its carbon unites with the ^eater part 
of the oxygen and hydrogen which are set at liberty, and at the same 
time with more or less of the oxygen of the atmosphere — but at the 

18 



412 HOW THESE CHEMICAL CHANGES BENEFIT VEGETATION. 

same instant the nitrogen of ^he atmosphere, which is everywhwe 
present, seizes a portion of the hydrogen and forms ammonia. Thus 
a variable, and in any one hmited spot, a minute, but over the entire 
surface of the globe, a large quantity of ammonia is produced during 
the oxidation even ol' the purely carbonaceous portion of the organic 
matter of the soil. 

Now in proportion as the T>resence of lime promotes this decay of 
vegetable and otli^r organ. . matter in the soil — in the same propor- 
tion does it promote the production of ammonia and nitric acid, at thfe 
expense of the free nitrogen of the atmosphere, and this may be re- 
garded as one of the valuable and constant purposes served by the 
presence of calcareous matter in the soil. 

§ 30. How these chemical changes directly benefit vegetation. 

You will scarcely, I think, inquire how all these interesting chemical 
changes which attend upon the presence of lime in the soil are di- 
rectly useful to vegetation, and yet it may be useful shortly to answer 
the question. 

1°. Lime combines with the acid substances already existing in the 
soil, and thus promotes the decomposition of vegetable matter which 
those acid substances arrest. The further decompositions which en- 
sue are attended at every step by the production either of gaseous 
compounds — such as carbonic acid and light carburetted hydrogen — 
which are more or less abundantly absorbed by the roots and leaves 
of plants, and thus help to feed them — or of acid and other compounds, 
soluble in water, which, entering by the roots, bear into the circula- 
tion of the plant not only organic food, but that supply of lime also 
which healthy plants require. 

2^. The changes it induces upon substances in which nitrogen is 
present are still more obviously useful to vegetation. It eliminates am • 
monia from the compounds in which it exists already formed, and pro- 
motes its slow conversion into nitric acid, by which the nitrogen is 
rendered more fixed in the soil. It disposes the nitrogen of more or 
less inert organic matter to assume the form of ammonia and nitric 
acid, in which state experience has long shown that this element is 
directly favorable to the growth of plants. 

3°. It influences in an unknown degree, the nitrogen of the atmos- 
phere to become fixed in larger pi -^portion in the soil, in the form of nitric 
acid and ammonia, than would otherwise be the case, and this it does 
both by the greater amount of decay or oxidation which it brings 
about in a given time, and by the kind of compounds which, under its 
influence, the organic matter is pe'suaded to form. The amount of 
lutrogenouo food placed within reach of plants by this agency of lime 
will vary with the climate, with the nature of the soil, with its con- 
dition as to drainage, and with the more or less liberal and skilful 
manner in which it is farmed. 

§ 31. Why lime must he kept near 'he surface. 

Nor will you fail to see the important reasons why lime ought to 
!>e kept near the surface of the soil — since 
1°. The action of lime upon organic matter is almost nothmg is 



ACTION Of LIME UPON SALINE SUBSTANCES. 413 

the absence of air and moisture. If the limo sink, therefore, beyond 
the constant reach of fresh air, its efficacy is in a great degree lost, 

2^. But the agency of the light and heat of the sun, though I have 
not hitherto insisted upon their action — are scarcely less necessary tn 
the full experience of the benefits which lime is capable of conferring. 
The light of the sun accelerates nearly all the chemical decompositiona 
that take place in the soil — while some it appears especially to promote. 
The warmtl . of the sun's rays may penetrate to some depth, but their 
light can only act upon the immediate surface of the soil. Hence the 
Bkiiful agriculturist will endeavor, if possible, to keep some of his lime 
at least upon the very surlace of his arable land. Perhaps this in- 
fluence of light might even be adduced as an argument in favor of the 
frequent application of lime in small doses, as a means of keeping a 
portion of it always within reach of the sun's rays ; and this more es- 
pecially on grass lands, to which no mechanical means can be apphed 
for the purpose of bringing again to the surface the lime that has sunk. 

There are, at the same time, as you will recollect, good reason also 
why a portion of the lime should be diffused througli^the body of the 
soil, both for the purpose of combining with organic acids, already 
existing there, and with the view of acting upon certain inorganic or 
mineral substances, which are either decidedly injurious, or by the ac- 
tion of lime maybe rendered more w^holesome to vegetation. 

In order that this diffusion may be effected, and especially that lime 
may not be unnecessarily wasted where pains are taken by mechanical 
means to keep it near the surface, an efficient system of under-drainage 
should be carefully kept up. Where the rains that fall are allowed 
to flow off the surface of the land, they wash more lime away the more 
carefully it is kept among the upper soil — but where a free outlet is af- 
forded to the waters beneath, they carry the lime with them as they 
sink towards the subsoil, and have been robbed again of the greater 
part of it before they escape into the drains. Thus on drained land 
the rains that fall aid Jime in producing its beneficial effects, while in 
undrained land they in a greater or less degree counteract it. 

§ 32. Action of lime upon the inorganic or mineral matter of the soil. 

Though the main general agency of lime is exerted, as we have 
seen, upon the organic matter it meets with, yet it often also produces 
direct chemical changes upon the mineral compounds existing in the 
soil, which are of great importance to vegetation. Thus 

P. Lime, either in the mild or in the caustic state, possesses the 
property of decomposing the sulphate of iron, whic! especially abounds 
in peaty soils, and in many localities so saturalts the subsoil as to 
make it destructive to the roots of plants. Sprengel mentions a case 
where the first year's clover always grew well, while in the second 
year it always died away. Thic. upon examination, was found to be 
owing to the ferruginous nature of the subsoil, which caused the death 
of the plant as soon as the roots began to penetrate it. 

When salts of iron exist in the soil, a dressing with lime wnll bring 
the land into a wholesome state without other aid. The lime will 
combine with the acid, and form gypsum, if it is the sulpliate of iron 
that is preseitj while the first oxide of iron which is set free will, by 



414 LIME DECOMPOSES SULPHATES AND MLICATES SETS FREE 

exposure to the air, be converted into the second or red oxic e, m 
which state this metal is no longer hurtful to vegetation. 

When these salts are to be decomposed and removed irom the sub- 
soil, lime must be aided by the subsoil plough and the drain. Unlesa 
an outlet beneath be provided for the surface water, by which the 
rains may be enabled to wash away slowly the noxious substances 
from the subsoil, even the addition of a copious dose of lime will only 
produce a temporary improvement. 

2°. Lime decomposes also the sulphates of magnesia and of alumi- 
na, both of which are occasionally found in the soil, and. being very so- 
luble salts, ore liable to be taken up by the roots in such quantity as to 
be hurtful to the growing plants. When soils which contain any of 
the three saits I have mentioned have once been limed or marled, it 
is in vain to add gypsum in the hope of favoring the clover crop, since 
the lime, in decomposing the sulphates, has already formed an abun- 
dant supply of this compound for all the purposes of vegetation. 

3°. Among the earthy constituents of the soil, we have already seen 
that there often exist fragments of felspar and of other minerals derived 
from the granitic and trap rocks, which contain potash or soda in the 
state of silicates. These silicates we know to be slowly decomposer 
by the agency of the carbonic acid of the air, (Lee. X., § 1,) ana 
their alkah set free in a soluble state. This decomposition is said to 
be prompted by the presence of lime (p. 361.) 

Again, the stalks of the grasses and the straw of the corn-bearing 
plants contain much silica in combination with potash and soda. In 
farm-yard manure, therefore, much of these silicates is present, and 
when mixed with the soil, there appears little reason to doubt that 
they are of much benefit to the growing crops. On these silicates, 
in the presence of carbonic ac^d and moisture, the lime acts as it does 
upon the mineral silicates. It aids in the liberation of the potash and 
soda, and thus promotes the performance of those important functions 
which these alkalies are destined to exercise in reference to vegetable 
growth (p. 328.) 

While the alkali is set free the lime itself combines with the silica, 
and hence one source of the silicate of lime which, as I have already 
mentioned to you, (p. 380,) usually exists in sensible quantity in our 
cultivated soils. It has been stated by Sprengel (Lehre vom Diinger, 
p. 310,) as one reason why the addition of lime must be repeated so 
frequently upon some soils in which silica abounds, that an insoluble 
eilicate of lime is found, which is of no use to vegetation. But the 
silicates of lime are slowly decomposed by the agency of the carbonic 
acid of the air and of decaying vegetation, and to this cause in a pre- 
vious lecture (Lee. XII., § 4,) I have ascribed much of the fertile 
character of the trap and syenitic soils, and of their beneficial action 
when laid on as a manure. 

4°. Potash and soda exist to some extent in clay soils in confoina- 
tion with their alumina. The presence of lime has a similar influence 
m setting the alkalies free from this state of combination also. 

5°. Alumina has the property of com.bining readily with many vege- 
jable acids, and _n the clay soils exercises a constant influence, similar 
m kind to that of lime and other alkaline substances, in persuading th« 



ALKALINE SUBSTANCES, AND DECOMPOSES COMMON SA^T. 4l3 

organic matter to those forms of decay in which acid compounds are 
more abundantly produced. Hence, clay soils almost always contain a 
portion of aliimma in combination with organic matter. This organic 
matter is reacily given up to lime, and by the more energetic action of 
this substance is sooner made available to the wants of new races of 
plants. 

6°. I shall bring under your notice only one other, but a highly im- 
portant, decomposing action, which lime exercises in soils that abound 
in vegetable matter. In the presence of decaying organic substances 
the carbonate of lime is capable of slowly decomposing common salt, 
producing carbonate of soda and chloride of calcium. It exercises also 
a similar decomposing effect, even upon the sulphate of soda, and, ac- 
cording to Berthollet, (Dumas TYaite de Chemie, ii., p. 334.) incrus- 
tations of carbon ite of soda (of Trona or Natron^ which is a snj^qui 
carbonate of soda,) are observed on the surface of the soil, wherever 
carbonate of lime and common salt are in contact with each other. 
If we consider that along all our coasts common salt may be said 
to abound in the soil, being yearly sprinkled over it by the salt sea 
winds — that generally, along the same coasts, the application of 
sulphates produces little sensible effect upon the crops, and that, there- 
fore, in all probability they abound in the soil, derived, it may be, from 
the same sea spray — we may safely conclude, I think, that the decom- 
position now explained must take place extensively in all those parts of 
our island which are so situated, if lime in any of its forms either exists 
naturally or has been artificially added to the land. The same must be 
the case also in those districts where salt springs occur, and generally 
over the new red sand-stone formation, in which sea salt more especially 
occurs. 

And if we further consider the important purposes which the carbo- 
nate of soda thus produced may serve in reference to vegetation — that 
it may dissolve vegetable matter and carry it into the roots — that it may 
form soluble silicates, and thus supply the necessary siliceous matter to 
the stems of the grasses and other plants — and that rising, as it naturally 
does, to the surface of the soil, it there, in the presence of vegetable mat- 
ter, provokes to the formation of nitrates, so wholesome to vegetable 
life — we may regard the decomposing action of lime by which this car- 
bonate is produced as among the most valuable of its properties to the 
practical farmer, wherever circumstances are favorable for its exercise. 

§ 33. Action of lime on animal and vegetable life. 

It is only necessary to allude, in conclusion, to one or two other 
useful purposes which lime is said to serve in reference to animal and 
vegetable life. Thus 

1°. It is said to prove fatal, especially in the caustic state, to worms, 
io slugs,* and to many insects injurious to the farmer, and to destroy 
their eggs and larvse. In Scotland it has been found in some instances 
to check the ravages of the fly. On the other hand, in the state of car- 
bonate, it is propitious to the growth of the land snail and similar crea- 

' When the wheat crop is attacked by slugs above ground, nothino; will do so much goof 
AS slaked lime, sown over the cri)p before sunrise. — Hillyard, Royal A§^cultural Journa 
ii. , F 302. 



41 5 LIME KILLS INSECTS AND SEEDS. 

tures which bear shells. In highly limed land the former may be seen 
crowded at the roots of the hedges, from which they make frequent in- 
cursions upon the young crops, and are, I believe, especially hurtful 
to tlie turnips. 

2°. It is found to prevent smut in wheat. For this purpose the 
seed is steeped in lime, and afterwards dried with slaked lime, or lime 
water is poured upaii the hea of corn, which is turned over, and left 
for 24- hours (Hillyard.) 

3". It is also said to prever : the rot and foot-rot in sheep fed upon 
pMstures on which, before liming, the stock was liable to be affected 
hy these diseases (Prideaux.) 

4". In regard to its action upon living plants, it is certain that it ex- 
tirpates certo-in of the coarser grasses from sour pastures and brings up 
ft tenderer herbage ; but practical men appear to differ in regard to its ef- 
fects upon the roots and seeds of the more troublesome weeds. Accord- 
ing to some, the addition of lime to a compost, or to the soil, will kill 
the roots of weeds and render unproductive such noxious seeds as may 
happen to be present. According to others (p. 405,) this is a mistake. 
I believe the truth to be, that lime will lead to their destruction and 
decay, if X\\q. circumstances are favorable or if proper pains be taken 
to eflect it. But air and moisture are necessary to insure this, as they 
are to effect the rapid decay of dead organic matter. If the ingre- 
dients of the compost be duly proportioned, or if the dose of hme 
added to the land be sufficiently large, and if in each case the mix- 
ture be frequently turned, the final destruction of roots and seeds may 
in general be safely calculated upon. 

§ 34. Use of silicate of lime. 

There is one compound of lime which, though occurring occasionally 
in all soils, has not hitherto been apphed to the improvement of the land 
even in localities where it most abounds. This com.pound is the silicate 
of lime. I have already directed your attention to the presence of this 
compound in the trap rocks, and to the fertile character which it imparts 
to the soils which are formed by the natural degradation of these rocks. 

In those districts where the smelting of iron is carried on, the first 
slag that is obtained consists in great part of silicate of lime. This 
slag accumulates in large quantities, and is employed in some dis- 
tricts for mending the roads. It iis not unworthy the attention of the 
pnrctical farmer — as an improver of his fields — especially where caus- 
tic lime is distant and expensive, or where boggy and peaty soils are 
met with in which vegetable matter abounds. On such land it may 
be laid in large quantity. It will decompose slowly, and while it im- 
parts to the soil solidity and firmness, will supply both lime and silica 
to the growing crops, for a long period of time. 

I have thus drawn your attpnfion to the mom important topics connecteri with (he use of 
lime 30 •'fTiracioDs an iiistrnmpnt in the hand.'! of the .ckilfiil and improvinsr farmer tbrame- 
iioratinff the conditio i and incr»=asinff the produrtivcneps of his land. If I have appeared 
to dwel! lonH; upon tln.'^ snhjert, it is becanse of the valne which I know to be attached by 
pracfiral nten to a correct exposition of tlie virtup.s of hme and of the theory by wlii^h 'ts 
eff'V.ts are In be explained. I believe that in the theoretical part I have been able to point 
o\iT to yon the leadmsr chemical principles upon which its influence depends — if any thing 
is still <)ark, it is becau:=ie our knowledge is not yet complete. A few years more, and we 
may tiope to have the mists which haniz orer this, as over many other branches of a^cul 
turi-ctieinistry, in a great measure cleared away. 



LECTURE XVII. 



Of organic manures.— Vegetable and animal manures— Green manuring ; ploughuig in of 
•purry, the white lupin, the vetch, buck-wheat, rape, rye, borage.— Natural green Bianu 
ring.—Improvemerit of the soil by laying down to grass and by planting.— Use of sea 
,sreed.— Dry vegetable manures : dry straw, chaff, rape-dust, malt-dust, saw-dust, cotton 
seeds, dry leaves.— Decayed vegetable matter: use of peat, tanners' bark, and coniposta 
of vegetable matter.— Charcoul'powder, soot.— Relative value, theoretical, and practical 
of different vegetable manures. 

By organic manures are understood all those substances either of 
vegetable or of animal origin, which are applied to the land for the 
purpose of increasing its fertility. It will be convenient to consider 
these two classes of organic substances separately. 

The parts of vegetables may be applied to the soil in three dif- 
ferent forms— in the green, in the dry, and in the more or less natu- 
rally decayed, fermented, or artificially decomposed state. 

§ 1. O/" green manuring^ or the application of vegetable matter in 

the green state. 

By green manuring is meant the ploughing in of green crops in 
their living state— or of green vegetables left or spread upon the 
land for the purpose. 

1°. We have seen in the preceding lecture how important air and 
water are to the decomposition of organic matter. Now green ve- 
getable substances contain within themselves much water, undergo 
decomposition more readily, therefore, than such as have been dried, 
and are more immediately serviceable when mixed with the soil. 

2°. In the sap of plants also there generally exist certain compounds 
containing nitrogen, which not only decompose very readily themselves, 
but have the property of persuading or inducing the elements of the 
other organic matters, with which they are in contact, to assume new 
forms or to enter into new chemical combinations. Hence, the sap of 
plants almost invariably undergoes more or less rapid decomposition 
even when preserved from the contact of both air and water. When 
this decomposition has once commenced in the sap it is gradually propa- 
gated to the woody fibre and to the other substances of which the mass 
of the stems and roots of plants is composed. Hence, recent vege 
table matter will undergo a comparatively rapid decomposition, ever 
wlien buried to some depth beneath the soil— and the elements of which 
it consists will form new compounds more or less useful to living plants, 
m circumstances where dry and where many forms even of partially 
decomposed vegetable matter would undergo no change whatever. 

3°. Further — when green vegetable matter is allowed to decay ir 
the open air, it is gradually resolved more or less completely into car 
honic acid, which escapes into the air and is so far lost. But when 
buried beneath the surface, this formation of carbonic acid proceed! 
less rapidly, andpther compounds— preparatory to the final resolution 
into carbonic acid an 1 water— are produced in greater quantity and 



418 GREEN VEGETABLES READILY DECAY, AND ENRICH THL SOIL. 

.inger in the soil. Thus by burying vegetable substances m his land 
in their green state, the practical man actually saves a portion of the 
organic food of plants, which would otherwise so far run to waste. 

4°. Finahy : Green vegetable substances, by exposure to the air 
gradually give up a portion of the saline matter they contain to the 
showers of rain that fall. This more or less escapes and is lost. But if 
buried beneath the soil this sahne matter is restored to the land, and 
where the green matter thus buried is in the state of a growing crop, 
both the organic and inorganic substances it contains are more equally 
diffused through the soil than they could be by any other known process. 

On one or other of these principles depend nearly all the special ad- 
vantages which are known to follow from green manuring and from the 
employment of green vegetable matter in the preparation of composts. 

§ 2. Important practical results obtained by green mamcring. 

But this explanation of the principles on which the efficacy o? green 
manuring depends, does not fully illustrate the important practical re^ 
suits by which, in many localities, it is uniformly followed. 

Let us glance at these results. 

1°. The ploughing in of green vegetables on the spot where they 
have grown may be followed as g, method of manuring and enriching 
all land, where other manures are less abundant. Growing plants 
bring up from beneath, as far as iheir roots extend, those substances 
whicii are useful to vegetation — and retain them in their leaves and 
stems. By ploughing in the whole plant we restore to the surface 
what had previously sunk to a greater or less depth, and thus make 
it more fertile than before the green crop was sown. 

2°. This manuring is performed with the least loss by the use of 
vegetables in the green state. By allowing them to decay in the open 
air7 there is, as above stated, a loss both of organic and of inorganic 
matter — if they be converted into fermented (form-yard) manure, there 
is also a large loss, as we shall hereafter see ; and the same is the 
case, if they are employed in feeding stock, with a view to their con- 
version into manure. In no other form can the same crop convey to 
the soil an equal amount of enriching matter as in that of g^reen 
leaves and stems. Where the first object, therefore, in the farmer's 
practice, is so to use his crops as to enrich his land — he will soonest 
effect it by ploughing them in in the green state. 

3°. Another important result is, that the beneficial action is almost 
immediate. Green vegetables decompose rapidly, and thus the first 
crop which foUoAVs a green manuring is benefitted^ and increased by 
It. But partly tor this reason also the green manuring — of corn crop- 
ped land— if aided by no other manure, must generally be repeated 
every second year. 

4°. It is said that grain crops which succeed a green manuring are 
never laid — and that the produce in grain is greater in proportion to 
the straw, than when manured with fermented dung. 

5°. But it is deserving of separate consideration, that green manu- 
ring is especially adapted for improving and enriching soils which are 
poor in vegetable matter. The principles on which living plants draw 
a par' — «oinetimes a la^^ •> part — of their sustenance fr^m the air, 



» GREEN MANURE MOST USEFUL TO POOR AXD SANDY SOIL. 419 

have already been discussec. and I may presume tha.t you sufficiently 
understand the principles and admit the tact. Living plants, then, 
contain in their substance not only all they have drawn up from the 
soil, but also a great part of what they have drawn from the air. 
Plough in these living plants, and you necessarily add to the soil 
more than was takea from it — in other words, you make it richer in 
organic matter. Repear: the process with a second crop and it be- 
comes richer still — and it would be difficult to define the limit bej^'ond 
which the process could no further be carried. 

Is tliere any soil then, in the ordinary climates of Europe, which is be- 
yond the reach of this improving process ? Those only are so on which 
plants refuse to grow at all, or on which they grow so languidly as to 
extract from the air no more than is restored to it again by the natu- 
ral decay of the organic matter w iich the soils already contain. 

But for those plants which grow nf.turally upon the soil, agricultural 
skill may substitute others, which will increase more rapidly, and pro- 
duce a larger quantity of green leaves and stems for the purpose of being 
buried in the soil. Hence, the selection of particular crops for the pur- 
pose of giving manuring — those being obviously the fittest which in the 
given soil and climate grow most rapidly^ orivhich produce the largest 
quantity of vegetable matter in the shortest time ajidat the smallest cost. 

§ 3. Of the plants which in different soils and climates are employed 

for green manuring. 

On this principle is founded the selection o^ different ^\?inX^ in different 
soils and climates for the purpose of green manuring. That which 
in Italy will yield the largest produce of leaves and stems, at the least 
cost, and in the shortest time, may not do so in the North of England or 
of Germany — and that which will enrich a poor clay or an exhausted 
loam may refuse even to grow^ in a healthy manner, upon a drifting sand. 

1°. Spurry (Spergula Arvensis.) — It is to poor dry sandy soils that 
green manuring has been found most signally beneficial, and for such 
soils no plant has been more lauded than spurry. It may either be 
sown in autumn on the corn stubble or after early potatoes, and 
ploughed in in spring preparatory to the annual crop, or it may be 
used to replace the naked fallow, which is often hurtful to lands of so 
light a character. In the latter case, the first sowing may take place 
in March, the second in May, and the third in July— each crop being 
ploughed in to the depth of three or four inches, and the new seed 
then sown and harrowed. When the third croj) is ploughed in, the 
land is ready for a crop of winter corn. 

Von Voght (Vortheile der griinen Bediingung) states that by such 
treatment the worst shifting sands may be made to yield remunerative 
crops of rye — that the most worthless sands are more improved by it 
than those of a better natural quality — that the green manuring every 
other year not only "nourishes sufficiently the alternate crops of rye, 
but gradually enriches the soil — and that it increases the effect of any 
other manure that may subsequently be put on. He adds, also, that 
epurry produces often as much improvement if eaten off* by cattle aa 
if ploughed i\^ and that when fed upon this plantj either green or in 
the St ite )f hay, cows not only give more milk, but of a richer quality. 

18* 



120 USE OF TUE VETCH, BUCKWHEATj ETC. 

2°. White Lupins. — In Italy, and in the south of France, the white 
lupin is extensively cultivated as a green manure. In Germany, also, 
it has been founi' ^o be one of those plants by which unfruitful sandy 
soils may be mos speedily brought into a productive state. The supe- 
riority oi' this plant for the purpose of enriching the soil depends upon 
its deep roots, whicli descend more than two feet beneath the surface 
— upon its being little injured by drought, and^little liable to be at- 
tacked by insects — on its rapid growth — and upon its large produce 
in leaves and stems. Even in the North of Germany it is said tc 
yield, in three and a half to four months, 10 to 12 tons of green herb 
age. It grows in all soils except such as are marly and calcareous, 
is especially partial to such as have a fe«rruginous subsoil, and besides 
enriching, also opens stiff clays by its strong stems and roots. 

3\ The Vetch is inferior in many of its qualities to the white lu- 
pin — yet in Southern Germany it is often sown on the stubble, and 
ploughed in after it has been touched with the frost, and has begun 
to decay. In England also the winter tare ploughed in early in spring 
has been found highly advantageous (British Husbandry, I., p. 407.) It 
is a more precarious, however, and a more expensive crop than either 
of tlie former, and requires a better soil for its successful growth. 

4°. Buck- Wheal is also too uncertain a crop, and the high pric^ of 
its seed renders it inferior in value to spurry on sandy soils. It is su- 
perior to this latter plant, however, on poor heaths. In Southern 
Germany it is sown on the stubble, and ploughed in when it is 18 or 
20 inches high. 

5'^. Rchve can only be sown upon a soil which is already in some 
measure rich, but it has the advantage of continuing to grow very late 
in the autumn, and of beginning again very early in spring. It sends 
down deep roots also, and loosens clayey soils by its thick stems. In 
the light soils of Alsace it is sown after early peas and potatoes, and 
manures the land for the succeeding crop of wheat or rye. 

5^. Kije is pronounced by Von Voght to be the best of all green 
manures for sandy soils, but it is also the most expensive. It is a 
veiy sure crop and begins to grow very early in the spring, but it is 
not deep rooted. It has been used with advantage in Northern Italy 
and in Germany. 

6°. Turnips have been sown in Sussex with good effect as a stub- 
ble crop for plougliing in in spring, and in Norfolk, and elsewhere the 
portions of the turnip bulbs which are left when they are eaten off 
by sheep contributf, when ploughed in, to enrich the land for the 
barley that is to follow. Turii'p tops are in many places ploughed 
m with much benefit to the land.* Potatoe tops also might be dug 
or ploughed in with equal advantage. 

7^. Borasre has been strongly recommended in Germany, and es- 
pecially by Lampadius. It is stated by this experimenter that borage 
draws from the air ten times as much of the elements of its organic 
matter as it does from the soil, and that therefore it is admirably fitted 
for enri'-hino: the land on Avhich it grows. 

8". Bed Clover is often ploughed in as a manure. On the Rhine it 

• " I find no better way of manuring for wheat after turnips, tban jflongliine in the tops 
while Ptill green, 'ts sioon as tlie Hirnips arc taken off the land.''— ilir. Campbell, of Craigie 



GREEN MANURING SUITABLE FOR ArTER-CROPS OF CORN. 421 

m sown for this purpose, being ploughec m before it begins to flower. 
In French Flanders two crops of clover are cut^ and the third ploughed 
in, and in some parts of the United States of North America the clover 
which alternates with the wheat crop is ploughed in as the only ma- 
nure (Barclay's "Agricultural Tour in the United States.") White 
Clover is not so valuable for this purpose, for neither is it so deep 
rooted nor does it yield so large a crop of stems and leaves. 

9^. Old Grass. — Perhaps the most common form of green manur- 
mg practised in this country is that of ploughing up grass lands of 
various ages. The green matter of the sods serves to manure the 
after-crop, and renders the soil capable of yielding a richer return at 
a smaller expense of manure artificially added. 

In regard to all these forms of greea manuring it is to be observed 
that tliey enrich the soil generally, and are therefore well fitted to 
prepare it for after-crops of corn ; they will not fit it, however, for a 
special crop, such as turnips, which requires to be unnaturally forced 
or pushed forward at a particular period of its growth. 

§ 4. Will green manuring alone prevent landfrov^, becom ing exhausted} 

If by green manuring is meant the growing of vegetable matter upon 
one field, and ploughing it in green into another, as is sometimes done, 
it may be safely said that, when judiciously practised, land may by 
this single process be secured for an indefinite period against ex- 
haustion. But if we plough in only what the land itself produces, 
and carry off occasional crops of corn, the time will ultimately come 
when any soil thus treated will cease to yield remunerating crops. A 
brief consideration of the subject will satisfy you of this. 

Suppose a loose sand to be improved by repeatedly sowing ana 
plougliingin cropsofspurry or white lupins, the green leaves and stems 
fix the floating elements of the atmosphere, and enrich the soil with or- 
ganic matter, while the roots, more or less deep, bring up saline matters 
to the surface, and thus supply to the plant what is no less necessary to 
its healthy growth. But the rains yearly wash away from the surface, 
and the corn crops remove, a portion of this sahne matter. This portion 
the crops grown for the purpose of green manuring yearly renew by 
fresh supplies from beneath. But no subsoil contains an inexhaustible 
store of those saline substances which plants require. Hence, though by 
skilful green manuring waste land may be brought to a remunerative 
state of fertility, it will finally relapse again into a state of nature, if no 
other methods are subsequently adopted for maintaining its productive- 
ness. The process maybe a slow ore, and practical men may be un- 
willing to believe in the possibility of a result which does not exhibit it- 
self within the currency of a single lease^ or during a single life-time— 
yet few things are more certain than that in general the soil must sooner 
or later receive supplies of saline manure in one form or another, or 
else must ultimately become unproductive. It may be considered as 
a proof of this fact that, in all densely peopled countries in which 
agriculture has been skilfully prosecuted, the manufacturing of such 
manures has become an important branch of business, giving em- 
ployment to many han is. and affording an investment to much capital. 

The follcwinj^ lable k addit :n toother part culars, exliibits the 



422 



or THE PRACTICE OF GREEN MANURING. 



relative proportions of dry organic and saline matter, capable of b©' 
ing added to the surface soil By a few of those plants which are em* 
ployed for the purposes of remanuring : — 



I Kind' of Plant. 



Spurry 

•White Lupin. 

|Vetch 

.Buck- wheat.. 
.Raoe 



Averajie 

produce 

per imp. 

acre. 


1000 lbs. conlttin 
in the green state 
Organic Saline 
Matter. Matter. 


Ib3 

6,500 
25,000 


lbs. 
199 

188 


lbs. 

21 
12 


11,000 

8,000 

16,000 


233 
170 
214 


17 
10 
16 



Depth of 1 ^'^l^ 



inches. 

12 to 152 or 3 
24 to 26,1 or H 

15 to 20 2 
12 to 15' 2 
1 lorU 



Soil for which they are 
fitted. 



Dry, loose, sandy. 
Any except marly or 

calcareous. 
Strong soil. 
Dry, sandy, or moorish 
Rich soil. 



§ 5. Of the practice of green manuring: 

In the practical adoption of green manuring it is of importance to 
bear in mind — 

P. That a sufficient quantity of seed must be sown to keep the 
2,round well covered, one of the attendant advantages of stubble 
crops being that they keep the land clean and prevent it from becom- 
ing a prey to weeds. 

2°. That the plants ought to be mown or harrowed, and at once 
ploughed in before they come into full flower. The flower-leaves 
give off nitrogen into the air, and as this element is supposed especi- 
ally to promote the growth of plants, it is desirable to retain as much 
of it in the plant and soil as possible. Another reason is that, if al- 
lowed to ripen, some of the seed may be shed and . afterwards infest 
the land with weeds. 

3°. "That they should be ploughed in to the depth of 3 or 4 inches 
only, that they may be covered sufficiently to prevent waste, and yet be 
within reach of the air. and of the early roots of the succeeding crop. 

§ 6. O/* natural manuring with recent vegetable matter. 

Besides the method of ploughing in, which maybe distinguished as 
artificial green manuring, — there is another mode in which recent ve- 
getable matter is employed in nature for the purpose of enriching the 
soil. The natural grasses grow and die upon a meadow or pasture field, 
and though that which is above the surface may be mowed for hay, or 
cropped by cattle, yet the roots remain and gradually add to the quantity 
of vegetable matter beneath. The same is the case to a greater or lesa 
extent with all the artificial corn, grass, and leguminous crops we grow. 
They all leave their roots in the soil, and if ihe quantity of organic mat- 
ter wliich these roots contain be greater than that which the crop we car- 
ry off has derived from the soil, then, instead of exhausting, the growth 
of this crop will actually enrich the soil in so far as the presence of or- 
ganic matter is concerned. No crops, perhaps, the whole produce of 
which is canned offthefield^ leave a sufficient mass of roots behind them 
to effect this end, but many plants, when in whole or in part eaten upon 
tlw3 field, leave enough in the soil materially to improve the condition of 
the land — while in all caries those are considered as the least exhaust- 



WEIGHT OF ROOTS LEFT IN THE SOIL. 423 

ing, to which are natura .ly attached the largest weight of roots. Hence, 
the main reason why poor lands are so much benefitted by being laid 
down to grass, and why an intermediate crop of clover is often as benefi- 
cial to the after-crop of corn as if the land had lain m naked fallow. (If 
the third crop be ploughed in, the land is actually enriched -Schwertz.) 
An interesting series ol experiments on the relative weights of the 
roots and of the green leaves and stems of various grasses, made by 
Hlubek, (Ernahrung der Pflanzen, p. 466,) throws considerable light 
upon their relative efficacy in enriching the soil by the vegetable mat- 
ter they diffuse through it in the form of roots. The grasses were 
grown in beds of equal size (180" square feet) in the agricultural gar- 
den at Laybach, and mown on the fourth year after sowing, just as 
they were coming into flower. The roots were then carefully taken 
up, washedj and dried. The results were as follows : 

Weight of 
Produce in Produce in Roots, dry Roots 

Kind- of Grass. , ' ^ , ' , to 100 lbs. 

Grass. Ilay Fresh. Dry. of Hay. 

1. FestncaElMior— Tall rescue-grass.. 124 lbs. 36 lbs. 56 lbs. 22 lbs. 6llbs. 

2. Festuca Ovina — Skeep's Fescue-grass. 90 30 — 80 266 

3. Phleum Pratense— TiTTzo^-^rfl^s... 90 25 56 17 60 

4. Dactylis Glomerata — Rough Cock's- 

foot 202 67 — 22i 33 

5. Lolium Perenne — Perennial Rye- 

grass 50 17 — 50 300 

6. Alopecurus 'PrdXewsi^- Meadow Fox- 

tail 106 35 — 24 70 

7. Tridcum Repens — Creeping Couch 

or Quicken- grass 120 60 — 70 116 

8. Poa Annua — Annual Meadow grass. — — — — 111 

9. Bromus Mollis and Racennosus — 

Soft and smooth Brome.-grass — — — — 105 

13. Anthoxanthum Odoratum — Sweet- 
scented Vernalr grass — - — — 93 

A mixture of white clover, of ribwort, of hoary plantain, and of 
couch-grass, in an old pasture field, gave 400 lbs. of dry roots to 100 
lbs. of hay — and in a clover field, at the end of the second year, the 
fresh roots were equal to one-third of the whole weight of green clo- 
ver obtained at three cuttings — one in the first, and two in the second 
year — while in the dry state there were 56 lbs. of dry roots to every 
100 lbs. of clover hay which had been carried off. 

The fourth column of the above table shows how large a quantity of 
vegetable matter some of the grasses impart to the soil, and yet how un- 
hke the different grasses are in this respect. The sheep's-fescue and 
the perennial rye-grass — besides the dead roots, which detach them- 
selves from time to time — leave, at the end of the fourth year, a weight 
of living roots in the soil which is equal to three times the produce of 
that year in hay. If we take the mean of all the above grasses as ;*i 
average of what we may fairly expect in a grass field — then the amount 
of living roots left in the soil when a four-year-old grass field is plough- 
ed up. vjill be equal to one-sixth more than the weight of that year'^s crop. 

In an old pasture or meadow fie d again, when ploughed up, th« 
living roots left are epual tofo\ir times the weight of that year's h(V§ 



434 MANURING BY THE ROOTS OF CLOVER, AND BY 

crop. If a ton and a half of hay have been reaped — then about six 
tons jf dry vegetable matter remain in the soil in the form of roots. 

In the case of clover, at the end of the second year the quantity of 
dry vegetable matter left in the form of roots is equal to upwards ot 
one-half the weight of the whole hay which the clover has yielded 
Suppose there be three cuttings, yielding 4 tons of hay, then 2 ton^ 
of dry vegetable matter are added to the soil in the form of roots ^ 
when the clover stubble is ploughed up. 

But the quantity of roots, like that of green produce, is dependen* 
upon a variety of circumstances. It will sometimes, therefore, be 
greater and sometimes less than is above stated. It may be received 
as a rule — not without exceptions perhaps, yet still as a general rule 
— that whatever causes an increased produce above ground, will 
cause a corresponding increase in the growth of roots. Thus nitrate 
of soda, which gives us a larger yield of hay, makes the roots also 
stronger and deeper, and the sward tougher and more difficult to 
plough (Appendix, No. III.) Hence it is that the farmer is anxious 
that his clover crop should succeed, not merely for the increased 
amount of green food or of hay it will give him, but because it will 
secure him also a better after-crop of corn. 

This burying of recent vegetable matter in the soil, in the form of 
living and dead roots of plants, is one of those important ameliorating 
operations of nature which is always to some extent going on, where- 
ever vegetation proceeds. It is one by which the practical man is 
jften benefitted unawares, and of which — too often without under- 
standing the source from whence the advantage comes — he syste 
matically avails himself in some of the most skilful steps he takes 
with a view to the improvement of his land. 

§ 7. Improvement of the soil by laying down to grass. 

One of the most common of these methods of improvement is thai 
of laying down to grass. This may be done for two, three or four 
years only, or for an indefinite period of time. In the latter case, the 
'and is said to be laid down permanently, or to permanent pasture. 

1°. Temporary pasture or meadow. — If the land be sown with 
grass and clover-seeds, only as an alternate crop between two sow- 
ings of corn, the effect is fully explained by what has been already 
stated (§6.) The roots which are left in the soil enrich the surface 
with both organic and inorganic matter, and thus fit it for bearing a 
better after-crop of corn. 

If, again, it be left to grass for three or five years, the same effect is 
produced more fully, and therefore this longer rest from corn is better 
fitted for soils which are poor in vegetable matter. The quantity of 
organic matter which has accumulated becomes greater every year, in 
consequence of the annual death of stems anfl roots, and of the soil being 
more closely covered, but this increase is probably never in any one 
after-year equal to that which takes place during the first. The quan- 
tity of roots which is produced during the first year of the young plants' 
growth must, we may reasonably suppose, be greater than can evei 
afterwards be necessary in an equal space of time. Henct3, one good 
year of grass or clover will enrich ihe soil more in propcHion to the 



LAYING DOWN TO GRASS. — PERMANENT PASTDRE. 425 

hme expended, than a rest of two or three years in grass, if annually 
mowed. 

Or if, instead of being mown, the produce in each case be eaten off 
by stock, the result will be the same. That which hes longest will be 
the richest when broken up, but not in an equal proportion to the time 
;'t has lain. The produce of green parts, as well as of roots, in the ar- 
tificial grasses, is generally greatest during the first year after they are 
Bown, and therefore the manuring derived from the droppings of the 
stock, as well as from the roots, will be greatest in proportion during the 
first year. That farming, therefore, is most economical — where the 
land will admit of it — which permits the clover or grass seeds to occupy 
the land for one year only. 

But if, after the first year's hay is removed, the land be pastured for 
two or three years more, it is possible Uiat each succeeding year may 
enrich the surlace soil as much ae the roots and stubble of the first 
year's hay had done ; so that if it lay three years it might obtain 
three times the amount of improvement. This is owing to the cir- 
cumstance that the whole produce of the field remains upon it, ex- 
cept what is carried off by the stock when removed — but very much, 
it is obvious, will depend upon the nature of the soil, and upon the 
selectien of the seeds being such as to secure a tolerable produce of 
green food during the second and third years. 

2°. Permanent pasture or meadow. — But when land is laid down 
to permanent grass it undergoes a series of further changes, w^hich 
have frequently arrested attention, and which, though not difficult to 
be understood, have often appeared mysterious and perplexing to 
practical men. Let us consider these changes. 

a. When grass seeds are sown for the purpose of forming a per- 
manent sward, a rich crop of grass is obtained during the first, and 
perhaps also the second year, but the produce after three or four 
years lessens, and the value of the pasture diminishes. The plants 
generally die and leave blank spaces, and these again are slowly 
filled up by the sprouting of seeds of other species, which have either 
lain long buried in the soil or have been brought thither by the winds. 

This first change, which is almost universally observed in fields of 
artificial grass, arises in part from the change which the soil itself has 
undergone during the few years that have elapsed since the grass 
seeds were sown, and in part from the species of grass selected not 
being such as the soil, at any time, could permanently sustain. 

h. When t)iis deterioration, arising from the dying out of the sown 
grasses, has reached its utmost point, the sward begins gradually to 
improve, natural grasses suited to the soil spring up in the blank places, 
and from year to year the produce becomes greater and greater, and 
the land yields a more valuable pasture. Practical men often say 
that to this improvement there are no bounds, and that the older th» 
pasture the more valuable it becomes. 

But this is true only wahin certain limits. It may prove true for 
the entire currency of a lease, or even for the lifetime of a single ob- 
se'^ver but it is nos. generally true. Even if pastured by stock only and 
never mown, tl.e improvement wiR at length reach its limit or highest 
point, and fron. this tii^.^e the value 3i'the sward will begin to diminisb- 



426 THE SOIL AND GRA-SSES CONTINUALLY CilANGE. 

c. This, again^ is owing to a new change which has come over th« 
soil. It has become, in some degree, exhausted of those substances 
which are necessary to the growth of the more valuable grasses — 
less nutritive species, therefore, and such as are less willingly eaten 
by cattle, take their place. 

Such is the almost universal process of change which old grass fields 
undergo, whether they be regularly mown or constantly pastured only 
— provided they are left entirely to themselves. If mown they begin 
to fail the sooner, but even when pastured they can be kept in a state 
of full productiveness only by repeated top-dressings, especially of sa- 
line manure — that is, by adding to the soil those substances which are 
necessary to the growth of the valuable grasses, and of which it suf 
fers a yearly and unavoidable loss. Hence, the rich grass lands of 
our fathers are found now in too many cases to yield a herbage of 
little value. Hence, also, in nearly all countries, one of the first steps 
of an improving agriculture is to plough out the old and failing pas- 
tures, and either to convert them permanently into arable fields, or after 
a few years' cropping and manuring, again to lay them down to grass. 

But when tlius ploughed out. the surface soil upon old grass land is 
found to have undergone a remarkable alteration. When sown with 
grass seeds, it may have been a stiff, more or less grey, blue, or yellow 
clay — when ploughed out it is a rich, brown, generally light and fria- 
ble vegetable mould. Or when laid down it may have been a pale- 
colored, red, or yellow sand or loam. In this case the surface soil 
is still, when turned up, of a rich brown colour — it is lighter only and 
more sandy than in the former case, and rests upon a subsoil of sand 
or loam instead of one of clay. It is from the production of this change 
that the improvement caused by laying down to grass principally re- 
sults. In what does this change consist ? and how is it effected ? 

If the surface soil upon stiff clay lands, which have lain long in grass, 
be chemically examined, it will be found to be not only much richer 
in organic matter, but often also poorer in alumina than the soil which 
formed the surfice when the grass seeds were first sown upon it. 
The brown mould which forms on lighter lands will exhibit similar 
differences when compared with the soil on which it rests ; but the 
proportion of alumina in the latter being originally small, the diffe- 
rence in respect to this constituent will not be so perceptible. 

The effect of this change on the surface soil is in all cases to make 
it more rich in those substances which cultivated plants require, and 
therefore more fertile in corn. But strong clay lands derive the fur- 
ther important benefit of being rendered more loose and friable, and 
thus more easily and more economically cultivated. 

The nlode in which this change is brought about is as fellows : — 

1°. The roots, in penetrating, open and loosen the subjacent stiff clay. 
Diffusing themselves every where, they gradually raise, by increasing 
the bulk of, the surface soil. The latter is thus converted into a mix- 
ture of clay and decayed roots, which is of a dark colour, and is necessa- 
rily more loose and friable than the original or subjacent unmixed clay. 

2°. But this admixture of roots effects the chemical composition aa 
well as the state of aggregation of the soil. The roots and stems of 
the grasses conLEiin much inorganic — earthy nnd saline — matter (Lee. 



AGENCY OF THE RAINS AND WINDS. 427 

IX.. 5 1), which is gathered from beneath, wherever the roots pene- 
trate, and is by them sent upwards to the surface. A ton of hay con- 
tains about 170 lbs. of this inorganic matter (Lee. X., § 3). Suppose 
tlie roots to contain as much, and that the total annual produce of 
grass and roots together amounts to four tons, then about 680 lbs. of 
saline and earthy matters are every year worked up by the living 
plants, and in a great measure permanently mixed with the surface 
soil. Some of this, no doubt, is carried off by the cattle that feed, 
and by he rains that fall, upon the land — some remains in the deepei 
roots, and some is again, year after year, employed in feeding the 
new growth of grass — still a sufficient quantity is every season 
brought up from beneath, gradually to enrich the surface with valua- 
ble inorganic matter at the expense of the soil below. 

3^. Nor are mechanical agencies wanting to increase this natural 
diiference between the surface and the under soils. The loosening 
and opening of the clay lands by the roots of the grasses allow the 
rains more easy access. The rains gradually wash out the fine par- 
ticles of clay that are mixed with the roots, and carry them down- 
wards, as they sink towards the subsoil. Hence the brown mould, as 
it forms, is slowly robbed of a portion of its alumina, and is rendered 
more open, while the under soil becomes even stiffer than before. 
This sinking of the alumina is in a great measure arrested when the 
soil, becomes covered with eo thick a sward of grass as to break the 
force of the rain-drops or of the streams of water by which the land 
is periodically visited. Hence the soil of some rich pastures contains 
as much as 10 or 12, of others as little as 2 or 3 per cent, of alumina. 

4°. The winds also here lend their aid. From the naked arable 
lands, when the weather is dry, every blast of wind carries off a portion 
of the dust. This it suffers to fall again as it sweeps along the surface 
of the grass fields — the thick sward arresting the particles and sifting 
the air as it passes through them. Everywhere, even to remote dis- 
tricts, and to great elevations, the winds bear a constant small burden 
of earthy matter ;* but there are few practical agriculturists who, du- 
ring our high winds, have not occasionally seen the soil carried off in 
large quantities from their naked fields. Upon the neighbouring grass 
lands this soil falls as a natural top-dressing, by which the texture of 
the surface is gradually changed and its chemical constitution altered. 

5"^. Another important agency also must not be overlooked. In grass 
lands insects, and especially earth-worms, abound. These almost 
nightly ascend to the surface, and throw out portions of finely-divided 
earthy matter. On a close shaven lawn the quantity thus spread over 
the surface in a single night often appears surprising. In the lapse of 
years the accumulation of the soil from this cause must, on old pasture 
fields, be very great. It has oflen attracted the attention of practical 
men,! and so striking has it appeared to some, that they have been in- 

* It, ha=5 been observed that on spots purposely sheltered from the wind and rain on every 
Bide, th>" quantity of dust that is collected, whon pressed doinn, is in 3 years equalto one line 
or in 36 years to one inch in thickness. — Sprengel, Lehre vomDilnger, p. 443, 

t The permanence cf a fine carpeting of rich sweet grass upon a portion of his farm is 
ascribed (by Mr. Purdi e) to "the spewings of worms, apparently immensely numerous, 
which incessantly act is a nch top dressing."— Pr/zc Essai/s of the Highland Society, L 
p. 191. 



428 WHY ARTIFICIAL PA? TDRES DETERIORATE. 

dined to attribute to the slow but constant labour of these inset ti, Jie 
entire formation of the fertile surface soils over large tracts of country. 
C' Geological Transactions.") 

I have dir^ted your attention to these causes chiefly in explana- 
tion of the changes which by long lying in grass the surface of our 
Ptiff clay lands is found to undergo. But they apply equally to other 
soils also — the only difference being that, in the case of such as are 
already light and open, the change of texture is not so great, and 
therefore does not so generally arrest the attention. 

Upon this subject I may trouble you further with two practical re- 
marks : 

1°. That the richest old grass lands — those which have remained 
longest in a fertile condition — are generally upon our strongest clay 
soils (the Oxford and Lias clays, Lee. XL, § 8). This is owing to 
the f\ct that such soils naturally contain, and by their comparative 
impermeability re-tain, a larger store of those inorganic substances on 
which the valuable grasses live. When the surface soil becomes de- 
ficient in any of these, the roots descend further into the subsoil and 
bring up a fresh supply. But these grass lands are not on this account 
exempt from the law above explained, in obedience to which ail pas- 
tured lands, when left to nature, must ultimately become exhausted. 
They must eventually become poorer ; but in their case the deterio- 
ration will be slower and more distant, and by judicious top-dressings 
may be still longer protracted. 

2°. The natural changes which the surface soil undergoes, and es- 
pecially upon clay lands when laid down to grass, explain why it is so 
difficult to procure, by means of artifical grasses, a sward equal to that 
which grows naturally upon old pasture lands. As the soil changes 
upon our artificial pastures, it becomes better fitted to nourish other spe- 
cies of grass than those which we have sown. These naturally spring 
up, therefore, and cover the soil. But these intruders are themselves 
not destined to be permanent possessors of the land. The soil under- 
goes a further change, and new species again appear upon it. We can- 
not tell how often different kinds of grass thus succeed each other upon 
the soil, but we know that the final rich sward which covers a grass field 
when it has reached its most valuable condition, is the result of a long 
Beries of natural changes which time only can bring about. 

The soil of an old pasture field, which has been ploughed up, is made 
to undergo an important change both in texture and in chemical con- 
stitution, before it is again laid down to grass. The same grasses, 
therefore, which previously covered it will no longer flourish, even 
when they are sown. Hence the unwillingness felt by practical men 
to plough up their old pastures — but hence, also, the benefit which 
results from the breaking up of such as are old, worn out, or covered 
with unwholesome grasses. When again converted into pasture land, 
new races appear, and a more nourishing sward is produced.* 

* For an exceUent article on the superior feedins qualities of recent artific'al trnsteu 
Dver many old past lire lands, by Mi*. ^osweJl, of Kingcaussiaj see the Quarter)/ J&urnti 
if Agriculture, N , p. 783. 



IMPROVEMENT OF THE SOIL BY PLANTING OF TREES. 42% 

§ 8. Iniprcvement of the soil by the planting of tiees. 

Si has long been observed by practical men, that when poor, thin, 
onpfoductive soils have been for some time covered with wood, their 
quahty materially improves. In the intervals of the open forest, they 
will produce a valuable herbage — or when cleared of trees they may 
for some time be made to yield profitable crops of corn. 

This fact has been observed in almost every country of Europe, but 
the most precise observations upon the subject with which I am ac- 
quainted are those which have been made in the extensive plantations 
of the laie Duke of Athol. These plantations consist chiefly of white 
larch (Lari.v EiiropcBa,) and grow upon a poor hilly soil, resting on 
gneiss, mica-slate, and clay-slate (Lee. XL, § 8.) In six or seven 
years the lower branches spread out, become interlaced, and com- 
pletely overshadow the ground. Nothing, therefore, grows upon it 
till the trees are 24 years old, when the spines of the lower branches 
beginning to fall, the first considerable thinning takes place. Air and 
light being thus re-admitted, grasses (chiefly holcus mollis and lana 
tus) spring up, and a fine sward is gradually produced. The ground, 
which previously was worth only 9d. or Is. per acre as a sheep pas- 
ture, at the end of 30 years becomes worth from 7s. to 10s. per acre. 

The soil on this part of the Duke's estate is especially propitious to 
the larch — and, therefore, this tree both thrives best and in the great- 
est degree improves the soil. Thus in oak copses, cut every 24 years, 
the soil becomes worth only 5s. or 6s. per acre, and this during the last 
six years only. Under an ash plantation, the improvement amounts 
to 2s. or 3s. per acre ; under Scotch fir. it does not exceed 6d. an acre 
■ — while under i^pruce and beech the land is worth less than before. 
(Mr. Stephens, in the Transactions of the Highland Society^ xi., p. 
189 ; also Loudon's EncylopcEclia of Agriculture^ p. 1346.) 

The main caa^e of this improvement, as of that which is produced 
by laying down to grass, is to be found in the natural manuring with 
recent vegetable matter, to which the soil year by year is so long 
subjected. Trees differ from grasses only in this, that while the lat- 
ter enrich the soil both by their roots and by their leaves, the former 
manure its surface only by the leaves which they shed. 

The leaves of trees, like those of grasses, contain much inorganic mat- 
ter, and this when annually spread upon the ground slowly adds to the 
depth as well as to the richness of the soil. Thus the leaves of the fol- 
lowing trees, when dried in the air, contain respectively of inorganic 
matter ((Sprengel, Chemiefur Landwirthe, ii., passim) : — 

April. AiJ<?ust. November. 

Oak — 5 per cent. 4^ per cent. 

Ash — 6i « — « 

Beech — 7 " 6^ 

Birch — 5 u _ « 

Elm — 111 « — « 

Willow — 8i " — " 

, White Larch 6 J. per cent. — " — " 

Scotch Fir — 1| « — " 

Ixx looking at the diflferences among these numbers — especiall/ IB 



430 RELATIVE EFFECTS OF DIFFERENT KINDS OF TREES. 

the c;ise of the elm and of the Scotch fir — one would naturally stip^ 
pose that the diversity of their effects in improving the land is in some 
measure to be ascribed to the quantity and kind of the in&rganic mat- 
ter which the leaves of these several trees contain. And to this 
cause, no doubt, some effect is to be ascribed in localities where all 
the trees thrive equally. 

But upon the quantity of leaves produced, as much in general will 
depend, as upon the relative proportions of organic and inorganic 
matter which these leaves may respectively contain. And as the 
quantity of leaves is always grea .est where the tree flourishes best or 
finds a most propitious soil — the improvement of the soil itself, by 
any particular tree, will be always in a great measure determined by 
its fitness to pronoote the growth of that kind of tree. 

On the soil planted by the Duke of Athol, the larch shot up luxu- 
riantly, while the Scotch fir lingered and languished in its growth. 
Thus the quantity of leaves produced and annually shed by the 
former was vastly greater than by the latter tree. Had the Scotch 
fir thriven better than the larch, the reverse might have been tlie 
case, and the value of the soil might have been increased in a great- 
er proportion by plantations of the former tree. 

Other special circumstances also will account for the relative de- 
grees of improvement produced by the larch and by some of the 
other trees — for example, the oak. In the oak copse the soil in 16 
years become worth 6s. or 8s. an acre. If, therefore, instead of being 
cut down for their bark at the end of 24 years, the trees had been al- 
lowed to grow up into an oak forest, the permanent improvement of 
the pasture, even on this soil, would probably have been at least as 
great as under the larch. The above experiments, therefore, are in 
reality not so decisive in regard to the relative improving power of 
the several species of trees as they at first sight appear. The most 
rational natural rule by which our practice should be guided seems 
to be contained ia these three propositions — 

1°. That the soil will be most improved by those trees which thrive 
best upon it. 

2°. Among those which thrive equally, by such as yield ^tie 
argest produce of leaves, and — 

3°. Among such as yield an equal weight of leaves, by those whose 
leaves contain the largest proportion of inorganic matter — which 
bring up from beneath, that is, and spread over the surface in largest 
quantity, the materials of a fertile soil. 

The mode in which the lower branches of the larch spread out and 
overshadow the surface is not without its influence upon the ultimate 
improvement which the soil exhibits. All vegetation being prevented, 
the land, besides receiving a yearly manure of vegetable mould, ia 
made to lie for upwards of 20 years in uninterrupted naked fallow. 
It is sheltered also from the beating of the rain dro s. which descena 
slowly and gently upon it, bearing principles of fertility instead of 
washing out the valuable saline substances it may coni ain. 

Beneath the overshadowing branchep of a forest, the soil is also pro- 
tected from the wind, and to this protection Sprengel attributes much 
of that rajk d improvement so generally experiencec where lands ar« 



MANURING WITH SEA-WEED. 431 

covered with wood. The winds bear along particles of earthy mat- 
ter (see note, p. 427,) which they deposit again in the still foresti? ; and 
thus gradually form a soil even on ihe most naked places. This slow 
general cause of accumulation may not be without its effect, and 
should not be forgotten, but it evidently affords no explanation why 
m the same range of country, the soil which is covered by forests o^ 
one kind should improve more rapidly than those which are shelteren 
by trees of another species. 

§ 9. Of the use of sea-weed as a manure. 

Among green manures of great value and extensive application 
there remains to be noticed the sea-weed or sea-ware of our coasts. 
The marine plants of which it consists differ from the green vege- 
tables grown upon land, — 

1°. By the greater rapidity with which they undergo decay. When 
laid as top-dressings upon the land they melt down, as it were, and in 
a short time almost entirely disappear. Mixed with soil into a com- 
post or with quick-lime, they speedily crumble down into a black earth, 
in which little or no trace of the plant can be perceived. 

2°. By the greater proportion of saline or other inorganic matter 
which these plants, in their dry state, contain. It is these substances 
w^hich are obtained in the form of kelp when dry sea-weeds are burn- 
ed in the air. 

We have seen (Lee. X., § 3,) that the quantity of ash left by 1000 
lbs. of our more usually cultivated grasses, in the dry state, varies 
from 5 to nearly 10 per cent., but the fucus vesiculosus^ which is 
reckoned the most valuable for the manufacture of kelp, givea up- 
wards of 160 lbs. of ash from 100 lbs. of the dry plant. This -^tsh, 
acco»'ding to Fagerstrom, consists of — 

Gypsum 63-4 lbs. 

Carbonate of Lime 34-1 ^' 

Iodide of Sodium 2-7 " 

Other Salts of Soda 29-9 " 

Silica, Oxide of Iron, and earthy Phosphates.31-1 " 

161-2* 

This ash contains less potash, but more soda and gypsiim, than 
those of the grasses, (Lee. X., § 3,) and hence, as you will readily 

' BerzeHus Arsberdttilse, 1824, p. 225. — If we compare the composition of this ash with 
that of the several varieties of kelp, given in page 356. it will be seen to differ from them 
very considerably. But kelp is always manufactured from a mixture of different planta 
in varying proportions, and hence one cause of the diversity of composition among differ- 
ent samples of this substance. * 

Sprengel slates (Lehre vom Dilnger, p. 277,) that ihe fucus vesiculostis contains only 16 
per cent, of water. I do not know whether this is the result of experiments of his own, 
but I have not introduced it into the text, because it appears to me inconsistent with the 
remarkable manner in which sea-weed shrivels up when dried, and with its little perma- 
nence as a manure. " If an acre of land is completely covered with it, after a few days 
of dry weather, the whole would not weigh 500 lbs. The fibrous parts reduced to mere 
threads alone remain — so that it is like manuring land with cobtcebs" (Dr. Walker.) This 
would seem to imply the presence of a larger quantity of water in fresh sea-weed than in 
green grass, and consequenfy a less effiracy as a manure when applied n equal weights. 
According to BouwsingHult, ;ne fucus digitatus contains 40 per cent. </ water, and the 
fucus saccharinus 76 per cent, when newly taken from the sea, and 40 percent, after being 
dried in the air. 



432 MODE I N WHICH SEA-WEEI S APPLIED. 

Tmderstand, may be expected to exercise a somewhat different influ* 
ence upon vegetation. 

It is of importance, however, to bear in mind tiiat the sahne ano 
other inorganic matters which are contained in tlie sea-weed we lay 
upon our fields, form a positive addition to the land. If we plough in a 
green crop where it grew, we restore to the soil the same saline mattef 
only which the plants have already taken from it during their growth, 
while the addition of sea-weed imparts to it an entirely new supply. It 
brings back from the sea a portion of that which the rivers are con- 
stantly carrying into it, and is thus valuable in restoring, in some mea- 
sure, what rains and crops are constantly removing from the land. 

Sea-weed is collected along most of our rocky coasts — and is 
seldom neglected by the farmers on the borders of the sea. In the isle 
of Thanet, it is sometimes cast ashore by one tide and carried off by 
the next ; — so that after a storm the teams of the farmers may be seen 
at work even during the night in collecting the weed, and carrying it 
beyond the reach of the sea (British Husbandry, II., p. 418.) In that 
locality, it is said to have doubled or tripled the produce of the land. 
On the Lothian coasts, a right of way to the sea for the collection of 
sea-ware increases the value of the land from 258. to 30s. an acre 
(Kerr's Berwickshire, p. 377.) In the Western Isles it is extensively 
collected and employed as a manure — (" sea-weeds constitute one- 
half of Hebridean m.anures, and nine-tenths of those of the remoter 
Islands," Macdonald's Agriculture of the Hebrides^ p. 401,) — and 
on the north-east coast of freland, the farming fishermen go out in 
their boats and hook it up from considerable depths in the sea (Mrs. 
Hall's Ireland.) 

It is applied either immediately as a top-dressing, especially to grass 
lands — or it is previously made into a compost with earth, with lime, 
or with shell-sand. Tlius mixed with lime, it has been used with ad- 
vantage as a top-dressing for the youn^ wheat crop, (British Hus- 
bandry, II., p. 419 ;) and with shell-sand, it is the general manure for 
the potatoe crop among the Western Islanders ('Transactions of the 
Highland Society, 1842-3, p. 766.) It may also be mixed with farm- 
yard manure or even with peat moss, both of which it brings into a 
more rapid fermentation. In some of the Western Isles, and in Jer- 
sey, it is burned to a light, more or less coaly powder, and in this 
form is applied successfully as a top-dret>sing to various crops. There 
is no reason to doubt that the most economical method is to make it. 
into a compost with absorbent earth and lime, or to plough it in at 
once in the fresh state. 

In the Western Islands one cart load of farm-yard manure is con- 
sidered equal in immediate effect — upon the first crop, that is — to 2^ 
of fresh sea-weed, or to 1? after it has stood two months in "a heap. 
The sea-weed, however, rarely exhibits any considerable action upon 
the second crop. 

Sea-weed is said to be less suited to clay soils, Avhile barren sand 
has been brought into the state of a fine loam by the cone ant appli- 
cation of sea-weed alone, for a long series of years (Mac lonald'a 
Hebrides, p. 407.) 

Conflicting opinions are given by diffe "snt practical men m regari 



T^SE OF STRAW A3 / .MANURE. 433 

to the crops to which it is best suited. But the explanation of n:osi 
of these and similar discordances is to be found in the answers to the 
three following questions — what substances does the crop specially 
require ? — how many of these abound in the soil ? — can the manure we 
are about to use supply all or any of the remainder ? If it can, it may be 
expected to do good. Thus simply and closely are the kind of crop, the 
kind of soil, and the kind of manure, in most cases, connected togethei 

§ 10. Of inaniu'ingioitk dry vegetable substances. 

The main general difference between vegetable matter o/'^A.e 50 m.^ 
kind^ and cut at the same age, when apphe-l as a manure in the green 
and in the dry state, consists in this — that in the former it decomposes 
more rapidly, and, therefore, acts more speedily. The total effect upon 
vei'-etation will probably in either case be very nearly the same. 

But if the dry vegetable matter have been cut at a more advancea 
age of the plant or have been exposed to the vicissitudes of the weather 
while drying, it will no longer exhibit an equal efficacy. A ton of dry 
straw, when unripe, will manure more richly than a ton of the same 
straw in its ripe state — not only because the sap of the green plant 
contains the materials from which the substance of the grain is after- 
wards formed — but, because, as the plant ripens, the stem restores to the 
soil a portion of the saline, especially of the alkaline, matter it previous- 
ly contained (Lee. X., § 5.) After it is cut. also, every shower of rain 
that falls upon the sheaves of corn or upon the new hay, washes out 
some of the saline substances which are lodged in its pores, and thus 
diminishes its vahie as a fertilizer of the land. These facts place iii 
a stilK stronger hght the advantages which necessarily follow from 
the use of vegetable matter in the recent state, for manuring the soil. 

1°. Dry straw. — It is in the form of straw that dry vegetable mat- 
ter is most abundantly employed as a manure. It is only, however, 
when already in the ground in the state of stubble, that it is usually 
ploughed in without some previous preparation. When buried in the 
soil in the dry state, it decomposes slowly, and produces a less sensi- 
ble effect upon the succeeding crop ; it is usually fermented, there- 
fore, more or less completely, by an admixture of animal manure in 
the farm-yard before it is laid upon the land. During this fermenta- 
tion a certain unavoidable loss of organic, and generally a large loss ot 
saline matter, also takes place (see in the succeeding lecture the sec- 
tion upon mixed animal and vegetable manures.) It is, therefore, the- 
oretically true of dry, as it is of green, vegetable matter, that it will add 
most to the soil, if it be ploughed in without any previous preparation. 

Yet this is not the only consideration by which the practical man 
must be guided. Instead of a slow and prolonged action upon his 
crops, he may require an immediate and more powerful action for a 
shorter time, and to obtain this he may be justified in fermenting his 
straw with the certainty even of an unavoidable loss. Thus tl' e dis- 
puted use of short and long dung becomes altogether a questkn of 
expediency or of practical economy. But to this point I shall again 
recur when treating of farm-yard manure in the succeeding lecture. 

2°. Chaff partakes of the nature of straw, but it decompose^ more 
rloTly when buried in the soil in the dry state. It is also diflicult to 



434 ACTION OF RAPE-DUST ON WHEAT A \D BEANS. 



^! 



bring into a state of fermentation, even when mixed with the liquic 
manure of the farm-yard. 

3°. Rape-dust. — When rape seed is exhausted of its oil, it comes 
from the press in the form of hard (rape) cakes, which, when crushed 
to powder, form the rape-dust of late years so extensively employed as 
a manure. It is occasionally mixed with farm-yard dung, and applied 
to tlie turnip crop, but its principal employment has hitherto been, I 
believe, as a top-dressing for the wheat crop, either harrowed in with 
Jie seed in October, or applied to the young corn in spring. 

Rape-dust requires moisture to bring out its full fertilizing virtues ; 
hence it is chiefly adapted to clay soils or to such as rest upon a stiff 
subsoil. It is seldom applied, therefore, to the barley crop, and even 
upon wheat it will fail to produce any decidedly good effect in a very 
dry season. Several interesting circumstances have been experi- 
mentally ascertained in regard to the action of rape-dust, to which it 
is proper to advert : — 

a. That in very dry seasons it may produce little benefit upon tur- 
nips, potatoes, and other crops, while in the same circumstances the 
effect of guano may be strikingly beneficial. Thus in one experi- 
ment, made in 1842, upon unmanured land sown with turnips — 
16 cwt. of rape-dust gave 3| tons of bulbs per acre. 

2 cwt. of guano gave 5 do. 
Unmanured gave 3i do. 

And in another, in the same season, upon unmanured land — 
1 ton of rape-dust gave 14i tons of bulbs per acre. 

3 cwt. of guano gave 23^ do. 
Unmanured gave 12 [* do. 

Again, upon potatoes, planted without other manure, in three ex- 
periments the produce per acre, in tons, was as follows : — 

Unmanured. 1 ton Rape-dust. 3 cwt. Guano. 4 cwt. Guano. 

White Don Potatoes — 12i 18i — 

Red Don Potatoes 6| 10 — 14^ 

Connaught Cups 5? 13 — 13| 

In none of the above experiments did the action of the large quj^n- 
tity of rape-dust equal that of the comparatively small quantity of 
guano — though, from being buried in the soil, the difference was less 
•triking in the case of the potatoe crops. 

h. Rape-dust may actually cause the crop to be less than the land 
alone would naturally produce — if in a dry season it be laid on in 
any considerable quantity. 

Thus in 1S42, in an experiment upon Oa^ made at Lennox Love — 
16 cwt. of rape-dust gave 45 bushc s. 
2 cwt. of guano gave 68 do. 
Unmanured soil gave 49 do. 

In this property of injuring the crop, when rain does not haj>pen to 
fall, rape-dust resembles very much those saline substances which, as 
we have seen, may often be applied with much advantage to the land. 

c. Yet it would appear to exercise less of this evil influence upon 
wheat and beans, and n similar circunstances. Thus in the «ame 

• S«« Appendix-, No. VIII. 



THE aUANTITY MUST NOT BE TOO GREAT 435 

season. 1842, and in the. same locality, Lennox Love, a crop af wheat 
wdh — 

16 cwt. of rape-dyst gave 51 bushels per acre, 

2 cwt. of guano gave 48 do. 

Unmanured gave 47| do. 

And a crop of beans, with — 

16 cwt. of rape-dust gave 38 bushels. 
2 cwt. of guano gave 35| do. 
Unmanured gave 30 do. 

In both of these cases, notwithstanding the drought, the rape-dust 
improved the crop, and though not sufficiently so to pay the cost of the 
application, yet to a greater extent than the same quantity of guano. 
Ilris deserving of investigation, therefore, whether rape-dust be more 
especially adapted to wheat and beans. Even in favorable seasons 
it may possibly prove more economical than guano as a manure for 
these two crops (see Appendix, No. VIII.) 

d. But even in favorable seasons, and to the wheat crop, there is 
reason to believe that rape-dust cannot be economically applied in more 
than a certain, perhaps variable, quantity per acre. Thus four equal 
plots of ground (nearly half an acre each.) sown with wheat, were top- 
dressed with rape-dust in different proportions with the following results: 

With 7 cwt. the produce was 26 bushels of market corn. 

With 10 cwt. the produce was 28 do. 

With 15 cwt. the produce was 29i do. 

With 26 cwt. the produce was 27| do. 

Unmanured the produce was 22 i* do. 

In this experiment not only was the crop diminished when more 
than 15 cwt. was added, but the increased produce was not sufficient 
to defray the additional cost of the application^ when more than 7 
cwt. of rape-dust was put on. 

e. It may be noticed as another curious fact, that the action of 
rape-dust is dependent upon the presence or absence of certain other 
substances in the soil. Common salt and sulphate of soda, when 
mixed with it under certain circumstances, lessen the effect which it 
would produce alone, and the same will probably happen when it is 
applied, without admixture, to soils in which these saline compounds 
happen to be already present. Some remarks upon this interesting 
pomt will be found in the Appendix. No. VIII. 

4°. lAntseed^ poppy-seed, cotton-seed^ and. cocoa-nut cakes. — The 
cake which is left when other oils are extracted from the seeds or fruits 
m which they exist is, also, in almost every case, useful as a manure. 
Thus the seeds of the cotton plant yield an oil and leave a cake which is 
now used as a manure in the United States, though little known as yet, I 
believe, in England. The cocoa-nut cake is employed in Southern In- 
dia partly in feeding cattle and partly as a manure for the cocoa-nut tree 
itself. Some trials have recently been made with it among ourselves, 
but I am ignorant of the precise results. In this country lintseed cake 
w made in large quantity* but as it is relished by cattle, is fattening, and 
enriches the droppings of the stock fed upon it, it is seldom applied di- 

' British Husbandry, I., p 412. 



436 USE OF MALT-DUST, DRY LEAVES, AND PEAT. AS MA.NURE3. 

rectly to the land. In France and some parts of Belgnim, where tha 
poppy is largely cultivated for the oil yielded by its seeds, the cake 
which these seeds leave is highly esteemed as a manure. 

5°. MaM-dust. — When barley is made to sprout by the malster, and 
's aft-erwards dried, the small shoots and rootlets drop off, and form 
the substance known by the name of malt-dust. One hundi>ed bushels 
of barley yield 4 or 5 bushels of this dust. It is sold at the rate of 
from 5s. to 8s. a quarter, and has been applied with success as a top- 
dressing to the barley and wheat crops. It may also be drilled in 
with turnips or dusted over the young grass in"spring. 

6°. Saw-dust is usually rejected by the agriculturist, in consequence 
of the difficulty which is generally experienced in bringing it into a state 
of fermentation. It decomposes slowly when ploughed into the soil in 
its dry state, but it nevertheless gradually benefits the land, and should 
not, therefore, be permitted in any case to run to waste. It forms an 
excellent absorbent also for liquid manures of any kind, which it pre- 
serves from sinking too rapidly when they are to be applied to porous, 
sandy, or chalky soils, while these liquids again hasten the decomposi- 
tion of the saw-dust and augment its immediate effect upon the land. In 
localities favorable for the collection of sea-weed, it may also be more 
rapidly fermented by an admixture with this substance. Saw-dust 
forms an ingredient in some of the mixed m.'inures which have re- 
cently come into use (see Appendix, No. VIII., Exp. B.) 

7°. Dry leaves may either be dug into the land at once, or maybe 
laid up in heaps, when they will gradually decay, and form, in most 
cases, an enriching manure. They gradually improve the soil (as 
we have already seen, p. 429,) on which they annually fall, but the 
same quantity of leaves will do more good if collected and immedi- 
ately dug in, or if made into a compost heap, than if left to undergo 
a slow natural decay on the surface of the land. 

§ 12. Of the use of decayed vegetable matter as a manure. 

The most abundant forms of partially decayed vegetable matter 
which come within the reach of the practical farmer, are peat and 
tanners bark. 

1°. Peat. — To soils which are deficient in vegetable matter, it is 
clear that a judicious admixture of peat must prove advantageous, be- 
cause it will supply some at least of those substances which are neces- 
sary to the production of a higher degree of fertility. But peat decay? 
very slowly in the air, and hence its apparent effect when mixed with 
the soil is very small. It may gradually ameliorate its quafity, espe 
cially if the soil be calcareous, but it will not immediately prepare th€ 
land for the growth of any particular crop. But if the obstacles to 
Its further decomposition be removed — that is, if by artificial meana 
its decay be promoted — then its immediate and apparent effect upon 
the soil is increased, and it becomes an acknowledged fertilizing ma 
nure. Different methods have been successfully practised for bring- 
ing it into this more rapid state of decay or fermentation. 

a. The half-dried p3at may be mixed with from one-fourth to one- 
naif of its weight of fermenting farm-yard manure — the whole heap 



PERMENTATIOS OF PEAT AND TANNER's BAKK. 437 

being carefully covered o^^r with a layer of peat to prevent the es- 
cape of fertUizing vapors. By this method — first introduced to pub- 
lic notice by the late Lord Meadowbank — the entire mixture is gra- 
dually brought into an equable state of heat and fermentation, and 
as a manure for the turnip crop, is said to be as efficacious as an 
equal we.ght of unmixed farm-yard manure. 

b. Or the hquid manure of the farm-yard may be employed for the 
same purpose, either in whole or in part. If the heap of mixed peat 
and dung be watered occasion^iUy with the liquid manure, the fer- 
mentation will be more speedily effected, and at a less expense of 
common farm-ya^d dung. Or the half-dried peat may be used un 
mixed, as an absorbent for the liquid of the farm-yard, by which, 
without other aid, it will be brought into a state of fermentation with 
comparative rapidity. 

c. Or instead of the liquid manure, the ammoniacal liquor of the 
gas-works may be employed, with less prominent benefit certainly, 
but still with great advantage. 

d. Or the peat may be mixed with from one-sixth to one-fourth of its 
bulk of fresh sea -weed, the rapid decay of which will gradually reduce 
the entire heap into a fertilizing mass (British Husbandry, II,, p. 417.) 

e. Or rape-dust in the proportion of 1 ton to 30 cubic yards may 
be mixed with the half-dried peat from two to six weeks before the 
time of sowing the turnip crop. The fermentation of the rape-dust 
takes place so quickly, that this short time is usuahy sufficient to con- 
vert the whole into a uniform and rapidly decaying mass. 

In short, it is only necessary to mix half-dried peat with any sub- 
stance which undergoes rapid spontaneous decomposition — when it 
will more or less speedily become infected with the same tendency to 
decay, and will thus be rendered capable of ministering to the growth 
of cultivated plants. 

2°. Tanner^s bark is still more difficult to reduce or to bring into a 
rapid state of decomposition. Any of the methods above recommended 
for peat, however, will to a certain extent succeed also with tiie spent 
bark of the tan pits. But in the case of substances so solid and refrac- 
tory as the lumj)s of bark are, the admixture of a quantity of lime and 
earth, so as to form a compost heap, is perhaps the most advisable 
mode of procedure. The way in which lime promotes the decay of 
woody fibre in such heaps has already been explained (see p. 382.) 

§ 13. Use of charred vegetable matters as a manure. 

Soot and charcoal are the principal substances of this class which 
have been more or less extensively employed for the purpose of in^ 
creasing the productiveness of the land. 

1°. Soot is a complicated and variable mixture of substances pro- 
duced during the combustion of coal. Its composition, and consequent- 
ly its effects as a manure, vary with the quality of the coal, with the 
way in which the coal is burned, and with the height of the chimney 
in which it is collected. 

Soot has not been analyzes since the year 1826, when a variety ex 
ammed by Braconnot Avas founn by him to consist in a thousand parts oi 



438 COMPOSITION OF SOOT — ITS EFFECTS DPON AYE-GRASS 



Ulmic acid? (a substance resembling that portion of the 
vegetable matter of the soil which is soluble in caustic 

potash— (see Lee. XIIL, § 1) 302-0 

A reddish brown soluble substance, containing nitrogen, and 

yielding ammonia when heated 200*0 

A sboline 5*0 

Carbonate of lime, »vith a trace of magnesia (probably de- 
rived in part from uae sides of the chimney) 146'6 

Acetate of lime 5Q-5 

Sulphate of hme (gypsum) 50-0 

Acetate of magnesia 5-3 

Phosphate of lime, with a trace of iron 15-0 

Chloride of potassium 3-6 

xVcetate of potash 4 1-6 

Acetate of ammonia 2-0 

Silica (sand) 9*5 

Charcoal powder 38*5 

Water 125-0 



I 



looo* 



The earthy substances which the soot contains are chiefly derived 
from the walls of the chimney, and from the ash of the coal, part of 
which is carried up the chimney by the draught. These, therefore, 
must be variable, being largest in quantity where the draught is strong- 
est and where the earthy matter or ash in the coal is the greatest. The 
quantity of gypsum present depends upon the sulphur contained in the 
coal, — that which is freest from sulphur will give a soot containing the 
least gypsum. The ammonia and the soluble substances containing ni- 
trogen will vary with the quantity of nitrogen contained in the coal and 
with certain other causes — so that the composition cf different samples 
of soot may be very unlike, and their influence upon vegetation there- 
fore very unequal. The consequence of this must be, that the results 
obtained in one spot, or upon one crop, are not to be depended upon, as 
indicative of the precise effect which another specimen of soot will 
produce in another locality, and upon another crop even of the same 
kind. And thus it happens that the use of soot is more general, and 
is attended with more beneficial effects, in some districts than m others. 

a. In general it may be assumed that where ammonia or rts salts 
will benefit the crop, soot also will be of use, and hence its successful 
application to grass lands. From its containing gypsum it should also 
especially benefit the clover crops. Yet Dr. Anderson says, " I have 
used soot as a top-dressing for clover and rye- grass in all proportions, 
'rom one hundred bushels per acre to six hundred, and I cannot say 
that ever I could perceive the clover in the least degree more luxuri- 
ant than in the places where no soot had been applied. But upon 
rve-grass its effects are amazing, and increase m proportion to the 
quantity so, far as my trials have gone." (Dr. Anderson's Essays, 
edit. ISOO, ii., p. 304.) And his general conclusion is, that soot does 
not aff&zt the growth of clover in any loay^ ichile it loonderf illy promotes 

' Annales de Chemie et de Physique, xxxi. , p. 37. 



ACTION OF SOOT UPON WHEAT AND OATS. #i9 

that of rye-grass. Will any of you, by experiment, ascertain " such 
be really the case with the soot of your own neighborhood? 

b. The presence of ammonia in soot causes it, when laid in heaps, 
to destroi all the plants upon the spot ; and Dr. Anderson adds the in- 
teresting Dbservation, " that the first plant which appears afterwards 
is constantly the common couch-grass (triticum repens). (Dr. Ander- 
son's Essays, edit. 1800, ii., p. 305.) 

c. This ammonia also causes soot to injure and diminish the crop in 
very dry seasons. Thus the produce of a crop of beans, after oats, in 
1842, upon an 

Unmanured part of the field was 29* bushels. 

Dressed with 4 bushels of soot 28 bushels.* 

It also diminished, in a small degree, the potatoe crop in the same 
year in the experiments of Lord'Blantyre, at Erskine (Appendix, No. 

With manure alone, the produce was 11 tons 17 cwt. 

With 30 bushels of soot sprinkled over the dung. 11 tons 4 cwt. 

Like rape-dust (p. 434) and saline substances, therefore, soot seems 
to require moist weather, or a naturally moist soil, to bring out all its 
virtues. 

d. Yet even in the dry season of 1842, iu effect upon wheat and oats 
in the same locahty (Erskine) was very beneficial. Thus the com- 
parative produce of these crops, when undressed and when top-dress- 
ed with 10 bushels of soot per acre, was as follows : — 

Unmanured Wheat 44 Oats 49. 

Top-dressed with soot Wheat 54 Oats 55. 

But the dressed wheat was inferior in quality to the undressed — the 
former weighing only 58, the latter 62 lbs. a bushel. In the oats there 
was no difference. Are we to infer from these results that, even in 
dry seasons, soot may be safely applied to crops of corn, while to pulse 
and roots it is sure to do no good ? Further precise observations, no 
doubt, are still necessary — and the more especially as the experiments 
upon oats and wheat, made in the still drier locality of Lennox Love 
(Appendix, No. VIII.), gave a decrease in the produce of grain — while 
in Mr. Fleming's experiments upon turnips (Appendix, No. VIII.^, 50 
bushels of soot, applied alone, gave an increase of 4 tons in the crop. 

e. An experiment of Lord Blantyre's (Appendix, No. IX.), enables 
■js to judge of the efficacy of soot in a dry season, compared with that 
of nitrate of soda and of guano upon the produce of hay. Thus the 
crop of hay, per imperial acre, from the 

Cost, 
tons. rwts. £ s. d. 

Undressed portion, weighed .1 8 

Dressed with 40 bushels of soot 1 15 Oil 8 

1 60 lbs. nitrate of soda 1 19 1 15 9 

160 lbs. guano 2 2 1 15 9 

In this experiment the soot proved a more profitable application than 
either of the other manures. 

f. In regard o this substance, I shall only advert to one other obser- 

• See Appendix, Nj. VIII. 



440 USE CF CHARCOAL-DDSTj AND OF COAL-TAR. 

vation — ^bat it is an important one — made by Mr. Morton, when des« 
cribing the management of a well conducted farm in Gloucestershire, 
(that of Mr. Dimmery, described in the Journal of the Royal Agri- 
cultural Society^ I., p. 400.) " The quantity of soot used upon this 
I'arm amounts to 3000 bushels a-year, one-half of which is applied to the 
potatoe. the other half to the wheat crop." All the straw grown upon 
this farm is sold for thatch^ nnd for the last 30 years the only manure 
that has been purchased to eplace this straw is the soot, which is 
brought from Gloueester, Bristol,* and Cheltenham. Soot no doubt 
contains many things useful to vegetation, yet where all the produce is 
carried off, and soot only added in its stead — even the rich soils of the 
vale of Gloucester cannot be expected to retain a perpetual fertility. 
The slow changes which theory indicates may altogether escape the 
observation of the practical man, who makes no record of the history 
of his land, and yet may be ever slowly proceeding. 

2^. Charcoal. — Wood-charcoal, from its porous nature, and its tend- 
ency to absorb animal odors and other unpleasant effluvia (Lee. I., § 2), 
has beeu found, when reduced to fine powder, to be an excellent admix- 
ture for night soil, for hquid manure, and for other substances which 
undergo putrescent decay. It is therefore employed to a considerable 
extent by the manufacturers of artificial manures. It is also applied 
with advantage in some cases as a top-dressing to various cropsf — its 
efficacy being probably due in part to its power of absorbing from the 
air, or of retaining in the soil, those gaseous substances which plants re- 
quire, and in part to the slow decay which it is itself capable of under- 
going. In moist charcoal powder seeds are said to germinate with 
great ease and certainty. 

3°. Coal-tar. — Another product of coal, the tar of the gas-works, has 
recently been recommended as an admixture for peat and similiar com- 
posts, and it is one of the substances with which Mr. Daniel impreg- 
nates his saw- dust in the manufacture of his patent manure. It is im- 
possible to say how much of the good effect derived from the use of 
such mixtures as that described in the Appendix, No. VIII., is due to 
the coal-tar they contain, — and as no experiments have hitherto been 
made from which the true action of coal-tar can be inferred, it may 
etilfbe considered as a matter of doubt whether it can at all add direct- 
ly to the fertility of the soil. 

^ 14. Of the theoretical valvs of different vegetable substances 

as manures. 

Vegetable manures are known to differ in fertilizing virtue. Thus, 
1 ton of rape-dust is said to be equal to 16 of sea-weed or to 20 of farm- 
yard manure. On what principles do these unlike fertilizing virtues 
depend ? 

1°. According to Boussingault and other French authorities, the re- 
lative efficacy of all manures depends upon the proportions of nitregen 

• At Bristol the price of soot, is M. a btishel, at Gloucester only 6f1., yet the former is pre- 
ferreii even at the hiyher price. It is of better quality, owing, it is said, to the greater length 
of the chimnies — it may be also to 'he quality of the coal and to the way it is burned. 

t See Mr. Fleming's experiment ipon Swedes (Appendix No. VIII.), in which 50 buth 
e!s of charcoal po\vJ;v.' increased the crop h'/ threj txis an acre. 



THEORETICAL VALUE OF VECiETABLE MANURES. 441 

*ney severally contain^ (Annalesde Chemieet de Phys.^ Sd series, HI., 
D. 7G. ) And taking farm-yard manure — consisting of the mixed drop- 
ings and Iftter of cattle — as a standard, they arrange vegetable sub- 
*ances, as manures, in the following order of value: — 

Equal effects are produced by 

Farm-yard manure 1000 lbs. 

Potatoe and turnip (?) tops 750 " 

Carrot tops 470 « 

Natural grass 760 " 

Clover roots 250 " 

Fresh sea-v^eed 450 to 750 " 

Sea-weed dried in the air 300 " 



Pea straw 220 " 

Wheat straw 750 to 1700 " 

Oat straw 1400 « 

Barley straw 1750 " 

Rye straw 1000 to 2400 «' 

Buck- wheat straw 850 " 

Wheat chaff 470 " 



Fir saw-duyt 1700 to 2500 '< 

Oak do 750 « 

Soor, from coal 300 " 

Lint and rape-dust 80 " 

The numbers in this table agree with the results of experiment m 
so far as they indicate that green substances generally, when ploughed 
in as manures, should enrich the soil more tnan an equal weight of 
farm-yard manure — that the roots of clover should be more enriching 
still — and that sea-weed is likewise a very valuable manure. They 
agree also with practical observation in placing pea, and probably 
bean straw, far above the straws of wheat, oats, &c., in fertilizing 
power, and in representing soot and rape-dust as more powerful than 
any of the other substances in the table. So far, therefore, a certain 
general reliance may be placed upon the fertilizing value of a sub- 
stance as represented by the proportion of nitrogen it contains. 

But if we bear in mind that plants, as we have frequently had occa- 
sion to mention, require inorganic as well as organic /oofZ, it is quite 
clear that the mere presence of nitrogen in a substance is not sufficient 
to render it highly nutritive to growing plants. Otherwise the salts 
of ammonia would be ihe richest manures of all, and would best nourish 
and bring to perfection every crop and in all circumstances — which ex- 
perience has proved to be by no means the case. Hence 

2*^. The value of vegetable substances as manures must depend m 
some degree upon the quantity and kind of inorganic matter they 
contain. In reference to the quantity of inorganic matter wh;ji3h they 
respectively impart to the soil, their lelative values are represonted 
by the follow ing numbers : — 



i42 INFLUENCE CF :"HE CARBCNACEOUS MATTER. 

One ton contains of inorganl* 

marter about 

Potato tops, green 26 lbs. 

Turnip tops, do 48 " 

Carrot top3^ do 45 " 

Rye-grass, do 30 '' 

Vetch, do. 38 " 

Green sea-weed, do ,22 " 

Hay 90 to 180 " 

Pea straw 100 " 

Bean straw 60 to 80 " 

Wheat straw .. 70 to 360 " 

Oat straw 100 to 180 « 

Barley straw 100 to 120 ^ 

Rye straw 50 to 70 " 

Fir saw-dust 6 " 

Oak saw-dust 5 • 

Soot. 500 

Rape-dust .- 120 

This table places the several vegetable substances in a:, order ol 
efficacy considerably different from the former, in which they are 
arranged according to the quantity of nitrogen they respectively con- 
tain. We knov: that wood-ashes (p. 353), kelp, and the ashes of straw 
(p. 356), do promote the fertility of the land, and therefore the abso- 
lute as well as the relative efficacy of the above vegetable substancea 
must depend in some degree upon the quantity of inorganic matter 
they contain. But we should be wrong were we to ascribe the total 
effect of any of them to the inorganic matter alone. 

3^^. Even the carbonaceous matter of plants contributes its aid in 
increasing the produce of the soil, by supplying, either directly or in- 
directly, a portion of the necessary food of plants. This has already 
been shown in various parts of the preceding lectures. 

It is the property of substances which contain a larger proportion 
of nitrogen, to undergo rapid decay in the presence of air and moisture, 
and thus to produce a more immediate and sensible action upon grow- 
ing plants. But the carbon changes more slowly, and the inorganic 
matter also separates slowly from decaying vegetables in the soil — 
and hence the apparent effects of these constituents are less striking. 
Tluis the immediate and visible effect of differ^ent vegetable substances^ 
in the same state, is measured by the relative quantities of nitrog-en 
they contain — tneir permane^it effects by the relative quantities of in- 
organic and of carbonaceous matters. In the case of rape-dust, for ex- 
ample, the immediate effect is determined chiefly by its nitrogen — tee 
permanent ejects, by the ash it leaves when burned, or v/hen caused 
to undergo : 3mplete decay in the air. 



LECTURE XVm 

/knitnal manures. — Fiosh, blood, an i skin — Wool, woollen rags, hair, horn, and bones.--On 
what does llie ferlilizing action of bones depend 1 — Animal charcoal and the refuse ol the 
sugar refineries. — Fish and fishrofuse, whale blubber and oil. — Relative fertilizing value 
of the substances previously described. — Pigeon dung. — Dung of sea-fowl: guono — 
Liquid manures: the urine of various animals. — Mixed aniinal and vegetable manures. — 
Night soil, the droppings of the horse, the cow, the pig. — Effects of digestion upon vege* 
table foud — Why equal vveiahts of vegetable matter, and the droppings of animals fed 
upon it, possess ditterent fertilizing powers. — Farm-yard dung. — Weight of dung pro 
duced from a given weight of grass, straw, and other produce. — -Loss undergone bj 
faitn-yard manure during fermentation. — Improv<»mpnt of the soil by irrigation. 

Animal substances have always been considered as more fertilizing 
to the land than such as are of vegetable origin. Their action is in 
general more immediate and apparent, and it takes place within such a 
limited period of time that the farmer can calculate upon its being ex- 
ercised in benefitting the crop to which it is applied. The reason of this 
more immediate action will presently appear. 

§ 1. Of Jiesh, blood, and skin. 

1°. Flesh.— The flesh of animals is not only a rich manure m itself, 
but the rapidity with which it undergoes decay in our climate enables 
it speedily to bring other organic substances with which it may be mixed 
into a state of active fermentation. It is only the flesh of such dead 
animals, however, as are unfit for food, that can be economically ap- 
plied to the land as a manure. 

The flesh of animals consists of a /eanpart, called the muscular fibre, 
or by chemists fibrin, and a fatty part, intermixed with the lean ii 
greater or less proportion, according to the condition of the animal. 
Of these two it is the lean part which acts most im.mediately and most 
energetically in the promotion of vegetation. Lean beef, in the recent 
state, contains 77 per cent, of its weight of water, so that 100 lbs. consists 
of 77 lbs. of water and 23 lbs. of dry animal matter. 

2°. Blood. — The blood of animals is more extensively employed as 
a manure. It is carried offin large quantities from the slaughter-houses 
of the butchers, and makes rich and fertilizing composts. In some 
parts of Europe it is dried, and in the state of dry powder is applied with 
much effect as a top-dressing to many crops. 

Liquid blood consists of fibrin — the substance of lean meat, of albu- 
men — the same as the white of eggs — of a red coloring matter, and of 
certain saline substances dissolved in a considerable quantity of water 
When blood cools it gradually congeals, and separates into two parts 
a gelatinous red portion, called the dot, and a liquid, nearly colorless 
part called the serum. The clot contains most of the fibrin and color- 
ing matter, and a portion of the albumen ; the serum, the greater pari 
of the albumen and of the S)lublc saline substances which are preseni 
m the blood. 

The relative composition if fresh muscular fibre and of ^.quid blood 
IS thus represented in 100 p^ :ta . — 
19* 



Hi coMPoen ~n of blood, and of skiji. 

Water. Dry animal matter 

Muscular fibre 77 23 

Blood 79 21* 

It appears singular that the sohd muscle of animals should contain 
so nearly the same quantity of water as their liquid blood does. 

But it is no less striking that the dry animal matter which remains, 
when lean muscular fibre and when blood are fully dried, has nearly the 
same apparent composition. Thus, according to the analyses of Play- 
fair and Boeckman, dry flesh and dry blood consist respectively of— 

Dry bee Dry ox blood. 

Carbon 51-83 51-96 

Hydroger 7-57 7-25 

Nitrogen 15-01 15-07 

Oxygen 21-37 21-30 

Ashes 4-23 4-42 



100 loot 

The organic part, therefore, of blood and of flesh is nearly identical 
iij ultimate composition, and the final result of equal weights of each, 
■w /len applied as manures, should be nearly the same. The ashes, how- 
e> er, or inorganic part, though present in each nearly in the same pro- 
portion (4-23 and 4-42 per cent.), are somewhat different in composition, 
and therefore the action of blood and flesh will be a little unlike in so 
far as it depends upon the saline substances they are respectively capa- 
ble of conveying to the roots of plants. 

3°. Skin. — The skins of nearly all animals find their way ultimately 
into the soil as manure, m a more or less changed state. 

The refuse parings from the tan-yards, and from the curriers' shops, 
though usually employed for the manufacture of glue, are sometimes 
used as a manure, and with great advantage. They may either be 
ploughed in sufficiently deep to prevent the escape of volatile matter 
when they begin to decay, or they may be made into a compost by 
which their entire virtues will be more effectually retained. 

Skin differs considerably in its constitution from flesh and blood. It 
contains, in the recent state, about 58 per cent, of water, and leaves, 
when burned, only 1 per cent, of ash. The combustible or organic part 
consists of — 

Carbon 50-99 

Hydrogen 7-07 

Nitrogen 18-72 

Oxygen 23-22 

100 
It contains, therefore, 3j per cent, more nitrogen „han flesh or blood. 
So far as the fertilizing action of these substances depends upon the 
proportion of this constituent — glue, the parings of skins, and ail gelati- 
nous substances, will consequently exhibit a greater efficacy <han fleah 
•)r blood. 

* Thomson's Animal Chemistry, pp. 285 and 367. 

T Liebig's Organic Chemistry applied to f \ysiology, p. 314. 



USE VND COMPOSITION OF WOOL. HAIR, AND HORN. 445 

§ 2. I) 'ool, woollen rags, hair, horn, and bones. 

1°. Wool, in the form of the waste of the spinning-mills, and espe- 
cially in that of woollen rags, acts very efficaciously as a manure. 
The rags are used with good effect upon light chalks and gravels, in 
which they retain the water. They are sometimes ploughed in for 
wheat along with the clover stubble, in the winter with the corn stub- 
ble, when the land is intended for turnips, and are sometimes applied 
as a top dressing to clover and grass lands (British Husbandry, 1., p. 
425.) They are used most extensivel}', however, in the hop-grounds, 
being dug in round the roots, to which ihey continue for a long time to 
supply much nourishment. The estimation in which they are held may 
be judged of by the price they bring, which is from £5 to £10 a ton. 

2°. Hair also is fitted to produce elTects similar to those which fol- 
low the use of wool. It can seldom, however, be obtained by the 
farmer at so economical a rate as to enable him to trust to it as an 
available resource when other manures become scarce. 

3^. Horn, in the form of horn shavings, parings, and turnings, is just- 
ly considered as a very powerful manure. Even in the state of shav- 
ings, however, it undergoes decay still more slowly than woollen rags ; 
and, therefore, like them, will always be most safely and economically 
employed when previously rotted, by being made into a compost. 

Wool, hair, and horn, differ from flesh, blood, and skin, by contain- 
ing very much less water in their natural state, and by undergoing, 
in consequence, a much slower decay, and exhibiting a much less 
immediate action upon any crop to which they may be applied. The 
intelligent farmer, therefore, will bear this important distinction in 
mind, in any opinion he may form as to the relative efficacy of these 
eeveral substances- as general fertilizers of the land. 

In chemical composition, these three substances are nearly identi- 
cal, and they do not differ widely from the lean of beef or from dried 
blood. When burned they leave only a small quantity of ash • — 

Wool leaves 2-0 per cent, of ash. 

Hair 0-72 " " 

Horn 0-7 « « 

And the part which burns away — the ' rganic part — consists of — 

Wool. Hair. Horn. 

Carbon 50-65 51-53 51-99 

Hydrogen 7-03 6-69 6-72 

Nitrogen 17-71 17-94 17-28 

Oxvgen and Sulphur 24-61 23-84 24-01 



100 100 100 

Ti^e organic part of these three substances, therefore, is nearlty 
identical in composition, and hence, when equally decomposed, they 
ought to produce the same effects upon the young crops. They con- 
tain a little more nitrogen than dried flesh and blood, and a little less 
than dried skirx. and therefore in so far as their fertilizing action de- 
pends upon this element, they ought to occupy an intermediate place 
fcetween these several substances. 



446 THE INORGANIC MaTTER CONIAINED IN BONES. 

§ 3. Of the composition of bones. 

Few substances have of late years done so much to increase the 
agricultural produce otVarious parts of England as the use of crushed 
bones for manuring the land. 

1°. Recent bones contain a variable quantity of water and fat. 
The proportion of fat depends upon the position of the bone in the. 
body, and upon the condition of the animal. The proportion of watej 
depends partly upon the solidity of the bone and partly upon its age. 
According to Denis, the radius of a female, 

Aged 3 years, contained. ...33-3 per cent, water, with a httlefat. 

Aged 20 years, " 13-0 " " 

Aged 78 years, " 15-4 " " 

The quantity of water thus present in bones performs an important 
part in determining the action which bone-dust is known to exercise 
upon the land. The oil is sometimes extracted by boiling the bones. 
During this boiling they absorb more water, and thus, when laid upon 
the land, undergo a more rapid decomposition, and exercise, in conse- 
quence, a more immediate and apparent, and therefore, as some may 
think, a more powerful and fertihzing action. 

2°. But bones differ from the other animal substances already de- 
scribed chiefly by containing a much larger proportion of inorganic 
matter, or by leaving, when burned, a greater percentage of ash. 
The quantity of inorganic matter, however, contained in bones is not 
constant. It is less in the young than in the full-grown animal — less 
m the spongy than in the compact or more solid bones — and less in 
those of some animals than in those of others. Thus, when freed 
from fat and perfectly dried — 

Of inorganic matter. 

The lower jaw-bone of an adult Iqft 68-0 per cent. 

a child of 3 years. — 62-8 " 

A compact human bone — 58-7 " 

A spongy human bone — 50-2 '' 

The tibia of a sheep — 48-03 " 

The vertebrse of a haddock — 60-51 " 

It is obvious that the relative efficacy of equa-1 w^eights of bones 
must be affected by such differences in the relative productions of 
organic and inorganic matter which they severally contain. 

3°. This inorganic matter or ash consists in great part of phosphate 
of lime (Lee. IX., § 4,) but it contains also a considerable though 
variable proportion of carbonate of lime, with smaller quantities 
of several other ingredients. The proportion of carbonate of lime 
appears to be smallest in carnivorous animals. 

Thus, for every 100 parts of phosphate of lime there exists in — 

Human bones about 20-7 carbonate of . ime. 

Bones of the sheep 24-1 " 

Do. ox 13-5 " 

Do. fowl li-7 « 

Do. haddock 6-2 « 

Do. frog 5-8 " 

Do. uiiii 2-6 « 



COMPOSITION or BURNED BONES 447 

Theseproporlionsare not tobe considered as constant, because it 
\aries not only in the different bones of the same animal but also in 
bones from the same part of the body of dilTerent animals of the same 
species. (Thomson's Animal Chemistry . p. 242.) But the existence of 
such differences mu-st render unlike the fertilizing action of the 
bones of different animals — if, as many think, this action depends in 
any great degree upon the quantity of phosphate of lime which they 
respectively contain, 

4^. Besides the phosphate and carbonate of lime, I have stated that 
bones contain certain other inorganic substances, which are found in 
small quantity in the ash. What these substances are will appear 
in the following table, which represents the constitution of the bones 
of some animals, as analysed by Dr. Thompson : 

Ileum Ileum Vertebra, 

of a sh<-ep. of ati ox. of a haddock. 

Organic or combustible matter 43-3 48-5 39-5 

Phosphate of hme - 50-6 45-2 56-1 

Carbonate of lime 4-5 6-1 3-6 

Magnesia.. 0-9 0-2 0-8 

Soda 0-3 0-2 0-8 

Potash 0-2 0-1 — 



99-8 100-3 100-8 
The soda exists in bones probably in the state of common salt, and 
the m-dgnesia in that of phosphate. An appreciable quantity of fluor- 
ide of calcium, with traces of iron and magnesia, are also generally 
found in bones, in addition tonhe substances indicated in the pre- 
ceding analyses. 

5°. When bones are heated to redness in the open air the organio 
part burns away, and leaves the white earthy matter in the form, and 
nearly of the bulk, of the original bone. But if a dry bone be cover- 
ed with dilute muriatic acid, the earthy or inorganic part is slowly dis- 
solved out, and the organic part — the cartilage or gelatine — will alone 
remain, retaining also the form and size of tlie organic bone. In this 
state it is flexible and somewhat soft, and by prolonged boiling may 
be dissolved in water, and manufactured into glue. 

This organic or combustible part of bones is identical in chemi- 
cal composition with skin and glue, and is nearly the same as woe^, 
hair, and horn, of which the analysis has already been given. In 
so far, therefore, as their efficacy depends upon the organic consti- 
tuent, dry bones must be greatly inferior to an equal weight of any 
of the other animal substances above described, because of the much 
greater proportion of earthy matter they contain. 

§ 4. On ichat does the fertilizing actio?! of bones depend ? 

Bones contain, as we have seen, a large proportion both of organic 
and of inorganic matter; — on which of these two constituents does 
their tertihzing action most depend ? Some regard the phosphate of 
lime or bone earth, as the only source of the benefits so exteivsively 
derived from them — and it is by supposing the soil to be already suf- 
ficiently imp 'egnated with th s phospha+e, that Sprengel accc; :,s for 



448 3FFECT OF BOILING UPON BONES. 

the little success which has attended tlie use of bones in Mecklenburg 
and North Germany. Others, again, attribute the whole of their in- 
fluence to the organic j^^art — the gelatine — which bones contain. 
Neither of t^; 3se views is istrictly correct. Plants, as we have seen, 
require a ce/tain quantity of phosphoric acid, limOj and magnesia, 
which are present in the inorganic part of bones, and so far, therefore, 
are capable of deriving inorganic ""aod from bone-dust. But the or- 
ganic part of bones will decompose, and therefore will act nearly in 
the same way as skin, wool, hair, and horn do — which substances it 
resembles in ultimate composition.* It cannot be doubted, therefore, 
that a considerable part of the effect of bones upon all crops must be 
due to the gelatine which they contain. 

The principal facts, now known in regard to the action of bones, 
may be thus stated : — 

1°. The organic matter of bones acts like that of skin, woollen rags, 
horn shavings, &c., but as bone-dust contains only about one-third of 
the organic matter which is present in an equal weight of either of the 
above substances, its total effect, in so far as it depends upon the or- 
ganic matter, will be less in an equal proportion. 

2°. Bat as the organic matter of bones contains more water than 
norn or wool, (p. 446,) it will decay more rapidly than these substan- 
ces when mixed with the soil, and will therefore be more immediate in 
its action. Hence the reason why woollen rags and horn shavings must 
be ploughed in in the preceding winter, if they are to benefit the subse- 
quent wheat or turnip crops, while bone-dust can be beneficially ap- 
plied at the sowing of the seed. 

3°. When bones are boiled the oil will be separated, and a portion of 
the gelatine will at the same time be dissolved out.f The bones, 
therefore, will be in reality rendered less rich as a manure. But as 
they at the same time take up a considerable quantity of water, boiled 
bones will decompose more rapidly when mixed with the soil, and 
thus will appear to act as beneficially as unboiled bones. Hence the 
reason why in Cheshire, where boiled bones are used to a considerable 
extent, many practical men are of opinion that their action upon the 
crops is not inferior to that of bones from which the oil has not been 
extracted by boiling. The immediate effect may indeed be equal, or 
even greater, than that of unboiled bones, but the total effect must 
be less in proportion to the quantity of organic matter w^hich has 
been removed by boiling. Cases, however, may occur in which the 

' The main difference is in the quantity of sulphur contained in hair. An analysis of 
human hair, by Van Laer {Annalen der Pharmacies xiv.. p. 168.) which has reached me 
since the preceding sheet went to press, shows the proportion of sulphur more accurately 
than that which is given at page 445. He found human hair of various colors lo leave froih 
one third to nearly two per cent, of ash when burned, and to consist besides of Carbon, 
50G5— Hydrogen, 6 36— Nitrogen, 1714— Oxygen, 20-85— Sulphur, 500— Total, lUf)— and 
nearly half a per cent, of Phosphorus. 

t The prolonged boiling of bones, so as to dissolve a portion of the gelatine, is practised 
to a considerable extent as a mode of manufacturing size or glue. In the large dyeing es- 
tabliKliments in Manchester, the bones are boiled in open pans for 24 hours, the fat skim- 
med off and sold to the candle-makers, and the size afterwards boiled down in another 
vessel till it is of sufficient strength for stiffening the thick goods for which it is intended. 
The size liquor, when exhausted, or no longer of sufficient strength for sliffening, is applied 
with much benefit as a manure to the adjacent pasture and artificial grass lands, and the 
tiunes are readily bought up by the Lancashire and Cheshire farmers. The boiled bones 
mast evidently lose all the fertilizing virtue which the size liquor acquires. 



COMPOSITION OF LONG-BURIE » BONES. 149 

skilful man will prefer to use boiled bones be vause they are fitted to 
praduce more immediate effect where — as in the pushing forward of 
the young turnip plant — such an effect is particularly required. 

4°. When bones are buried in a more or less entire state, as they oc- 
casionally are about the roots of vines and fruit trees, they gradually 
decay, and sensibly promote the growth of the trees to which they are 
applied. Yet after the lapse of years these same bones may be dug up 
nearly unaltered either in form or in size. The bones of a bear and of a 
stag, after being long buried, were found by Marchand to consist of — 

Bones of the bear buried 

deep. shallow. Femur of a stag. 

Animal matter 16-2 4-2 7-3 

Phosphate of lime 56-0 62-1 54-1 

Carbonate of lime 13-1 ' 13-3 19-3 

Sulphate of lime 7-1 12-3 12-2 

Phosphate of magnesia 0-3 0*5 2*1 

Fluoride of calcium 2-0 2*1 2'1 

Oxide of iron and manganese. 2-0 2'1 2*9 

Soda M 1-3 — 

Silica 22 2-1 — 



100 100 100 

The most striking change undergone by these bones was the large 
loss of organic or animal matter they had suffered. The relative 
proportions of the phosphate and carbonate of lime had been com- 
paratively little altered. The main effect, therefore, produced by 
bones when buried at the roots of trees, and their Jirst effect in all 
ca^es, must be owing to the animal matter they contain — the ele- 
ments of this animal matter, as it decomposes, being absorbed by the 
roots with which the bones are in contact. 

Such facts as this prove, I think, the incorrectness of the one-sided 
opinion too hastily advanced by Sprengel, and after him reiterated 
by Liebig and his followers — that the principal efficacy of bones is, 
in all cases, to be ascribed to their earthy ingredients, and especially 
to the phosphate of lime. 

This opinion of Sprengel rests mainly on two facts put forward by 
himself (Lehre vom Diinger. p. 153.) Bones, he says, have failed to 
produce in North- Western Germany the good effects for which they 
are so noted in England, yet in the same districts, farm-yarc and other 
animal manures exhibit their usual fertilizing action. It cannot, there- 
fore, he concludes, be the animal matter of bones to which their benefi- 
cial influence is to be ascribed. But to this conclusion we may fairly 
demur, when we know how often on heavy and undrained lands bone- 
dust fails even among ourselves. Let bones be tried for the turnip 
crop — a crop still almost unknown in Northern Germany — and upon 
well drained soils similar to those of our best turnip h.: ds, and I ven- 
ture to predict, in opposition to Sprengel's experience, that bones wiij 
no longer fail even in Mecklenburg. 

Again, having drawn his conclusion in regard to the inutility of tne 
animal matter, Sprengel'stf tes that the marl which is applied to the 
land in Holste'n and the nV^hboring provinces, contains phoaphat* 



450 CAUSE OF THE PROLONGED EFFECT OF BONE«. 

of lime (p. 371.) and hence the reason why the earthy matter of tne 
bones apphed does not improve the land. In so far as the efficacy of 
bones really depends upon their earthy constituents, the use of a marl 
containing phosphate of lime* will, no doubt, greatly supersede them ; 
— but in so far as it depends upon the animal matter they contain, 
bones will exhibit their natural fertilizing action, however rich the 
soil may already be in those compounds of which their earthy or in- 
combustible part t'>nsists. 

5°. Yet there is reason to believe — nay, it maybe assumed as cer- 
tain — that the ph Dsphate and carbonate of lime which bones contain l^o 
largely, are not without effect in promoting vegetation. All our culti- 
vated plants require and contain both phosphoric acid and lime, (see 
Lee. X., § 3,) and from the vegetables on whii*h they feed, all animals 
derive the entire substance of their bones. This same phosphoric 
acid and lime, therefore, must exist in the soil on which the plants 
grow, or they will neither thrive themselves nor be able properly to 
nourish the animals they are destined to feed. If a soil, then, be de- 
ficient in phosphate of lime or its constituents, it is clear that the ad- 
dition of bones will benefit the after-crops not only by the animal, but 
by the earthy matter also which they contain. And that such is the 
case, in many instances, there is good reason for believing. But that 
this can by no means account for the whole effect of bones, even sup- 
posing the soil to which they are applied to be, in every instance, defi- 
cient in phosphates, is clear from the fact (see Lee. X., § 4.) that 260 
lbs. — less than 6 bushels — of bone-dust per acre are sufficient to sup- 
ply all the phosphates contained in the crops which are reaped during 
an entire fourshift rotation of turnips, barley, clover, and wheat. Yet 
the quantity of bones actually applied to the land is from three to five 
times the above weight, repeated every time the turnip crop comes 
round. 

6°. Still, granting that the chief effect of bon«s upon the immedi- 
ately succeeding crops is due to their organic part, upon what does 
tlieir prolonged good effect depend ? Some lands remember a single 
dressing of bones for 16 or 20 years, and some after the application 
of 2 or 2h tons of bones have yielded 10 to 15 successive crops of 
oats, and have been sensibly benefitted for as many as sixty years 
after the bones were applied, (See Appendix, No. I., and British 
Husbandry, I., p. 398.) 

This prrolonged effect is also due m part to both constituents. When 
not crushed to powder, the organic matter of bones is always slow m 
disappearing, and slower the deeper they are buried. In some soils, 
also, the process is more slow than in others. The long-buried bones of 
the bear and of the stag, of which the analysis is given above (p. 449) 
had lain in the soil for an unknown period, and yet they still contained 
a sensible proportion of animal matter. So it is with the bones used for 
manure, when they are not crushed too fine. They long retain a por- 
tion of their organic matter, which they give out more slowly, and 

' Mostlime-stonps and shell sands contain an appreciable quantity of this phosphate, and 
wiH, therefore, to thes:inie extent, supersede the Jse of the earlliy matter of bones. Much 
of the Hiarl of Hrlstein consists of the deiritus o ' chalk rocks, anciently broken up and 
carried off— by the waters of the sea with whicl that part of Europe was covered at n^ 
•«ry remote geok-jical epoch. 



FERTILITY OF ANCIENT BATTLI FIELDS. 4^ 

m smaller quantity, every year that parses. }et still in such, abun 
dance as to contribute sensibly to the nourishment, and in some de- 
gree to promote the growth of the crops which the land is made to 
bear.* So it would be with the horns and hoofs of cattle, if laid on in 
equal quantity, for they also decay with exceeding slowness. 

Still the inorganic part is not without its use. If the soil be dejici- 
ent in phosphates or in lime, the earthy matter of the bones will sup- 
ply these substances. 1 only wish to guard you ajrainst the conclu- 
sion, that because bones often act for so long a period, that therefore 
the organic matter can have no share in the influence they exercise 
after a limited period of years. 

He who can 'idly weighs the considerations above presented will, i 
think, conclude that the whole effect of bones cannot in any case be 
ascribed exclusively either to the one or to the other of their principal 
constituents. He will believe, indeed, that in the turnip husbandry the 
organic part performs the most prominent and most immediately useful 
office, but that the earthy part, nevertheless, affords a ready supply ot 
certain organic kinds of food, which in many soils the plants would 
not otherwise easily obtain. He will assign to each constituent ita 
separate and important function, being constrained, at the same time, 
•0 confess that while in very many cases the earthy part of bones ap- 
plied alone would fail to benefit the land, there are few cultivated 
fields in which the orgatiic part applied alone would not materially 
promote the growth of most of our artificial crops. 

^ 5. Of the application of bone-dust to pasture lands. 

If the soil be deficient in phosphate of lime, bone-earth aione, or the 
iiiineral phosphate (Lee. IX., § 4.) maybe advantageously applied to 
increase its fertility. In a four-years' rotation of turnips, barley, clr>'. er, 
and wheat, if bones be used for the turnip crop, the land v/ill e^ery ro- 
tation become richer in bone-earth, (see preceding page,) and there- 
fore the application of earthy phosphates cannot — after a few rota- 
tions — be expected materially to affect its productiveness. But pas- 
ture lands are treated differently, and it is not unlikely that in some 
instances the earth of bones, even- applied alone, may to such lands 
be productive of considerable benefit. 

The application of bone-dust to permanent pasture has of late 
years been practised with great success in Cheshire. Laid on at the 
rate of 30 to 35 cwt., or at a cost of £10 per acre, it has increased 
the value of old pastures from 10s. or 15s. to 30s. or 40s. per acre : 
and after a lapse of 20 years, though sensibly becoming less valu 
able, land has eemained still worth two or three times the rent it paid 
before the bones were .aid on. 

It is this lengthened good effect of bone-dust that aflords the strongest 
ground for believing that the earthy phosphate has a large share in the 

' This opinion derives a singularly infereslins confirmation from the fact ttiat a portion 
of file soil of an arable district in Sweden, " whicli from tinie immemorial )iai) i^rovvn ex- 
cellent wheat witliouf manure," was found by Borzelius to contain minute fragments of 
t,one capable '-.pun boiling with water of yielding a weak solution of gelatine. It waa 
concluded, inerefore, that the spot had been an ancient battle-field, anc that its prolonged 
.Brt;iny was ^'ue to the b«.)nes of old time buried in it, and still to some extent undecom- 
|K>sed 'Marc ind ) 



PHOS.'FATE OF LIME YEARLY CARRIED OFF. 

effec*:, 1 have already shov, n that this prolonged action is not conclu* 
eiveupon the point — since the organic matter lingers long, even in buri- 
ed bones — but a consideration of the necessary effect of long continu- 
ed pasturage upon soils to which nothing is artificially added, lends a 
singular support to the view that the bone-earth may act an important 
and beneficial part upon old meadow and other grass lands. Take 
the instance of a dairy farm in the neighborhood of a large town, — 

1°. The milk is all carried off the farm, either directly or in the shape 
of butter^ cheese, &c., and every 40 gallons of milk contain 1 lb. of 
bone-earth, besides other phosphates. Estimate the average yield of a 
good cow at ^000 quarts, or 750 gallons a-year, its milk will contain 19 
lbs. of earthy phosphate — as much as is present in 30 lbs. of bone-dust. 

2°. Again, the urine of a 7nilk cow, taken at 700 gallons a-year, 
contains about 11 lbs. of the same phosphate. (A cow, 7iot in milk, 
gives on an average about 1300 gallons of urme — see page 460.) 
Suppose only a third of this to run to waste, and the farm will lose for 
every cow in this way about 4 lbs. — equal to about 6 lbs. of bone-dust. 

3°. But for every cow an annual calf is reared and sold off. Let this 
calf contain but 20 lbs. of bone — then^br every cow it maintains, a dairy 
farm will lose of earthy phosphates upon the whole as much as is 
contained in 56 lbs. of bone-dust. Suppose a farm to be pastured 
for centuries, as those of Cheshire have been, and the produce to be 
carried off in the form of milk, butter, and veal — we may reasonably 
suppose that it will at length begin to feel the want of those phos- 
phates which year by year have been drawn from its surface. It is 
reasonable also to suppose that the addition of these deficient phos- 
phates would impart new vigor to the soil, would cause new grasses 
to sprout, and a more milk-yielding herbage to spring up. 

Such is the reasoning upon which I some years ago attempted to 
found an explanation oftlie singularly striking effects produced by bone- 
dust on the grass lands of Cheshire, while it failed materially to im- 
prove those of other districts on which it had been tried. I still consider 
it as by no means without its weight, though I cannot concur with tne 
extreme views which some have since adopted — that either in the case 
of Cheshire, or in any other case with which I am acquainted, the benefi- 
cial action of bone-dust is to be ascribed solely to its earthy constituents. 

§ Q. Of animal charcoal, the refuse of the sugar refineries, and 
animalized carbon. 

1°. Animal charcoal, (bone black.) — When bones are charred or 
distilled at a red heat in close vessels, they leave behind a coaly re- 
siduum to which the name of animi' charcoal is usually given. By 
this calcination the animal matter is almost entirely decomposed. 
The charcoal still retains, however, a little nitrogen, and though it is 
celdom employed as a manure, yet it is not wholly without effect m 
promoting the growth of our cultivated crops. Thus in 1842, when 
applied to Swedish turnips, Mr. Fleming obtained from the uiyna- 
nured soil 12 tons 5 cwt. per acre ; but when manured with 10 cwt. 
of animal charcoal. 21 tons 2 cwt. (see Appendix, No. VIII.) 

2". Refuse charcoal of the sugar refiners. — The animal charcoal 
ab:ve described is ci 3fly employed f^r the purpose of removing the 



REFUSE CHARCOAL CP THE SUGAR-REFINERS. 453 

color from solutions of raw sugar. Blood is also used for clarifying 
the same solutions, and quick-lime for neutralizing the acid matter 
they contain — thus rendering the syrups more capable of easy crys- 
tallization. Hence the animal charcoal, the blood, the lime, and the 
coloring and other matters separated from the sugar, become mixed 
together, and form the refuse of the sugar refiners. This refuse often 
contains from one-fifth to one-fourth of its weight of blood, and henc«i 
is in general — and especially in France, where it is extensively em- 
ployed as a manure — considered from four to six times more power- 
ful than the pure animal charcoal alone. In the western parts of 
France this mixture has for som > years been in great repute among 
agriculturists, and in addition to .hat which is produced at home, has 
been largely imported from other countries. Into the ports upon the 
river Loire alone there were entered, in 1S39, upwards of ten thousand 
tons ("Boussingault, An. de C/iim. et de Fhys., 3d series, iii., p. 96.) 
It sells at about fl've pounds a ton. 

The value of this substance depends very much upon the propor- 
tion of blood which it contains, and as this is in some measure vari- 
able, its fertihzing qualities must be variable also. In England blood 
is used much more sparingly in the refining of sugar than it used to 
be, and hence the refuse of our refineries is probably less valuable 
as a manure now than it was in former years.* This is probably one 
reason why Mr. Fleming obtained from the use of it a somewhat 
smaller crop of turnips than from an equal quantity of the unused 
animal charcoal. Upon Swedish turnips 10 cwt. of unused animal 
charcoal gave him 21 tons 2 cwt. ; while 10 cwt. of the refuse gave 
10 tons 7 cwt. (Appendix, No. VIII.) 

Still this result is sufficiently favorable to recommend the refuse or 
exhausted animal charcoal to the practical agriculturist where more 
economical manures cannot readily be obtained. 

3^. Animalized carbon. — The estimation in which the refuse char- 
coal of the sugar works was held, has led to the manufacture of very 
useful imitations of it under the name of animalized carbon. A cal- 
careous soil, rich in vegetable matter, (an intimate mixture of peat 
and marl or shell-sand would answer well,) is charred in close ves- 
sels, and is then mixed at intervals with repeated portions of night 
soil as long as it disinfects it or removes its smell — and to this mixture 
is added 4 or 5 per cent, of clotted and partially dried blood. This 
animalized carbon is said to be of much value as a manure. The 
main objections to it are its liability to adulteration and the uncertain- 
ty to which, even when skilfully and conscientiously prepared, its 
composition must be in some measure liable. 

§ 7. Ofjish, fish refuse.) whale blubber, and oil, 

l'^. Fish. — In some parts of the world, and occasionally on the shores 
of E'ngland, fish are met with in such abundance that they can be econo- 
micall /• employed as a manure for the land. They are either spread over 

* Tiie refining " cnnsisfs in piitlinsihe suiar into a larse square copper cistern along with 
Bome linii^ wafrr a little bullock's blond, and from 5 to 20 per cent of bone black, ai.d in- 
ji^ctiiig steam tliroijnjb the mixture. Insfpad of the blood many refiners employ a mixture 
of gelatinous alumina and gypsum, called finmirs, prepared by adding lime water to a so- 
lution of alum, and collecting the precipitate" (Ure.) Hence the reasor> V7hy, in Englan^l 
»t least, the refuse charcoal of the sugar works is not always rich in blood. 



164 OF PISH, PISH REPUSE, AND CIL ; AND THE RSLATIVft 

it in a recent state, or — which is more economical, — are made into a com- 
post chiefly with earth, which after a time proves rich and fertihzing. 

The bones of fish are similar in composition to those of terrestrial 
animals (p. 447), and tlieir muscular parts are nearly identical in ele- 
mentary constitution with the lean part of beef and the clot of blood." 
As fertilizing agents, therefore, the parts of fishes will act nearly in 
the same way as the blood and bodies of animals. 

2°. Fish refuse. — The pilchards of Cornwall and the herringSj cod, 
and ling of our northern coasts, when cleaned for salting, yield a 
large quantity of refuse, (fourteen barrels of herrings yield one of 
refuse.) which is peculiarly valuable to the farmers in the neighbor- 
hood of the principal fishing stations. 

In the North, a compost prepared fi'om this fish refuse, is generally 
esteemed as a manure for barley and green crops, but when exten- 
sively us^d, " is said to render the soil unfit for the production of oats.' 
Such soil is said to be poisoned (Sinclair's Statistical Account of 
Scotland, vii., p. 201, quoted in British Husbandry, I., p. 421.) 

3°. Wkale blubber, — When the oil is expressed from whale blub- 
ber, a skinny or membraneous refuse remains, which has hitherto 
been employed only as a manure. It is made into a compost with 
earth, which is several times turned, and the mixture is most usefully 
employed after it has lain not less than 9 or 12 months. It may be 
applied either to grass or to arable land. 

4°. Whale oil^ and that of other fish, when made into a compost with 
earth and a little lime or wood ashes, yields a manure which was much 
recommended by the late Dr. Hunter of York (see his Georgical Es- 
says, vols. 1, 2, and 5.) Merely mixed with absorbent earth, and ap- 
plied at the end of one month, impure whale oil, at the rate of 40 gallons 
per acre, gave the late Mr. Mason, of Chilton, near Durham, a crop of 
23i tons of turnips, while 40 bushels of bones gave him only 22 tons. 
More recently, also, it has been found that the mixture of a few gallons 
of oil with theusualquantity of bone-dust increased to a considerable 
degree the turnip crop to which it was applied. In a theoretical point 
of view, it would be interesting to establish the fact, that pure oil is 
capable of promoting in a large degree the growth and produce of 
our cultivated crops — though, as a resource, of which farmers in gene- 
ral can a,vail themselves where other manure is scarce, its high price 
will probably prevent it from ever becoming extensively useful. 

§ 8. Relative fertilizing value of the animal manures already 

described. 

No sufficiently decisive experiments are yet upon record, from 
w^hich the relative value of the several animal manures aboye des- 
cribed can he satisfactorily deduced. That they d fFer in fertilizing 
power every farmer is aware, but it is not yet decidtd by actual trial, 
in what proportion one of them exceeds the other. 

I have already stated to you (p. 440) the theoretical opinion enter- 
tamed by many, that the efficacy of all manures is in proportion to the 
quantity of nitrogen they contain. Adopting this principle as true, i^ 
IS easy to assign to each substance its proper place in an artificial table. 
The last column in the following table shows the quantity of eacl> 



FERTILISING VALUE CF VARI0U3 ANIMAL MANURES. 455 

aubstance in its ordinary state of dryness^ which will be necessaiy to 
produce the same effect as 100 lbs. of common farm-yard manure 
supposing this effect to be determined by the nitrogen alone. 

Equal effects 
Water per cent. Ash per cent. Nitrogen per cent, produced by 

Farm-yarc manure.. 80 ? * 100 lbs. 

F'esh 77 1 Z\ 14 " 

Fish 80 2 -Si 20 « 

Blood 79 to 83 1 3 16 « 

Blood dried* 12 to 20 3i 12 to 13 8 « 

Skin 58 i 8 12 " 

Wool, hair, and horn. 9 to 11 1 to 2 16 6 '• 

Bones 14 40 to 60 5 to 9 11 to 20 " 

Refuse charcoal of 

the Sugar-works. . 48 ♦ ? 1 50 " 

Animalized carbon. .45 ? 1 50 " 

I have already had occasion to remark, however, that this mdlj^of 
classifying manures is not altogether to be depended upon. Since — 

1°. it does not take into account the quantity of inorganic matter 
they severally contain, which as shewn in the third column is parti- 
cularly large in bones, and is by some considered as the (most ?) im- 
portant and influential constituent of this manure. Nor is any effect 
ascribed to such substances as the sulphur, which in hair and wool 
forms nearly 5 per cent, of their whole weight, and which cannot be 
wholly without influence upon the plants, by which, as they decay, 
the elements of these manures may happen to be absorbed. 

2\ It passes by the practical influence of the quantity of water 
which the several substances contain. Flesh, fish, blood, and skin, in 
tiieir recent state, contain so much water that they begin almost im- 
mediately to decompose, and thus expend most of their fertilizing 
virtue upon the first crop to which they are applied. Hair and wool, on 
the other hand, retain so little water that they decay with great slowness. 
Hence, the true amount of the action of these latter substances cannot 
be estimated in a single year, and must therefore be altogether a mat- 
ter of theory until a. series of careful observations, made in consecu- 
tive years, shall afford some decisive facts upon which to reason. 

3°. This is confirmed by the statement of Boussingault and Payen, 
(Annates de Chim. et de Phys., 3d series, iii., p. 94,) that the effect 
of the animal charcoal of the sugar refiners and of the animalized 
carbon is, by experience. Jive times greater than the proportion of ni- 
trogen they contain would indicate ; and — 

4°. If pure oil, which contains no nitrogen at all will yet produce 
an enrichmg manure by mere mixture with the -soil ("p. 454). or will 
increase greatly the effect of bones — we must obviously seek for 
some other prnciple upon which to account for the effect of manures, 
besides or ir iddition to the proportion of nitrogen they contam. It 
IS true that the impure or refuse whale oil used for composts may 
contain some nitrogen, but we can scarcely suppose 250 or 300 lbs. 
of svch oil to hold so much of this element as to account for all the 
effet s which the oil is said to have produced. 

' As it is sold for manure at Paris and elsewhere, p. 443. 



156 or THE DROPPINGS OF BIRDS. 

While, then, we put so much faith in theory as to believe that sud- 
stances which contain much nitrogen are very Ukely to prove valua- 
ble manures, — we must not allow oi^rselves to be so carried away by 
the simplicity of the principle as to believe either that their relative 
effects upon i ur crops may be always estimated by the proportion of 
nitrogen the}' contain, or that a substance may not largely increase 
the produce nf our fields in which no nitrogen is present at all. In- 
deed, the effects of saline substances alone are sufficient to satisfy us 
how untrue to nature this latter opinion would be. 

§ 9. O/" the droppings of fowls — pigeons'^ dung, and guano. 

The droppings of birds form one of the most powerful of known ma- 
nures. This arises in part from the circumstances that in the econo- 
my of birds there is no final separation between the liquid and sohd 
e'xcretions. Both escape mixed together from the same aperture. 

1°. Pigeons^ dung is much prized as a manure wherever it can be 
obtailfed in any considerable quantity. In Belgium it is esteemed as 
a top-dressing for the young flax, and the yearly produce of 100 
pigeons is sold for about 20s. Its immediate effect depends upon the 
quantity of soluble matter it contains, and this varies much accord- 
ing to its age and the circumstances under which it has been pre- 
served. Thus Davy (Davy's Agricultural Chemistry, Lecture VI.,) 
and Sprengel obtained respectively of 

Recent. Six months' old. After fermentation. 

(Davy.) (Spreneel ) (Davy.) 

Soluble matter in > 33 ^^^^^ ^g ],^^^ g ^^^^^ 

pigeons' dung. . ^ ^ ^ ^ 

' The soluble matter consists of uric acid in small quantity, of urate 
sulphate, and especially of carbonate of ammonia, common salt, anc. 
sulphate of potash ; — the insoluble chiefly of phosphate of lime, with 
a little phosphate of magnesia, and a variable admixture of sand and 
other earthy matters (Sprengel's Lehre vom Diinger, p. 140.) When 
exposed to moisture, the pigeons' dung, especially if recent, undergoes 
fermentation, loses a portion of its ammoniacal salts, and thus be- 
comes less valuable. When it is intended to be kept it should be 
mixed with a dry vegetable soil or made into a compost with earth 
and saw dust, with a portion of pulverized or charred peat, or with 
such a disinfecting charcoal as that which is employed in the manu- 
facture of the animalized carbon above described. 

2'^. jHens' dung often accumulates, decomposes, and runs to waste 
in poultry yards, when, with a litt e care, it might be coflected in 
considerable quantities. 

3°. Goose dung is less rich than that of hens or pigeons, because 
this bird feeds less upon grain, and derives a considerable portion of 
its nourishment from the grass whic'i it crops, when aUowed to go at 
liberty over the fields. Its known injurious effects upon the grass 
upon which it falls arise from its being in too concentrated a state. 
In moist weather, or where rain soon succeeds, it does no injury, and 
even when in dry weather it kills the blades on which it drops, it 
brings up the succeeding shoots with increased luxuriance. 

4°. Rooks'' dung unites with the leaves of the trees among which 
they live, in enriching the pasture beneath them. In old rookeries the 
•oil is o ^served also to be slowly elevated above the surrounding land 



COMPOSITIC.N OF GUANO. 457 

Th_s surface » jil I have found to be especially rich in phosphate of lime, 
vvhioh has gradually accumulated and remained in it while the volatile 
and soluble parts of the droppings of the birds have slowly disappeared. 

5^. Guano is the name given to the accumulated dung chiefly of 
sea birds, which is found upon the rocky promontories, and on the isl- 
ands- that skirt the coast of South America, from the 13th to the 21st 
degree of south latitude. In that part of America, the climate being 
very dry, the droppings of the birds have decomposed with exceeding 
• slowness, and upon some spots have continued to accumulate for many 
centuries, forming layers, more or less extensive, of 10, 20, and at cer- 
tain places it is said even 60 (?) feet in thickness. In some places 
the more ancient of these deposites are covered bv layers of drift 
sand, which tend further to preserve them from decay. In our moist 
climate the dung of the sea fowl is readily washed away by the rains, 
so that even where sea birds most abound no considerable quantity 
of guano can ever be expected to collect. 

The solid part of the droppings of birds in general, when recent, con- 
sists chiefly of uric acid, with a little urate of ammonia, and a variable 
per-centage of phosphate of lime and other sahne compounds. The 
liquid part, like the urine of other animals, contains much urea, with 
some phosphates, sulphates, and chlorides. The uric acid and urea, 
however, gradually undergo decomposition, and are changed into car- 
bonate and other salts of ammonia. If applied to the land when this 
stage of decomposition is attained, they form an active, powerful, and 
immediately operating manure ; but if allowed to remain exposed to 
the air for a lengthened period of time, the salts of ammonia gradually 
volatihze, and the efficacy of what remains becomes greatly dimin- 
ished. Hence, the guano which is imported into this country is very 
variable in quality, som.e samples being capable of yielding only 7 
per cent, of ammonia, while others are said to give as much as 25 
per cent. Of two portions taken by myself from the same box, the 
one contained 8 per cent, and the other only 1} per cent, of sand, 
while their other constituents were as follows : — 

1°' percent j '^ • percent 

Water, salts of ammonia. Ammonia 7*0 

and ororanic matter ex- I Uric acid 0-8 



pelled by a red heat 23-5 

Sulphate of soda 1-8 

Common salt, with a little * 

phosphate of soda 0-3 

Phosphate of lime, with a lit- 
tle phosphate of magnesia 
and carbonate of lime .... 44-4 



100 



Water and carbonic and ox- 
alic acids, &c., expelled 
by a red heat 51-5 

Common salt, with a little 
sulphate and phosphate 
of soda 11-4 

Phosphate of lime, &c 29-3 

100 



On the other hand. Dr. Ure gives the following as the average re- 
sult of his analyses of genuine guano : — 

per cent 
Organic matter containing nitrogen, including urate of ammo- 
nia, and capable of affording from 8 to 17 per cent, of am- 
monia by slow decomposition in iis soil 50 

Water 11 



458 VALUE OP GUANO AS A MANURE. 

.per cent 
Phosphate of lime 25 

Ammonia, phosphate of magnesia, phosphate of ammonia. & ox- 
alate of ammonia, containing from 4 to 9 per cent, of ammonia. 13 
Siliceous matter from the crops of the birds 1 

100* 
Others have found sand in much larger proportion than was pre- 
sent in the samples examined by myself — while it may, I think, be 
taken for granted that very little of what comes to this country is so 
rich in soluble matter, containing ammonia or its elements, as is re- 
presented by the analyses of Dr. Ure.t 

Variable as its composition is, however, there is now no. doubt that 
any of the samples yet brought into the English market may be ad- 
vantageously applied as a manure to almost any crop. From the 
most remote period guano has been the chief manure applied to the 
land on the parched shores of Peru — and at the present day it is not 
only employed for the same purpose in the provinces wliich lie along 
the coast, but it is also carried across the desert of Atacama many 
leagues inland, " on the backs of mules over rough mountain patlis, 
and at a great expense, for the use of the agricultural districts of 
Peru and Bolivia" (Silliman's Journal, xliv., p. 10.) It has been 
estimated that a hundred thousand quintals (the quintal is equal to 
lOU lbs. avoirdupois) are, at the present day, annually sold in Peru. 
There also the quantity and the price vary — the recent white gur»uo 
selling usually at 3s. 6d., the more recent red and grey varieties at 
2s. 3d. per cwt. (Winterfeldt.)| In this country, the latter — the only 
variety yet imported — sells at present (1843) at about 10s. a cwt. 

In regard to the effects of guano upon various crops, many import- 
ant experimental results, obtained in 1842, will be found in the Ap- 
pendix. I here insert a few of the more important of these, along 
with some others made in the more southern counties, which appear 
to be highly deserving of consideration. 

Swedish Turnips. 

Produce per acre. 
Top-dreesed with tons. cwt. Locality. 

l*^. Farm-yard dung.20 tons. 18 11 \ t, u Paidev 

Guano 3 cwt. 23 8 \ ^^roctian, near rai^ley. 

2°. Farm-yard dung.20 tons. 16 18 J 

Guano§ 2\ cwt. 17 4 > Parish of Wraxal, Somerset. 

Bones 32 bush. 15 17 ) 

' By way of comparison. I insert here the approximate composition of the solid part of 
the excrements of four different varieties of eagle, as determined by Coindet : — 

American American Grand Duke 

Seneiral Eagle. Hunting Eagle. Fishing Eagle. of Virginia. 

(Trie acid 8'.) 79 90-37 84 65 8871 

Ammonia 7 85 8^7 9 20 8-5.5 

Pliosphate of lime 2-36 076 6 15 274 

mo 100 100 100(a) 

(a) Gmelin Handbuchder Chemie, II , p. 1456. 

♦ The presence of ammonia in gnano is readily ascertained by mixing it with a little 
Blal<ed lime — wlien the odour of ammonia will be immediately perceived, and will be 
strong in proportion to the quantity contained in the guano. 

t For t'uvther particulars r'^garding guano the reader is refenred to a paper in iheJoumtk 
qf t%e Royal Agricultural Society, 11. , p. 301. 

J Mixed with 1 cwt. of charcoal powder. 



ITS ACTION UPON TURNIPS, POTATOES, WHEAT, ETC. 



4d9 



Top-dressed with 

Guanot 5 

Rape-dust 15 

Bone-dust 30 







Potatoes. 


Guano 


.... 3 


cwt. 18 9 ^ 


Rape-dust. . 


1 


ton. 12 6 


Guano 


.... 4 


cwt. 14 6 


Rape-dust. . 


1 


ton. 10 


Bone-dust . . 


....45 


bush. 9 15 


Guano 


.... 4 


cwt. 13 14 


Rape-dust. . 


1 


ton. 13 


Bone-dust . . 


....45 


bush. 13 14 J 



Yellow Turnips. 

Produce per acre. 

tons. cwt. Locality. 

cwt. 32 2 J 

cwt. 24 11 >Barochan, near Paisley. 

bush. 17 2 ) 



Barochan. In all these cases 
the manures^ were put in 
alo7ie with the potatoe f ut- 
tingSj no other manure be- 
in or afterwards added, 



As a top-dressing to the young potatoe crop at Erskine, in 1842, one 
cwt. of guano per acre produced no important increase. This might, 
however, be owing to the extreme dryness of the season (Appendix, 
No. IX.) 

Wheat, 

Produce per acre, 
bush. lbs. 

48 ) Lennox Love,' near Had- 
51 

47A 
30 



cwt. 
cwt. 



32 


20 


31 


31 


46 


15 


51 


18 


44 


4 


45 





41 






Locality. 

^ Lennox Love, near 

> dington — 

) drought very great. 

^n > Barochan. 

> Gadgirth, near Ayr. 



Top-dressed with 
1°. Guano 1 

Rape-dust 16 

Undressed 

2°. Guano 3 cwt 

Undressed 24 

3°. Guano 2 cwt. 

Undressed:}: 31 

4°. Guano 1 CAVt. 

Nitrate of Soda. . 1 cwt. 

Undressed 

5°. Guano , . li cwt. 

Nitrate of Soda., li cwt. 

Undressed 39 

Barley. 

Guano 3 cwt. 64 ) -o . 

Undressed 47 15 ^ barochan. 

Oats. 



Erskine, Renfrewshire.il 



Seisdon, Worcestershire.f 
) 



) Lennox Love, near Had« 
^ dmgton. 

> Erskine, Renfrewshire. 
) 



1°. Guano 2 cwt. 70 

Undressed 52 

2°. Gusino 1 cwt. 48 

Nitrate of Soda. . 1 cwt. 50 

Undressed 49 

t Mixed witli 20 bushels of wood-ashes. 

t The undressed grain was of supf nor qualify, yielding 76J per cent, of fine flour, while 
that dres.sed with guano gave only 69| percent. 

I The grain dressed with guano weighed half a pound per bushel less than the other*. 

i The 2uano gave 4 cwt. more straw than the nitrate, and 11 cwt. more than the undressed. 
The undressed grain also weighed half a pound less per bushel than either of the other two. 
20 



16 . SOLID MATTER IN THE URINE OF DIFFERENT ANIMAlJi. 

Beans. 

Producp^per acre. 
Top-dressed with bush. Locality. 

Guano 2 cwt. 33i ^ 

Rape-dust 16 cwt. 35 (Lennox Love, near 

Nitrate of soda. . 1 cwt. 33 | Haddington. 

Undressed 29| J 

Hay, 

tons. cwt. 

1°. Guano li cwt. 1 18 J 

Nitrate of Soda. . 14 cwt. 2 10 > Barodian, near Paisley. 

Undressed 1 8) 

2°. Guano 1^ cwt. 2 2 J 

Nitrate of Soda. . li cwt. 1 17 > Erskine, Renfrewshire. 

Undressed 1 10 ; 

An inspection of the above results appears to indicate that guano 
is more uniformly successful with root crops, than when applied as \ 
top-dressing to corn and grass. The unusual drought which pre- 
vailed in 1842 no doubt materially diminished its action, when uaea 
as a top-dressing — and the results upon the corn crops in a more moist 
season may probably prove more generally favorable to its use as an 
economical manure. 

Some experiments seem already to indicate that the favorable in- 
fluence of guano does not cease with the first season. If the phos- 
phate of lime which they contain operates in any way in prolonging 
the fertilizing operation of bones, the large, though variable, quanti- 
ty of this phosphate contained in guano should render this latter 
substance also capable of permanently improving the soil. 

By exposure to the air, guano gradually gives off a portion of its 
volatile constituents ; it ought, therefore, to be kept in covered ves- 
sels or casks. It also in our climate absorbs moisture from the air, 
and therefore should be purchased as soon as possible after importa- 
tion. When applied as a top-dressing it may be conveniently mixed 
with an equal weight of gypsum or wood ashes — with charcoal pow- 
der, or with fine dry soil. 

§ 10. Of liquid animal i-nanures — the urine of man, of the cow, 
the horse, the sheep, and the pig. 

The following table exhibits the average proportions of water, and 
of the solid organic and inorganic matters contained m the urine of 
man and some other animals in their healthy state — and the average 
quantity voided by each in a day : — 

Water. Solid matter in 1000 parts. Average quan- 

Urine in , , tity voided in 

of a 1000 parts. Organic. Inorsanic. Total. 24 hours. 

Man 969* 234 7-6 31 3 'ba. 

Horse ...940 27 33 60 3 '•' 

Cow 930 50 20 70 40t 

Pig 926 56 .18 74 ? 

Sheep... 960 28 12 40 ? 

' Alfred Becquerel. See Thomson's Ammcd Chemistry, p. 477 It is to be observed that 
ihe proportions of water and of solid matter in urine vary with the food, and with a great 
variety of circumstances. 

t A miUc cow voids less than this In a proportion which varies with the quantity of millc 



COMPOSITION OF HUMAN VRINE. i61 

Of iiataral liquid manures, tt^e most important and vaiua.rle, though 
the most neglected and the most wasted also, consists of the urine of 
man and of the animals he has domesticated. 

The efficacy of urine as a manure dependfa upon the quantity of 
Bolid matter which it holds in solution, upon the nature of this solid 
matter, and especially upon the rapid changes which the organic 
pa/t of it is known to undergo. 

The numbers in the above table show that the urine of the cow, 
estimated by the quantity of solid matter it contains, is more valu • 
able than that of any other of our domestcc animals, with the excep- 
tion of the pig. But the quantity voided by the cow must be so 
much greater than by the pig, that in annual value the urine of one 
cow must greatly exceed that of many pigs. 

It might be supposed at first that in all animals the quantity of 
urine voided would have a close connection with the quantity of water 
which each was in the habit of drinking. But this is by no means the 
case. Thus it is the result of experiment that in man the drink ex- 
ceeds the urine voided by about one-tenth part only — while 

Of watf r in 24 houre. Of urine in 24 hours. 

A horse, which drank 35 lbs. gave only 3 lbs. 
A cow, which drank 132 lbs. gave 18 lbs., and 

19 lbs. of milk (Boussr.ngault). 
How very large a quantity of the liquid they drink must escape 
from the horse and the cow in the form of insensible perspiration ! 
That this should be very much greater indeed than in man, we are 
prepared to expect from the greater extent of surface which the bo- 
'ies of these animals present. 

Let us now examine more closely the composition of urine, the 
changes which by decomposition it readily undergoes, and the effect 
of these changes upon its value as a manure. 

1°. Human urine The exact composition of the urine of a healthy 

individual in its usual state was found by Berzelius to be as follows :- 



Phosphate of soda 2-9 

Phosphate of ammonia 1-6 

Common salt 4*5 

Sal-ammoniac 1'5 

Phosphates of lime and mag- 
nesia, with a trace of silica 

and of fluoride of calcium, 1*1 

1000 



Water 933-0 

Urea 30-1 

Uric acid 1*0 

Free lactic acid, lactate of 

ammonia , and animal 

matter not separable... 174 
Mucus of the bladder. . . . 0-3 

Sulphate of potash 3-7 

Sulphate of soda 3-2 

From what I have already had occasion to state in regard to the ac- 
tion upon living plants of the several sulphates, phosphates, and other 
eahne compounds, mentioned in the above analysis, you will see that 
the fertilizing action of urine would be considerable, did it contain no 
other solid constituents. But it is to the urea which exists in it in very 
much larger quantity than any other substance, that its immediate 
and marked action in promoting vegetation is chiefly to be ascribed. 
This urea, which is a white salt-like substance, consists of — 

she gives. Boussinsault found a milk cow to yield daly 18 lbs. of urine and 19 lbs. »* 
milk. -Arm dt ChJm. et de Phys., Ixxi., pp. 123, 124. 



462 URINE OF THa wOW — ITS \AL'T. 

Carbon 20-0 per cent. 1 Nitrogen 46-7 per cent 

Hydrogen 6-6 " I Oxygen 26-7 " 

100 

It is, therefore, far richer in nitre gen than flesh, blood, or any of 
those other ric iy fertiMzing substances, of which the main efficacy is 
supposed to depend upon the large proportion of nitrogen they contain. 
But urea possesses this further remarkable property, that when 
urine begins to ferment, — as it is known to do in a few days after it is 
voided — it changes entirely int(j carbonate of ammonia.* Of the am- 
monia thus formed a portion soon begins to escape inio the air, and 
hence the strong ammoniacal odour of fermenting urine. This escape 
of ammonia continues for a long period, the liquid becoming weaker 
and weaker, and consequently less valuable as a manure every day 
that passes. Experience has shown that recent urine exercises in gen- 
eral an unfavorable action upon growing plants, and that it acta 
most beneficially after fermentation has freely begun, but the longer 
time we suffer to elapse after it has reached the ripe state, the great- 
er the quantity of valuable manure we permit to go to waste. 

2^^. The urine of the cow has been analysed in several states by 
Sprengel, with the following results in 1000 parts : — 

Allowed to ferment for four w<;ek3 
Fresh. in tlie open air. 

Water ... 926-2 954-4 934-8 

Urea 40-0 10-0 ^ 6-0 

Mucus _. 2-0 0-4 0-3 

Hippuric and lactic acids... 6-1 7-5 6-2 

Carbonic acid 2-1 1-7 15-3 

Ammonia 2-1 4-9 16-2 

Potash 6-6 6-6 6-6 

Soda 5-5 5-5 5-6 

Sulphuric acid 4-0 3-9 3-3 

Phosphoric acid 0-7 0-3 1'5 

Chlorine 2-7 2-7 27 

Lime 6 trace trace 

Magnesia 0-4 0-3 0-4 

Alumina, oxide of iron, and 

oxide of manganese O-l trace — 

Silica 0-4 0.1 0-1 



( 



1000 . 99S-2 999-Ot 

The first variety of fermenx^d urine (A.), had stood four weeks in 
the air in its natural state of dilution ; the second (B.), had been mix- 
ed while recent with an equal bulk of water — which is again deducted 

' This takfs place by the decomposilion at Ihe pame time of two atoms of the water in 
which it is dissolved. Thus urea is ropresenied by Cs H4 N'2 O2 ; two of water by 211 O; 
and carbonate of ammonia by N II3 -f C O2 ; and the change is tlius shown — 

2 of 2 of 

Urea. Water. Carbonate of Ammonia. 

C2 H4 N2 02 + 2 H O = 2 (N H3 + C O.') 
tThe small quantify necessary to make up the 10()0 parts in the two latter .'tnalyses cor> 
sisfed of a deposit of carbonate and phosphate of lime and other earthy matters which 
had gradually been formed, anrl of a trace of vinegar and of sulphuretted hydrogen.-- 8«i 
Sprengel, Lehre vom Diinger, pp. 107 to 1 10. 



CRfNE OF IxIE horse; SHEEP, AND PIG. 4G3 

from it in the analysis— with the view of ascertaining how far such 
an admixture Avould tena to retain the volatile ammonia produced by 
the natural decomposition of the urea. 

An inspection of these tables shows three facts of importance to 
ihe agriculturist — 

1°. That the quantity of urea in the urine of the cow is considerably 
greater than in that of man ; 2°. That as the urine ferments^ the quan- 
tity of urea diminislies, while that of ammonia increases — owing, as I 
have already stated, to the gradual decomposition of the urea and its 
conversion into c£u-bonate of ammonia; and 3°. That by dilution with 
an equal bulk of water the loss of this carbonate of ammonia, which 
would otherwise naturally take place, is in a considerable degree pre- 
vented. Tlie quaniity of ammonia retained by the urine, after dilu- 
tion, loas in the same circumstances nearly three times as great as when 
it was allowed to ferment in the state in which it came from the cow. 

But even by this dilution the whole of the ammonia is not saved. 
One hundred parts of urea form by their decomposition 56^ parts of 
ammonia, and as 36 parts of the urea in the urine B. had disappear- 
ed, there ought to have been in its stead 19 parts of ammonia in ad- 
dition to that which the urine contained in its recent state, or 21 parts 
in all — whereas the table shows it to have contained only 16 parts. 
Even when diluted with its own bulk of water, therefore, the urine 
had lost by fermentation in the open air upwards of one-fourth of 
the ammonia produced in it during that period. This shows the ne- 
cessity of causing our liquid manures to ferment in covered cisterns, 
or of adopting some other means by w^hich the above serious loss of 
the most valuable constituents may be prevented. 

3^. The urine of the horse, sheep, and pig; have not been so care- 
fully analysed as that of the cow. They consist essentially of the 
same constituents, and the specimens which have been examined 
were found to contain the three most important of these in the follow- 
'ng proportions : 

Horse She pp. Pig. 

Water 940 960 926 

Urea 7? 28 56 

Saline substances. . 53 12 18 



1000 1000 1000 

Some of the saline substances present in the urine, as above stated, 
contain nitrogen. This is especially the case in the urine of the horse, 
so that the quantity of urea above given is not to be considered as re- 
presenting the true ammonia-producing power of the urine c^ this ani- 
mal. The urine of the jtig, if the above analysis is to be relit J upon aa 
any thing like an average result, is capable of producing more ammonia 
from the same quantity than th?.t of any other of our domestic snimals. 

Jf 11. Of the waste of liquid manure — of urate ^ and of sulphated urine. 
1°. Waste of human urine. — The quantity of solid matter contain- 
ed m the recent urine voided in a year by a man, a horse, and a cow 
and the weight of ammonia they are -sspectively capable of yielding 
may be represented as follows : 



464 CRATE, AND SULPHATED URINE. 



Quantity of urne. Solid matter. Containing of urea. And yielding; of ammonia 

Man 1000 bs, 67 lbs. 30 ibs. 17 lbs. 

Horse 1000 « 60 « ? ? 

Cow 13000 « 900 " 400 « 230* " 

How much of all this enriching matter is permitted to run to waste V 
The solid substances contained in urine, if all added to the land, would 
be more fertilizing than guano, which now sells at £10 a ton. If we 
estimate the urine of each individual on an average at only 600 lbs., 
then there are carried into the common sewers of a city of 15,000 in- 
habitants, a yearly weight of 600,000 pounds, or 270 tons, of manure, 
which, at the present price of guano, is worth £2700, — which would no 
doubl prove more fertilizing than its own weight of guano, and might be 
expected to raise an increased produce of not less than 1000 qrs. of grain. 

The saving of all this manure would be a great national benefit, 
though it is not easy to see by what means it could be effectually ac- 
complished. What is thus carried off by the sewers and conveyed 
ultimately to the sea, is drawn from and lost by the land, which must, 
therefore, to a certain extent be impoverished. Can we believe that 
in the form of fish, of sea tangle, or of spray, the sea ever delivers 
back a tithe of the enriching matter it daily receives from the land ? 

2°. Urate. — In order to prevent a portion of this waste, the practice 
Las been introduced into some large cities of collecting the urine, add- 
ing to it one-seventh of its weight of powdered gypsum, allowing 
the whole to stand for some days, pouring off the liquid and drying 
the powder. Under the name of urate this dry powder has been high- 
ly extolled, but it can contain only a small portion of what is really 
valuable in urine. The liquid portion poured off must contain most 
of the soluble ammoniacal and other salts, and even were the whole 
evaporated to dryness, the gypsum does not act so rapidly in fixing 
the ammonia as to prevent a considerable escape of this compound 
as the fermentation of the urine proceeds. 

3°. Sulphated urine — A method of more apparent promise is that 
now practised by the Messrs. Turnbull of Glasgow, of adding diluted 
sulphuric acid to the urine as the ammonia is formed in it, and subse- 
quently evaporating the whole to dryness. From the use of this sub- 
stance very favorable results may be anticipated.! Still none of these 
preparations will ever equal the urine itself part of the efficacy of 
which depends upon the perfect state of solution in which all the sub- 
stances it contains exist, and upon the readiness with which in this 
state they make their way into the roots of plants. 

4°. Loss ofcow^s urine. — When left to ferment for five or six weeks 

*Tlie numbers given above, and in p. 460, are calculated from the analysis of the unne 
of the yiorse by Fnurcroy and VauqneUn, and of that of the cow by Sprengel. Boussingault, 
however, obtained very different results. Thus a cow and a horse, on which his experi- 
ments were made, yielded a quantity of urine which in a year would have amounted tc, 
and would have contained, in pounds — , 

Containing of Capable of yield- 

Quantity. Solid matter (total). Inorganic matter. Nitrogen, jng of ammonia. 
Cow 6570 773 309 29 35 

Horse 1100 243 89 30 38 

The cow yielded at the same time 19 lbs. of milk each day, which accounts for the 
smaller proportion of urine voideil, than is given in the text. It is remarkable, however, 
that the quantity of nitrogen contained in an equal weight of (he urine of the horse was in 
this case so much greater than that of the cow — and in that the whole amount which would 
^ave beer yielded bj that of a cow in a year should be so very much less than io the re- 



LOSS OP LIQUID MANURi N THE FARM-YARD. 465 

alone^ and with the addition of an equal bulk cf water, the urine ot 
the cow loses, as we have seen, a considerable proportion of volatile 
matter, and in these seveial states will yield in a year — 

Solid matter. Yieldinji of ammonia. 

Recent urine 900 lbs. 226 lbs. 

Mixed with water, after 6 weeks. , 850 " 200 " 

Unmixed, after 6 weeks 550 " * 30 " 

Those who scrupulously collect in tanks and preserve the hquid ma- 
nure of their stables, cow-houses, and fold-yards, will see, from the 
great loss which it undergoes by natural fermentation, the propriety 
of occasionally washing out their cow-houses with water, and, by thus 
diluting the liquid of their tanks, of preserving the immediately 
operating constituents of their liquid manure from escaping into the 
air. Even when thus diluted it is desirable to convey it on to the 
land without much loss of time, since even in this state there is a con- 
stant slow escape, by which its value is daily diminished. Gypsum, 
sulphate of iron, and sulphuric acid, are, by some, added for the pur- 
pose o^ fixing the ammonia, but in addition to diluting it, an admix- 
ture of rich vegetable soil, and especially of peat, will be much more 
economical, and — except in so far as the gypsum or sulphuric acid 
themselves act as manures — nearly as effectual. 

But these remarks apply only to the liquid manure when collected. 
How much larger a waste is incurred by those who make no effort to 
collect the urine of their cow-houses or stables ! The recent urine of 
one cow is valued in Flanders — where liquid manures are highly es- 
teemed — at 40s. a year. It contains on an average, as we have seen, 
900 lbs. of solid matter, and this estimated at the price of guano only, 
is worth at present £4 sterling. Multiply this by 8 millions, the num- 
ber of cattle said to exist in the United Kmgdom, and we have 32 mil- 
lions of pounds sterling, as the value of the urine, supposing it to be 
vrorth no more than the foreign guano. It is impossible to estimate 
how much of this runs to waste, but 1-lOth of it will amount to nearly 
as much as the whole income-tax recently laid upon the country. The 
practical farmer who uses every effort to collect and preserve the ma- 
nure which nature puts within his reach, is deserving of praise when 
^Q expends his money in the purchase of manures brought from a dis- 
tance, of whatever kind they may be ; but he, on the other hand, is 
only open to censure who puts forward the purchase of foreign ma- 
nures as an excuse for the neglect of those which are running to 
waste around him. Let every g^ock farm.er, with the help of the 
facts above stated, make a fair calculation of what is lost to himself 
and to the country by the hitherto unheeded waste of the urine of 
his cattle, and he will be able clearly to appreciate the importance of 
taking some steps for preserving it in future. 

suit obtained by Sprensel. The milk did not contain nitrogen sufficient to yield more than 
4.5 lbs. of an: nonia, and this, added to the 35 lbs. makes only 80 lbs. in all— whereas 
Sprensel gives 230 lbs. as the qnantity which recent urine is cepable of yielding. This re- 
markable difference must be ascribed either to an actual loss of volatile matter by the urine 
analysed by Boussiugault, or— which is more probable— to a difference in the quality of ih« 
food on which the two animals were fed. 

'The Messrs. TurnbuU inform me that with this sulphated urine, tinder the incorrect 
name of sulphate of ammonia, the experirnents jf Mr. Burnet were made (p. 362), as weli 
M those o Mr. Fleming and Mr. Alexander, do ailed in the Appendix. 



l66 NIGHT SOIL READILY I ECOMPOSES — ITS COMPOSITION. 

§ 12. Of solid animal manures — night soil, the dung of the cow iPe 
horse, the sheep, and the pig. 

1°. Night soil is in general an exceedingly rich and valuable ma- 
nure, but its disagreeable odour has in most countries rendered its 
use unpopular among practical men. This unpleasant smell may be 
in a great measure removed by mixing it with powdered charcoal or 
with half-charred pe2Pt, — a method which is adopted in the manufac- 
ture of certain artificial manures. Q,uick-hme is in some places em- 
ployed for the same purpose, but though the smell is thus got rid of, 
a large portion of the volatile ammonia produced during the decom- 
position of the manure is at the same time driven off by the lime. 

In general, night soil contains about three-fourths of its weight ol 
water, and when exposed to the air undergoes a very rapid decompo- 
sition, gives off much volatile matter — consisting of ammonia, of car- 
bonic acid, and of sulphuretted and phosphuretted hydrogen gases — 
and finally loses its smeU. In the neighborhood of many large cities, the 
collected night soil is allowed thus naturally to ferment and lose its smell, 
and is then dried an • sold for manure, under the name of poudrette. 

But by this fermei. ation a very large proportion of valuable matter 
is permitted to escape into the air. To retain this, gypsum or dilute 
sulphuric acid may be added to the night soil, but the more economi- 
cal and generally practicable method is to mix it with earth rich in ve- 
getable matter, with partially dried peat, with saw-dust, or with some 
other readily accessible absorbent substance. In this way a rich and 
fertilizing compost will be obtained, which will have little smell, and 
yet will retain most of the virtues of the original manure. 

In China the fresh night soil is mixed up with clay and formed into 
cakes, which when dried are sold under the name of Taffo, and form 
an extensive article of commerce in the neighborhood of the larger cities. 

The composition of night soil, and consequently its value as a ma- 
nure, varies with the food, and with many other circumstances (p. 470). 
The excrements of a healthy man were found by Berzelius to consist of: 

Water 733 "" ' 

Albumen 9 

Bile 9 



Mucilage, fat, and other ani- 
mal matters 167 

Undecomposed food 70 

Saline matter 12 j TOOO 

Of the excrement when freed fr-om water 1000 parts left 132 of ash, viz. 



Carbonate of soda 

Sulphate of soda, with a little 
sulphate of potash, and phos- 
phate of soda 



Phosphate of lime and magne- 
sia, and a trace of gypsum . . 100 
Silica 16 



132 

2^. Cow dung forms by far the largest proportion of the animal ma- 
nure which in modern agricu.ture is at the disposal of the practical 
farmer. It ferments more slowly than night soil, or than the dung of 
the horse and the sheep. In fermenting it does not heat much, and it 
gives off little of an unpleasant or ammoniacal odour. Hence it acts 
more slowly, though for a longer period, when applied to the soil. 

The slowness of the fermentation arises chiefly from the sm,aller 
quantity of nitrogen, or of substances containing nitrogen, which are 
present in cow dung, but in part also from the food swallowed by the 
cow being less perfectly masticated than that of man or of the horse. \\ 



aORSE DDNG SPEEniLY FERMENTS, AND LOSES WEIGHT. 467 

is a consequence of this slcnver fermentation, that the same evolution 
of ammoniacal vapours is not perceived from the droppings of the cow 
as from night soil and from horse dung. Yet by exposure to the air, it 
undergoes a sensible loss^ wliich in 40 days has been found to amount 
to 5 per cent, or nearly one-fifth of the whole solid matter which re- 
cent cow dung contains.* (Garzeri.) Although, therefore, the compa- 
ratively slow fermentation as w ell as the softness of cow dung fits it 
better for treading among the straw in the open farm-yard, yet the 
serious loss which it ultimately undergoes will satisfy the economical 
farmer that the more effectually he can keep it covered up, or the 
sooner he can gather his mixed dung and straw into heaps, the great- 
er proportion of this valuable manure will he retain for the future en- 
riching of his fields. 

3°. Horse dung is of a warmer nature than that of the cow. It 
heats sooner, and fevolves much ammonia, not merely because it con- 
tains less water than cow dung, but because it is generally also rich- 
er in those organic compounds of which nitrogen forms a constituent 
part. Even when fed upon the same food the dung of the horse will 
be richer than that of the cow, because of the greater proportion of 
the food of the latter which is discharged in the large quantity of urine 
it is in the habit of voiding (p. 470). 

In the short period '^f 24 hours, horse dung heats and begins to suf- 
fer loss by fermentatioi.. If left in a heap for two or three weeks, scarce- 
ly seven-tenths of its original weight will remain. Hence the propriety 
of early removing it from the stable, and of mixing it as soon as possi- 
ble with some other material by which the volatile substances given 
off may be absorbed and arrested. The colder and wetter cow or pig's 
dung will answer well for this purpose, or soil rich in vegetable matter^ 
or peat, or saw-dust, or powdered charcoal, or any other absorbent sub- 
stance whir.h can readily be obtained — or if a chemical agent be pre- 
ferred, moistened gypsum maybe sprinkled among it, or diluted sulphu- 
ric acid. There is undoubtedly great loss experienced from the general 
neglect of night soil, but in most cases the dung of the horse might also 
be rendered a source of much greater profit than it has hitherto been. 

The warmth of horse dung fits it admirably for bringing other sub- 
stances into fermentation. With peat or saw-dust it will form a rich 
compost, and to soils which contain much inert vegetable matter it can 
be applied with great advantage. Horse and cow dung, in the drj 
state, have been subjected to ultimate analysis by Boussingaultf 
(Ann. de Chim., Ixv., pp. 122j ' 34,) with the followir'^^ results: — 

Dung of the Horse. Dung of a Millr Cow 

Carbon 38-7 42-8 

Hydrogen 5-1 5-2 

Oxygen 37-7 37-7 

Nitrogen 2-2 2-3 

Ashes 16-3 12-0 

loo" 100 

Waterf 300 566 

"iOO" 666" 

* Cow dung consisting of 75 of water and 25 of dry solid matter, of which latter 5 disappeMc 
f Recent horse dung losing 76 per cent, of vv»>»r bj' drying of cow dung 75 per caat. 
20» 



«68 THE DUNG OF THE ?IQ A.ND THE SHEEP. 

The proportion of iiitrogen contained in the two njanDres, according 
to these results, is so nearly alike — being in reaUty greater in the cow 
dung — that were we to consider the above numbers to represent the 
average constitution of the droppings of the horse and cow, we should 
be compelled to ascribe the difference in their qualities solely to the 
different states in which the elements exist in the two, and to the pro- 
portions of water they respectively contain. But the nature of the 
food and other circumstances aflect the quality of these manures so 
much (p. 470), that we cannot as yet draw any general conclusion 
from the results obtained in one special case. 

4°. Pig''s dung is still colder and less fermentable than that of the 
cow. It is characterized by an exceedingly unpleasant odour, which 
when applied to the land alone it imparts to the crops, and especially 
to the root ciops which are manured with it. Even tobacco, when 
manured with pig's dung, is said to be so much tainted that the leaves 
subsequently collected are unfit for smoking [Sprengel, Lehre vow, 
Danger^ p. 38.] It is a good manure for hemp and other crops not 
intended for food, but is best employed in a state of mixture with the 
other manures of the farm-yard. 

5°. Sheep's dung is a rich dry manure, which ferments more readi- 
ly than that of the cow, but less so than that of the horse. A speci- 
men examined by Zierl consisted of — 

Water 68*0 per cent. 

Animal and vegetable matter 19'3 " 

Saline matter, or ash 12-7 " 



100 

The food of the sheep is more finely masticated than that of the cow, 
and its dung contains a little less water, and is probably richer in nitro- 
gen ; hence its more rapid fermentation. When crops are eaten off 
by sheep, their manure is more evenly spread over the field, and is, at 
the same time, trodden in. When thus spread it decomposes more 
slowly than when it is collected into heaps, and the ammonia and other 
useful products of the dect mposition are absorbed in great part by the 
soil as they are produced. Those soils iii which a considerable quan- 
tity of vegetable matter is already present, are said to be most bene- 
fitted by sheep's dung, because of the readiness w'th which they ab- 
sorb the volatile matters it so soon begins to giwQ oft'. 

Sheep's dung is said to lengthen the straw of the corn crops, and 
to produce a grain rich in gluten — and unfit therefore for seed, for the 
manufacture of starch, or for the purposes of the brewer and the dis- 
tiller (Sprengel.) It may be doubted, however, whether these can as 
yet be safely considered as the universal effects of sheep's dung upon 
every soil, and when the animals are fed \. pon every kind of food. 

§ 13. Of the quantity of manure produced from the same kinds of 
food by the horsCj the cow, and the sheep. 

The carefully conducted experiments of Block give the following 
as the total quantities of manure, solid and liquid, produced from 100 
lbs. of the cMfferent kinds ^f food by the cow, the horse, and the sheep. 



MANURE ; ^ODICED BY DIFFERENT ANIMALS. 469 

Quantity of manure in lbs., produced by 

, * < Water in 

From 100 lbs, of the cow. the horse. the sheep, the manure* 

fresh, dried, fresh, dried, fresh, dried. per cent. 

Rye — — 212 53 — — 75 

Oats — — 204 51 — — 75 

Ryeaiid other straws(chopped) 2(58 43 168 42 117 40 66 to 84 

Hay 275 44 172 43 123 42 do. do. 

Potatoes (containing 72 per ct, 

of water) 87i 14 — — 38 13 do. da 

Turnips (contsuning 75 per cent. 

of«\vater) 37^ 6 — — — — H4 

Carrots (87 per cent, of water) 37| 6 — — — — 84 

Green Clover (79 per ct. water) 65f 9j — — — — 86 

After 8 days. After 3 weeks. After 8 weeks. 

Rye Straw (used for bedding) 238 96 269 97 206 95 54 to 64 

One important theoretical result is presented in this table — thai 
tlie ivanure voided by an animal contains very much less solid matter 
than the food it has consumed. We shall presently see how this fact 
is to be explained (p. 472), and, at the same time, what hght it throws 
upon the quality of the manure produced. 
The most valuable practical results from the above experiments are— 

1°. That for 100 lbs. of dry fodder the horse or cow will give on 
an average 216 lbs. of fresh or 46 lbs. of dry manure — the sheep 128 
lbs. moist or 43 lbs. dry. 

2°. That root crops, on an average, give about half their weight 
of fresh or one-twelfth of dry manure — the potatoe giving more and 
the turnip less. 

3°. That green crops give about half their weight of fresh or one- 
eighth of dry manure. 
§ 14. Of the relative fertilizing- values of different animal excretions. 

1°. The theoretical value of different animal excretions calculated 
sohly from the quantity of nitrogen which the specimens examined 
were found respectively to contain, is thus given by Payen and Bous- 
singault. The numbers opposite to each substance indicate the weights 
of that substance which ought to produce an equal effect with 100 Ibe. 
of farm-yard manure in the recent and in the dry states : — 

Equal eifects ought to be produced by 
in the dry state. artificially dried. 

Farm-yard dung 100 lbs. 100 lbs. 

Cow.. X25 " 84 » 

Do. urine ,. 91 « 51 " 

Horse 73 « 88 « 

Mixedexcrements(flhe— Pig 63 " 58 " 

Hcrse 54 " 64 " 

Sheep 36 « 65 « 

Pigeon 5 " 22 " 

Poudrette lOi " 44 ' 

Another variety 26 " 73 ' 

Too much reliance is not in any case to be placed upon the pr.iici- 

ple of classifying manures solely by the proportion of nitrogen they 

contain (pp. 441 & 454)— much less can we depend upon the order oT 

value it assigns to substances the composition of which is liable to 



J! 



i J FERTILIZING VAI UES OF „>. :'VIAL EXCRETIO\S. 

constant change from the escape of those volatile compounds in which 
the nitrogen principally exists. 

2°. A series of experiments made by Hermhstadt upon the quantity 
of grain of different kinds, raised in the same circumstancep by equal 
weights of different manures, gave the following results : 

Number of seeds reaped from 
Manwe applied. Wheat. Barley. Oats. Rye. 

Ox blood 14 16 12i 14 

Nightsoil — 13 14l I3i 

Sheep's dung 12 16 14" 13' 

Human urine — 13i 13 13 

Horse dung 10 13 14 U 

. Pigeon dung — 10 12 9 

Cow dung 7 11 16 9 

Vegetable matter 3 7 13 6 

Unmanured — 4 5 4 

If the results contained in this table v/ere to be depended upon, it 
would appear that, in so far as the quantity of the produce is concern- 
e^ these manures severally exercise a special action upon certain 
i:rops — that night-soil, for example, is most propitious- to rye, cow 
dung to oats, and sheep's dung to barley and wheat. And the latter 
fact would seem at once to justify and to recommend the eating oil 
with sheep preparatory to either of the latter crops. 

None of these kinds of manure, however, is constant in composition, 
and the following observations will satisfy ysu that implicit reliance 
ought not to be placed either upon the relative practical values of the 
different animal manures as they appear in the latter table, nor on 
their theoretical values as exhibited in the former. 

§ 15. Tnjluence of circumstances on the quality of animal manures. 
The quality of the droppings of animals considered as manures is 
affected by a great variety of circumstances — such as 

1°. By the kind of food upon luhich the animal is fed. — Thus night 
soil is more valuable in those countries and districts in which much 
flesh meat is consumed, than where vegetable food forms the principal 
diet of the people. It is even said by Sprengel, that in the neighborhood 
of Hildesheim the farmers give a higher price for the house- manure 
of the Lutheran than for that of the Roman Catholic families, because 
of the numerous fasts which the latter are required to observe. (Lehre 
vom Danger, p. 142.) Every keeper of stock also knows that tne ma- 
nure in his farm-yard is richer wlien he is feeding his cattle upon oil- 
cake, than w^hen he gives them only the ordinary produce of his farm. — 
[12 loads of the dung of animals fed (while fattening) chiefly upon oil- 
cake was found to give a greater produce than 24 loads from store stock 
fed in the straw yard. — Complete Grazier, 6th edit., p. 103.] 

2°. By the quantity ofi'rine voided by the animal. — Upon the unlike 
quantities of urine they produce appears mainly to depend the unlike 
richness of the dung of the horse and of the cow. The latter animal, 
when full grown and not in milk, v^ids nearly 13 times as much urine 
as the former (p. 460), and though an equal bulk of this urine is poorer 
iji solid DT itter, yet the whole quantity contains several times Ujs much 



I 



ANIMAL MANURES AFFECTED BY MANY CIRCUMSTANCES. i71 

as 18 present in that of the horse. But if the cow discharges more in 
its urine it laust void less in its soUd excretions. Hence, supposing the 
food of a full-grown horse and of a cow to be very nearly the same, 
the dung of the former — the less urine-giving animal — must be the 
richer, the warmer, and .lie more valuable — as it is really known to be. 

3°. By the amoimt oj exerxise or labor tovjhich theanimalis sub- 
jected. — The greater the fatigue to which an animal is subjected the 
richer the urine is found to be in those compounds ("urea chiefly) which 
yield ammonia by their decomposition (Prout). The food of two 
animals, therefore, being the same — other things also being* equal— 
the solid excretions will be richer and more fertilizing in that which 
is kept in the stall or fold-yard, the urine in that which is worked in 
the open air or pastured in the field. 

4°. Bij the state of growth to which the animal has arrived. — A 
full-grown animal has only to keep up its weight and condition by the 
food it eats. Every thing which is not necessary for this purpose, 
therefore, it rejects either in its solid or in its liquid excretions. A young 
animal, on the other hand, adds to and increases its bone and muscle 
at the expense of its food. It rejects, therefore, a smaller proportion 
of what it eats. Hence the manure in fold-yards, where young cattle 
are kept, is always less rich than where full-grown animals are fed. 

5°, By the purpose for which the animal is fed. — Is it to be im- 
proved in condition ? Then the food must supply it with the mate- 
rials for increasing the size and strength of its muscles — with albu- 
men, or fibrin, or other substances containing nitrogen. In such sub- 
stances, therefore, or in nitrogen derived from them, the droppings 
must be poorer, and as a manure, less valuable. 

Is the animal to be fattened? Then its food must supply fatty mat- 
ters, or their elements, of which nitrogen forms no part. All the ni- 
trogen of the food, therefore, will pass off in the excretions, and he*nce 
the richest manure yielded at any time by the same species of ani- 
mal is that which is obtained when it is full-grown, and, being large- 
ly fed, is rapidly fattening. 

Is the cow kept for its milk ? Then the milk it yields is a daily 
drain upon the food it eats. Whatever passes into the udder is lost 
to the dung, and hence, other things being equal, the dung of a milk 
cow will be less valuable to the farmer than that of a full-grown ani- 
mal from which no milk is expected, or than that of the same animal 
when it is only laying-on fat. 

6^. By the length of time during which the manure ha^ been kept. — 
In 24 hours, as we have seen, the dung of the horse begins to fer- 
ment and to lessen in weight All rich manures in like manner — the 
dung of all animals especially — decompose more or less rapidly and 
part with their volatile constituents. The value we assign to Ihero 
to-day, therefore, will not apply to them to-morrow, and hence the 
droppings of the same animal at the same age, and fed in the same 
way, will be more or less valuable to the farmer accord 'ng to the 
length of time during which they have been permitted to ferment. 

7°. Lastly. By the way in which the manure has been preserved.-" 
The mixed dung of the farm-yard must necessarily be Jess valuable 
where the liquJ i Kia: ure is allowed to run off — or where t is permitted 



472 CHANGE? PRODUCED UPON THE FOOD 

fo stand in pools and ferment. Twenty cart-loads of such dung may 
hasten the growth of the turnip crop in a less degree than half the 
weight will do, where the iquid manure has been carefully collected 
and returned upon the heaps — to hasten and complete their fermenta- 
tion, and to saturate them with enriching matter. 



Since then, the quality or richness of the dung of the same animal is 
liable to be affected by so many circumstances — it is obvious that no 
accurate general conclusions can be drawn in regard to its precise 
fertilizing virtue when applied to this or to that crop, or to its relative 
fertilizing value when compared with equal weights of the dung of 
other animals. The results obtained in one set of analyses, as in that 
of Boussingault, or in one series of practical experiments, as in that 
of Hermbstadt (p. 470), will not agree with those obtained in any 
other — because the substances themselves with which our diiferent 
experiments are made, though called by the same name, are yet very 
unlike in their chemical properties and composition. 

§ 16. Of the changes which the food undergoes in passing through 
the bodies of animals. 

It is the result of long experience that vegetable matter is more 
sensibly active as a manure, after it has passed through the body of an 
animal, than if apphed to the land in its unmasticated and undigested 
state. In becoming animalized, therefore — as it has been called — 
vegetable substances have been supposed to undergo some mysteri- 
ous, because not very obvious or intelhgible, internal change, by which 
this new virtue is imparted to them. Yet the change is very simple, 
and when explained is not more satisfactory than it is beautiful. 

You will recollect, as I have already stated to you (p. 469), that 
the weight of dry manure voided by an animal is always considerably 
less than that of the dry food eaten by it. Upon the nature and 
amount of this loss which the food undergoes depends the quality of 
the manure obtained. 

This you will readily comprehend from the following statement : 

1°. Every thing which enters into the body in the form of food must 
escape from the body in one or other of three different forms. It must 
be breathed out from the lungs, perspired by the skin, or rejected in the 
solid or liquid excretions. We have already seen (Lee. VIII., § 3), 
that the function of the lungs is to give off carbon in the form of car- 
bonic acid, while they drink in oxygen from the air — and that the quan- 
tity of carbon thus given off by a healthy man varies from 5 to 13 or 
more ounces in the 24 hours. From the skin also carbon escapes along 
with a small and variable proportion of saline matter. The weight 
of carbon given off by the skin has not been accurately ascertained. 
Let us le«ive it out of view for a moment, and consider solely the ef- 
f 3ct of respiration upon the nature of the solid and liquid excretions. 

Suppose a healthy man, taking a moderate degree of exercise, to 
give off from his lungs 6 ounces of carbon in 24 hours, and to eat 
during the same time 2 lbs. j{ potatoes, half a pound of beef, and 
half a pound of bread. Theti he has taken in his food — 



BY PASSING THROUGH THE BODIES O* ANIMALS. 473 

Carbon. Nitrogen. Saline matter. 

In the potatoes 1716 grs. 47 grs. 196 grs. 

In the bread 1004 " 34 " 22 « 

In the beef. 790 " 120 " 35 " 

3510 grs. 201 grs. 253 grs. 

And he has given off in respiration 2625 " 

Leaving to be rejected sooner or 

later in tlie excretions 885 " 201 " 253 " 

In this supposed case, therefore, the carbon, nitrogen, and saline 

matter were to each other nearly as the numbers 

Carbon. Nitrogen. Saline matter. 

35 2 2h in the food, 

and as 9 2 2^ in the excretions : 

Or^ in other words, the carbon being in great part sifted out of the 
^ood by the lungs, the excretions are necessarily much richer in ni- 
trogen and in saline matter, weight for weight, than the mixed vege- 
table and animal matters on which the man has lived. 

But the immediate and most sensible action of animal and vegetable 
substances, as manures, depends upon the proportion of nitrogen and sa- 
line matters they contain. This proportion, then, being greater in the ex- 
cretions than in the crude vegetables, the cause of the higher estimation 
in which the former are held by the practical farmer is sufficiently clear. 

2°. In the above case I have supposed the allowance of food to be 
such only as a person of sedentary habits would consume, and the 
quantity of carbon given off from the lungs to be such as his habits 
would occasion. But if the weight of carbon given off from the lungs 
and skin together amount, as it oflen does, to 15 ounces,* the quantity 
of food must be greatly increased beyond the quantity I have stated, 
if the health and strength are to be sustained. By such an increase 
of food — the carbon being removed by respiration — the proportion of 
nitrogen and of saline matters in the excretions may be still further 
increased, or as manures they may become still richer and more im- 
mediately fertilizing. ** 

3°. Let me present to you the results of an actual experiment made 
by Boussingault upon a horse fed with hay and oats — and of which 
both the food and the excretions were carefully analysed. 

In 24 hours the horse consumed — 

Carbon. Nitrogen. Saline matter. 

Hay, 16* lbs..t containing 45,500 grs. 1,500 grs. 8,960 grs. 

Oats, 5 lbs..' 15,000 " 650 " 1,180 " 

Total in the food 60,500 « "2,150 " To^lio" " 

And gave off from the lungs & skin 37,960 " 

Leaving to be rejected in the ex- 
cretions 22,540 " 2,150 « 10,140 « 

While there was actually found in 
the mixed dung 22,540 » 1,770 « 10,540 " 

• Liebig estimates the quantity of carbon which escapes from the lungs and skin of a 
healthy man, taking moderate exercise, at 13 93 ounces (Hessian), or 15^ ounces avoirdu* 
pois, in 24 hours. 

t ^Mh eontaining %1»out 14 pe .' soo'. of water.— iinTio^ d» ^him. et de Phya., Uxl.r. iMk 



174 STATE ; V vBICH FARM-YARD MANURE CAN BE 

In this case, then, the carbon, nitrogen, and saHne matter we:"^ con 
tained in the proportion of — 

Carbon. Nitrogen. Saline matter. 

28 1 5 in the food, 

and of lOj 1 5 in the dung , 

The an^'ysis of the dung itself proving that in passing through the 
Dody of an animal, the food — 

a diminishes very considerably in weight ; 

h losing a large but variable proportion of its carbon, 

c but parting with scarcely any of its nitrogen and saline matter — 
and therefore 

d that the fertilizing virtues -"f the dung above that of the food of 
animals — weight for weight — depends mainly upon tlie larger pro- 
portion of these two constituents (the nitrogen and the saline matter) 
which the dung contains. 

I have only further to remind you upon this subject that the state 
of combination also in which the nitrogen exists in the excretions has 
a material influence in rendering their action more immediate and 
sensible than that of unchanged vegetable matter. It passes off for 
the mo^t part in the form of urea, which is resolved into ammonia and 
its compounds more rapidly than the albumen of the dried or even of 
the recent plant, and is thus enabled sooner to exert an appreciable 
influence upon the growing crop. 

§ 17. Of farm-yard manure, and of the state in which it ought 
to be applied to the land. 

The manure oi the farm-yard consists, for the most part, of cow- 
dung and straw mixed and trodden together, in order that the latter 
may be brought into a state of decomposition. In the improved hus- 
bandry, where green crops are extensively grown and many cattle 
are kept, the horse-dung forms only a small proportion of the whole 
manure of the farm-yard. 

On an average, the quantity of recent manure obtained in the farm- 
yard amounts to a little more than twice the weight of the dry food of 
the cattle and of the straw spread in the farm-yard or in the stablea 
(p. 469). That is to say. for every 10 cwt. of dry fodder and bedding, 
20 to 23 cwt. of fresh dung mc y be calculated upon. But if green 
clover or turnips (every 100 lbs. of which contain from 70 to 90 lbs. 
of water) be given to the cattle, an allowance must be made for the 
water they contain — the quantity of mixed manure to be expected 
being from 2 to 2h times the weight of the dry food and fodder only. 

But the recent manure loses weight by lying in the farm-yard. The 
moisture evaporates and volatile matters escape by fermentation. By 
:he time that the straw is half rotten this loss amounts to one fourth of 
the whole weight, while the bulk is diminished one- half. If allowed to 
..ie still longer the loss increases, till at length it may approach lo one- 
half of the whole, leaving a weight of dung little greater than that of 
the food and straw which have been consumed. The weight of com- 
mon mixed farm-yard dung, therefore, obtained from 10 cwt. of dry food 
and straw, at different periods, may be tiius stated approximately — 



II 



MOST ECONOMICALLY APFtlED TO THE LAND. 475 

10 cwt. of dry food and straw yeld cf recent dung 23 to 25 cwt 
• At the end of six weeks 21 cwt. 

After eight weeks 20 cwt. 

When half-rotten 15 to 17 cwt. 

When fully-rotten 10 to 13 cwt. * 

These quantities, you will observe, are supposed to be obtained in 
the common open farm-yards, with the ordinary slow process of fer- 
mentation. An improved, quicker, or more economical mode of fer- 
menting the mixed dung and straw may be attended with less loss 
and may give a larger return of rich and fully-rotten dung. 

A knowledge of these facts shows clearly what is the most eco- 
nomical form in which farm-yard manure can be applied to the land. 

P. The more recent the manure from a given quantity of food and 
straw is ploughed in^ the greater the quantity of organic matter we 
add to the land. When the only ohject to be regarded, therefore, 
is the general enriching of the soil, this is the most economical and 
the most expedient form of employing farm-yard manure. 

2°. But where the soil is already very light and open, the plough- 
ing in of recent manure may make it still more so, and may thus ma- 
terially injure its mechanical condition. In such a case the least ol 
two evils must be chosen. It may be better husbandry — that is, more 
economical — to allow the manure to ferment and consolidate in the 
farm-yard with the certainty of a considerable loss, than to diminish 
the solidity of the land by ploughing it in in a recent state. 

3°. Again — in the soil, a fermentation and decay similar to that 
which takes place in the farm-yard will slowly ensue. The benetit 
which generally follows from causing this fermentation to take place m 
the field rather than in the open yard is, that the products of the decom- 
position are taken up by the soil, and thus waste is in a great measure 
prevented. But in very light and open soils, this absorption of the pro- 
ducts of decay does not take place so completely. The rains wash out 
some portions, while others escape into the air. and thus by burying the 
recent manure in such soils, less of that waste is prevented which when 
.eft in the open air it is sure to undergo. It may even happen, in some 
cases, that the waste in such a soil will not be greatly inferior to that 
which necessarily takes place in the farm-yard. The practical man, 
therefore, may question whether, as a general rule, t would not be safer 
in farming very light arable lands, to keep his manure in heaps till it is 
well fermented, and to adopt those means for preventing waste in the 
heaps themselves which science and practical skill point out to him. 

It may be regarded indeed as a prudent and general opinion to hold 
— one, however, which must not be maintained in regard to any par- 
ticular tract of land in opposition to the results of enlightened expe- 
rience — that recent farm-yard manure {long dung) is not suited to 
very light soils, because it will render them still hghter, and because 
m them the manure may suffer almost as ituch waste as in the farm- 

* In an excellent little practical work printed for private circulation, vinder the title of 
^^ Notes on the Culture and Croppii^g of Arable Land," by the late Dr. Coventry, of Edin- 
burgh, the reader will find a valuable section upon manures. The most complete worlj 
now in existence upon the general subject of apricultural statics, is that of Hlubek Die Ef 
niikrung der PJianzen une die Sioiik des Landbaue*. 



476 AFFECTED BY THE FURPOSE IT IS TO SERVE. 

yard ;— ^and, therefore, that into such soils it should be ploughed m 
the compact state (short dung), and as short a time as possible be- 
fore tie sowing of the crop which it is intended to benefit. 

4°. But upon loamy and clay soils the contrary practice is recom- 
mended. Such soils will not be injured, they may even be benefitted 
by the opening tendency of the unfermented straw, while at the same 
time the products of its decomposition will be more completely re- 
tained — the land consequently more enriched, and the future cropa 
more improved by it. On such soils, the recent dung ploughed in, in 
th-e autumn, has been found greatly more influential upon the crops 
of corn which followed it, either in winter or in spring, than a propor- 
tw7ial quantity of well fermented manure. By such treatment, in- 
deed, the whole surface soil is converted into a layer of compost, in 
which a slow fermentation proceeds, and which reaches its most fer- 
tilizing condition when the early spring causes the young corn to seek 
for larger supplies of food. 

5^. But the nature of the crop he is about to raise will also influ- 
ence the skilful farmer in his application of long or short dung to his 
land. If the crop is one which quickly springs up, runs through a 
short life, and attains an early maturity, he will apply his manure in 
such an advanced state of fermentation as may enable it immediately 
to benefit the rapidly growing plant. In this case, also, it may be 
better to lose a portion by fermenting it in the farm-yard, than, by ap- 
plying his manure fresh, to allow his crop to reach nearly to maturity 
before any benefit begins to be derived from it. 

6°. So also the purpose for which he applies his manure will regu- 
late his procedure. In manuring his turnips the farmer has two dis- 
tinct objects in view. He wishes, first, to force the young plants for- 
ward so rapidly that they may get into the second leaf soon enough 
to preserve them from the ravages of the fly — and afterwards to fur- 
nish them with such supplies of food as shall keep them growing till 
they hate attained the most profitable size. For the former purpose 
fermented manure appears to be almost indispensable — if that of the 
farm-yard is employed at all — for the latter, manure, in the act of slow 
and prolonged decomposition, is the most suitable and expedient. 

It is because bone-dust is admirably adapted for both purposes, that 
it has become so faveurite a manure in many districts for the turnip 
crop. The gelatine of the outer portion of the bones soon heats, fer- 
ments, and gives off" those substances by which the young plant is 
benefitted — while the gelatine in the interior of the bone decays, Ht- 
tle by little, and during the entire season continues to feed the ma- 
turing bulb. Rape-dust, when drilled in, acts in a similar manner, if 
the soil be sufficiently moist. It may be doubted, however, whether 
its effects are so permanent as those of bones. 

The considerations I have now presented will satisfy you that the 
disputes which have prevailed in regard to the use of long and short 
dung have arisen from not keeping sufficiently distinct the two ques- 
tions — what is theoretically the best form in which farm-yard dung 
can be applied in general ? — and what is theoretically and practical' 
ly the best form in which it can be appUed to 1 his or to that cro^, of 
*«r this or for that sped it object ? 



T{)P-DRE£«ING WITH FERMENTING MANURES. Tt 

§ 18. Of top-dressing with fermenting manures. 

\i so large a waste occur in the farm-yard where the manure is 
feft long to ferment — can it be good husbandry to spread fermenting 
manure as a permanent top-dressing over the surface of the fields ? 
This, also, is a question in regard to which different opinions are 
entertained by practical men. 

That a considerable waste must attend this mode of application there 
can be no a ^ibt. Volatile matters will escape into the air and sahne 
substances m.iy be washed away by the rains, and yet there are many 
good practical farmers who consider this mode of applying such manure 
to be in certain cases as profitable as any that can be adopted. Thus — 

1^. It is common in spring to apply such a top-dressing to old pas- 
ture or meadow lands, and the increased produce of food in the form of 
grass or hay is believed to be equal, at least, to what would have been 
obtained from the same quantity of manure employed in the raising 
of turnips. Where such is really the case, experience decides the 
question, and pronounces that notwithstanding the loss which must 
occur, this m.ode of applying the manure is consistent with good 
husbandry. But if the quantity or market value of the food raised by 
a ton of manure applied in this way is not equal to what it would 
have raised in turnips and corn, then it may as safely be said that 
the most economical method of employing it has not been adopted. 

But theory also throws some niteresting light upon this question. 

Old grass lands can only be manured by top-dressings. And if 
they cannot continue, and especially such as are meadowed, to yield 
an average produce, unless there be now and then added to the soil 
some of those same substances which are carried off in the crop, it 
appears to be almost necessary that farm-yard dung should now and 
then be applied in some form or other. It is true that hay or straw 
or long dung contains all the elements which the growing grass re- 
quires, but if spread on the surface of the field and then allowed to 
ferment and decay, the loss would probably be still greater than when, 
for this purpose, ii is collected into heaps or strewed in the farm-yard. 
Thus the usual practice of laying on the manure in a highly fer- 
mented state may be the most economical. 

2°. Again, where the turnip crop is raised in whole or in part by 
means of bones only, of rape dust, or of other artificial manures, as they 
are called, it is Tisual to expend a large proportion of the farm-yard dung 
in top-dressing the succeeding crop of clover. Thus the land obtains 
two manurings in the course of the four years' rotation — bones or rape- 
dust with the tuinips — and fermented dung with the clover. This 
second application increases the clover crop in some districts one-fourth 
and the after-crop of wheat or barley very considerably also. [Such 
is the case upon some of the farms in the Vale of the Tame (Stafford- 
shire,) where the turnips are raised with rape-dust, and wheat follows 
the clover.] 

Here, also, it is clear, that if manure be necessary to the clover, it 
can only be applied in the form of a top-dressing. But why is it ne- 
cessary, as (experience says, and why should farm-yard manure, which 
IS known to suffer waste be applied as a top-dressing rather than 



478 BATING OFF COMPARED vVITH GREEN MANURIN©. 

rape-dust, which in ordinary seasons is not so Hkely to suffer loss ? 
1 offer you the following explanation : — 

If you raise your turnip crop by the aid of the bones or rape-dust alone 
you add to the soil what, in most cases^ may be sufficient to supply near- 
ly all the wants of that crop, but you do not add all which the succeed- 
ing crops of corn and clover require. Hence if these crops are to be 
grown continuously, and for a length of time, some other kind of ma- 
nure must be added — in which those necessary substances or kinds 
of food are present which the bones and rape-dust cannot supply. 
Farm-yard manure contains them all. This is within the reach of 
every farmer. It is, in fact, his natural resource in every such diffi- 
culty. He has tried it ujDon his clover crop in the circumstances we 
are considering, and has necessarily found it to answer. 

Thus to explain the results at which he has arrived in this special 
case, chemical theory only refers the practical man to the general prin- 
ciple upon which all scientific manuring depends — that he must add to 
the soil sufficient supplies ofe very thing he carries off in his crops — and, 
therefore, without some such dressing as he actually applies to his 
clover crop, he could not long continue to grow good crops of any kind 
upon his land, if he raise his turnips with bones or rape-dust only. 

Ii might, I think, be worthy of trial, whether the use of the fer- 
mented dung for the turnips, and of the rape-dust for top-dressing the 
after-crops, would not, in the entire rotation, yield a larger and more 
remunerating return. 

§ 19. Of eating off witn sheep. 

The practical advantages derived from eating off turnips and clover 
crops with sheep are mainly of two kinds. Light lands are trodden 
down and solidified, and they are at the same time equably and more 
or less richly- manured. With this latter effect, that of manuring, 
some interesting practical facts and theoretical considerations are 
connected. Thus — 

1°. In the preceding lecture (p. 419) I mentioned to you that in some 
parts of Germany, spurry, anrong other plants, is extensively grown, 
and with much profit, for ploughing in as a green manure. Now it is 
mentioned that the crops of rye which follow a crop of spurry are some- 
times quite as great when it has been eaten off with sheep or cattle as 
when it has been ploughed in (Von Voght. Uber Manche Vortheile 
der griiner dungung.) 

2°. In accordance with this statement is the opinion of many skil- 
ful practical men among ourselves, that a crop of clover or of tares 
will cause a larger after-growth of corn, if it be eaten off with sheep, 
than if it be ploughed in in the green state. 

The correctness of these practical observations appears from a 
brief consideration of one of those interesting theoretical questions 
we have recently been discussing. 

When a crop is eaten off by full-grown animals, it returns again to 
rhe soil, deprived of a portion of its carbon only (p. 473.) The manure 
ron tains all the nitrogen and saline matter of the green vegetables, and 
m a state in Viich they are more immediately available to the uses of 
the young pli at. Thus far. then, we can understand that in certain 



IMPROVEMEKT OF THE SOIL BY IRRIGATTON. 479 

cases a crop may appear to fertilize the lane" more after it has been eaten 
and digested, than if it had been ploughed in green, and we can recog- 
nize the correctness of the opinion at which practical men have arrived. 

But theory does not forsake us here. As in all other cases in which 
it furnishes a true explanation of known facts, it points to new facts also, 
which more or less modify our received opinions, and define the hmita 
within which their truth can be rigorously maintained. Thus — 

1°. Theory says that if the animals fed upon the green crop be in a 
growing state — if they be increasing in muscle or in bone — they will 
not only dissipate through their lungs and ..kin a portion of its carbon, 
but will retain also a part of its nitrogen and saline matter, and will 
thus return to the soil, in their excretions, a smaller quantity of these 
substances than the crop would have given to i-^ if ploughed in green. 
If, therefore, a maximum fertihzing effect is to ^e produced upon a 
field by eating off a green crop, it is not altogetner a matter of indif- 
ference what kind of animals we employ as digesters. 

2°. Again, the practice of green manuring is resorted to chiefly 
upon soils which are poor in organic matter — to which the carbon of 
the green crop is of consequence, as well as the nitrogen and saline 
matter it contains. But when eaten off, much carbon is lost to the 
soil, and thus the supply of organic matter which it ultimately gets is 
considerably less than if the crop it bore had been ploughed in in the 
green state. Such soils, then, cannot be equally enriched by the 
former as by the latter method. 

This case presents a very interesting illustration, and one which you 
can readily appreciate, of the kind of useful information which theoreti- 
cal chemistry is capable of imparting upon almost every branch of prac- 
tical agriculture. It says to the farmer — yes, you may in some cases, 
certainly, eat off the crop with advantage — but if you wish to do most 
good to your land you must eat it off with fattening, not with growing 
sheep — and you must do so upon soils which are not very poor in 
vegetable matter. And that explains to me also, says the practical 
man, in reply, why I have always found sheep-folding to be most be- 
neficial on soils which are rich in vegetable matter* (p. 468.) 

§ 20. Of the improvement of the soil by irrigation. 

Irrigation, as it is practised in our climate, is only a more refined 
method of manuring the soil. In warm climates, where the parched 
plant would wither and die unless a constant supply of water were 
artificially afforded to it, irrigation may act beneficially by merely 
yielding this supply to the growmg crops ; but in our latitudes only 
a small part of its beneficial effects can be ascribed to this cause. It 
is to pasture and meadow land almost solely that irrigation is applied 
by British farmers, and the good effect it produces is to be explained 
. oy a reference to various and natural causes. 

1°. If the water be more or less muddy, bearing with it solid matter 
which deposites itself in still places, the good effects which follow its 

* Sprengel explains this fact by alleging that the humic acid of the vegetable matter re- 
tains more effectually the ammonia of the decomposing dnng. There may be somsthing 
in this, but more, in most cases, I think, in the fact that digestion separates much of tl>8 
carbon in which the soils abound, but returns the nitrogea and saline matter almost e» 
Urely and in a more active state. 



480 THE WATER SHOULD NOT BE STAGNANT. 



diffusion over the soil maybe ascribed to the layer of visible manure 
which it leaves everywhere behind it. Thus the Nile and the Ganges 
fertilize the lands over which tLeir annual floods extend, and partly 
in this way do some of our smaller streams improve the fields over 
which they either naturally flow or are artificial'iy led. 

2°. Or if the water hold in solution, as the hquid manures of the 
farm-yard do, substances on which plants are known to feed, then to 
diffuse them over ihe surface is a simple act of liquid manuring, from 
which the usual benefits follow. Such is the irrigation which is prao^- 
tised in the neighborhood of our large towns, where the contents of 
the common sewers are discharged into the waters which subsequent- 
ly spread themselves over the fields. (For an interesting account of 
the effects of such irrigation in the neighborhood of Edinburgh, see 
Stephens, On Irrigation and Draining^ p. lb.) In so far also as any 
streams can be supposed to hold in solution the washings of towns or 
of higher lands — and there are few which are not more or less im- 
pregnated in this manner — so far may their beneficial action, when 
employed for purposes of irrigation, be ascribed to the same cause. 

3°. But spring waters which have run only a short way from their 
source are occasionally found to be valuable irrigators. In such cases, 
also, the good effect may be due in whole or in part to substances held 
in solution by the water. Thus, in lime-stone districts, and especially 
those of the mountain lime-stone formation (Lee. XL, § 8,) — in which 
copious springs are not unfrequently met with — the water is generally 
impregnated with much carbonate of lime, which it slowly deposites as 
it flows away from its source. To irrigate with such water is, in a re- 
fined sense, to lime the land, and at the same time to place within the 
reach of the growing plants an abundant supply of this substance, in a 
form in which it can readily enter into their roots. (Some of the water 
used in the well-known scientific irrigations at Closebiirn Hall, in 
Dumfries-shire, appears to have been impregnated with lime. See 
Stephens, p. 43.) 

In other districts, again, the springs contain gypsum and common 
salt, and sulphate of soda and sulphate of magnesia, and thus are ca- 
pable of imparting to plants many of those inorganic forms of matter, 
without which, as we have seen, they cannot exhibit a healthy growth. 

4°. Again, it is observed that the good effects of irrigation are pro- 
duced only by running watei — coarse grasses and marsh plants spring- 
ing up when the water is allowed to stagnate (Low's Elements of 
Agriculture, 3d edition, p. 472.) This is explained in part by the 
fact that a given quantity of water will soon be deprived of that por- 
tion of matter held in solution, of which the plants can readily avail 
themselves, and that when this is the case it can no longer contribute 
to their growth in an equal degree. 

But there is another virtue in running water, which makes it more 
wholesome in the living plant It comes upon the field charged with 
gaseous matter, with oxygen and nitrogen and carbonic acid, in propor- 
tions very different from those in which these gases are mixed together 
in the air (Lee. II., § 6.) To the root, and to the leaf also, it carries 
these gaseous substances. The oxygen is worked up in aiding the 
decomposition of decaying vegetable matter. The carbonic acid is 



1 



A GOOD DRAINAGE NECESSARY. 48^ 

absorbed by and feeds the plant. Let the same water remain on the 
eame spot, and its supply of tliese gaseous substances is soon ex- 
hausted. In its state of rest it re-absorbs new portions from the aiT 
witii comparative slowness. But let it flow along the surface of the 
field, exposing every moment new particles to the moving air, anl it 
takes in the carbonic acid especially with much rapidity — and as it 
takes it from the air, almost as readily again gives it up to the leaf or 
root with which it first comes in contact. This is no doubt one of the 
more important of the several purposes which we can understand 
running water to serve when used for irrigation. 

But further, if water be allowed to stagnate over the finer grasses, 
they soon find themselves in circumstances in which it is not consist- 
ent with their nature to exhibit a healthy growth. They droop, 
therefore, and die, and are succeeded by new races, to which the wet 
'and is more congenial. 

5°. It is known also, that even running water, jf kept flowing with- 
out intermission for too long a period, will injure the pasture. Thia 
is because a long immersion in water induces a decay of vegetable 
matter in the soil which is unfavorable to the growth of the grasses — 
producing chemical compounds which are not naturaMy formed in 
those situations in which the grasses delight to grow, and which are 
unwholesome to them. Although, therefore, the water continues to 
support those various kinds of food by which the grasses are benefit- 
ted, yet it becomes necessary to withdraw it for a time, in order that 
other injurious consequences may be avoided. 

6°. Lastly. — Irrigation is most beneficial where the land is well 
drained beneath — where the water, after the irrigation is stopped, can 
sink and find a ready outlet. The same benefits indeed fiow from the 
draining of irrigated as from that of arable lands. The soil and sub- 
soil are at once washed free of any noxious substances they may 
naturally contain, or may have derived from the crops they have 
grown, and are manured and opened by the water which passes 
through them. As the water descends also, the air follows it, to 
change and mellow the under-soil itself 

Such are the main principles upon which the beneficial action of 
irrigation depends, and they appear to me satisfactorily to account 
for all the facts upon the subject with which I am acquainted. 1 
pass over the alleged beneficial action of water in keeping the tem- 
perature of irrigated fields from sinking too low. As irrigation is 
practised in our islands, little of the good done to watered meadows 
can be properly attributed to this cause. 



I have now drawn your attention to the most important and readily 
available means, mechanical and chemical, for improving th-e soil 
Let us next stud)^ the products of the soil — their composition, theii 
differences, and the purposes they are intended to serve m the feed 
ing and nourishment of animals. 



LECTURES 

ON THE 

APPL/CATIONS OF CHEMISTRY AND GEOLOG'ir 

TO 

AGRICULTURE. 

ON THE PRODUCTS OF THE SOIL, AND THEIR 
USE IN THE FEEDING OF ANIMALS. 



21 

I 



LECTURE XIX. 

Of the produce of the soil. — Average produce of England and Sec tland.— Circumstanceg by 
which the produce of the land is atfected. — InHuence of climaie, of season, of soil, of the 
kind and variety of crop, of the method of culture, and of the course of cropping. — Theory 
of the rotation of crops. — Why lands become tired of clover (clover-sick) and other special 
crops. — Theory of fallows. — Composition of wheat, oats, barley, rye, antrl Indian corr.. — In- 
fluence of climate, soil, manure, variety ofseed, mode of culture, and time of cutting, upon 
the composition of these grains. — Effect of baking upon bread. — Supposed relation between 
the weigi^it of bread and the proportion of gluten. — Etfect of germination (malting) ujwn 
barley. — Composition (jf peas, beans, and vetches. — Etiects of soil, «fcc.,upon the boiling 
quality of peas — Composition of the turnip, the carrot, the beet, and the potatoe. — Effect 
of soil, age, size, rapidity ofgrowtii^ <fcc.,upon their composition. — Relative proportions of 
nutritive m itter produced by different crops on the same extent of ground. — Composition 
of the grasses and clovers. — Etfe^ct of soils, manures, time of cutting, mode of drying, &c., 
jpon their composition and nutritive value. 

Having now considered the mo.st important of those means by which 
the soil may be improved, it will be proper to direct our attention to thi»l 
which the land produces — to the chemical nature of the crops you raise, 
to the differences which exist among tliem, and to the purposes they are 
fitted to serve in the feeding of man and other animals. 

Agricultural products are of three distinct kinds : 

1°. Such as are directly reaped from the soil in the form of corn, pota- 
toes, hay, &c. 

2°. Such as are the result of a kind of natural process of manufacture, 
by which the direct produce of the soil is more economically converted 
into the Ueef and mutton of the feeder of s*ock. 

3°. Such as are the results of a further conversion at the hands of tiie 
dairy farmer, and are sent to market in the form of butter and cheese. 

Thus three distinct topics of consideration present themselves f n cor^ ■ 
nection with the produce of the soil, — the nature of the immediate pro- 
ducts themselves — the economy of the feeding of stock — and the prepara- 
tion of butter and cheese. We shall study these several topics in \<Q^\r 
natural order. 

§ 1. Of the maximum or greatest possible, and the average or actual^ 
produce of the land. 

Th*^re is a wide ditference in most counti'ies between the actual 
amount of food produced by the land, and that which, in the most fa- 
vourable circumstances, it would delight to yield. 

An imperial acre of land in our island has been known to yield of 
wheat 70 bushels,* barley 80 bushels, oats 100 bushels, potatoes 30 
tons,f and turnips 60 tons.J 

The average produce of the land, however, is far below these quanti 
ties. It is not easy to arrive it a tolerable approximation even to the 

* In the county of Middlesex the produce of wheat varies from 12 to 68 bushels — of bar- 
ley from 1.5 to 75 — and of oais from 32 to 96 bushels. — Middlelon's View of the Agricul- 
ture of Middlesex, 1798, pp. 176, 183, and 188. 

t See Mr. Fleming's experiments upon potatoes in the Appendix. 

I Perhaps this is not the maximum.— In the Second Report of the Rot/di Agricultural Im 
provement Society of Ireland, p. 57, a crop of turnips is mentioned, which weighed 56 tons- 
tops and bulbs ajnounting together to 76 toni 



488 PRODUCE OF THE LA:ND m GREAT I.R1TAIN. 



^ 



true average produce of the island. Mr. Macculloch estimates that dt 
wheat at 26 bushels an acre, barley at 32, and oats at 36. 

Sir Charles Lemon gives for the average produce of all England, and 
for the highest and lowest county averages, the following numbers — 

Average for Highest Lowest 

all England county average county average 

in bushels. in bushels. in b'_il:€s.. 

Wlieat - - - 21 26 Nowinghamshire. 16 Dorset. 

Barley - - - 32|- 40 Huntingdon. 24 Devon. 

Oats - - - - 35^ 48 Lincolnshire. 20 Gloucester. 

Potatoes - - - 241 360 Cheshire. 100 Durham. 

While in Scotland, according to Mr. Dudgeon, the average produce 
of corn is — 

Good land. Lighter land. 

Wheat - - - - 30 to 32 bushels. 22 to 26 bushels. 
Barley - - - - 40 to 44 do. 34 to 38 do. 

Oats 46 to 50 do. 36 to 43 do. 

lfthe.se numbers of Sir Charles Lemon and of Mr. Dudgeon are to be 
depended u]X)n, the averages for the whole island cannot be far from 
wheat 24 bushels, bfurley 34 bushels, oats 37 bushels, potatoes 6 tons, 
and turnips 10 tons. 

Though even these, especially in regard to the root crops, must be 
considered as in a considerable degree hypothetical.* 

What is the cause of the striking differences above exhibited between 
the maximum produce of certain parts of the island and the average pro- 
duce of the whole ? Are such ditferences necessary and unavoidable ? 
Can the less productive lands not be made to yield a larger return ? 
Can the large crops of the richer districts not be further increased, and 
their amount kept up for an indefinite succession of seasons ? 

These interesting questions lie at the foundation of all agricultural im- 
provement — and skill and science answer that, though differences to 
a certain amount are unavoidable, yet that means are already known 
by which the fertility of the richer lands may be maintained, and the 
crops of the leas productive indefinitely enlarged. 

^ 2. Of the circumstances by which the -produce of food is affected — 
climate, season, soil, ^r. 

The quantity of food produced by a given extent of land is affected by 
the climate, by the season, by the soil, by the nature of the crop, by the 
variety soAvn or planted, by thegenemi method of culture, and by the ro- 
tation or course of cropping that is adopted. 

1°. Climate. — That the warmth of the climate, the length of the sum- 
mer, and the quantity of rain that falls, influence in a remarkable degree 
th-e amount of food which a district of country is fitted to rai.se, is fa- 
miliar to every one. The warmth of the equatorial regions maintains a 
perpetual verdure, while the short northern summers afford only a few 
months of pasture to the stunted cattle. The difference of latitude be- 
twe?n the extreme ends of our i.sland produces a similar difference, though 
in a less degree. The almost perennial verdure of the southern counties 

* In 1821, Mr. Wakefield estimated the average produce of wheat in all England at 17 
Dushels onlv — Devonshire producing an average of 20, and the lands near the coasS, ol Keat 
Norfolk, Suffolk and E.sso.k, 40 busheli; per acre. 



INl-LDENCE OF CLIMATE, SEASON, AND SOU*. ^89 

cannot be hoped for in the north of Scotland, and yet it is said that Id 
•parts of Ross-shire the corn and turnip crops are equal to chose of the 
most favoured districts of Britain. Is this to be regarded solely as the 
triumph of skill and industry over the difficulties presented by nature ? 

2°. Season. — The influence of the seasons, wet or dry, warm or cold, 
has been observed by the farmer in all ages, and it cannot be entirely 
overcome. The heavy crop of this year may not be reaped again on 
the next, because an unusual cold may arrest its growth. And 
yet good husbandry will do mucli even here — since the higher the farm- 
ing the fewer the number of failures which the intelligent man will 
hav^e occasion to iament. 

3°. Soil. — Diversity of soil is held to be a sufficient reason for differ- 
ence both in kind and in weight of crop. A poor sand is not expected to 
give the same return as a rich cldLj. Yet in regard to the capabilities of 
soils under skilful management, practical agriculture appears as yet to 
have much to learn. Is there any method hitherto little tried by which 
soils of known poverty may be compendiously and cheaply doctored, so 
as to produce a greatly larger return ? Science seems to say that there is, 
and points to a wide field of experimental research, by the diligent cul- 
ture of which we may hope that this great result will hereafter be at- 
tained. The principles upon which this hope rests have been explained, 
for the most part, in the preceding Lectures. 

4°. Kind of crop. — The amount of food, either for man or beast, 
which a given field will produce, depends considerably upon the kind 
of crop which is raised. Thus a crop of 30 bushels of wheat will yield 
only about 1400 lbs. of fine flour, while a crop of 6 tons of potatoes will 
give about 4400 lbs. of an agreeable, dry, and mealy food. Thus the 
gross weight of food for man is in the one case three times what it is in 
the other. So it is said, on the authoritj'- of the Board of Agriculture, 
that a crop of clover, of tares, of rape, of potatoes, turnips, or cabbages, 
will furnisn at least thrice as much food ft)r cattle as one of pasture grass 
f>f medium quality.* 

5°. Variety of seed sown. — The variety of seed sown has also an im- 
portant influence on the amount of produce reaped. I need not refer to 
the well known necessity of changing the seed if the same land is to 
continue to yield good crops — but of strange seeds of the same species 
two varieties will often yield very unlike weights of corn, of turnips, or 
of potatoes. I may quote as an illustration the experiments of Colonel 
Le Couteur upon wheat. He found, on the same soil and under the 
same treatment, that the varieties known by the name of the "White 
Downy and the Jersey Dantzic yielded respectively : 

Grain. Weight pr bush. Straw. Fine flour. Fine do. pr.cL 

White Dov/ny - 46 bush. 62 lbs. 4557 lbs. 2402 lbs. 80| lbs. 
Jersey Dantzic - 43Hush. 63 lbs. 4681 lbs. 2161 lbs. 79flbs. 

while on a different soil and treated differently from the above, two other 
varieties yielded — 

Grain. Weight pr bush. Straw. Fine flour. Fine do. pr.ct 
Whitfington, - - - 33 bush. 61 lbs. 7786 lbs. 1454 Ib.s. 72|lbs. 
Belle Vue Talavera, - 52 bush. 61 lbs. 5480 lbs. 2485 lbs. [ 78^ lb*. 

* Loudoc's Encydopadia of Agriculture, p. 910. 

t ^ourtieU if Uie Royal Agr' "^turcd Society of England.,1 p. 123. 



490 INFLUENCE OF THE METHOD OF CULTURE, 



S 



In each of these cases, therefore, and especially in the last, a striking 
diffeience presented itself both in tlie absolute and in the relative weighta 
of grain and of straw reaped under precisely similar circumstances, by 
the use of different varieties of the same sj)ecies of seed. Nor are the 
above by any means extreme cases. In the same field I have known 
the Golden Kent and the Flanders Red varieties, sown in the same 
spring, to thrive so differently, that, while tlie former was an excellent 
crop, the latter was almost a total failure. It will require a very refined 
chemistry to explain the cause of such diversities as tliese. 

§ 3. Influence of the method of culture upon the produce of food. 

In addition to the circumstances above alluded to, the quantity of food 
tliat is raised depends very much upon the method of culture which is 
adopted. Thus, in land of medium quality, our opinion in regard to the 
quantity of food it is likely to yield would be greatly affected by the 
answers we should obtain to the following questions ; — 

1°. Is the land in permanent pasture, or is it under the plough? — 
With the exception of rich pasture, it is said that land, under clover or 
turnips, will produce three times as much for cattle as when under grass. 
Ifsuchagreen crop then alternate with one of corn, the land would 
every two years produce as much food for stock as it would during three 
years if lying in grass, besides the crop of corn as food for man, and 
of straw for the production of manure. 

This statement may possibly be a little exaggerated, or may represent tru- 
ly the comparative produce of food in special cases only — yet there seems 
sufficient reason for believing, as a general rule, that a very much larger 
amount of food may be reaped from land under arable culture, than 
when laid away to permanent pasture. 

2°. What kind and quality of manure is applied ? — Every practical 
xTian knows the importance of manuring his land, and how much the 
abundance of every crop he sows depends both upon the quantity and upo» 
the kind of manure he is able to add to it. 

3°. In what way is it applied 1 — But much depends also upon the 
manner in which the manure is expended, or the kind of crop to which 
it is applied. 

I have already (p. 477) directed your attention to the loss which must 
necessarily be sustained by top-dressing wilh farm-yard manure, and yet 
how in certain modes of cropping and manuring the land, it may be 
not only advisable but necessary to do so. Yet the comparative return 
of food ol)tained from the use of such manure, when applied as a top- 
dressing to grass land for instance, and when buried witli the turnip crop 
in the usual manner, is very unlike. 

Thus, suppose an acre of grass land, of such a quality as to produce 
annually without manure \\ tons of hay, to be top-dressed every spring 
or autumn with 5 tons of farm-yard manure per acre — and suppose 
another acre of the same land in arable culture to be manured for turnips 
with 20 tons of farm-yard manure at once. Then the grass land, by 
the aid of the manure, would not produce more than double its natural 
crop, or 2\ tons an acre, that is, 10 tons of hay in the four years. This, J 
believe, is making a large allowance for the effect of the manure. 

But the arable land, in the four years, if of the same quality, may bo 



=. 


6620 


£2 


10 


1 


16 


2 


9 




_ file: n 







AND OF THE MOEE Or APt-^€llSG THE MAJNURE. 491 

expected to produce — turnips 20 tons, barley 36 bushels, clover 2| tons, 
wheat 28 bushels ; besides upwards of 4 tons of straw. 

In all these taken together there must be much more food than in the 
ten tons of liay. 

If we consider the money profit, however, to the farmer, ihe result 
may be different. The cost of raising tlie ten tons of hay, exclusive of 
re-nt, maybe reckoned at one-half the produce, and of the several crops 
in tlie four years' rotation at three-quarters of the produce: we thus 
have for the clear return — 

Izi the one case, half the produce — 5 tons of hay ; 
In the other case, a fourth of the produce — 5 tons of turnips, 9 bushels 
of barley, ^ ton of clover, 7 bushels of wheat, and 1 ton of straw. 

Let the clover and the straw together equal in value only one ton of 
th<* hay, and the money value in the two cases will sland as follows ;— 
Hay, 4 tons, at c£5. 
Turnips, 5 tons, at 10s. = c£2 
Barley, 9 bush., at 4s. : 
Wheat, 7 bush., at 7s. ^ 2 



Leaving a gain upon the grass land of <£13 5 " 
Or, £3. 6s. an acre every year. 

Thus, though more food is raised by converting the land to arable 
purposes, and more people may be sustained by it, yet more money 
may be made by meadowing the land — where a ready market exists 
for the hay, where it is allowed to be sold off the farm, and where abun- 
dance of manure can be obtained for the pur^jose of top-dressing the grass 
every year. It is only in the neighbourhood of large towns, however, 
that all these circumstances usually co-exist, and hence one cause of tlie 
value of grass land in such localities. 

The farmer, however, is never prohibited from selling his corn off the 
farm, or his fat stock, or his dairy produce, and thus at a distance from 
large towns he must turn his attention solely tothe raising of one or other 
of these kinds of produce. 

Of the two ways of employing his grass or green crops — in rearing 
and fattening cattle, namely, and in the production of butter and cheese 
— we shall hereafter see reason to beHeve that theoretically the latter 
ought both to be the most profitable in money to the farmer, and at the 
same time to produce the greatest amount of food for man. 

3°. What rotation or course of cropping is adopted ? — If the land be 
cropped with corn, year after year, the produce of food will not only be 
less than if an alternate husbandry were introduced — but the yearly return 
of corn, even on the richest land, must sooner or later diminish, till at 
length the crop will not be sufficient to defray the expense of cultivation. 
The tillage of such land must then be abandoned, and it must be left ro 
a slow process of natural restoration. JNo arable land will produce so 
much food if year by year it be made to raise the same crop, as if tlie 
crop be varied — and especially as if corn, root, and leguminous crops be 
made to succeed each other in a skilful alternation. 

Upon the introduction of the alternate husbandry, it was found thai 
upon lands formerly in pasture, not only could one-third more stock be 



492 THEORY OF THE ROTATION OF CROPS. 

kepi continuously than before, but that in addition a crop of corn could b« 
reaped every second year On the other hand, those which had been 
cropped with corn a' me, oi which after two white crops had usually been 
left to naked fallow yielded more corn in a given number of years than 
before, while a green crop every secojid year was raised on them besides. 
It cannot be doubted, therefore, that a change oJ\ cropping influences, in 
a great degree, the amount of food which tlie same piece of land is fitted 
to produce. 

§ 4. Jfthe theory of the rotation of crops. 

Upon what prin iples do the beneficial effects of this change of crop- 
ping depend ? What is the true theory of a rotation of crops ? 

It was supposed by Decandolle — 

1°. That the roots of all plants gave out or excreted certain substan- 
ces peculiar to themselves — and, 

2°. That these substances were unfavourable to the growth of those 
plants from the roots of which they came, but were capable of promo- 
ting the growth of plants of other species — that the excretions of one 
species were poisonous to itself, but nutritive to other species. 

Upon these suppositions he explained in a beautiful and apparently 
simple and convincing manner the beneficial effects of a rotation or al- 
ternation of different crops. If wheat refused to grow after wheat, it was 
because the first crop had poisoned the land to plants of its own kind. 
If after an intervening nakr<i fallow a second wheat crop could be safely 
grown, it was because during the year of rest the poisonous matter had 
time to decompose and become again fitted to feed the new crop. And 
if, after beans or turnips, wheat grew well, it was because the excretions of 
these plants were agreeable to the young wheat, and fitted to promote 
its growth. 

Thus easily explained were the benefits both of a rotation of crops 
and of naked and other fallows — and supported at once by its own beauty 
and by the great name of Decandolle, this explanation obtained for 
many years an almost universal reception. 

But though there seems reason enough for believing (p. 82) that the 
roots of plants really do give out certain substances into the soil — there is 
no evidence that these excretions take place to the extent which the 
theory of Decandolle would imply — none of a satisfactory kind that 
they are noxious to the plants from which they are excreted* — and none 
that they are especially nutritive to plants of other species. Being un- 
supported by decisive facts and observations therefore, the hypothesis of 
Decandolle must, for the present, be in a great measure laid aside, and we 
must look to some other quarter for a more satisfactory theory of rotation. 

The true general reason w^hy a second or third crop of the same kind 
will not grow well^ is — not that the soil contains too much of any, but that 
it contains too little of one or more kinds of matter. If, after manuring, 
turnips grow luxuriantly, it is because the soil has been enriched with 
all that the crop requires. If a healthy barley crop follow the turnips, 
it is because the soil still contains all the food of this new plant. If 
clover thrive after this, it is because it naturally requires certain other 
kinds of nourishment which neither of the former crops has exhausted. 
If, again, luxuriant wheat succeeds, it is because the soil abounds still in 

* 8«e page 81, note. 



PRACTICAL RULES SUGGESTED BT THEORY. 493 

all that the wheat crop needs — the failing vegetable and other matters of 
the surface being increased and renewed by the enriching roots of the 
preceding clover. And if now, turnips refuse again to give a fair re- 
turn, it is because you have not added to the soil a fresh supply of that 
manure without which they cannot thrive. Add the manure, and the 
same rotation of crops ma}^ again ensue. 

We have already had frequent occasion, in studying the inorganic 
constituents of plants, to observe that different species require very un- 
like proportions of the several kinds of inorganic food which they derive 
from the soil. Some require a large proportion of one kind, some of 
another kind. If a soil, therefore, abound especially in one of these va- 
rieties of inorganic food, one kind of plant will especially flourish upon 
it — while, if it be greatly deficient in another substance, a second plant 
will remarkably languish upon it. If it abound in both substances, then 
either crop will succeed which we may choose to sow, or they may be 
alternately cultivated with a fair return from each. 

Upon this principle the true general explanation of the benefit of a 
rotation of crops appears to depend. There may be special cases in 
which peculiar qualities of soil or climate may intervene and give rise 
to appearances, or cause results to wliich this principle does not apply, 
but for the general practice it seems to afford a satisfactory explanation. 

It may be said that this explanation seems to imply that the same 
kind of crop maybe reaped from the same soil for an indefinite number of 
years, by simply adding to it what the crop carries off". This is certain- 
ly implied in the principle — and if we knew exactly what to add for each 
crop, we might possibly attain tliis result, except in cases where the soil 
undergoes some gradual chemical alteration within itself, which it may 
require a change of treatment to counteract. At all events it does not 
seem impossible to obtain crop after crop of the same kind — and we may 
hope hereafter not only to be able to effect this, but to do it in a suffi- 
ciently economical manner. 

Two practical rules are suggested by the fact that different plants require 
different substances to abound in a soil in which they shall be capable of 
flourishing. 

1°. To grow alternately as many different classes or families of plants 
as possible — repeating each class at the greatest convenient distance of time. 

In this country we grow chiefly root crops, — corn plants ripened foi 
seed, — leguminous plants sometimes for seed (peas and beans), and 
sometimes for hay or fodder (clo\ er and tares), — and grasses, and these 
in alternate years. Every four, five, or six years, therefore, the culture 
of the same class of plants comes round again, and a demand is made 
upon the soil for the same kinds of food in the same proportion. 

In other countries — tobacco — flax — rape, poppy or madia, cultivated for 
their oily seeds — or beet for its sugar, can be cultivated with profit, and 
being interposed among the other crops, they make the return of each 
class of plants more distant. A perfect rotation would include all those 
classes of plants which the soil, climate, and other circumstances allow 
to be cultivated with a profit. 

2°. A second rule is to repeat the same species of plant at the greatest 
convenient distance of time. In corn crops there is not much choice. 
since in a four years' course two corn crops, out of the three (barley 
21* 



494 WHY LAND BECOMES CLOVER-SICK. 

wheat, oats) usually grown, must be raised. But of the leguminous 
crops we have the choice of beans, peas, vetches, and clover— of root 
crops, turnips, carrots, beets, and potatoes — while of grasses, there is a 
great variety Instead, therefore, of a constant repetition of the turnip 
every four years, theory says — make the carrot or the potatoe take its 
place now and tlien, and instead of perpetual clover, let tares or beans, 
or peas, occasionally succeed to your crops of corn. The land loves a 
change of crop, because it is better prepared with that food which the 
new crop will relish, than with such as the plant it has long fed before 
continues to require. 

. It is for this reason that new species of crop, or new varieties, when 
first introduced, succeed remarkably for a time, and give great and en- 
couraging returns. But they are continued too long — till the soil has 
been exhausted in some degree of those substances in which the new 
crops delighted. They cease in consequence to yield as before, and fall 
into undeserved disrepute. Give them a proper place in a long rotation, 
and they will not disappoint you. 

It is constant variety of crops, which, with rich manuring, makes our 
market gardens so productive — and it is the possibility of growing in the 
fields many different crops in succession, that gives the fertility of a gar- 
den to parts of Italy, Flanders, and China.* 

§ 5. Why land becomes tired of clover {clover-sicJc). 

What I have said of the general principle might be supposed to 
explain fally why crops fail at one time and succeed at another — why 
the soil will nourish one plant well, while it is unable adequately to sus- 
tain another. But a brief reference to the case of the clover plant wUl 
enable us to see how modes of culture, apparently skilful and generous, 
may yet be of such a kind as to lead, sooner or later, to the me\dtabte 
failure of a particular crop. 

It is known that upon many well cultivated farms the lands become 
now and then tired or sick of clover, and this crop failing, the wheat 
which succeeds it in a great measure fails also. It may be said that the 
soil in such a case is in want of something, and so it is, — but how does 
this deficiency of supply arise ? The land is skilfully managed and 
has been well manured, and the failure of the clover crop is, therefore, a 
matter of surprise. 

If farm-yard manure be copiously applied previous to the root crop, 
the land has received a certain more or less abundant return of all those 
substances ivhich the last rotation of crops had carried off from it, — and 
which the new rotation will require Tor food. When the clover comes 
round, therefore, a supply of proper food is ready for it, as well as for 
the wheat which is to follow. 

But if the turnip crop be raised by means of bones only, the lime 

' A method of superseding in some measure Ihe necessity of a rotation of crops is de- 
scribed by Mr. James Wilson as long practised in Shetland, in the neighbourhood ef Ler 
wick. " It is known that bear has been grown in the same patch for perhaps 100 years suc- 
cessively, and this they managed by scarifying other parts of the ground (the outfield por- 
tion), and renovating the arable patch by spreading it over the surface." This was rarying 
the soil instead of the crop. A five years' rotation, however, is now getting into favour, and 
the average produce, after liming, is found to be increased by it four-fold. In this district 
much herring refuse is employ ?d as a manure, and the improved land lets at 203. an acre 
»- Wilson's Voyage round the Citat of Scotland, II., p. 268. 



RESULT OF FREQUENT MANURING WITH BONES. 49S 

and phosphoric acid which the earth of bones contains are almost the only 
kinds of inortjanic tood required by plants that are returL=^d to the soil. 
By the aid of the animal matter and the small supply of other substances 
in the bones,* good crops — and especially the turnips and the corn which 
immediately follows them — may be raised for a few rotations, but at 
every return the clover and wheat \a ill become more unhealthy, till they 
at length appear to sicken upon tne land. Neither bones nor rape-dust 
nor any such single substance can replace farm-yard manure for an in- 
definite period, because it does not contain all the substances which the 
entire rotation of crops requires.' 

If wood-ashes be used along with the bones, the bad effects I have des- 
cribed will be much longer delayed — they may even be delayed indefi- 
nitely, since wood-ashes are said to be especially favourable to the growth 
of clover and other leguminous plants, (p. 353), and this because they 
contain those substances which the clovers require. 

It thus appears, therefore, that while the failure, upon a given spot, of 
a crop which formerly grew well there, is explained generally upon the 
principle that the soil has become deficient in something which the crop 
requires — the cause of this deficiency may not unfrequently be found in 
the mode of culture, or in ihe species of manuring which the land has 
received. The cause being discovered, the remedy is easy. Cease to 
employ exclusively the manure with which your land has hitherto been 
dressed. Mix your bones or rape-dust with wood-ashes, with gypsum, 
or with other portable manures in which the necessary food of your 
crops is present — or employ farm-yard manure now and then in their 
stead, and you wdl apply the most likely remedy. Unless this be done, 
it will be of comparatively little service to vary the species, — to substi- 
tute tares or beans for the clover, — since these also will refuse to grovv 
while the same incorrect system of manuring is persisted in. 

I have already drawn your attention (p. 477) to the falling of the 
clover crops in certain parts of Staffordshire, where the turnips are 
raised by means of rape-dust — and of the mode of improving them by a 
top-dressing of farm-yard manure. Were this manure laid in with the 
turnips, the after top-dressing would most probably not be required. 

§ 6. Of the theory of fallows. 

By fallowing, it has been known in all ages that the produce of the 
land was capable of being increased. How is this increase to be ac- 
counted for ? We speak of leaving the land to rest, but it can never 
really become wearied of bearing crops. It cannot, through fatigue, lie 
in need of repose. In what, tlien, does the efficacy of naked fallowing 
consist ? 

1°. In strong clay lands one great benefit derived from a naked fallow 
is the opportunity it affords for keeping the land clean. In such soils it 
is believed by r^uny that weeds cannot possibly be extirpated without an 
occasional fallow. It is certain that naked fallows are had recourse to 
in many places for the purpose of cleaning the land, where if it could 
easily have been kept so by other means they would net have been 
adopted. Is it not the case on some farms that a neglect of other avail- 
able methods of extirpating weeds has rendered necessary the assistance 

* For the comrosition of bones, see page 446. 



496 FALLOWS MAY REPLACE DEEP PLOUGHING AND DRAINING. 

of a naked fallow, while on similar farms in the same neighbourhocxi 
they can easily be dispensed with ? 

2°. In a naked fiillow, where the seeds are allowed to sprout, and 
young plants to shoot up, which are afterwards ploughed in, the land is 
enriched by a g'^een manuring of greater or less extent. If weeds abound, 
the enriching is the greater — if they are more scanty, it is less — but in 
almost every instance where land hes without an ardficial crop during 
the whole summer, a crop of natural herbage springs up, the burying of 
which in the soil must be productive of considerable good. 

3°. When land is assiduously cropped, the surface in which the roots 
chiefly extend themselves becomes especially exhausted. In indiflfer- 
eritly worked land some parts of this surface may be more exhausted than 
others. By leaving such soils to themselves, the rains that fall and more 
or less circulate through them equalize the condition of the whole siu-- 
face soil — in so far as the soluble substances ii contains are concerned. 
The water also, which in dry weather ascends from beneath, brings 
with it saline and other soluble compounds, and imparts them to the up- 
per layers of the soil. Thus, by lying fallow, the land, becomes equa- 
bly furnished over its whole surface with all those substances rerfuired by 
plants which are anywhere to be found in it. The roots of the crop, 
therefore, can more readily procure them, and thus the plants more 
readily and more quickly grow. In some cases, this beneficial action of 
the naked fallow will, to a certain extent, make up for shallow i^loughing^ 
and for insufficient working of the land. 

4°. It is known that the subsoil in many places is of such a nature 
that it must be turned up to the surface, and exposed for a considerable 
period to the action of the air, before i-t can be safely mixed wdth the sur- 
face soil. To a less degree stiff clay lands acquire this noxious quality 
during the ordinary course of cropping. Air and water do not find their 
way through them in sufficient quantity to retain them in a healthy 
condition, and thus they require an occasional fallow with repeated 
ploughings, that the air and the rains may have access to their inner- 
^nost parts. I do not detail the specific chemical changes which are in- 
iuced by this exposure to the air and rain ; it is sufficient that they are 
of a kind to render the soil more propitious to the growth of crops, to 
satisfy us that, upon very stifT lands, one of the benefits of fallowing is to 
be ihus accounted for. 

We have seen that one of the important benefits of draining is the 
permeability it imparts to the soil. The surface water is permitted to 
escape downwards, and as it sinks to *he drain the air follows it, so that 
the very deepest part of ihe soil from vhich tlie water runs off, is ren- 
dered wholesome by the frequent admission of new supplies of atmos- 
pheric air. 

It thus appears that in a certain sense draining and fallowing may 
take the jtlace of each other — that where there is no drainage, fallowing 
is more necessary and will partially supply its place, and t})at where a 
good drainage exists, the use of naked fallows even upon stiff clay lands 
becomes less necessary. 

5'-^. I have already had occasion to speak of the existence of organic 
(animal and vegetable) matter in the soil, in a so-called inert state — a 
stat« in which it undergoes decay very slowly, and thus only in a small 



THE SOIL IS MANURED BY THE SEA AND THE AIR. 497 

degree discharges th Dse functions for which vegetable matter in the soil ia 
specially destined. In stiff clays also, the roots of plants, without actu- 
ally attaining this inert state, yet decay with extreme slowness in conse- 
quence of their being so completely sealed up from the access of the air. 
In both cases the frequent and prolonged exposure which a naked fallow 
occasions, induces a more rapid decay of this vegetable matter, or brings 
it into a state in which its elements more readily assume those new 
forms of combination which are capable of ministering to the sustenance 
and growth of plants. 

Among the other compounds which are produced (p. 161) during this 
prolonged exposure and more rapid decay of the organic matter of the 
soil, nitric acid is one which appears to exercise a considerable in- 
fluence upon the future fertility of the land. The favourable action of 
the nitrates in promoting vegetable growth is now we-ll known, and 
the more rapid formation of these compounds, when the land lies na- 
ked to the action of the sun and air, must not be neglected among the 
fertilizing influences of the summer fallow. 

6°. The soil, besides the clay, (quartz) sand and lime of which it 
chiefly consists, contains also fragments of mineral substances of a com- 
pound nature — of felspar, of mica, of hornblende — of those minerals 
which constitute or which occur in the granitic and trap rocks. These 
slowly decompose in the soil — more rapidly also the more freely they 
are exposed to the air — and the substances (potash, soda, lime, magne- 
sia, silica, &CC.*) which they contain, are by this decomposition diffused 
more equably and brought within the more easy reach of the re ts of 
plants. When these minerals, therefore, exist in the soil, and vhen 
their constituents are of such a kind as to favour the growth of any 'j;iven 
plant, the efTect of a naked fallow being to produce an accumulatiuu of 
their constituent substances in the soil, it will be so far favourable iii pre- 
paring the land for an after-crop of that particular species of plant. 
You are not to be misled, however, by any broad and unguarded state- 
ments of scientific men, so as to imagine for a moment that the benefi- 
cial efTects of fallowing in any case are to be solely ascriDed to the oper- 
ation of this one cause-f 

7°. The rains bring down upon every soil periodical supplies of ad 
those saline substances— common salt, gypsum, salts of lime, of mag- 
nesia, and of potash in minute quantity — which exist in the sea, and of 
nitrate of ammonia, produced or present in the air. If any soil be defi- 
cient in these, then a year's rest irom cropping, by allowing them to at- 
cunmlate, may cause the succeeding herbage to exhibit a more luxuriaaf 
growth. 

8°. The same remark applies to soils into which springs from beneath 
bring up variable quantities of lime and other substances which the wa- 
ters; hold in solution. Such springs are, no doubt, of much benefit in 
some districts, and when the supply they convey is scanty, a year's 
accumulation may impart additional fertility to the fallowed land. 

9°. Besides that beneficial action of the air to whicli I have already 
adverted (4° and 5°), and which is to be ascribed mainly to the influ- 

' For the constitution of these mineral substances, see pp. 257 to 260. 
t Fallow is the term applied to land left atrest for further disintegration.— lAehig's Organic 
ChtnUstry applied to Agriculture, p. 149. 

1 . __.. 



498 OF GREEN OR FALLOW CROPS. 

cnce of the oxygen it contains — the exposure of the naked soil to the «t- 
mosphere for a length of time is said by some to be productive of anotlier 
good effect. The atmosphere contains a small and variable portion of 
ammonia (p. 156). Of this ammonia, a portion is brought down by the 
rains and a portijn is probably absorbed by the leaves of plants as they 
spread theraselves through the air. But the clay, the oxide of iron, and 
the organic matter of the soil are supposed also to have the power of 
extracting this ammonia from the atmosphere and retaining it in their 
pores. If so, the more the soil is exposed, and for the longer period 
to the air, the more of this substance will it extract and absorb. If 
turned over by frequent ploughing, it will be able to drink it in more 
abundantly, from the greater surface it can present to the passing winds; 
and if, besides, it be kept naked lor an entire year, a still larger accumu- 
lation must take place. And as this ammonia is known in many cases 
to be favourable in a high degree to the growth of plants, it is not im- 
reasonable to believe that if thus absorbed in quantity from the air, it should 
be one source at least of the augmented fertility of fallowed land. 

To one or other — or to all of these causes combined — the acknowledged 
benefit of naked fallows is in a great degree to be ascribed. 

.OC green or fallow crops little need be said in addition to what I have 
already laid before you in reference to the rotation of crops. ' The green 
crop demands a comparatively small supply only of those inorganic sub- 
stances which the corn crops specially require. During its growth, 
therefore, these latter accumulate in the same way, though in a some- 
what less degree than during a naked fallow. But the additional vege- 
table matter and manure which the green crops introduce into the soil, 
and the large supplies of inorganic matter which such of them as are 
deep-rooted bring up from beneath, amply compensate for any diminu- 
tion they may cause in the benefits which are usually derived frcm the 
naked fallow. 

§ 7. Of ivheat uud wheaten flour. 

The grain of wheat in the hands of the miller is readily separated into 
two portions — the husk, which forms the bran, and the greater portion 
of the pollard — and the kernel, which, when ground, forms the wheaten 
flour. The relative weights of these two jiarts vary very much. Some 
varieties of grain are much smoother, more transparent, and thinner 
skinned than others, and yield in consequence a larger return of the 
hnest flour. In good wheat the husk amounts to 14 or 1x5 per cent, of 
tlie whole v/eight* — though the quantity separated by the miller is 
sometimes not more than ^th (or 11 per cent.) of the weight of the 
wheat. In making the fine white flour of the metropolis and other 
large towns, about ^th ot the whole is separated i' the form of pollard 
and bran. The proportion of the husk that can bt sifted out at the mil! 

• Boussingaiill found as much as 38 J^ per cent, of husk on a winter wheat grown in the 
botanic garden of Paris. Three lots of good English wheat, gi ^und at Mr. Robson's mill in 
Jurnm, gave per cent, respectively — 

Fine flour 742 751 77 9 

Boxings 90 8-3 6- 

Sharps 5 8 6-6 56 

Bran 78 70 69 

Waste 32 30 35 

100 100 100 



RELAT VE WEIGHT-1 OF FLOUR AND BRAN. 49S 

iilepends considerably upon the hardness of the grain. Fr )m such as is 
soft it peels ofl'in flakes under the stones, whereas, when tiie grain and 
nusk are flinty, much of tlie latter is crushed and ground — adding to the 
weight of the flour, but giving it a darker colour, and lowering its quality. 

The country millers generally separate their wheaten flour by sifting 
into four parts only — fine flour, boxings, sharps or pollard, and bran. 
In London and -Paris no less than six or seven qualities are manufac- 
tured and sold by the millers.* The value of the wheat to the millei 
depends very much upon the quantity of fine flour it will yield, though 
he cannot always judge accurately of this point by simple inspection. 

T. e experimental wheats of Mr. Burnet, of Gadgirth,f raised all from 
the same seed differently manured, "gave respectively 54J, 63^ 65|, 
66i, 68|, and 76^ lbs. of fme flour from 100 of wheat, so that the kind 
of manure ajyplied to the land appears materially to affect the relative 
proportions of flour and bran. 

Again, Colonel le Couteur's samples of wheat (p. 489) of different va- 
rieties, grown under the same circumstances, gave from one field 80| 
and 79| lbs., and from another 72| and 78|^ lbs. from 100 of wheat — so 
that upon the variety of seed sown also, though in a less degree, the quan- 
tity of fine flour is dependent. 

§ 8. Of the composition of wheaten fiour. 

1°. Water. — When wheat is kept for ayear it loses a little water, be- 
coming one or two pounds a bushel heavier than before. When put into 
the mill and g'ound it becomes very hot, and gives off" so much watery 
vapour, that the flour and bran, though together nearly twice as bulky, 
are nearly 3 per cent, lighter than the grain before it was ground. A 
further loss of weight is said lo take [)lace when the flour is kept long in 
the sack. If fine flour be slowly heated to a temperature not higher 
than 220 for several hours, it loses a quantity of water, which, in up- 
wards of 20 samples of English flour which I have examined, has varied 
from 15 to 17 per cent, of tlie whole weight. It may, therefore, be as- 
sumed, that English flour contains nearly a sixth part of its weight of 
water — or every six pounds of fine flour contain nearly one pound of 
water. 

2°. Gluten, albumen, casein e, starch, gum, and sugar. — When the 
flour of wheat is made into dough, and is then washed carefully v/ith 
successive portions of water upon a fine gauze or hair sieve, as long as 
the liquid passes through milky, the flour is separated into two portions — 
the starch, which subsides from the water, and tne gluten, which remains 
in the sieve (p. 116). If the water be poured oQ.', after the starch has 
subsided, and be heated nearly to boiling, it becomes troubled, and flakes 
of vegetable albumen (p. 117) are seen to float in it. On settuig aside to 

* Tliese are called respectively in London and Paris — 

London. Paris. Called. 

Fine flour. White flours, 1st quality, de ble. 

Seconds. do. 2d do. de le gruau. 

Fine middlings. do. 3d do. de2e gruau. 

Coarse middlings. Brown meals, 4th do. de 3* gruau. 

Pollard. do. 5th do. de 4e gruau. 

Twenty penny. Bran, fine and coarse. 

Bran Was 4, &,c. Remoulage and Recoup b. 

Page 362, and Appendix, pp. 54 and 7t, 



500 STARCH, SUGAR, GUM, AND OIL, IN WHEAT. 

cool, the fls.ky powder falls to the bottom, and may be collected, dried» 
and weighed. If the water, after filtration, be evaporated to dryness on 
the water bath, a residue will be obtained, which consists chiefly of solu- 
ble sua;ar, gum, and saline matter, with a little fatty matter, and sparingly 
soluble caseine* (p. 117). 

3°. Glutine and oil. — If, further, the crude gluten be boiled in alco- 
hol, a solution is obtained which, on cooling, deposits a white flocky sub- 
stance, having much resemblance to caseine. When the clear solution is 
concentrated by evaporation, water separates from it an adhesive mass, 
which consists of a substance to which the name of glutine is given, 
mixed with a little oil. By digesting the mixed mass in ether the oil is 
dissolved out from the glutine, and may be obtained in a pure state by 
evaporating the ethereal solution. This oil possesses the general pro- 
perties of the fatty oils, or of butter. As it is partly washed out, how- 
ever, along wiih the starch, the whole of the fatty matter of the flour is 
best obtained by boiling it in a considerable quantity of ether. 

4°. Vegetable fibrine. — The crude gluten, after boiling in alcohol, has 
much resemblance to the fibre of lean beef, and has therefore been named 
vegetable fibrine. When burned, it leaves behind an ash, containing, 
among other substances, the phosphates of lime and magnesia, which 
are to be considered also as among the usual constituents of wheaten 
flour.f 

Thus, fine wheaten flour, in addition to the water it contains, and to 
the small quantity of bran which is ground up along with it, consists of 
vegetable fibrine, albumen, caseine, glutine, starch, sugar, gum, oil or 
fat, besides the saline substances, chiefly phosphates, which remain in 
the form of ash, when the flour is burned. All these substances vary in 
quantity in different samples of flour, — their relative proportions appear- 
ing to depend upon a variety of circumstances as yet little understood. 
In the various analyses of llour that have hitherto been published, little 
attention has been paid to the per-centageof oil, of glutine, or of caseine, 
which the specimens examined have severally contained. In general, 
the weight of the crude gluten only has been estimated, without extract- 
ing from it either the oil or the glutine. 

The following table exhibits the approximate composition of some 
varieties of French and Odessa flour as determined many years ago by 
VauquelinJ : — 

' This caseine begins to form a pellicle on the surface, when the liquid is concentrated by 
evaporalioii, and though it is generally present only in a small proportion iX to 1 per cent.), 
yet the comparative quantities present in two samples of flour may be judged of by the 
abundance in which the pellicle is formed. 

t The saline and other inorganic matter of grain resides chiefly in the husk, as may be 
Been by the relative quantities of ash left by the flour, bran, Ac, of several samples of Eng« 
lish and Foreign wheat as determined in my laboratory — 

,„.,^„^ ^„,.,.rvT ASH LEFT PER CENT. BY DRY. 

^ WHERE GROWN. Fine Flour. Boxings. Sharps. Bran. 

1°. Sunderland Bridge, near ^ j.2^ ..q g.g g„ 

Durham \ 

2^. Kimblcsworth, do 115 3-8 4-9 67 

3°. HoughalK do 0-96 30 5-6 71 

4°. Plawsworth, do 093 2-7 55 76 

5°. Stcltin 11 4-5 6-2 69 

6°. ■Odessa M 49 6-6 80 



I Dumaa' Traite de Chimie, vi. p. 388. 



/ 



ON THE COMPOSITION OF WHEATEN FLOUR. 



5011 



COMPOSITION OF THE FLOUR OP 

French Wheat. Odessa Wheat. 



Water 


lat 

qualit 

.... 10 


2d 
quality 

120 


Gluten 


110 


7-3 


Starch 


.... 715 


72-0 


Sugar 

Gum 


4-7 
3-3 


5-4 
3 3 


Bran 








100-5 


100 



Paris 

Bakers' 

Flour. 


Flinty 
Wheat. 


Soft Wheat. 

1st 2d 

quality, quality. 


10 


120 


100 8 


101 


14-6 


120 12-0 


72-8 


56-5 


62 70-8 


42 


8-5 


7-4 4-9 


2-8 


4-9 


5-8 4-6 


— 


2-3 


1-2 — 



100 



98-8 



98-4 100-3 



§ 9. Of the injiuence of soil and climate on the composition of 
wheaten four. 

1°. The nature of the soil has a sensible influence upon the composi- 
tion of the grain that is reaped from it. The proportion of gluten, for 
example, is said to be generally greater in grain which is reaped frorci 
calcareous .soils, or from such as abound in organic matter. In the north 
of Ireland, this fact has been observed in regard to the wheat grown in 
the limestone- districts ; and the rtiillers of the midland counties of Eng- 
land (on the new red sandstone) are accustomed to mix, with their native 
com, that of the chalk districts to the east and south, for the purpose of 
giving additional strength to their flour. 

Climate. — The wheat of warm climates also is supposed usually to 
contain more gluten. Thus flour, prepared from some Eastern wheats, 
compared with that from others of French growth, was found to contaiD 
water and dry gluten in the following proportions : 



French, Saissette 

Roche] le 

Brie . 

Tuzelle 
Odessa .... 
Taganrog* .... 

The quantity of gluten contained 
stated much too high. Thus, Sir Humphrey Davyf say^ that he ob- 
tained from the flour of — 

Gluten, Gluten, 

per cent. per cent. 

English winter wheat 19 Barbary wheat 23 

English spring wheat 24 Sicilian wheat 21 

—and others have given numbers nearly as high. But the gluten is 
very difficult to dry, and I believe that the large per-centage of this sub- 
stance assigned by previous experimenters Las arisen from the water not 
being sufficiently expelled from it by prolonged heating to 220° F. I 
select the following from a greater number of determinations, carefully 
made in my laboratory : — 



Water, 


Gluten, 


per cent. 


per cent 


. . 15-1 


12-7 


. . 12-9 


11-2 


. . 13-5 


10-7 


. . 13-0 


8-3 


. . 13-0 


15.0 


. . 12-6 


22-7 


English flour has 


generally been 



" Taganrog, at the head of the sea tf Asoph, exports the produce of the banks of tha 
Don. 
• AgriculttircU Chemistry, Lecture H'. 



502 



INFLUENCE OF CLIMATE, VAR/ETY CT SEED, 





Weight 


Water 






per 


in 


Glute.1 


KIND OF WHEAT. 


, bushel. 


Flour. 






lbs. 


per ct. 


percl 


Red Enrlish 


6'4 


17-5 


8-1 


ti. k' 


62i 


• 16-4 


9 -.5 


" " 


63 


150 


8-5 


(( It 


62f 


16-8 


9-9 


White " '.'.'.'. 


63 


15-5 


7-5 


" Scotch,, 


61i 


16-3 


9-4 


Red Stettin 


63 


14-6 


86 


" Odessa. . , . 


61 


15-9 


11-3 



•WHERE GROWN. 

At Sunderland Bridge, near Durham 

At Kimblesworth, near Durham. 

At Houghall, near Durham. 

Near North Deighton, Yorkshire. 

At Plavvsworth, near Durham. 

At Gadgirth, near Ayr (Appendix, p. 59.> 



In all these cases the quantity of gluten falls far short of that assigned to 
English flour by Davy ; yet we may safely, I think, conclude from thetn 
that English flour seldom contains more than 10 per cent, of dry gluten. 
The flour from North Deighton, which gave 9-9 per cent, was grown 
upon a thin limestone soil, and may perhaps owe its larger per-centage 
to this circumstance. 

But these numbers do not indicate the exact quantity of nitrogen-hold- 
ing food which these flours contained. For in the gluten there is al- 
ways present a variable quantity of fatty matter which contains no nitrogen, 
and which, if extracted, would lessen considerably the weight of the glu- 
ten in some of the flours. On the other hand, however, the water em- 
ployed in washing out the starch holds in solution some albumen and 
casein, which, having the same compo-sition, might be added to the glu- 
ten, and would sensibly increase its weight. Thus in a sample of flour* 
grown in Ayrshire I found — 

Gluten .... 9'3 per cent. 
Albumen .... 0*45 per cent. 
Casein .... 0*40 per cent. 



Making in all . . . 10-15 of substances which contain 
nitrogen in nearly equal proportions. 

We probably, therefore, do not greatly err in general in estimating 
the nutritive value of wheaten flour — in so far as it depends upon these 
nitrogenous compounds — by the per centage of dry gluten which a care- 
ful washing enables us to separate from it. Further researches, how- 
ever, which are now in progress, will throw much additional light upon 
this subject. 

§ 10. Influence of variety of seed, of mode of culture, of time of cutting, 
and of special manures, on the composition of wheat, 

1°. Variety of seed and mode of culture. — The influence of these tsvo 

circumstances upon the relative proportions of bran and gluten are shown' 

by the following results of the examination by Boussingaultf of several 

varieties of wheat grown in the Botanic Garden at Paris — 

Husk or Bran Flour Water Gluten, &c, 

in the Grain, in the Grain, in the Flou-, in tlie Flour. 

per cent. per cenL oer cent. per cent. 

Capewheat 19 81 ' 70 206 

Russian wheat 18 82 64 248 

Dantzic wheat 24 76 7-3 25-8 

Red Foix wheat 18 5 815 9-3 26-1 

Barrel wheat 22 7S 88 277 

Winter wheat 38 . 62 141 33 

* Na 2. Appendix, p. 171. 

1 Annales de Chim. et de Phyt. Lzv., p, 311 



TIME Cr CUTTING, AND SPECIAL MANURES. 503 

In a!.l the samples the hran and gUiten are both very high, but they 
vary much in the several varieties. 

The gluten includes t..'.e albumen and casein and other substances con- 
taining nitrogen, but even though grown in the rich soil of a botanic gar- 
den, I fear the sum of these has been estimated much too high.* The 
same variety of wheat grown in the open fields in Alsace gave 17*3 of 
gluten, and in the Botanic Garden of Paris, 26*7 of gluten. 

2°. The lime of cutting affects the weight of produce, as well as the 
relative proportions of flour, bran, and gluten. Thus from 3 equal patch- 
es of the same field of wheat upon thin limestone soil at North Deighton, 
in Yorkshire, cut respectively 20 days before the crop was fully ripe, 10 
days before ripeness, and when fully ripe, the pre ^uce was in gxaift — 
20 days before. 10 days before. Fully ripe. 

166 lbs. 220 lbs. 209 lbs. 

and the per-centage of flour, sharps, and bran, yielded by each, and of 
water and gluten in the flour, was as follows : — 

IN THE GRAIN PER CENT. IN THE FLOUR PER CENT. 
WHEN CUT. , '■ ^ ,j — -' ^ 

Flour. Sharps. Bran. 'Water. Gluten. 

20 days before it was ripe 74 7 72 17-5 157 93 

10 days before 791 5-5 13-2 155 99 

Fully ripe 72-2 110 160 15 9 9-6 

When cut a fortnight before it is ripe, therefore, the entire produce of 
grain is greater, the yield of flour is larger, and of bran considerably less, 
while the proportion of gluten contained in the flour appears also to be 
in favour of that which was reaped before the corn was fully ripe.f 

3°. Special manures. — It is said that the employment of manures 
which are rich in nitrogen not only causes a larger crop, but also produ- 
ces a grain which is much richer in gluten. The experiments which 
have hitherto been chiefly relied upon in proof of this result are those or 
Hermbstadt. On ten patches, each 100 square feet, of the same soil (a 
sandy loam) manured with equal weights of different manures in the dry 
state, he sowed equal quantities (^ lb.) of the same wheat — collected, 
weighed, and analysed the produce. His results are represented in the 
following table : — 

OS z g 

Rtturn 14 fold. 14 fold. 

Water 4-3 4-2 

Gluten 34-2 33-9 

Albumen I'O 1'3 

Starch 41-3 41 '4 

Sugar 1-9 1-6 

Gum 1-8 1-6 

FattyOil 0-9 M 

SolubiePhosphates,&c. 0-5 0'6 

Husk and bran 13-9 14-0 

99*8 99-7 99-7 99-7 99-7 99-6 99-8 99-7 99-8 997 
The large per-centage of gluten obtained by the use of the first five 

* In these flours the sluten was not determined by washincc out the starch, but by a more 
refined method of ultimate analysis, as il is calle(i, by whicii the per-rentai;e of nitrogen is 
determined, and the proportion of gluten, &c., calculated from this. When the per-cent£ige 
of nitrogen is small, as in wheatei flour, this method is open to many sources cf error. 

* See a paper by Mr. John Han lam, Quarterlv Journal of Agriculture, Iviii., p. 173. 



CD be 


Si" 

O 3 


12 fold. 


12 fold 


4-2 


4-3 


32-9 


32-9 


!-3 


1-3 


42-8 


42-4 


1-5 


1-5 


1-5 


1-5 


1-0 


0-9 


0-7 


0-7 


13 8 


14-2 





jn to 






« aj g 

> a 


P a 


12 fold. 


10 fold. 


9 fold. 


7 fold. 


5 fold. 


3 fold, 


4-2 


4-3 


4-3 


4-2 


4-2 


4-2 


35-1 


13-7 


12-2 


12-0 


9-6 


9-2 


1-4 


M 


0-9 


1-0 


0-8 


0-7 


39-9 


■61-6 


63-2 


62-3 


65-9 


66-6 


1-4 


1-6 


1-9 


1-9 


1-9 


1-9 


1-6 


1-6 


1-9 


1-9 


1-6 


1-8 


I'O 


1-0 


0-9 


ro 


1-0 


1-0 


0-9 


0-6 


0-5 


5 


0-5 


0-3 


14-2 


14-0 


14-0 


14-9 


14-0 


14-0 



KIND OP MANURE. 



504 EFFECTS OF GERMINATION j, f D BAKING 

manuies is very striking, if the determinations are really to Le depended 
upon. They are certainly interesting in a theoretical point of \aew, an^ 
are dese3"ving of careful repetition. In reference to their bearing upoQ 
practical farming, however, it must not be forgotten, that the results of 
small experiments are never fully borne out when they are repeated on 
the large scale — that the relative value of diP'^-rent animal manures is 
materially affected by the kind of food on which the animal has lived — 
that independent of manures, there are circumstances not yet made out 
which inaterially affect the produce of single patches* — and that it will 
rarely be in the power of the practical farmer to apply at pleasure to his 
fields the relative proportions of the several manures used by Herrab- 
stadt. Thus, if instead of 20 tons of farm-yard manure he wished to 
try blood or urine alone, he must apply 24 tons of the former, and 70 
tons of the latter — quantities which it might be both difficult to procure 
and inconvenient to apply. 

The most practically useful results yet published in regard to the ac- 
tion of tlie ditferent manures upon the weight of the crop, the proportion 
of flour yielded by it, and of gluten in the flour, are those of Mr. Burnet, 
to which i. have already had occasion to draw your attention. f These 
results we/e as follow : — 

Produce Fine Flonr Gluten 

per acre. from the grain, in ttie flour. 

31 i bshls. 76§ lbs, 9-4 per cent. 

40 " 6Gh " 10-5 " 

49 " &Sl " 9-7 ''' 

49 " 6.5| " 9-6 " 

48i " 54f " 100 " 

We perceive here a slight increase in the per-centage of gluten when 
the manures were applied, but nothing which at all resembles the great 
differences given by Hermbsatdi, or which renders it probable that by 
skilful management, as sorrie have supposed, we may hereafter be 
able to raise in our fields whole crops of corn which shall yield a flour 
containing 20 or 30 per cent, of gluten. 

§ 11. Of the effects of germination, and of baking, upon the flour of wheat. 

The effects of germination and of baking upon the flour of wheat are 
very analogous to each other. In both cases, a portion of the starch is 
changed into gum and .sugar. 

1°. Oermination. — I have already described to you (p. 118), the very 
beautiful change which takes place di ring the sprouting of the seeds of 
plants — how a portion of their gluten :s changed into diastase, and how, 
by the agency of this diastase, the starch of the seed is changed into gum 
and sugar. In an experiment made by De Saussure, 100 parts of the 
farina of wheat had by germination lost 6 parts of starch, and in their 
stead had acquired 3^ of gum and 2i of sugar. The effect of this 
change — which proceeds as the plant continues to grow — is to make the 
starch soluble, and thus capable of entering into the circulation of the 
young plant. 

2°. Baking. — It is the larger proportion of gluten usually conr.amed 
in the flour of wheat that renders it so ranch better fitted for the bakine^ of 

* See Appendix, pp. 59 and *9. T Se*. i. 362 and Atjpsndix pp. 49 and 71. 



Nothini^r 

Snlphalttd urine and wood ashes 
Do. and sulphate of soda 

Do. and coinmon salt. 

Do. and nitrate of soda, 



UPON THE rLOUR OF WHEAT* 505 

bread than the flour of any other grain. If the gkiten be washed out of 
the flour, and put alone into the oven, it will swell up, become full of 
pores, and assume a large size. The comparative baking qualities 
of different samples of flour may be judged of by the height to v/hich, in 
similar vessels, the gluten of equal weights of flour is thus observed to riee. 
We have already seen that by heating in an oven, dry starch is gra- 
dually changed into gum [British gum, p. 113), and into a species of 
sugar — becoming completely soluble in water. Such a change is pro- 
duced upon a portion of the starch of wheaten flour when it is halved in 
the oven. Thus in 100 parts of the flour, and of the bread of the same 
wheat, Vogel found respectively — 

starch. Sugar. Gum. 

Flour ... 68 5 — 

Bread . . . 53i 3| 18 

So that a very considerable portion of gum had been produced at the ex- 
pense of the starch. 

The yeast which is added to the dough in baking, acts in the same 
way as when it is added to the sweet wort of the brewer. It induces a 
fermentation by which the sugar of the flour is changed into carbonic 
acid and alcohol. The carbonic acid is liberated in the form of minute 
bubbles of gas throughout the whole substance of the dough and causes 
it to rise, the alcohol is distilled off' in the oven. If too much water 
nave been added to the dough^or if it have not been sufficiently knead- 
ed or if the flour be too finely ground— or if the paste be not sufficiently 

tenacious in its nature, these minute bubbles will run into each other, 
will form large air holes in the heart of the bread, and will give it that 
open irregularly porous appearance so much disliked by the skilful 
baker. Good bread should be full of small pores and uniformly light. 
Such bread is produced by a strong flour ; that is, one which will rise well, 
will retain its bulk, and will bear the largest quantity of water. 

The quantity of water which wheaten flour retains when baked into 
bread depends in some degree upon the quality of the flour. In the 
Acts of Parliament relating to the assize of bread, it is assumed that a 
sack of flour (280 lbs.) will produce 80 quartern loaves, or 320 lbs. of 
bread. According to this calculation the flour should take up and retain 
when baked one-seventh of its weight of water. But the quantity of water 
retained by the flour now in use is very much greater, and the profit to 
the baker, therefore, very much more than this calculation supposes. 

This is shown by the quantity of water which is lost by wheaten 
bread, whether of first or second quality, when it is dried by prolonging 
heating, at a temperature not exceeding 220° F. The home-made 
bread (white and brown) baked in my own house, and in two other 
private houses in Durham lost of water by drying in this way — 

How long baked. Water per leat. 

1°. White ... '24 hours. 43-3 

Brown* ... 24 do. 44-0 

2°. Brown ... 42 do. ^4.-! 

White ... 36 do. 42-9 

3°. White ... 9 do. 44-1 

• The brown bread is made from the whole grain Df the wheat as it comes fn m the 
millstones— nothing being sepa.^ated by sifting. 



506 WATER TAKEN UP BY FLOUR IN BAKING. 

So that wheaten bread one day old contains about 44, and two days oW, 
about 43 per cent, of water. Something, however, will depend upon 
the size of the loaves. 

This proportion is almost exactly the same as that contained in the 
white bread of Paris. According to Dumas, the water in the common 
white bread of Paris amounts to — 

Hours baked. Water per cent. 

2 ....... 45-7 

4^ ..•••• > 45'3 

10 43*0 

24 43-5 

We may assuKie, therefore, 44 per cent, as very nearly the average 
quantity of water contained in good white bread both in England and in 
France. Bread baked for public establishments contains more water,— 
not being generally so well fired, or being baked in the form of many 
loaves stuck together, instead of in separate tins, as is done with home- 
made bread. Such is the case with the soldiers' bread of our own 
country, and the barrack bread of Paris (pain de munition) which con- 
tains about 51 per cent, of water. 

We have already seen (p. 499) that English wheaten flour contains, on 
an average, about 16 per cent, of water. If, therefore, the bread baked 
from it, as it comes from the mill, contain 44 per cent., every hundred 
pounds consist of — 



1 



66] 



Dry flour . . . . . 56 
Water in the flour (naturally) . 10^ ^ ^"^ 

Water added by the baker . . . . 33i 



100 
Or, the flour J in baking, takes up half its loeight ofivater. A hundred 
pounds of flour, therefore, as it comes from the mill, will give very 
nearly 150 pounds of bread. Thus — 

Flour contains Bread contains 

Dry flour .... 84 84 

Natural water ... 16 16 

Water added . . 50 

100 

Weight of bread 150 
A sack of flour, therefore, or 280 lbs., ought to give about 420 lbs. of 
well baked bread. Something must be deducted from this for the lass 
by fermentation, and for the dryness of the crusts. Allowing 5 per cent, 
for these, a sack of flour should give 400 lbs. of bread of the best quality,* 
or 100 quartern loaves. The cost of fine white bread, therefore, com- 
pared witli that of corn and flour, ought to be very nearly as follows : — 

Cont of Flour, Cost of Bread, Market price of 

per sack. per stone. .per quartern loaf. Grain per ^r.t 

368. Is. 9d. 4]d. 47s. 

408. 2s. Od. 4|d. 52s. 

' Unmixed .^ith potatoes, which are employed by many bakers in considerable quantity 
Mixed vfltn iY". yeast they are said to make the bread lighter. 

t This column has been calculatrd for me, from the price of the flour, by my friend Mr. 
John Robsor jiiller, in Durham. Thp practical rule i.s, that 6 bushels ot corn should give 
cne 6a«K t»f *ur, and that tlie miller should have the offal for his trouble. 



RELATIVE CO«T OF :ORN, FLOUR, AND BREAD. 607 

Cost of Flour, Cost of Bread, Market price of 

per sack. per ytone. per quartern loaf Grain per qr. 

45s. 2s. 3d. 5|d. 60s. 

50s. 2s. 6d. 6d. ' 67s. 

55s. 2s. 9d. 6fd. 72s. 

60s. 3& Od. 7ld. 808. 

The economy of baking at home, therefore, at the usual prices of 
bread, seems to be very considerable. 

§ 12. Of the sujiposed relation between the per-centage of gluten in 
flour, and the weight of bread obtained from it. 
It has been assumed by recent chemical writers that the quantity of 
water absorbed by flour, and consequently the weight of bread obtained 
from it, depends, m whole or in great part, upon the proportion of gluten 
which the flour contains. The following facts, however, do not accord 
with this supposition. 

1°. Household bread, made respectively from the flour of a French 
wheat and of a wheat from Taganrog, retained nearly the same per- 
centage of water, though the one sample contained upwards of twice as 
much gluten as the other. Thus — 

Gluten per cent. Water per cent, 

in the Flour. in the Bread. 

Flour of Brie . . . 10-7 47-4 

Flour of Taganrog . . 22-7 47-0 

This one fact might be supposed to settle the question, but I shaU 
mention others. 

2°. The flour from Odessa wheat contains about |th more gluten than 
French flour in general, and yet it absorbs very little more water (Du- 
mas). This Dumas accounts for by the fact that the starch of the 
Odessa wheat forms hard transparent horny particles, which take less 
water to moisten them than the impalpable powder yielded by the softer 
French wheats — so that the gluten does not appear to produce its full 
effect. I do not know how far this explanation is consistent with the 
fact that the hard flinty wheats give the best biscuit flour — what the 
baker calls the strongest, which rises best, and absorbs the most water.* 

3°. Rice is said to contain very little gluten — not estimated by any to 
amount to more than 6 or 7 per cent. — and yet it is stated as the result of 
numerous trials, that an admixture of a seventh part of rice flour causes 
wheaten flour to absorb more water, f 

4°. If the hard wheats be ground tod fine they lose a part of their ap- 
parent strength, the flour becomes dead, as it is sometimes called, and 
refuses to rise as it would do if sent to the baker in a more gritty and less 
impalpable state. 

5°. Lastly, the admixture of very minute quantities of foreign matter, 
by way of adulteration, is said to have a remarkable influence upon the 
quantity of water which the flour will absorb. In some parts of Belgium 
it appears to have been the practice to adulterate the bread with a small 
quantity of sulphate of copper.^ This salt is dissolved in water, and 

* That such is the case also in foreign countries, see a letter from the Britisb \?onsul al 
Lisbon, in Davy's Agricultural Chemistry, Lecture III. 
t Dumas' Traite de Ckimie, vi., p. 396. 
X Blue vitriol — e volent poison. 



508 COMPOSITION OF BARLEY. 

the solution added to trje water with which the dough is to be made, in 
the proportion of about one grain to two pounds of flour. It gives the 
bread a fairer colour, and thus permits the use of inferior flour, and it causes 
the bread to retain about six per cent, more water without appearing moist- 
er. Even in the small proportion of one grain of the sulphate to 6, or 
7 lbs. of flour, it produces a very sensible effect (Kuhlman). 

Other adulterations also exercise a similar influence. Alum improves 
the colour of the bread, raises it well, and causes it to keep water, but it 
requires to be added in larger quantity than the more poisonous sulphate 
of copper. Common salt likewise makes the paste stronger, and 
causes it to retain more water, so that the addition of salt is a real gain 
to the baker. 

From all these facts, therefore, we may infer that, independent of the 
relative proportions of gluten, very slight differences in composition — 
such as have not yet been sought for or appreciated — may materially 
affect the relative weights of bread obtained by the baker from different 
samples of wheaten flour. 

§ 13. Of the composition of barley, and the influence of different manures 
upon the relative proportions of its several constituents. 

The grain of barley consists of nearly the same substances as that of 
wheat, but in proportions somewhat different. These proportions, how- 
ever, are affected both by the kind of manure with which the land is 
dressed, and by the nature of the soil on which the seed is sown. 

1°. Manure. — The effect of manure appears from the following table, 
containing the results of Hermbstadt, obtained in the same way as those 
withi wheat already described (p. 503) : — 

u . a J: c * . aT S © 

KIND OP w ^ Si a a S «3S -StoiJ sZ-rS 

MANURE. I §^I|S ^1 d l^^d it« 

OxBlood 10-4 13-6 5-7 0-4 59-9 4-6 4-4 4 0-4 16 

Night-soil in'2 13-6 5-^ 0-5 596 4-5 4-3 0-5 0-6 13 

Sheep's dnng... 1(1-3 13-5 5-7 0-4 59-9 4-6 4-4 0-4 0-3 16 

Goat'sdung 10-4 13-5 57 0'4 599 4-6 45 0-4 0-3 15 

Human uriae... 10-3 13-6 5-9 0-5 596 4-4 44 0-4 0-7 13.^ 

Horsedung 10-4 13-5 5-7 04 59-7 4-6 4-5 0-4 0-4 13" 

Pigeon's dung.. 10-4 13-5 5 6 0-4 59-8 4-6 4-5 0-4 0-4 10 

Cow'sdung 10-8 13-6 3-3 02 61-9 4-8 4-6 0-3 0-3 11 

Veget. manure,. 10-8 13-6 2-9 0-2 62-2 4-9 48 0-2 0-1 7 

No manure 10 8 13-6 2-9 O'l 62-5 5-0 47 O-l 0-1 4 

In so far as reliance is to be placed upon the numbeis in the above 
table, as indicative of the general effect of the several manures men- 
tioned, it would appear that the relative proportions of gluten, albumen, 
and starch do not vary very much until we come to cow-dung, when the 
former two substances sensibly diminish. Further experiments, how- 
ever, are required upon this subject (see page 514). 

2°. Soil. — The effect of soil upon the barley crop is known to aK 
practical farmers — so that the terms barley-land and wheat-land are the 
usual designations for light and heavy soils adapted especially to the 
growth of these several crops. On clay lands the produce of barley is 
greater, but it is of a coarser quality, and does not malt so well— on 
loams it is plump and full of meal — and on light chalk soils the crop is 
light, but the grain is thin in the skin, of a rich colour, and well adapted 



EFFECT OF MALTING UPOIS BARLEY. 509 

for malting.* The barley of the light lands in Norfolk is celebrated in the 
North of England for its malting properties — and the brewers refuse the 
barley of the county of Durham, even at a lower price, when Norfolk 
barley is in the market. When unfit for nialting, barley affords a fat- 
tening food for pigs and for some odier kinds of stock. 

S 14. Effect of malting upon barley. 

During the germination good barley increases in bulk one-half. In 
order that it may do so, it must be uniformly ripe — a quality of great 
value to the maltster. This maximum bulk is generally acquired in 24 
hours after it has been moistened and laid in heaps. In drying, how- 
ever the barley again diminishes in bulk, so that the dried malt rarely 
exceeds b}'' more than fr,th or ^-ith the bulk of the grain as it came from 
the market. The well-dried malt, however, is lighter by |th tnan the 
barley from which it is made — 100 lbs. of barley yielding about 80 lbs. 
of malt. This is not all loss of substance, since by a similar drying the 
barley itself before malting would lose about 12 per cent of water. The 
loss of substance, therefore, is only about 8 per cent. This diminution 
of solid matter arises in part from the loss of the little roots which form 
the malt-dust {cwmnins), of which I have already spoken (p. 436) as 
being a vakiable manure, and of which 4 or 5 bushels are obtained from 
100 bushels of barley. 

The colour of the malt varies with the temperature at which it is dried. 
If the heat does not exceed 100° F. a very pale malt is obtained, which 
gives a very white beer. A heat not rising above 180° gives an amber 
coloured malt — while for brown malt the temperature may rise as high 
as 260° F. By mixing these varieties beer of any colour may be made. 
But in the porter breweries it is usual to prepare a quantity of malt of a 
brownish black colour {bur?ied malt), by adding a portion of which any 
required shade of colour is imparted to the lirpior. 

During germination a variable quantity of the gluten is converted into 
diastase (p. 119), and about two-fifths (40 per cent.) of its starch into 
sugar or gum (dextrine). The quantity of diastase produced depends 
upon the extent to which the germination has proceeded. It is greatest 
at the moment when the gemmule is about to burst from the seed, and to 
form the young shoot. , 

I have already explained the beautiful purpose served by this diastase 
in converting the insoluble starch of the grain into soluble sugar and 
gum. When the beer is to be made wholly from malt, it is unnecessary 
to continue the germination till the largest quantity of diastase is pro- 
duced. It is sufficient if the gemmule, on holding up a grain of the 
barley, be seen within the skin to have attained one-half or two-thirds of 
the length of the seed. The diastase then produced is more than enough 
to convert the whole of the starch of the grain into sugar (p. 120). But 
if raw grain, as in some of our distilleries, is to be added to the malt, 
then the malting should be prolonged till the bud is about to burst through 
ihe husk, so that the largest possible supply of diastase may be contain- 
ed in it. In this vs^ay also malt is prepared when it is to be employed 

* " The barley on the compact clays (in Hants) is of a coarser quality, but produce greater — 
01 the light chalk soils it is well calculated for malting — the skin is thin, and colour rich bul 
light — in fullness of meal and plumpness of appearance it never equals ihe barleys grown in 
Staffordshire, and upon loamy lands." — Mr. Gawler in Britiah Husbandry, iii. p. 12. 

22 



510 COMPOSITION OF JATS AND RTE- 

in the mamufacture of syrup {glucose fron. potatoe flour — a branch of in- 
dustry which has become of so?:ie *n portance in certain parts of Frauce. 

§15. Composition of oats, and effictof manures in modifying that composition. 

The relative proportions of husk and meal in the several varieties of 
the oat differ in a greater degree, probably, than in any other grain. 
Thus, the potatoe-oat is known to be richer in meal, the Tartary-oat in 
husk. The round grain of the former is chiefly grown in Scotland, for 
grinding into meal, the latter in England, for feeding horses. 

But even the round potatoe-oat varies much' in the produce of meal 
which it gives. Many samples yield only half their weight of oatmeal, 
others 9 stones out of ]6, while some give as much as 12 stones from the 
same quantity, or three-fourths of their weight. In one variety of oat 
Vogel found 66 per cent, of meal and 34 of husk, which is equal to 10| 
stones of rrr"!! from 16 of grain. He also extracted from the meal 2 per 
cent, of oil, and 59 of starch, and observed it to lose by drying upwards 
of 20 per cent, of water. 

Soil, season, climate, variety of seed sown, and the kind and quantity 
01 manure applied — all affect the amount of produce and the chemical 
composition of the oats t'hat are reaped. According to Hermbstadt, the 
effect of different manures in modifying the composition of the produce 
of the same seed are represented by the numbers in the following table : 

• • ai .^ ^ v-i 

KIND OP £J 

MANURE. ,5 

Ox Blood 12 

Niahisoil 12-1 

Slieep's dung... 12-6 
Goat's dung. ... 12-9 
Human urine... 130 

Horse dung 13-1 

Pigeon's dung .. 12-3 

Cowdutig 11-6 

Veget. manure.. 10-8 
TJnmanured 10 8 

The differences in this table are very striking [see p. 515]. 

§ 16. Composition of rye, and effect of different manures upon its composition. 
The grain of rye approaches nearest to that of wheat in the quantity 
of gluten it contains, and in the consequent fitness of its flour for baking 
into bread. It sometimes also contains much sugar — recent rye-bread 
having almost invaiiably a sweet taste — but the proportion of sugar ap- 
pears to be by no means constant. Thus Einhof and Greif exhibit the 
composition of a sample of r^e-flour, examined by each of them, re- 
sp^ciively as follows : — 

Ef ihof, per cent Rrlef, per cent. 

12-8 
3-0 

58-8 
10-4 

7-2 
7-8 

100 100 



a 


3 


3 d 

X3 (D 


o 

Si 


3 


S 

3 


_: 


•2 * iJ 


0) i; 5 


Hr< 


C5 


< a 


m 


02 


o 


5 


tC&H G.^ 


PS<2a2 


l!)-3 


5-0 


0-4 


53-1 


3-8 


5-5 


0-3 


04 


12^ 


19-2 


4-6 


0-4 


53-3 


3-8 


5-4 


0-3 


0-5 


l4 


13-3 


4-0 


0-5 


54-0 


5-2 


5-5 


0-3 


0-4 


14 


17-0 


4-3 


0-4 


53-2 


5-4 


5-7 


0-3 


0-4 


15 


17-0 


4-4 


0-5 


53 1 


5-0 


5-7 


0-4 


0-6 


13 


16-0 


40 


0-5 


54-5 


5-2 


5-6 


0-3 


0-5 


14 


18-3 


3-2 


0-3 


53-2 


5-0 


6-8 


0-3 


0-3 


12 


150 


3-1 


0-3 


55-0 


6-8 


7-3 


0-3 


0-3 


16 


13 


2-0 


0-2 


59-9 


6-4 


7-0 


0-2 


0-2 


13 


12-0 


1-9 


0-2 


600 


6-4 


7-0 


0-3 


0-1 


5 



Husk . 


, 


. 6-4 


Gluten (not dried : 


9-5 


Albumen 




3-3 


Starch 




. 61-1 


Sugar 




33 


Gum 




IM 


Lc«es 




. 5-3 



COMPOSITION O^ RICJE.. 511 

Peihaps no great degree of faith is to lie ^>laced in these finalyses. li 
they are to be depended upon, they show that very remarkable differ- 
ences indeed may exist in the relative proportions of some of the consti- 
tuents of rye flour. The flour of rye is said to be more absorbent of 
moisture from the air than that of any other grain.* 

Rye delights in a sandy soil, and is cultivated in general in such as 
are poor in vegetable mattrr, and to which manure is not very abun 
dantly added. The experiments of Hermbstadt, whose results are ex 
hibited in the following table, do not show any very striking difference 
to have been produced upon the composition of the grain by the use ojf 
the different animal manures : — 

t^- . d ^ c -2 in" So 

KIND OP ^J M Sir?" Sd -^mI^ nr-i"3 

MANURE. ^ D 3a§^ a§ d|25oS^^ 

> ffi O <S Vi ccOO'-cCh U^a PS ^2 02 

OxBlood 101 10-4 120 3-6 52-2 3-6 6-2 10 08 14 

Niaht-soil 10-0 10-7 11-9 3-2 524 3-3 6-3 09 09 m 

Slieep's dung... 10-0 10-8 11-9 3-4 523 3-6 6-1 M 0-6 13 

Goat's dung. ... 100 iOS 11-9 3-4 522 3-5 6-0 1-0 0-9 12i 

Human urine... 10-1 10-8 12-0 3-5 .50-2 3-3 4-6 Tl 4-2 13 

Horse dung lO-O 10-7 11-9 2-8 51-2 4-0 4-6 1-0 3-6 11 

Pigenr^ dung.. 10 1 10-5 11-6 3-7 52-2 3-7 4-7 0-9 23 9 

CovvSung 10-0 10-4 lO'S 20 54-3 3-9 5-7 09 1-8 9 

Veget. manure.. 10-0 10-7 8-8 2-6 55-1 4-8 5-2 0-9 1-7 6 

Unmanured 10 lO-I 8-6 2-6 56-3 47 54 09 1-3 4 

The above table exhibits a larger .increase in the return or produce 
from some of the animal manures than from others, but we do not see 
any of those remarkable differences in the composition of the flour, which 
are observable in the results obtained by the application of different 
manures to the wheat crop. 

The substance extracted from rye, and called gluten by Hermbstadt, is 
different from the gluten of wheat, and is more like the giutine extracted 
from the latter grain. When dough made of rye flour is washed in 
water, it nearly all diffuses itself through the liquid, leaving little more 
than the husk or bran behind. The starch deposits itself from the milky 
liquid, or may be separated by the filter. When the liquid is evaporated 
to dryness, and the dry mass boiled in alcohol, the so-called gluten is 
dissolved out, and may be separated from the alcohol by distillation. It 
must then be washed with water to free it from sugar. Like the gluten 
of wheat, it is now insoluble in water, and is less cohesive than gluten. 
Both of these forms of gluten are. supposed to have the same composi- 
tion as vegetable fibrin and albumen, and as the curd of milk. 

§ 17. Composition of rice, maize {Indian corn), and huck-wheat. 

1°. Rice is usually supposed to differ from other kinds of grain by the 
larger proportion of starch which it contains. 

The large quantities of rice consumed by the native inhabitants of 
India, and of other warm countries, has often appeared surprizing tc 
foreigners. Chemists have ex-plained this alleged fact by supposing the 
small per-centage of gluten contained in rice, as shown by the following 
analyses, to be insufficient for the sustenance of the body — when no 
other food is used — unless this grain be eaten in exceedingly large quan- 

* A sample of rye meal, diled in my laboratory, lost only 14 J^ per cent, of water, and of 
rye bread leavened iA, and yeasted 46 percent. This rye meal may possit?y have been 
mixed 



512 OF MAIZli OR INDIAN CORN 

tides. It is probable, however, that tlie nitrogenci.s constituents of rice 
are stated too low in the analyses of Braconnot, and that it conttiins albu- 
men or ca&ein, or some analogous substance, which has been passed ovei 
by this chemist. A series of carefully repeated analyses of different 
varieties of rice, if it did not modify, would at leaSt fix our present opin- 
ions in regard to its theoretical value as food for man.* 

Two samples of rice examined by Braconnot, were found by nim to 

ne composed of — 

Carolina. Piedmont. 

5-0 7-0 

4-8 4-8 

3-6 3-6 

85-07 83-8 

0-3 0-05 

0-7 0-1 

0-13 0-25 

0-4 0-4 

100 100 

2°. Maize or Indian corn is celebrated for the large retiiffi of Jood 
which it yields from a given extent of land, and for its remarkably fat- 
tening qualities when given to poultry, pigs, and cattle. Buclcwheal 
is also a ve«ry nourishing grain. They consist respectively of — 

Dry maize (Payen). Buckwheat (Zenneck). 

Husk .... 5-0 26-9 

Gluten, &c. . . . 1-2 10-7 

Starch . . . • 7-1 52-3 

Sugar and gum . . 0*5 8*3 

Fatty matter . . . 8-9 0*4 

Colouring matter . . 5*05 — 

Salts .... 1-8 ? 



VV ctLCl 

Husk 


'.*.*' 


Gluten 




Starch . 




Sugar 




Gum 




Oil . . 




Phospha 


tes . . 



24-53t 98-6 

The above analysis of maize must be inconect, as it supposes the fatty 
matter to amount to nearly 36 per cent, of the weight of the corn. 
Dumas has lately stated it at 8*9 per cent. — instead of 8-9 in 24*55 parts, 
as found by Payen — and Liebig denies that Indian corn contains more 
than 5 per cent, of fatty matter. New analyses, therefore, are required 
of this grain also. Indeed it may be said in general of all the substances 
used, especially in feeding animals, that we have not yet the requisite 
knowledge to enable us to reason accurately in regard to the si)ecial ope- 
ration of each in sustaining the body or in promoting the growth of fat.f 

• Five varieties of rice, as it is snU] in the shops, examined in my laboratory, lost of water 
and gave of ash per cent, respectively — 

Water. Ash. Water. Ask 

Madras rice .... 13 5 058 

Ben-ial rice .... 131 0-45 

Palnarice .... 13-1 036 

The water in these samples is very much greater than in those examined by Braconnot. By 
exposure to the air the rice in a few days re-absorbed nearly all it had lost by drying. The 
ash of rice contaios more alkaline matter than that of wheat, and is very difficult to barn while. 

t Dumas, Traite de Chimie, vi., p. 394. 

t A sample of Indian corn examined in my laboratory, lost of water 13'6 per cent., a»4 
left of white eart'^y ash 1-3 per cenu 



Carolina rice . . . 130 033 

Do. flour. . 14-6 035 



GENERAL EFFECT OF MANURES. 513 

§ 18. Or, the alleged general effect of different manures in modifying the 
amcunt of gluten and albumen in wheat, barley, oats, and rye. 

Among the general deductions in regard to the specia?! influence of 
manures upon the quality of the grain we reap, that which has been re- 
ceived with the greatest confidence is this — that the richer in nitrogen the 
inanure we apply, the richer in gluten the grain ive reap. 

The only experiments, having any pretensions to accuracy, by which 
this opinion has hitherto been supported, are those of Hermbstadt. The 
results of these experiments are contained in the four tables to which I 
have directed your attention under the heads of wheat, barley, oats, and 
rye. As the opinion founded upon them is one which, if correct, is of 
great practical value, — it will be proper to examine the experiments them- 
selves a little more narrowly. Are they really deserving of implicit 
credit ? Do they justify the conclusion that has been drawn from them ? 

Turn first to the experiments upon wheat, of which the results are 
embodied in the following table, repeated from page 503 : — 



OS 
Return 14 fold. 

Water 4-3 

Glulen 34-2 

Albumen 1-0 

Starch 41-3 

Sugar 1*9 

Gum 1-8 

Fatty Oil 0-9 

SolublePhosphates,«fcc. 0-5 
Husk and bran 13-9 

99-8 99-7 99-7 99'7 99-7 99-6 99-8 99-7 99-8 99-7 
1°. Water -present. — The water in each of these 10 specimens of grain 
was nearly the same, about 4| per cent. I have already stated the quan- 
tity of water in English flour to amount to about 16 jier cent, on an ave- 
rage. Many samples of wheat also have been dried in rny laboratory. 
From the results I extract the following, showing the water lost by corn 
grown in four different parts of the world : — 

Enghsh, Lammas red 15*1 per cent. 

SeminoflT wheat 13-2 " 

St. Petersburg 16-1 " 

Burletta wheat 13-1 " 

This weight of water is lost when the grain, as it is sold in the market, 
is crushed and then heated to a tempeiiiture not exceeding 220° as long 
as it loses weight. 

The above quantities of water are ver^'- much greater than those found 
m the wheats of Hermbstadt. I cannot ofier these results, however, as a 
proo/" of inaccurac}'' on the part of *his experimenter, as I have not had 
access to his original memoir. It is only fair towards him, therefore, to 
con(;lude that, before they were subjected to analysis, his wheats had been 
artiiicially dried in a very considerable degree. 

2°. Oil in the different samples. — Again, it appears remarl'able that 
the quantity of oil in all the samples of wheat in the above table is nearly 
identical, and is also very small. I have examined the *ine flour yielded 
by several sani Dies of the same wheat, grown by Mr. Burnet, of Gad- 





a. . 

4/ be 


m 

o a 


a 

B 3 






Is 

0-5 


> s 


2t5 


14 fold. 


12 fold. 


12 fold. 


12 fold. 


10 fold. 


9 fold. 


7 fold. 


5 fold. 


3 fold. 


4-2 


4 


2 


4-3 


4-2 


4-3 


4-3 


4-2 


4-2 


4-2 


33-9 


32 


9 


32-9 


35-1 


13-7 


12-2 


120 


9-6 


9-2 


1-3 


1 


3 


1-3 


1-4 


1-1 


0-9 


1-0 


0-8 


0-7 


41-4 


42 


8 


42-4 


39-9 


61-6 


63-2 


62-3 


65-9 


60-6 


1-6 


1 


5 


1-5 


1-4 


1-6 


1-9 


1-9 


1-9 


1-9 


1-6 


1 


5 


1-5 


1-6 


1-6 


1-9 


1-9 


1-6 


1-8 


]•! 


1 





0-9 


1-0 


1-0 


0-9 


1-0 


ro 


10 


0-6 


0-7 


0-7 


0-9 


0-6 


0-5 


5 


0-5 


0-.^ 


14-0 


13-8 


14-2 


14-2 


14-0 


14-0 


14-9 


14-0 


140 



614 OIL IN DIFFERENT SAMri ES OF WHEAT. 

girth, upon the same field, but dressed with different manures, [Appen- 
dix, pp. 55 and 71,] and the proportions of oil which they yielded in 
the state in which they came from the mill, were as follows ; — 

Per cent. 

1°. From the undressed soil .1-4 

2°. Dressed with guano and wood-ash 1*9 

3°. With a 'tificial guano and wood-ash 2*2 

4°. Sulpha 3d urine and wood-ash 2*2 

5°. Do. do. and sulphate of soda 2*0 

6°. Do. do. and common salt 2*7 

7°. Do. do. and nitrate of soda 2'3 

The two facts — that the quantity of oil in nearly all the above sam- 
ples is so much greater than was found by Hermbstadt in any of his 
specimens, and that the proportion varied with the kind Of manure with 
which the wheat had been dressed — these two facts, I think, show that 
the analyses of Hermbstadt have not been made with such a degree of 
accuracy as to justify us in relying with confidence upon the general de- 
ductions to which they seem to lead. 

3°. Relative effects of these manures upon different crops. — If we com- 
pare together the relative proportions of gluten and albumen contained in 
the several samples of wheat, baHey, oats, and rye, examined by 
Hermbstadt, and exhibited in his tab'es, we shall fin,d that the effects of 
his manures were by no means unifo' m upon the several crops. Thus, 
when manured with — 

The gluten and albumen per cerH 
taken together were in the 
Kind of Manure 
Ox blood . 
Night soil . 
Sheep's dung 
Human urine 
Horse dung 
Pigeon's dung 
Cow dung . 
Nothing 

Upon the numbers in this table I offer you the following remarks :— 
a. Upon the wheat, the effect of the horse and pigeon's dung, in in- 
creasing the amount of gluten and albumen, was little more than one- 
fifth of that produced by the sheep's dung. Thus the wheat contained 
of gluten and albumen, — 

Per cent. Increase of gluten. 

Undressed . ... 9*9 — 

With sheep's dung . . . 34'1 24*2 per cent. 

With horse dung .... 14-7 4-8 

With pigeon's dung . . . 13-1 3-2 

But we have seen (p. 470) that in so far as the nitrogen is concerned, 
dry horse and shcep^sdung ought to produce equcl effects,, while pi geon" s 
dung should have Oiree times the effect of either.* Whatever be the 
cause of the increased proportion of gluten in the experimental wheats 
of Hermbstadt, it cannot, therefore, have been owing solely to the pro- 
porllon of nitrogen in the manures he applied. 

* 2S( of dry pigeon's dung are eqijal to 65 of sheep's, or 64 of horse's dung. 



Wheat. 


Barley. 


Oats. 


Rye. 


•J52 


6 1 


5-4 


156 


352 


6'3 


50 


151 


342 


61 


4-5 


15-3 


365 


6-4 


4-9 


15-5 


14-8 


61 


45 


147 


131 


60 


3-5 


15-3 


130 


3-5 


3-4 


12-8 


9-9 


30 


21 


11-2 



DIFFERENT PROPORTIONS OF GLUTEN. 615 

b. Again, upon the barley, dats, and rye, the sheep's dung produced 
little mDre effect than the horse's dung. It might be said that this was 
because these two manures contain nearly the same proportions of nitro- 
gen. But if so, why did .they not produce like effects also upon the 
wheat ? — and why did pigeon's dung impart less gluten than eitlier, to 
all these varieties of grain .' 

c. The unsatisfactory nature of these experiments is still more clearly 
seen when we compare the relative proportions of nitrogen, contained in 
the several manures applied, with the proportions of the same element 
contained in the several crops to which these manures had been added. 

This comparison is made in the following table — the quantity of nitro- 
gen in sheep's dung and in the crops manured with it being called 
100 :— 

Proportions of Proportions of nitrogen added to the 

Manure applied. nitrogen. *" crop by ear.h manure.- 
xTiciiuxv. a^i^L ^u j^j^g manure. , 

Wheat. Barley. Oats. Rye. 

Sheep's dung ... 100 100, 100 100 100 

Horse dung ... 102 Iff 75 100 66 

Pigeon's dung . . 300 9 48 43 55 

Cow dung ... 97 6 1 6G 22 

The relation which exists among the numbers in the first of the above 
columns, is totally unlike that which exists among those in any of the 
others. In none of the crops does the quantity of nitrogen in the manure 
hear a jjerceptihle relation to that contained in the grain that was reaped. 

The theory, therefore, that the quantity of gluten in the crop is always 
determined by that in the manure, and that the amount of gluten in the 
grain w^e reap may at pleasure be increased by the use of manures 
which are rich in nitrogen — this theory derives in reality 7io solid support 
from the experiments of Hermhstadt. The theory may indeed be correct, 
but it is not sustained by any rigorous experiments hitherto made — and 
the prudent man will place little reliance upon it, until its correctness 
shall have been proved by future and more rigorously conducted investi- 
gations. 

§ 19. Composition of peas, beans, and vetches. 

The seeds of leguminous plants in general contain a large quantity of 
a substance — very analogous to the gluten of wheat — to which the name 
cf leguniin has been given. 

To extract this legumin, bruised beans, peas, or vetches, are steeped 
in tepid water for some hours, then rubbed to a pulp in a mor.tar with 
their own weight of warm water, and, after an hour, strained through 
linen. The strained liquid deposits, at first, a quantify of starch, but is 
obtained nearly clear by filtration. To the filtered .solution diluted 
acetic acid (vinegar) or sulphuric acid is added in small quantity, when 
the legumin coagulates and falls in the form of nearly insoluble flocks, 

* These columns are calculated by multiplying together the increa.se ef crop and the iii- 
erca£2 in the per centage of gluten and albumen. Thus in the case of wheat — 

Increase of crop. Increase of gluten. Pioduct. Proportions 

Bheep's dung 9 fold X 24 3 per cent. = 218 7 = 100 

Horse dung 7 fold X 4 9 per cent. = 34-3 = 16 

Pigeon's dung 6 fold X 3-2 per cent. = 19 2 = 9 

Cow dung 4 '"old X 31 percent. = 12-4 = S 



516 



COMPOSITION OF PEAS, BEANS AND LENT:L5. 



which are easily collected on a filter. The addition of an excess c ' acid 
will re-dissolve the coagulated Icgumin, whi.ch is again thrown dov^n by 
a few drops of a solalion of carbonate of soda or of immonia ; a slight 
excess of either of the latter, however, will cause the precipitate a second 
time to disappear. The legumin of the pea and bean, therefore, differs 
from the gluten of wheat, in being soluble in water (Dumas), and in very 
dilute acid or alcaline soluticns. 

The solution of legumin m water is coagulated when heated nearly to 
boiling, in which respect it resembles albumen (white of esg), and it is also 
coagulated by rennet, in whicli, and in its relations to acids and alcalies, 
it resembles casein, the curd of milk. Legumin has, indeed, by Liebig, 
been called vegetable casein, from an impression that it is identical in 
composition and properties with the pure curd of milk. 

The semi-transparent solutioiv of legumin in water, obtained directly 
from beans or peas, gradually becomes opaque, and slowly deposits the 
legumin in an insoluble state. This is owing to the production of a 
small quantity of acid by the decomjwsition of the sugar or other sub- 
stances present in the liquid. This acid slowly coagulates the legumin 
in the same way as when dilute acids are artificially added to the solu- 
tion. It is proper to mention that other chemists consider legumin, like 
casein, [see the following lecture,] to be nearly insoluble in water, and 
that in the solutions from the bean and the pea it is rendered soluble by 
the presence of a little potash, soda, or lime — the liciuid becoming turbid 
as soon as a quantity of acid is formed to combine with these alcaline 
substances. According to Dumas, pure legumin dried in vacuo at 284° 
F. consists of — 







Fibrin 


Albumen 


Glutine 


Casein 




Legumin. 


of 


of 


of 


of 






\/he^. 


Wheat. 


Wheat. 


Wheat. 


Carbon . . . . 


. 50-4 


53-23 


53-74 


53 05 


53-46 


^■lydrogen . . . 


. 6-9 


701 


711 


7-17 


713 


Nitrogen . . , 


. 18-2 


1641 


15-65 


15-94 


16-04 


Oxygen, sulphur, 


& 










phospii. . . . 


. 24-5 


23-35 


23-50 


23-84 


23-37 



100 100 100 100 100 

For the purpose of comparison, I have inserted the composition, ac- 
cording to the same chemist, of the several nitrogenous compounds ex- 
isting in wheat. 

If these analyses be correct, legumin contains more nitrogen than the 
fiurin, the albumen, the glutine, or the casein of wheat, and is almost 
identical with the gelatine of bones. The important consequence deduced 
from this fact, by Dumas, in reference to the feeding of animals, we shall 
consider in a subsequent lecture. 

Above, I have given the composition of legumin, the nitrogenous 
principles contained in peas and beans, as found by Dumas, from which 
it would appear to contain more nitrogen than any of the other vegetable 
principles hitherto found incultivated grains. The legumin analysed by 
Dumas was extracted from sweet ulmcnch. 

Since the preceding sheet was prepared for press, a further analysis ol 
legumin, extracted from beans, has been pubhshed by Rochleder,* whicL 

* Aimdtin dar Chem. et Pharmccie, xlvi., p. 156, 



ANA^LTSIS OF LEGUMIN. 517 

joes not agree with tliat o Dumas, but represents this legumi:i as iden- 
tical with casein, the curd Df milk (see the following lecture), aid as dif- 
fering in properties as weli as in composition from that of the almond. 

The legumin of beans and peas is soluble in cold water, and the solu- 
tion, upon evaporation, forms a skin on the surface which is renewed as 
often as it is removed. It is not coagulated by boiling, but is immediately 
thrown d \vn in fine flocks by acetic acid, which, when added in excess, 
does -r^t redissolve it (Liebig). 

The legumin from sweet almonds is also soluble in cold water, but, 
like albumen, falls in flocks whe., the solution is heated nearly to boil- 
ing. It is precipitated also by diluted acetic acid, and is again dissolved 
when an excess of this acid is added (Dumas). 

Thetwo substances, therefore, are different in their properties. Their 
constitution is represented respectively by — 

LEGUMIN FROM 

Beans Sweet almonds 

(Rochleder). (Dumas). 

Carbon .... 54-5 50-4 

Hydrogen .... 7-4 6-9 

Nitrogen . . . . 14-8 18-2 

Oxygen .... 25-3 24*5 



109 100 

"V^en we come to consider the feeding of animals, we shall find that 
.his 'difference in the composition of the two varieties will materially af- 
fect the view we must take in regard to the action of each in contributing 
to the support of the various parts of the animal body. 

The approximate composition of the entire peas and beans is thus 

stated by Einhof. [Zierl Kncydop«^(lie, ii., p. 52]. 

Composition oi' l]\e grain. Composition of the meal. 

Water. Husk. Meal. Starrh. Legumin. Gum,&c. 

Peas 140 10 5 75 5 65 23 12 

Field Beans . . . 155 162 68'S 690 19 12 

A series of rigorous analyses of the seeds of leguminous plants is at 
present much to be desired. According to those of Braconnot and Einhof, 

certain species examined by them consisted of — 

Kidney Field beans, Lentils, 
Peas. beans. (Einhof.) dried* 

(Einhof) 

Water • 125 230 156 

Husk 8 3 70 100 18-7 

Leffumin, albumen, &c. . 26-4 23-6 11-7 38-5 

Starch 43-6 430 r>0-l 32-8 

Sugur 2 2 p.„ 3-1 

Gum,&c 4-0 1-5 ^^ 6 

Oil and fat 1-2 07 1 '? 

Salts and loss .... 2-0 1-0 4-4 0^ 

^ 1000 1000 1000 lOOOt 

These analyses agree in showing that the seeds of leguminous plants 

* By drying, the lentils lost 14 per cent, of water, 

t Dumas Traite de Chimie, vi. p. 307, comparad with Thomson's Vegetable ChemJttt^, 
p 884, Schubler's Ag-imltur Chemie, ii., p. 194, and Sprengel's CfiPtnte fur Landwtrthe, «., 
p 358. 



2 



>* 



M8 EFFECT OF SOILS AND MANURES UPON PEAS. 

are especiall3^ rich in substances containing nitrogen (legumin and albu- 
men), and are therefore fitted to contribute much to the nourishment of 
those animals wliich, in consequence of the state of their growth and 
health, or the purposes for which they are recred and maintained, require 
a large supply of this important element. 

§ 20. Effect of soils a?id manures upon the quality of peas and beans. 

The quality of the seeds of leguminous plants is also affected by the 
mode of culture to which they are subjected, and by the kind of soil in 
which they are raised. 

1°. Effect of animal mayiures. — The dung " of sheep or horses hag 
been found to impart a better flavour lO the pea, and to render the husk 
thinner than when that of hogs or oxen has been used." [British Hus- 
bandry, ii., p. 217.] 

2°. Effect of mineral manures. — The effect of gypsum and of other 
sulphates upon leguminoiis plants is universally known (p, 482.) The 
beneficial influence of a mixture of gypsum and common salt upon 
sickly crops of beans and peas is very strikingly displayed in the inter- 
esting experiments of Mr. Alexander, of Southbar, to the details of which 
I have already had occasion to draw your attention. [See Appendix, ^ 
217.] 

3°. Effect of lime. — Dr. Anderson says, " that the pea cannot be 
reared to perfection in any field which has not been either naturally or 
artificially impregnated with some calcareous matter," but that " a soil 
which could hardly have brought a single pea to perfection, although 
richly manured with dung, if once limed, will be capable of producing 
abundant crops of peas ever (?) afterwards, if duly prepared in other re- 
spects." [Essays, ii., p. 302.] 

4°. Boiling or melting qualilu of peas. — But the most singular cir- 
cumstance in connection witli this class of seeds, to which the agricul- 
tural chemist has hitherto been directed, is the property possessed by 
peas and beans of boiling soft or mouldering into a pulp more or less 
easily, according to the kind of land in which they are raised or to the 
species of manure with which they are dressed. The observations, 
however, w^hich 1 have found upon record in reference to this jDoint are 
of a ct>ntradictory character. Thus — 

a. Sprengel says "that peas which are raised after liming or marling 
hoil soft more easily, and are more agreeable to the taste than when raised 
after manure." [Die Lehre vom Diinger, p. 297.] 

if. A French authority, on the other hand, quoted by Loudon, [Ency- 
clopredia of Agriculture, p. 837,] says, that " stiff land or sandy land" 
tliat has been limed or marled, or to which gypsum has been applied, 
produces p'eas that will not melt in boiling, no matter what the variety 
may be. The Same effect is produced on ih.e seeds and pods of beans 
and of all leguminous j)lants. To counteract this fault in the boihng, it 
is only necessary to throw into the water a small quantity of the com- 
mon soda of the shops." 

c. The author of the British Husbandry, [ii., p. 217,] says, "that 
shell marl or lime is found to forv. ard this crop more than any other 
mineral manure, though it is said to i*?mmunicate a degree of hardness 
'o the grain whicn renders it infit for aoiling." 



SOME PL:Ay REFUSE TO BOIL SOFT. 619 

Independently of all applications to the soil, I believe it is generally 
observed that good boilers are produced u])on light, sandy, and gravelly 
soils ; while heavy, wer, undrained (and newly broken u]) ?) land usually 
produces bad boiling peas and beans. Thus melting peas {sidder peas, 
as they are locally called) for the Birmingham market are grown on the 
slopes of the gravelly hill of Hopwas, two miles from Tamworth, -^n 
the Lichfield m-i.i— the red clay lands of the vale of the Tame produc- 
ing in general j«'^* j)eas or beans only. It is on similar soils that melt- 
ing barley and mealy potatoes are produced, and the effect upon the 
three crops may probably be due to a common cause. 

At all events it is probable — 

a. That the boiling (pality of the pea crop is not owing to the qual- 
ity of the seed — since peas of both varieties have been raised from the 
same seed.f 

h. That it is not generally owing to the seasons, since some land pro- 
duces hard peas every year. If the wetness of the soil indeed have any 
influence, a rainy season may cause the production of bad boilers upon 
land from which soft peas are usually reaped. 

4°. Chemical difference between the two varieties of pea. — Why does 
one of these varieties of pea melt more readily than the other ? For 
the same reason very nearly that one potatoe boils mealy, and another 
waxy, and that one sample of barley melts better in the mash-tub than 
another. Melting peas and barley and mealy potatoes contain a larger 
proportion of starch than samples which are possessed of an opposite 
quality. 

The pea, as we have seen, consists essentially of legumin and starch. 
The former coagulates and contracts, or runs together into a mass by 
boiling, — the latter, on the contrary, expands, becomes more bulky, tends 
to burst the husk, and to separate into single grains. If the tendency to 
contract and cohere be greater than the disposition to expand and sepa- 
rate — in other words, if the legumin predominate — the pea does not melt, 
while if the starch be abundant the pea boils well. It is possible that 
the addition of a Ihtle soda may cause hard peas to melt, since legumin 
is soluble in a solution of soda, but in waters impregnated with lime all 
peas are said to boil soft much less readily than in such as are free from 
that ingredient. [Dumas, Traite de Chimie, vi.] 

It is only when peas and beans are raised for the food of man that the 
possession of the melting property becomes a matter of importance. It 
is rarher because they are more agreeable to the palate than because they 
arc ascertained to be more nutritive, that they are preferred in this state. 
When wo come to consider the feeding of stock, we shall see that, ac- 
cording to the present state of our knowledge, the opinion may rea- 
sonably be entertained that insoluble peas are really better adapted for the 
feeding and fattening pigs and other stock — the purpose for which_ they 
are employed — than those which are possessed of the melting quality. ^ 

It is a difference in the chemical composition of the seeds of legumi- 
nous plants that makes them melt more or less easily — but by what 

* Muct. used for the feeding of pigs. 

t Some l.owever suppose it ^ depend upon the age of the seed, or the time of sowing 
—British Husbandry, ^.| p. 217 



620 COMPOSITION . F POTATCES. 

quality in the soil or manure is this difference in ccniposition produced ? 
In regard to lime the evidence is contradictory. Gypsum may rendei 
them harder since legumin contains sulphur, and a portion of the effect 
of gypsum upon leguminous crops is supposed to arise from its yielding 
suljihur to the growing plants, and thus promoting the production of le- 
gumin. Wet and ciay lands also favour the production of legumin 
more than tnat of starch— but in what way, we are not yet in possession 
of experimental results of sufficient accuracy to enable us to say. 

§ 21. Of the composition of potatoes, and the effect of circumstances in 
modifying their composition. 

1°. Composition of potatoes. — Potatoes, in addition to much water, 
consist of starch, gum, woody fibre, and albumen. The proportions of 
tliese several constituents are very variable. Thus, according to 
Einhof and Lampadius, the follov,^ing kinds of potatoe consisted in 100 
parts of — 

2°. Influence of the state of ripeness. — According to Korte the quan- 
tity of dry solid matter contained in the potatoe depends very much upon 
the state of rijieness to which it has attained. The ripest leave 30 to 32 
per cent, of dry matter, the least ripe only 24 per cent. The per 
centage of starch varies from 8 to 16 per cent. The mean residt of his 
examination of 55 varieties of potatoe gave him for the solid matter 24-9, 
and for the starch 11*85 per cent. [Schiibler, Agricultur Chemie, ii., p. 
213.] 

3°. Influence of variety. — Much appears also to depend upon the 
variety of potatoe. Thus the following varieties of potatoe grown at 
Barrochan in Renfrewshire, in 1842, yielded respectively — . 

Connaught cups .... 21 per cent, of starch. 

Irish blacks 16^- -' 

White dons 12," " 

Red dons lOf " 

—while, according to a starch manufacturer in the neighbourhood, 11| 
per cent, has been the average quantity obtained from the common 
rough red of good quality during the last four years. 

The difference in the quantity of starch yielded by the above-named 
varieties is the more striking wlien taken in connection with the weight 
of each per acre, raised from the same land, treated in the same way. 
These weights were as follows : — 

Manure. 
Cups, with 4 cwt. of guano 

Red Dons, with 4 cwt. of guano 
White Dons, with 3 cwt. of guano 

So that, of these three crops, that of cups, which weighed the least, 
gave the largest produce of starch. It yielded nearly twice as much as 
the red dons, which were half a ton heavier, and one-fifth more than 
even the lohite dons, the crop of which was greater by five tons an acre. 
Such differences as the.se, in the relative quantities of starch, which may 
be obtained from an acre of the same land b)'^ the growth of different va- 
rieties of potatoe are deserving of the attentive consideration of the prac- 
tical man. 

See AjjjHndix, p. 61. 





Containing of 


duce per acre. 


starch. 


13f tons 


2-9 tons. 


Hi « 


1-5 « 


isr " 


2 4 « 



THE PROPORTION Of STARCH VARIES V£:RT MUCH. 521 

Larger quantities of starch than any of those above stated have been 
obtained from potatoes by some experimenters. Thus from the 

Per cent, of starch. 

Kidney potatoe, Dr. Pearson obtained . . . 28 to 32 

Apple 'do. Sir H Davy 18 to 20 

Shaw do. Vauquehn 18-8 

L'Orpheline do • • 24-4 

The first and last of these proportions are probably very rare m oui 
climate. . 

4°. Effect of keeping. — Those potatoes are said to keep best in which 
the starch is most abundant, but in general keeping has an effect — 

a. On the proportion of starch.— By keeping till the spring, potatoes 
lose from 4 to 7 per cent, of their weight, and the quantity of starch they 
are capable of yielding suffers a considerable diminution. Thus, ac- 
cording to Payen, the same variety of potatoe yielded of starch in 
October, 17-2 per cent. January, 15-5 per cent. 

November, 16-8 " February, 15-2 

December, 15-6 " March, 15-0 

April, 14-5 

This diminution is probably owing to the conversion of a portion of the 
starch into sugar and gum. When potatoes are rendered unfit for food 
by being frozen and suddenly thawed, the quantity of starch which they 
are capable of yielding is said to have undergone no diminution. 

6. On, the proportion of gluten.— The proportion of gluten also a^g- 
pears to become less when potatoes are kept. Thus, in new potatoes 
Boussingault found the gluten amount to,2i per cent., but in old potatoes 
to onlv 1^ per cent, of their weight. To this natural diminution of the 
proportion of starch and gluten, is probably to be ascribed the smaller 
value in the feeding of stock, which experience has shown very old p^>- 
tatoes to possess. 

5°. Effect of soils and manures.— The potatoe thrives best on a light 
loamy soil— neither too dry, nor too moist. The most agreeably flavour- 
ed table potatoes are almost always produced from newly broken up 
pasture ground, not manured, or from any new soil. [Loudon's Ency- 
clopaedia of Agriculture, p. 847.] When the soil is suitable, they delight 
in much rain, and hence the large crops of potatoes obtained in Ireland, 
in Lancashire, and in the west of Scotland. No skill will enable 
the farmer to produce crops of equal weight on the east coast where 
rains are less abundant. // has not been shown, however, that the weighs 
of starch produced in the less rainy districts is defective in an equal de- 
gree. Warm climates and dry seasons, as well as dry soils, appear to 
increase the per-centage of starch. 

Potatoes are considered by the farmer to be an exhausting crop, and 
thev require a plentiful supJDly of manure. By abundantly manuring, 
however, the land in the neighbourhood of some of our large towns, 
v^here this crop is valuable, have been made to produce potatoes and 
corn every other year, for a very long period. 

6°. Influence of saline manures. — 1 have already drawn your attentios 
to the remarkable influence of certain saline substances in promoting the 
growth of the potatoe crop in some localities. The most striking effects 
of this kind hitherto observed in our island have been produced by mix- 



622 OCCASIONAL FAILURE OF SEED POTATOES. 

tures of the nitrate of soda with the sulpiate of soda or with the sulphate 
of magnesia.* The effect of such mixtures atfords a beautifal illustration 
of the principle I have fretpiently //efore had occasion to press upon youi 
attention — that plants retpiire for their health}' growth a constant supply 
of a considerable number of different organic and inorganic substances. 
Thus upon a field of potatoes, the whole of which was manured alike 
with 40 cart loads of dung, the addition of — 

a. Nitrate of soda alone gave an increase of 3| tons. 
Sulphate of soda alone gave ... " 
While one .lalf of each gave ... 5|- '* 



Sulphate of ammonia alone gave . . If 

Sulphate of soda 

But one half of each ffave .... Q\ 



c. Nitrate of soda alone gave .... 3y 
Sulphate of magnesia alone gave . . ^ 
And one half of each gave .... 9 



These results are very interesting, and when confirmed by future re- 
petitions of such experiments — and followed up by an examination of 
the quality and composition o^xhe several samples of potatoes produced— 
cannot fail to lead to very important practical conclusions. 

7'^. Occasional failure of seed potatoes. — The seeds of all cultivate:; 
plants are known at times to fail, and the necessity of an occasional 
change of seed is recognised in almost every district. In the Lowland? 
of Scotland potatoes brought A'om the Highlands are generally pre- 
ferred for seed, and on the banks of the T3aie Scottish potatoes bring a 
higher price for seed than those of native gi'owth. This superior quality 
is supposed by some to arise from the less perfect ripening of the upland 
potatoes, and in conformity with this view the extensive failures which 
have taken place during the present summer (1843) have been ascribeo 
to the unusual degree of ripeness attained by the potatoes during the 
warm dry autumn of the past year. 

This may in part be a true explanation of the fact, if — as is said — the 
ripest potatoes always contain the largest proportion of starch — since 
some very interesting observations of Mr. Stirrat, of Paisley, would 
seem to indicate that whatever increases the per-cent.age of starchy in- 
creases also the risk of failure in potatoes that are to be used for secd.f 
This subject is highly deserving of further investigation. 

' Vor the particulars oi' these experiments see the Ajypendix. 

t I insert Mr. Stirrat's letter upon this subject, not only because his observations are in- 
terestin? in themselves, but because they are really deserving of the careful attention of 
practical men : — 

"Sir, — The following experiment with potatoes was tried witti the view of discovering the 
:ause of so many failures in the crops of late years, from the seed not vegetating, and rotting 
irj the ground. I had an iili;a (iiat the vcgolalive principle of the plant miyht become weak 
in consequence of bein? grown on land that had been a long time subjected to cropping, and 
not a'lowed any length of lime to lie at rest. I, therefore, raised a few bolls on land that had 
Iain lei for 70 years (beitiK pari of my bleach green), and found that these on being planted 
acain the following year were remarkably strong and healthy, and not a plant gave way, and 
I have continued the same method for the last six years, and Ihe result has, in every instance, 
been equally favourable. Four years ag< , one boll of my seed potatoes was planted aiong 
with some others in a field of about an acre, the other seed was grown on the farm, and th« 
■©«d all gave way excewiing that got from me. They were all planted at the same time ao^ 



EFFECT or SALINE SUBSTANCES 523 

8°. Effect of saline top-dressings on the quality oj the seed. — II may 
be doubted, }iovvever, whether the relative proportions of sstareli are to be 
considered as the cause of" the relative values of different samples of seed 
potatoes. This proportion may prove a valuable test of the probable 
.success of two samples when planted, without being itself the reason of 
*he greater or less amount of failures. With the increase of the starch 
It is probable that both the albumen and the saline matter of the poiatoe 
vill in some degree diminish, and holh of these are necessary to its fruit 
ulness when used for seed^ 

The value of the saline matter is beautifully^ illustrated by the obser- 
vation of Mr. Fleming, that the potatoes top-dressed with sulphate and 
nitrate of soda in 1841, and used for seed in 1842, "presented a remark- 
able contrast to the same variety of potatoe, planted alongside of them, 
but which had not been so top-dressed in the previous season. These 
last came away weak, and of a yellowish colour, and under the same 
treatment in every respect did not produce so good a crop by fifteen bolls 
(3f tons) an acre." This observation, made in 1842, is confirmed by the 
appearance of the crops now growing (July, 1843) upon Mr. Fleming's 
experimental fields. The prosecution of the enquiry opened up by his 
experiments promises to lead to the most valuable practical results.* They 
may teach us how to secure at all times a fruitful seed, and thus to dis- 
pense with supplies of imported produce. 

§ 22. The composition of the turnip, the carrot, the heet, and the parsnip. 

1°. Composition. — The potatoe is characterised by containing a large 
proportion of starch in connection with a small quantity of albumen — the 
turnip and carrot by containing, in place of the starch, a variable pro- 

with the same manure. From these circumstances, I am of opinion, that if farineris were 
careful in raising their own seed potatoes from land that has lain Ion;: in a state of rest (o) — or 
v/here that cannot be had, the same object can be obtained by bringinjr new soil to the sur- 
face by trenchin": as nmch as is necessary, or. by the use of the subsoil-plough — failures of 
the potatoe crop from the seed not being good, would become much less frequent lam 
somewhat confirmed in this ojiinion by the fact, that it has been found for the last dozen of 
years that generally the best seed potatoes have been got from farms in the moors or high 
lands of the country. The reason of this may be that these high lands have been but of late 
brought under crops of any kind, and many of them but newly brought from a slate of nature, 
and the superiority of seed potatoes from these high lands may not at all arise (as is gene- 
rally supposed) from a change of soil or climate. 

" Potatoes raised on new soil, or on ground that has been Ions lying lea, are not so good 
for the table as the others, being mostly very soft, and, by the following experiment, it would 
appear that tiiey contain a much less quandty of farina than those which are raised from 
land that has been som^ time under crop, and, perhaps, this is the reason why they are better 
for .seed. From one peck of potatoes, grown on land near Paisley, which has been almost 
constantly under crop for the last 30 years, I obtained neany 7 lbs. of flour or starch , and 
from the other peck, grown on rny bleach green, the qtianlity obtained was under 4 lbs., from 
which it would seem that as the vegetative principle ol the plaiU is strengthened, the farina- 
ceous principle is weakened, and vice versa. Jas. Stikrat." 

Paisley, 22d November, 1S42. 

(a) Mr. Finnie,of Swanstone, informs me that the growins of potatoes intended for seed upon 
new land, lias loos been prac'ised by good farmers. Mr. Little, of Carlesgil!, near Langholm, 
writes me that in Dnmfriessiiire, they obtain the best change of potatoe seed from mossy 
land — of oats and barley from the warmer and drier climate of KoAburahshire. The grains, 
he adds, desjenerate by 07ic6 '^o-.rJng, still looking plump when dry, but having a thicker husk, 
and weighing two or three pounds less per bushel. The deterioration of seeds, inger.cral, 
is a cAem/co-])hysiologicai su .jec^ of great interest and importance, and will doubtless soon 
be taken up and investigated. 

* In the Appendix., p, 47, the experiments are recorded, and in p. 66 I have more fully ad. 
rerted to the interesting results likeLy to be derived from the continuance c '"such experimeatik 



524 COMPOSITION OF THE TURNIP, CARROT, AND BEET. 

portion of sugar, and of a gelatinous gummy-like substance, to wnich 
the name of ^;ec^m has been given. In the Swedish turnip and in beet- 
root the sugar predominates, in the wliite turnip and in the carrot the 
pectin is usually present in the larger quantity. 

The composition of the turnip, the carrot, and the beet varies very much, 
and is influenced by a great variety of circumstances. We are not in 
possession of any recent detailed analyses of these roots. The following 
table exhibits the component parts of several varieties, as they ha\'i been 
given chiefly by Hermbstadt, [Schiibler, Ag. Chem., ii., p. 207] — 





Van 


iety of Tiu 


mips. 




Sugar 






r 


■ 


V 


Common 


beet 


Parsnip 




White. 


Swedish. 


Cabbage. 


Carrot. 


(Payen). 


(Crome). 


Water . . . 


. 79 


800 


78-0 


800 


85-0 


79-4 


Starch and fibre 


. 7-2 


5-3 


,6 


90 


30 


69 


Gum {pectin ?) 


. 2-5 


30 


•35 


175 


20 


61 


Sugar , . . 


. 8-0 


90 


90 


7-8 


100 


5-5 


Albumen . . 


. 2-5 


20 


2.5 


11 


1 


21 


Salts .... 


. 0-5 


0-5 


05 





1 


7 


Loss .... 


. 0-3 


0? 


05 


oil 35 


— 


— 



100 100 100 100 100 100 
These analyses are very defective, and apply with any degree of cot 
rectness only to the specimens actually operated upon. Any reasonings, 
therefore, which are founded upon them can only lead to probable or ap- 
proximate conclusions. 

2°. The proportion of sugar contained in the sap of these roots is 
greatest when they are young, and diminishes as they ripen. In the 
beet, it has been observed that the nitrates of potash and ammonia are 
present in considerable quantity, and that in the old beet these nitrates 
become more abundant as the sugar diminishes. In the beet, also, when 
raised by the aid of rich manure, the production of nitrates is increased 
more than that of sugar.* The same may pos.sibly be the case with the 
common cultivated turnips. It would not be without interest, both theo- 
retically and practically, to asceitain by experiment, the relative com- 
position of the same variety of turnip, grown on the same soil, by the 
aid of rich farm-yard manure, and by the aid of bones or of rape-du.st. 
The one may produce more sugar, the other more albumen or nitrates. 
Such differences may materially affect the value of the crop, either in 
the feeding of stock or in the production of an enriching manure. It is 
in suggesting and carrying on enquiries of this kind that the joint labours 
of the practical farmer and of the theoretical chemist are likely, among 
other ways, to promote the advancement of a rational and scientific agri- 
culture. 

3°. Effect of soils and manures. — These roots delight in a rich, open, 
and loamy soil — and the weight of produce varies nuich with the kind 
of manure th^t may have been applied to them. [See, for many in- 
structive illustrations of this fact, the experiments upon turnips, detailed 
in tlie Appendix, p)i, 43 et seq.] No experiments, however, have 3'et 
been made to determine the relative proportions of water and of their 
other constituents which the same turnips coiftain, when raised by the 

* According to Payen, the beet, when raised with street manure, contain.? 20 time? a* 
much saltpetre as when raised in the or binary manner. 



WATER IN DIFFr.RENT VARIETIES OF TURNIP. 525 

aid of diflfereLit manures, nor, consequently, the true effect of these 
manures upon tne relative values of the several crops. 

4°. Quantity of water in different varieties of turnip. — The same re- 
mark may be made in regard to the several varieties of turnip. All 
those examined by Hermbstadt, as appears from the above cables, con- 
tained 20 to 22 per cent, of solid matter (78 to 80 of water), while othei 
experimenters have found as little as from 8 to 15 of solid matter in tur- 
nips, and generally less in the white and large globe turnip than in the 
yellow and more solid Swede. 

Thus, four varieties of the above roots contain of water and solid mat- 
ter, according to three different experimenters : — 

WATER PER CENT. DRY MATTER PER CENT. 
/ " ^ f * — > 

Einhof. Playfair. H^^J^^- Eiahof. Playfair. ^^^^^ 

White turnip 92 89 79 8 11 21 

Swedish do. 87^ 85 80 12^ 15 20 

Cabbage do. 86 — 78 14 — 23 

white. 
Carrot . . 86 87 80 14 13 20 

The above differences are very great, especially when we look to the 
relative proportions of dry matter in which the nutritive power resides. 
They are of much importance, therefore, to the feeding of stock, and 
the circumstances under which they occur, are deserving of a careful in- 
vestigation. 

5°. Relative nutritive j^foperties of the potatoe and the turnip. — The 
potatoe is usually considered more nutritive than the turnip, weight for 
weight, and no doubt it generally is so. But if we compare together the 
quantities of solid matter whicii the two roots may contain, we shall see 
how very far wrong our estimate may be in any special case. Thus — 
The turnip contains of solid matter from 8 to 22 per cent. 

The potatoe do. do. 24 to 32 " 

—so that, while the driest turnips may contain four times as much solid 
matter as the most watery potatoes, very dry potatoes may contain 
nearly as much as very juicy turnips. It is impossible, therefore, with- 
out an actual examination of the samples, to pronounce upon the relative 
amount of food which is likely to be contained in any equal weights of 
turnips and potatoes. The very discordant estimates which different 
feeders of stock have formed in regard to the relative value of these 
crops in the production of beef or mutton is partly owing to this cause. 
[Other causes for these discordant estimates will be stated in Lecture 
XXL] Until the effects of equal weights of the different kiuds of food, 
estimated in the dry state, are carefully ascertained, it will be impossible 
to obtain results of a general kind or upon which any real confidence 
can be placed. 

§ 23. Of the composition of the green stems of peas, vetches, clover, spurry, 

and huck-wheat. 
The stems and leaves of plants which are given as green food to 
ftnimals differ much in composition, according to the age they have at- 
tained, to the rapidity of their growth, to the nature of the soil, the 
season, and the mode of culture. They are generally supposed to be 
richest in nuiritive matter when the plant has just come into flower-. 



526 COMPOSITION OF THE GREEN STEMS OF PEAS, ETC. 

The following table exhibits the approximate compositi(jn of the 
^een stems of some clovers and vetches, as they have been given by 
Eiuhof and Crome : — 





O..S 

u 

C5 


a, a 




S 

22 

CO 
o 

3 
1-J 


I. ^^ 

s 

a, 

W 


Green stalks o 
Buck-wheat 
(.Grome.) 


^6 
cS 
1° 

So 
S^ 

o 
O 




>-« 2 

(u O 


Water . 


80 


760 


80-0 


750 


77-0 


82'5 


77-5 


79-5 


860 


Starch 


3-40 


1-4 


10 


2-2 


2-3 


4-7 


26 


3-8 


13 


Woody fibre . 


1031 


13-9 


11-5 


14-3 


120 


100 


104 


11-5 


70 


Sugar 


455 


21 


1-5 


0-8 


— 


— 


— 


— 


— 


Albumen 


0-90 


20 


15 


19 


2-3 


02 


1-9 


0-7 


1-8 


Extractive matter and 




















gum . 


0-65 


3-5 


3 4 


44 


b'^ 


2-6 


76 


3-6 


2-9 


Phosphate of lime , 


019 


10 


0-8 


0-8 


08 


1 


— 


— 


— 


Wax and Resin 


— 


01 


02 


0-6 


7 


-i 


1 


0-9 


10 



100 1.00 99-9 100 996 100 100 100 100 

§ 24. Of the composition of the grasses when made into hay. 

1°. An elaborate examination of the grasses of this country, in the 
dry state, with the view of determining their relative nutritive proper- 
ties, was made by the late Mr. Sinclair, gardener to the Duke of Bed- 
ford. His method was to boil in water equal weights of each species of 
hay till every thing soluble was taken up, and to evaporate the solution 
to dryness. The weights of the dry matter thus obtained he considered 
to represent the nutritive values of tlie grasses from which the several 
samples of hay were made. 

The results of Mr. Sinclair, however, have lost much of their value, 
since it has been satisfactorily ascertained — 

a. That the proportion of soluble matter yielded by any species of 
grass, when made into hay, varies not only with the age of the grass, 
when cut, but with the soil, the climate, the season, the rapidity of 
growth, the variety of seed sown, and with many other circumstances 
which are susceptible of constant variation. 

b. That animals have the power of digesting a greater or less propor- 
tion of that part of their food which is insoluble in water. Even the 
woody fibre of the hay is not entirely useless as an article of nourish- 
))!ent — experiment having shown that the manure often contains less 
of this insoluble matter than was present in the food consumed.* (Spren- 
gcl.) 

c. That some of the substances which are of the greatest importance 
iji the nutrition of animals — such as vegetable fibrin, albumen, casein, 
and legumin — are either wholly insoluble in water or are more or less 
I lerlectly coagulated and rendered insoluble by boiling with water. Mr. 
Sinclair, therefore, must have left behind, among the insoluble parts of 

* This will not appear surprising whon it is recollertefl that, by prolonged diijesfion in 
dihited sulphuric acid, insoluble woody fibre may he slowly chanued into sohible gum or 
sugar (see p. !12). The proportion ofihe woody fibre which will be thus worked up ?n the 
stomach of an animal will depeud, among other circumstances, upon the constitution of the 
animal itself, upon the abundance of food supplioti to it, and upon the more or less *erfecl 
mastication to whicii the food is subjected. 



WOODY FIBRE AND GLUTEN IN THE GRASSES. 



527 



nis hay, the greater proportion of these important substances. Hence^ 
the nature and weight of the dry extracts he obtained could not fairly re- 
present either the kind or quantity of the nutritive matters which the 
hay was likely to yield when introduced into the stomach of an animal. 

For these reasons I do not think it necessary to dwell upon the results 
of his experiments.* 

2°. Woody Jibre in the grasses. — In the stems of the grasses {\p. hay 
and straw), woody fibre is the p4-edominating ingredient. They are not 
destitute of starch, gum, and sugar, but they are distinguished from all 
the other usual forms of animal food, by the large quantity of woody 
fibre, and of saline or earthy matter which they contain. The propor- 
tion of woody fibre in the more common grasses, in their usual state of 
dryness when made into hav and straw, is thus given by Sprengel (see 

p. 106) :— 

Per cent. 

Wheat straw, ripe .... 52 



Barley straw, do 50 

Oat straw, do 40 

Rye straw, do 48 

Indian corn, do 24 



Per cent. 

Pea straw, ripe 30 

Bean straw, do 51 

Vetch hay, do 42 

Red clover, do. ...... 28 

Rye grass, do. . . . . . 35 



The proportions of woody fibre here given, however, can be considered 
only as approximations. The riper the straw or grass, the less soluble 
matter does it contain, and every farmer knows how much soil, season, 
and manure, affect the quality of his artificial grasses. One field will 
grow a hard wiry rye-grass, while another will produce a soft and flexi- 
ble plant, and a highly nutritious hay. 

3°. Gluten in the grasses. — Boussingault, who considers the relative 
nutritive value of the vegetable substances employed for fodder to be in- 
dicated by the proportions of nitrogen ihey severally contain, has arranged 
grass and clover hays and the straws of the corn plants, in their usual 
state of dryness, in the following order : — 



Hay fi-om mixed grasses 

Do. aftermath . 

Do. from clover in flower 
Pea straw . 
Lentil straw 
Indian corn straw 
Wheat straw 
Barley straw 
Oat straw . 

We shall have occasion to compare the above 



Nitrosen 
per cent. 
S 115 
\ 104 
i-54 
1-5 
1-95 
1=01 
0-54 



Or sluten, 
&c., 

per cent. 
71 
6-4 
9-3 
93 
12-3 
6-4 
0-4 



Equal effects 

should be 
pi-oduced by 

100 lbs. 

75t '' 

75 " 

64| " 
114 " 
240 " 
520 " 
520 " 
550 " 

theoretical values 



{equivalents) assigned to the several kinds of fodder, with the results of 

' They will be fnun! at lenjrfh in the Appendix to Davy's Agricultural Chemistrtf, or in a 
tabulated form in Scliiibler's Agricultur Che?nie, ii., p. 208. 

t It is usually supposed that the aftermath is not so valuable as tlie first produce. Schvvertz, 
however, considers it more nourishing by one-tenth part. 

t "The value of all straw for fodder must depend on the mode in which it is harvested. 
In Bcolland, the order in which the farmer places his straw for fodder is — 1st, pea ; 2nd, 
bean ; 3d, oat ; 4fh, whf-af ; 5th, barley. Whilp in England, where the bean is quite withered 
before it is cut, it stands last in the scale."— Mr. Ilyett, Re/ijal Agricultural Journcu, iv.,p. 14* 



628 COMPOSITION or hemp and lint seeds. 

practi(.'al experience, when we come to direct our attention more parti* 
cularly to the feeding of stock. 

4°. Fatty matter in the grasses. — Besides woody fibre, starch, gum, 
and gluten, dry hay and sl.raw contain also a variable proportion of fatty 
matter. According to Liebig, it does not exceed 1-56 per cent, in hay, 
while, according to Dumas and Boussingault, as much as 3, 4, or even 5 
per cent, of fat can be extracted from it. To this fact we shall also re 
turn when considering the methods of fattening stock. 

5°. Inorganic matter in the grasses. — The proportion of saline and 
earthy matter contained in the grasses is an important feature in theii 
composition. This, as I have already said, is much larger than in any 
of the other kinds of food usually given to animals, being seldom less 
than 5, and occasionally amounting to as much as 10 per cent, of their 
weight when in the state of hay or straw. A large proportion of the ash 
left by the stems of the corn plants, and by many grasses, consists of 
silica. The straw of the bean, pea, and vetch, and the ditferent kinds 
of clover hay, contain little silica, its place in tliese plants being supplied 
by a large quantity of lime and magnesia. 

§ 25. Of hemp, line, rape, and other oil-hearing seeds. 

The oily seeds are important to the agriculturist from their long ac- 
knowledged value in the feeding and fattenina; of cattle. Lintseed is ex- 
tensively used for the latter purpose, both in its entire state and in the 
form of cake — when the greater part of the oil has already been expressed 
from it. All these seeds, however, are not equally palatable to cattle.. 
Some varieties they even refuse to eat. Among these is the rape-seed, 
from which so much oil is expressed, and the caks left by whicli is now 
so extensively employed as a manure. 

These seeds are distinguished from those of the corn plants, by con- 
taining, instead of starch or sugar, a predominating proportion of oil; and 
instead of their gluten a substance soluble in water, which possesses many 
of the properties of the curd of cheese {casein). 

We are in possession of a somewhat imperfect analysis of hemp seed 
and of the seed of the common lint, accordmg to which the varieties ex- 
fimined consisted in 100 parts of — 

Hemp seed Lime seed 

(Bucholz). (Leo Meier). 

Oil 19-1 11-3 

Husk, (fee 38-3 44-4 

Woody fibre and starch . . 5-0 1*5 

Sugar, &c 1-6 10-8 

Gum 9-0 7-1 

Soluble albumen (Casern ?) . 24-7 15-1 

Insoluble do — 3*7 

Wax and resin .... 1*6 3*1 

Loss 0-7 3-0 

100 100 

These analyses show that, besides the yi\, these seeds contain consi- 
derable proportions of gum and sugar and a large quantity of a substcmce 
here called soZw6Ze albumen, of whi:?h nitrogen is a constituent part, bul 



PROPORTION OF OIL IN DIFFKRENT SEEDS. 529 

which differs in its properties from the gluten and albumen of the seeds 
of the corn-bearing plants, and has much resemblance to the curd of 
milk. Besides their fattening properties, therefore — which these seeds 
probably owe in a great measure to the oil they contain — this peculiar 
albuminous matter ought to render them A*ry nourishing also ; — capable 
of promoting the growth of the growing, and of sustaining the strength 
of the matured, animal. 

The quantity of oil contained in different seeds of this class, and even 
in the same species of seed when raised in different circumstances, is 
very variable. These facts will appear from the following table, which 
represents the proportions of oil that have been found in 100 lbs. of some 
of the more common seeds : — 

Oil per cent. Oil per cent. 

Ijine seed 11 to 22 

Hemp seed 14 to 25 

Rape seed 40 to 70 



Poppy seed . . . . 36 to 53 

White mustard do. . . 36 to 38 

Black do. do. . . 15 

Swedish turnip do. . . 34 



Sun-flower seed ... 15 
Walnut kernels . . . 40 to 70 
Hazel-nut do. ... 60 
Beech-nut do. . . . 15 to 17 
Plum stone do. ... 33 
Sweet almond do. . . 40 to 54 
Bitter do. do. . . 28 to 46 
It seems to be a provision of nature, that the seeds of nearly all plants 
should contain a greater or less proportion of oil, which is lodged for the 
most part in, or immediately beneath, the husk, and, among other pur- 
poses, may be intended to aid in preserving the seed. We shall here- 
after see that this oily constituent is of much importance also to the prac- 
tical agriculturist. 

§ 26. General differences in composition among the different kinds of 

vegetable food. 

It may be useful shortly to recapitulate the leading differences in 
chemical constitution which exist among the different kinds of vegetable 
food to which I have directed your attention in the present lecture. 

We have seen that each of the varieties of food contains a greater or 
less proportion of three different classes of chemical substances — an 
organic substance containing nitrogen, an organic substance »^ntaining 
no nitrogen, and an in-organic substance. But it is interesting to mark 
how in each class of those vegetable products which we gather from the 
earth for oiir sustenance, the organic substances vary either in composition 
or in chemical characters, while tlie inorganic matter alters also either in 
kind or quantity. Thus — 

1°. In the seeds of the corn plants — wheat, oats, &;c. — the predomi- 
nating ingredient is starch, in connection with a considerable proportion 
of gluten, and a small quantity of saline matter consisting chiefly of the 
phosphates of potash and of magnesia, and in the caSe of barley of a 
considerable proportion of lime. 

2°. In the seeds of leguminous i^lants — the pea, the bean, the vetch, 
&c. — starch is still the predominating ingredient, but it is connected with 
a large quantity of Legumin, and with a greater proportion of inorganic 
matter — in which phosphate of lime also is more abundan- 

3°. In the oil-b( zrijig seeds — those of hemp, lii.t, &c. — oil is often tha 



530 SPECIAL DIFFERENCES AMONG SEEDS AND ROOTS. 

predominating ingredient, and it is connected with a large proportion of a 
nitrogenous substance, resembling the curd of milk {casein), and with a 
quantity of ash alout equal to that in the pea, but in which the phos- 
phate of lime is said to be still more abundant. 

4°. In the potatoe- -starch is tlie greatly predominating ingredient, but 
It is united with albumen nearly in the same proportion as it is with 
gluten in wheat. The inorganic matter is nearly in the same proportion 
to the dry organic matter, as in the pea and the bean, but is much 
more rich in potash and soda. Still it is more rich in the earthy phos- 
phates than the ash left by wheat and oats, an^ is inferior in this respect 
only to that of barley. 

5°. In the turnip — sugar and pectin take the place of the starch, and 
these are associated with albumen, and with a proportion of inorganic 
matter about equal to that of the potatoe, abounding like it in potash and 
6oda, but more rich in the phosphates of lime and of magnesia. 

6°. In the stems of the grasses and clovers — ivoody fibre becomes the 
predominating ingredient, associated apparently with albumen, and with 
a larger proportion of inorganic matter than in any of the other crops. 
In the straws and in some of the grasses which are cut for hay, silica 
forms a large portion of this inorganic matter. In the clovers, lime and 
magnesia take its place. 

The natural differences above described not only exercise an important 
influence upon the mode of culture by which the different crops may be 
most successfully and most abundantly raised, but also upon the way 
in which they can be most skilfully and economically employed in the 
feeding of stock. To this latter point we shall return hereafter. 

§ 27. Average composition and produce of nutritive matter per acre, by 
each of the usually cultivated crops, 

1°. Average composition. — The relative proportions of the several most 
important constituents contained in our cultivated crops vary, as we have 
seen, with a great number of circumstances. The following table exhi- 
bits the average composition of 3 00 parts of the more common grains, 
roots, and grasses, as nearly as the present state of our knowledge upon 
the subject enables us to represent it. (See table at lop of next page.) 

In drawing up this table, I have adopted the proportions of gluten, for 
the most part, from Boussingault. Some of ihem, however, appear to 
be very doubtful. The proportions of fatty matter are also very uncer- 
tain. With a few exceptions, those above given have been taken from 
Sprengel, and they are, in general, stated considerably too low. 

It is an interesting fact, that the proportion of fatty matter in and im- 
mediately under the husk of the grains of corn, is generally much greater 
than in the substance of the corn itself. Thus I have found the pollard 
of wheat to yield^inore than twice as much oil as the fine flour obtained 
from the same sample of grain ;* and. Dumas states that the husk of oats 
sometimes yields as much as 5 or 6 per cent, of oil. We shall perceive 
the practical value of this fact when we come to considc the use of bran 
and pollard in the fattening of pigs and other kinds of stock. 

* Thus the four portions separated by the miller from a superior .sample of wheat grown 
in the neighbourhood of Durham, gave of oil respectively : — fine flour, 1-5 per cent. ; pollard 
2-4 ; boxings, 3 6; and bran, 3-3 per c«nt. 



ATERAGE COMPJSITION OF THE DIFFERENT CROPS. 



531 







Husk or 


Starch, 


Gluten, al- 


Fatty 
matter. 


Saline 
matter 




tVater. 


woody 
fibre. 


gum, and 
•sugar. 


bumen, le- 
gum.in,&c. 


Wheat . . 


16 


15 


55 


10tol5 


2 to 4 J 


20 


Barley . . 


15 


15 


60 


121 


2-5 J 


20 


Oats . . . 


16 


20 


50 


14-51 


56 J 


3-5 


Rye . . . 


13 


10 


60 


145 


30 


10 


Indian corn . 


11 


151 


50 


120 


5 to9D, 


1-5 


Buckwheat . 


161 


251 


50 


145 


0-41 


1-5 


Beans . . . 


16 


10 


40 


280 


2 + 


30 


Peas . . . 


13 


8 


50 


24-0 


2-8 1 


2-8 


Potatoes . . 


75? 


51 


121 


2-25 


03 


0-8 to 1 


Turnips . . 


85 


3 


10 


1-2 


2 


0-8 to 1 


Carrots . . 


85 


3 


10 


20 


0-4 


10 


Meadow hay 


14 


30 


40 


71 


2 to5D. 


5 to 10 


Clover hay . 


14 


25 


40 


9-3 


30 


9 


Pea slT-aw 


10tol5 


25 


45 


123 


1-5 


5 


Oat do. . . 


12 


45 


35 


1-3 


0-8 


6 


Wheat do. . 


12 to 15 


50 


30 


1-3 


0-5 


5 


Barley do. . . 


do. 


50 


30 


1-3 


0-8 


5 


Rye do. . . 


do. 


45 


38 


1-3 


05 


3 


Indian corn do. 


12 


25 


52 


30 


1-7 


4 



2°. Gross produce per acre. — The gross produce, per acre, of the dif- 
ferent crops varies as we have already seen (p. 487) in different districts 

of the country. The weight of each crop in ])ounds, however, will, in 
general, approach to one or other of the quantities represented hy the num- 
bers in the following table : — 

^ Produce Weight Total weight 

per acre. per bushel. in pounds. 

Wheat ..... 25 bush. 60 lbs. 1500 

— 30 " 1800 

Barley 35 " 53 lbs. 1855 

— 40 " 2120 

Oats 40 " 42 lbs. 1680 

— 50 " 2100 

Rye ...... 25 " 54 lbs. 1350 

— 30 " 1620 

Indian corn .... 30 " 60 lbs. 1800 

Buckwheat .... 30 " 46 lbs. 1380 

Beans 25 " 64 lbs. 1600 

— 30 " 1920 

Peas 25 " 66 lbs. 1650 



Potatoes . 
Turnips . 



Weight of produce. 

6 tons. 

12 tons. 

. 20 tons. 

3C tons. 



Carrots . 
Meadow hay- 
Clover hay 



Weight of produc* 
. 25 tons. 
tons. 
2 ton». 



H 



532 



PRODUCE PER ACRE. 





Weight of produce. 




Weight of produee. 


Wheat straw 


. 3000 lbs. 


Rye straw 


4000 lbs, 




3600 " 




4800 " 


Barley straw- 


. 2100 " 


Bean straw . 


2700 ": 




2500 " 




3200 *' 


Oat straw , 


. 2700 " 
3500 " 


Pea straw 


2700 " ? 



3*^. Average produce of nutritive matter per acre. — In tl e ^jg-ross pro- 
duce above given, there are contained, according to the first table, the fol- 
lowing average proportions of nutritive matter of various ki-,ds : — 

AVERAGE PRODUCE OF NUTRITIVE MATTER OF DIFFERENT KINDS FROM 
AN ACRE OF THE USUALLY CULTIVATED CROPS. 



Gross produce. 






Wheat 



Barley 



Oats 
Rye . 



Indian corn 
Buck wheat 
Beans , . 



bush. 
25 
30 
35 
40 
40 
50 
25 
30 
30 
30 
25 
30 
25 

tons. 

6 

12 

20 

30 

Carrots . 25 
Meadow hay \\ 
Clover hay 2 
Pea straw . — 
Wheat straw — 

Oat straw . — 

Barley straw — 

Rye straw , — 



Peas 



Potatoes 



Turnips 



lbs. 
1,500 
1,800 
1,800 
2,100 
1,700 
2,100 
1,300 
1,600 
1,800 
1,300 
1,600 
1,900 
1,600 

13,500 

27,000 

45,000 

67,000 

56,000 

3,400 

4,500 

2,700 

3,000 

3,600 

2.700 

3,500 

2,100 

2,500 

4,000 

4,800 



lbs. 

225 

270 

270 

315 

340 

420 

130 

160 

270 

320 T 

160 

190 

130 



675 
13.50 
1350 
2010 
1680 
1020 
1120 

675 
1500 
1800 
1210 
1570 
1050 
1250 
1800 
2200 



lbs. 

825 

990 

1080 

1260 

850 

1050 

780 

960 

900 

650 

640 

760 

800 



1620 
3240 
4500 
6700 
5600 
1360 
1800 
1200 

900 
1080 

950 
1200 

630 

750 
1500 
1800 



Gluten, 
lbs. 

150 to 220 
180 to 260 

216 

252 

2301 

290? 

190 

230 

216 

180 

450 

530 

380 



300 

600 

5401 

8001 

11201 

240 

420 

330 

40 

48 

36 

48 

28 

33 

53 

64 



Oil or fat. 

lbs. 
30 to 60 
36 to 72 

45 + 

52-^ 

95 
118 

40 

48 
90 to 170 
5 + 

32 + 

30 + 

45 

45 
90 

7 
7 

200 
70 to 170 
135 to 225 

40 

15 

18 

20 

28 

16 

20 

20 



Saline 
matter. 

lbs. 
30 
36 
36 

42 
60 

75 
13 
16 
27 
21 
48 
57 
45 

120 
240 
400 
600 
560 
220 
400 
135 
150 
180 
135 
175 
105 
125 
120 
144 



The most uncertain co umn in this table is that which represents the 
quantity of oil or fat contained in the several kinds of ])roduce. The 
importance ot the whole table to the practical man will appear more 
clearly when we come to treat of tl:3 feeding of" stock. 



LECTURE XX. 

O! milk aiid its products. — Properties and composition of the milk of different animals.— 
Circumstances whicli affect ilie quality and quantity of milk— species, size, variety, t^f, 
health, and constitution of the animal, time of milking, kind of food, &c. — Mode of sepa- 
rating and estimating the several constituents of milk.— Sugar of milk, and acid of miV« 
(Lactic acid), their composition and pro()erlies. — Souring of milk, cause of — Cream — 
composition and variable proportions of — mode of estimating iis quantity — the guladornn- 
ler. — Churning of milk and cream. — Composition of butter. — BuiitT-milk. — The solid ar'l 
liquid fats contained in butter — margarin and butUroit — tlieir seiiaiaiionand properties.- - 
Rancidity and preservation of butter. — Composition and properti' s o( the curd {casein). — 
Curdling of milk, natural and artificial — by acids and by animal membranes. — Making acd 
action of rennet. — how explained. — Manufacture of cheese. — Varieties of cheese. — Aver- 
age prciuce of butter and cheese. — Colouring of butter and cheese. — The whey. — SaliriO 
matter in the whey. — Nature of the saline constituents of milk. — Fermentation of milk. — 
Intoxicating liquor from milk. — Milk vinegar.^ — Purposes served by milk in tlie economy 
of nature. 

Of the indirect products of agriculture, milk, and the butter and 
cheese manufactured from it, are among the most important. In our 
large towns these substances may almo.st be considered as neces.saries of 
life, and many extensive agricultural districts are entirely devoted to the 
production of them. Tlie branch of dairy husbandry also presents many 
curious and interesting questions to the scientific enquirer, and upon 
these questions modern chemistry has thrown much light. To the con- 
sideration of this subject, therefore, it is my intention to devote the pre- 
sent lecture. 

§ 1. Of the properties and composition of milk. 
1°. Properties of milk. — The milk of mo.st animals is a white opaque 
liquid, having a slight but peculiar odour — which becomes more distinct 
when the milk is warmed — and an agreeable sweetish ta.ste. It is 
heavier than water — usually in the proportion of about 103 to 100.* 
When newly taken from the animal, cow's milk is almost always 
slightly alcaline. It speedily loses this character, however, when ex- 
posed to the air, and hence even new milk often exhibits a slight degree 
of acidity. f When left at re.st for a number of hours, it separates into 
two portions, throwing up the lighter part to the surface in the form of 
cream. If the whole milk, or the cream alone, be agitated in a proper 
vessel (a churn), the temperature of the liquid undergoes a .slight increase, 
it becomes distinctly sour, and the fatty matter separates in the form of 
butter. If a little acid, such as vinegar or diluted muriatic acid, be add- 
ed to milk wartned to about 100° F., it immediately coagulates and se- 
parates into a .solid and .a liquid part — the curd and the whey. The 
same effect is produced by the addition of rennet or of sour milk — and 
it takes place naturally when milk is left to itself imtil it becomes sour. 
A.t a very low temperature, or when kept in a cool place, milk remains 
sweet for a considerable time. At the temperature of 60° F. it soon 

' Or it has a specific gravity of 1020 in woman's milk, to 1041 in sheen's milk ; water bcinj; 

:ooo. 

t It is said that if the animal remain long unmilked, the milk will begin to sour in th« 
adder, and that hence it is sometimes slightly acid when fresh drawn from the cow. 

23 . 



534 PROPERTIES AND COMFOSITIOIST -IF MILK. 

turns or acquires a sour taste, and at 70° or 80° it sours with still greater 
rapidity. If sour milk be gently warmed it undergoes fermentation, and 
may be made to yield an intoxicating licjuor. By longer exposure to the 
air it gradually begins to putrif", becomes disagreeable to the taste, 
emits an unpleasant odour, an/ ceases to be a wholesome article of 
food. 

The milk of each species of animal is distinguished by some charac- 
*«rs peculiar to itself. 

Eioe's milk does not differ in appearance from that of the cow, but it 
is generally more dense and thicker, and gives a pale yellow butter, 
which is soft, and soon becomes rancid. The curd is separated from 
this milk with greater difficulty than from that of the cow. 

GoaCs milk generally possesses a characteristic unpleasant odour and 
taste, which is said to be less marked in animals of a white colour or 
that are destitute of horns. The butter is always white and herd, and 
keeps long fresh. The milk is considered to be very wholesome, and is 
often recommended to invalids. 

Ass's milk has much resemblance to that of the woman. It yields 
little cream, and the buiter is white and light, and soon becomes rancid. 
It contains much sugar, and hence soon passes to the state of fermenta- 
tion. 

2°. Composition of milk. — Milk, like the numerous vegetable products 
we have had occasion to consider, consists, besides water, of organic sub- 
stances destitute of nitrogen — -sugar and buiter ; of an organic substance 
containing nitrogen in considerable quantity — the curd or casein ; and 
of inorganic or saline matter, partly soluble and partly insoluble in pure 
water. 

The proportions of these several co stituents vary in different animals. 
This appears in the following tabic i\-hich exhibits the composition of 
the milk of several animals in its ordinary state, as found by Henry and 
C jevallier : — 

' Woman. 

Casein (cheese) . . 1-52 

Butter 3-55 

Milk sugar . . . 6-50 

Saline matter . . . 0-45 

Water 87-98 



Cow. 


Ass. 


Goat. 


Ewe. 


4-48 


1.82 


4-08 


4-50 


3-13 


0-11 


3-32 


4 20 


4-77 


6-03 


5-23 


5-00 


0-60 


0-34 


0-58 


0-68 


87-02 


91-65 


86-80 


83-62 



100 100 100 100 100 

From the numbers in the above table, it appears that the milk of the 
cow, the goat, and the ewe, contains ;.-uch more cheesy matter than that 
of the woman or the ass. It is probably this similarit}^ of asses' milk to 
that of the human species, together with its deficiency in butter, which, 
from the most remote times, has recommended it to invalids, as a light 
and easily digested drink. 

§ 2. Of the circumstances by which the composition or quality of the milk 

is 1 lodified. 

But the composition or quality of milk varies with a great variety of 
circumstances. Let me direct your attention to a few of these. 

1°. Distance from the time of calving, — The rjiost remarkable depar- 



imrLUENCE or the health of the animal 635 

tare from tlie ordinary compcsition of milk is observed in the heistings^ 
colostrum or first milk, yielded by the animal after the birth of its young. 
This milk is thicker and yellower than ordinary milk, coagulates by 
iieating, and contains an unusually large quantity of casein or cheesy 
matter. Thus the first milk of the cow, the ass, and the goat, consisted, 
in some specimens examined by Henry and Chevallier, of — 

Cow. Ass. Goat. 

Casein . . 15-1 11-6 24-5 

Butter . . 2-6 0-6 5-2 

Milk sugar . — 4-3 3-2 

Mucus . . 2-0 07 3-0 

Water . . 80-3 82-8 64-1 



100 100 100 

The increase in the proportion of cheese is peculiarly great in the first 
nilk of the ass and the goat. 

This state of the milk, however, does not long continue. Tl-gradually 
assumes its ordinary qualities. After tenor twelve days from the time 
of calving, its peculiarities disappear, though in the celebrated dairy dis- 
tricts of Italy it is considered that the milk does not reach perfection until 
about eight months after calving. [Cataneo, 11 iatte e i suoi prodolii, p. 
27,] 

2'^. Age of the animal. — It is observed that milk of the best quality is 
given only by cows which have been already three or four times in calf. 
Such animals continue to give excellent milk till they are ten or twelve 
years of age, and have had seven or eight calves, when they are 
generally fattened for the butcher. 

3°. Climate and season of the year. — Moist and temperate climates 
are favourable to the production of milk in large quantity. In hot coun- 
tries, and in dry seasons, the quantity is less, but the average qualit}^ is 
richer. Cool weather favours the production of cheese and sugar in the 
milk, while hot jveather increases the yield of butter, [Sprengel, Che- 
mie fiir Landwirthe, ii., p. 620.] 

In spring the milk is more abundant and of finer flavour. In autumn 
and winter, other things being equal, it yields less cheese, but a larger 
return of butter.* Where cattle are fed upon pasture grass only, this 
observed difference may be derived from a natural difference in the 
quality of the herbage upon which the cow is fed. 

4°. Health and general state of the animal. — It is obvious that the 
quality of the milk must be affected by almost every change i'l the health 
of the animal. It is sensibly less rich in cream also, as soon as the cow 
becomes pregnant, and the same is observed to be the case when it shows 
a tendency to fatten. The poorer the apparent condition of the cow, 
good food being given, the richer in general is the milk. 

5°. Time and frequency of milking. — If the cow be milked only once 
a day, the milk will yield a seventh part more butter than an equal 
quantity of that which is obtained by two milkings in the day. When 
the milk is drawn three times a day, it is more abundant but still less 

* British Husbanary, ii., p. 404. This opinion seems to contradict that o-f Sprengel in the 
preceding paragraph. Does this difference arise from the locality and other unlike circum 
stances in which the observations of Ihe two writers were severally made — or are tliere n« 
accurate experiments upon the subject from which a correct result can be drawn ? 



636 INFLUENCE Of THE 3R£ED ON THE qUALlTT OF MILK. 

rich- It is also universally remarked, that the 'morning's milk is of bet- 
ter quality than that obtained in the evening. 

f)°. Period at ivhicJiit is taken, during the milking. — The milk in the 
udder of the cow is not uniform in quality. That which is first drawn 
off' is thin and poor, and gives little cream. That which is last drawn — 
the stroakings, strippings, or afterings — is rich in quality, and yields 
much cream. Compared with the first milk, the same measure of tho 
last will give at least eight and often sixteen times as much cream (An- 
derson). The quality of the cream also, and of the milk when skimmed. 
is much better in the later than in the earlier drawn portions of the milk. 

7°. Treatment and moral state of the animal. — A state of comparadve 
repose is favourable to the performance of all the important functions in 
a healthy animal. Any thing which frets, disturbs, torments, or renders 
it uneasy, affects these functions, and, among other result.?, lessens the 
quantity or changes the quality of the milk. Such is observed to be the 
case when the cow has been newly deprived of her calf — when she is 
taken from her companions in the pasture field — when her usual place 
m the cow-house is changed — when she is kept long in the house after 
thesprhig has arrived — when she is hunted in the field or tormented by 
insects — or when any other circumstance occurs by whic'h irritation or 
restlessness is caused, either of a temporarj'^ or of a permanent kind. I 
do not enquire at present into the physiological nature of the changea 
which ensue — to the dairy farmer it is of importance chiefly to be familiar 
with the facts. 

8°. Therace or breed and size of the animal. — The quality of the milk 
depends much upon the race and size of the cow. As a general 
rule, small races, or small individuals of the larger races, give the richest 
milk from the same kind of food. Thus the small Highland cow gives 
a richer milk than the Ayrshire. The small Alderneys give a richer 
cream than any other breed in common use in this country.* -The small 
Kerry cow is said to equal the Alderney in this respect, while the small 
Shetiander has been found in the north of Scotland to gi\;e from the same 
food a more profitable return of rich milk than any of the larger races. 
AU these breeds are hardy, and will pick up a subsistence from pastures 
on which other breeds would starve. 

The old Yorkshire stock, a cross between the short-horn and the 
Holderness, is ]ireferred by the London cow^-keepers as giving the largest 
quantity of milk, though poor in quality. 

The long-horns are prefened in Cheshire and Lancashire because of 
their producing a greater quantity of cheese. The Ayrshire kyloe, on 
ordinary pasture, is said to be unrivalled for abundant produce (Ayton) 
— though the milk is not so rich as that of the small breeds. Various 
crosses have been tried in difierent parts of the island — and in almost 
every district it has been found that the produce of some particular stock 
is best adapted to the chmate, the soil, the natural grasses, the prevailing 
husbandry, or to the kind of dairy produce which it is the interest of the 
farmer to raise in his own peculiar neighbourhood. 

• A vpry strikins illustration of the clifforence in the quality of the milk of two breeds, in 
the same circumstances, is ^iven by Mr. Malcolm, in his Cunqiendiiim of Modern Hus- 
barulry. lie kept an Alderney and a Suffolk cow, the latter the best he ever saw. During, 
scvetii years, Il>e milk and butler beinc kept separate, it was found, year after year, that the 
Vdlue of ihe Alderney exceeded that of the HufTolk, though the latter gave more thui 
double ihe q^mtit^' of milk at a x&q^X.— British Husbandry, ii.. p. 397. 



EXPERIKF.NTS WITH DiyFERENT KINDS OP FOOD. 637 

In tiie South of 'Europe, the Swiss breeds are considered the best for 
dairy purposes, and of these that of the Canton of Schweitz, which, in 
Bize, is intermediate between the large cattle of Fribourg and Berne, and 
the small breed of Hasti. They have enormous udders and give much 
milk, but like that of the Suffblk cows it is less rich in butter and cheese. 

The influence of breed alone upon the quality of the milk is well il- 
lustrated by the result of a series of trials made at Bradley Hall, in 
Derbyshire. During the height of the season, and when fed upon thd 
same pasture, cows of four different breeds gave per day — 

Or 1 lb. of butter was 
Breed. Milk. Butter. yielded by 

Holderness . . 29 quarts, and 38^ oz. 12 quarts of milk. 

Alderney ... 19 " 2b " i2 " 

Devon ... 17 " 28 " 9f " 

Ayrshire ... 20 " 34 " 9| " 

The Ayrshire cows gave the richest milk and a larger quantity of both 
milk and butter than the Alderneys or Devons, but the Holderness breed 
surpassed them all. It gave \ lb. more butter than the Ayrshire, a)id 
nearly one-half more milk. It would appear, therefore, to be admirably 
adapted to the purposes of the town dairyman, whose profit arises from 
milk and cream only. It does not appear what is the relative value of 
this breed in the production of cheese. 

9^. The kind of food. — But the kind o^ food has probably more in- 
fluence upon the quality of the milk than aKV other circumstance. It is 
familiar to every dairy farmer that the taste and colour of his milk and 
cream are affected by the plants on which his cows feed, and by the food 
he gives them in the stall. The taste of the wild onion and of the turnip, 
when eaten by the cow, are often perceptible both in the milk and in the 
butter. If madder be given to cows the milk is red, if they eat saffron 
it becomes yellow. It has also been observed from the most remote 
times, that when fed upon one pasture a cow will yield more cheese, 
upon another more butter. From this has arisen the practice more or 
less observed in all dairy districts of varying the food of the cattle — of 
giving some artificial food in addition to that obtained in the natural pas- 
tures — of leaving the animal at liberty to roam over wide pastures and 
thus to seek out for itself, as the sheep does on extensive sheep-walks, 
those different kinds of herbage which are necessar}^ to the production 
of a rich and valuable milk — or in more inclosed districts, and where 
different soils exist on the same farm, of turning them during the former 
part of the day into one field, and during the latter part into another. 

Various sets of experiments have been made with the view of deter- 
mining the relative quantities of butter and cheese produced by the same 
ariimais, when fed upon different kinds of food. Much, however, re- 
mains yet to be done both by the practical dairy farmer and by the •m- 
alytical chemist, before this subject can be fully cleared up. Accordii.g 
to theory, as I shall more fully explain in my next kcture, the legumi- 
nous plants — clover, tares, &c., and the cultivated seeds of such plants- 
peas and beans, ought to promote the production of cheese ; while oil- 
cake, oats, and other kinds of food which contain much oily matter, 
ought to favour the ^^ield of butler. The most recent experiments we 
possess, however, ""o not lend any d*!3ided confirmation i^y these theoreti 



538 EXPERIMENTS WITH DIFFERENT KINDS OF FOOD. 

cal views. The most extensive series of trials lately published is thai 
of Boussingault, [Annales de Chim. e.t de Phys., Ixxi., p. 79,,] from 
wliicli I select the following : — 

FIRST SKRIES MADE ON A FRENCH COW. 

T, r^ Quarts Composition of the milk per cent. 

Days_after Kind of food. of 



'^^'^'"S. ■ milk. Casein. Butter. Sugar. Salts. Water. 

200 Hay .... 5 30 45 47 01 877 

207 Turnips ... b\ 30 42 50 02 876 

215 Beet .... 5 34 40 53 02 871 

229 Potatoes ... 4f 34 40 5-9 0-2 865 

302 Hay and oil-cake 2^ 34 36 60 02 868 

SECOND SERIES MADE ON A SWISS COW. 

176 Potatoes and hay S\ 3-3 48 5-1 0-3 86-5 

182 Hay and clover 7f 40 4-5 4-0 03 87-2 

193 Clover ... 8| 40 22 4-7 03 88-8 

204 Do. in flower . 6j 3-7 3-=i 52 0-2 874 

In the first series of experiments the proportion of cheesy matter and 

of sugar was greatest when beets, potatoes, and oil-cake were given, 

while" the largest proportion of butter was obtained from the use of hay 

and the least from oil-cake. 

In the second series the proportion both of cheese and of butter de- 
creased by the use of clover, while the quantity of milk was not per- 
manently increased. 

These two series of experiments may appear to be deserving of less 
reliance because they were not made on successive days, but at varying 
intervals of time. But some recent experiments, made in Lancashire 
by Dr. Playfair, are little more satisfactory. These were made upon a 
short-horned cow, which was fed one day in the field on after-grass, and 
during the four succeeding days in the stall, upon weighed quantities of 
different kinds of food. [Memoirs of the Chemical Society, i., p. 174.] 

> Composition of the milk. 

Day's Food. Q,ts. r • > 

Casein. Butter. Sugar. SaJts. Water 

,o .,, S Evening's milk.. 4 5-4 3-7 3-8 0-6 86-5 

lo. After-grass ^ Morninl's do.. 4^ 3-9 5-6 3-0 0-5 87-0 

2°. 281bs.Hay ; Evening's do.. 3^ 4'9 5-1 3-8 0-5 85-7 

2i lbs. Oatmeal S Morning's do.. 4 5-4 3-9 4*8 0-5 85-4 

3°. 28 lbs. Hay .^Evening's do.. 4 

i&SrSr::(>l-'n|'s do.. 4X 3-9 4-6 4-5 .7 86-3 

*°'^\k^-^h"'^°^^*'--? Evening's do.. ?> 3-9 6-7 4-6 0-6 84-2 

K"Be"nVlour::^^^-mng's do.. 4 2-7 4-9 5-0 0-5 86-9 

5°. 141bs.HHy P Evening's do.. 5i 3-9 4-6 3-9 0-5 87-1 

301bs. Potatoes... S Morning's do.. 4f 3-5 4-9 3-8 0-5 87-3 

In these experiments there appears an increase in the proportion of but- 
ter and sugar, and in the quantity of milk on the fourth day, when the 
potatoes, hay^ and bean flour were given together. On the fifth, when 
potatoes and hay only were given, the quantity of milk went on increas- 
ing, but it was ])oorer in quality. Could we infer any thiiig, then, from 
a siniile day's trial, it would be that the bean meal had aided in the pro- 
duction vf butter and sugar— instead of cheese, as theory would indicate 
— while the steamed potatoes had addeil to the quantity of tlie milk. 
But no sensible results can justly be expected in regard to the influence 



INFLUENCE OF THE STATE OF PREGNANCY. 53^ 

of this or that food, except by a much more prolonged series of careful 
observaJions. 

If we compare the quantity of albumen and casein contained in the 
food, with that yiekled in the milk during the four days' experiments of 
Dr. Playfa.ir, we snail find no perceptible relation between the two quan- 
tities. Thus, the cow on the — 

Albumen Of Casein 

2d day eat 2}j lbs., and yielded 0-93 lbs. 

3d " 5" " " 1-0 " 

4th " 4 " " 0-75 " 

5th " 1-7 " ♦• 0-94 " 

So that, whether, as on the third day double the quantity was eaten, or, 
as on the fifth, little more than half as much as was consumed on the 
second day, the produce of cheesy matter in tlie milk was sensibly the 
same, on each of the three days. 

We must not, however, from these experiments, infer that the kind of 
food really has no influence upon the quality of the milk — for this con- 
clusion is contradicted by general experience. We must wait rather for 
renewed and more extended practical researches, by which both our 
theory and practice may probably be amended, and by which the con- 
clusions may be reconciled to which they respectively lead us. [See the 
following Lecture " On the feeding of stocks] 

10°. State of pregnancy. — I have already stated (p. 535), that the 
richness in cream diminishes as soon as the cow becomes pregnant. The 
same is no doubt true also of the amount of cheese which the same 
volume of milk will be capable of yielding. It must become poorer in 
every respect, or else considerably less in quantity (p. 541), as soon as the 
cow is with calf, since a portion of the food which might otherwise have 
been employed in the production of milk, must novv^ be directed to the 
nourishment of the young animal in the womb of the mother. In the 
experiments to which I have just directed your attention in regard to the 
effect of the kind of food upon the quality of the milk, the state of preg- 
nancy of the animal was not taken into consideration, though, as I have 
already said, this must necessarily exercise an important influence upon 
the quality of the milk, whatever be the kind of food upon which the 
animal may have been fed.* To this the want of accordance between 
theory and experiment is probably in part to be ascribed. 

11°. Individual form and constitution of the animal. — But it is well 
known that animals of the same breed, fed on the same food, will yield 
milk not only in different quantities, but also of very different quality. 
In regard to the form, Mr. Youatt states that the " Milch cow should 
have a long thin head, with a brisk but placid eye, — should be thin and 
hollow in the neck, narrow in the breast and point of the shoulder, and 
altogether light in the forequarter — but wide in the loins, with little dew- 
lap, and neither too full fleshed along the chine, nor shev^^ing in any pail 
an inclination to put on much fat. The udder should especially be 
large, round, and full, with the milk veins protruding, yet thin skinned, 
but not hanging loose or tending far behind. The teats should also stand 
square, all pointing out at ecjual distances and of the same size, and al- 

* Both of the cows experimented upon by Boussingault were with calf, Dr Piavi'air rjoe* 
not mention whether his was ss or net 



540 . FFFECT OF INDIVIDUAIi FORM AND CONSTITUTION. 



*| 



though neither very large nor thick towards the udder, yet long and 
tapering towards a point. A cow with a large head, a high backbone, a 
small udder and teats, and drawn up in the belly, will, beyond all doubt, 
be found a bad milker." [Youatt's Cattle, p. 244, quoted in British Hus- 
bandry, ii., p. 397.] Thus, while much depends upon the breed, the 
form of the individual also has mucn influence upon its value as a 
milker. 

But independent of form, the quality of the milk is greatly affected by 
the individual constitution of every cow we feed. Thus in a report of 
the produce of butter yielded by each cow of a drove of 22, chiefly of the 
Ayrshire breed — all of which we may presume to have been selected 
for dair}^ purposes with equal regard to their forms — and which were 
all fed upon the same pastures in I*anarkshire, the yield of milk and 
butter by four of the cows in the same week is given as follows : — 

Milk. Butter. 

A yielded ... 84 quarts, which gave . . . . 3~ lbs. 

F and R each . 86 * " " "" 5^ lbs. 

G yielded . . . 88 '' " " 7 lbs.* 

Showing that, thougUthe breed, the food, and the yield of milk was 
nearly the same, the cow G produced twice as much butter as the cow 
A — or its milk was twice as rich. This result would have been still 
more interesting had we known the relative quantities of grass consumed 
by these two cows respectively. 

I will not insist upon other causes by which the quality of the milk is 
more or less materially affected. It is said that when stall fed the same 
cow will yield more butter than when pastured in the field — that the age 
of the pasture also influences the jdeld of butter — and that salt mingled 
with the food improves both the quantity and the quality of the milk 
There are, probably, few circumstances which are capable in any way 
of affecting the comfort of the animal which will not also modify the 
quality of the milk it yields. 

§ 3. Of the circumstances which affect the quantity of the milJc. 

The epithet good-milker applied to a cow has very different significa- 
tions in different districts and countries. Thus the experiments of 
Boussingault upon the effect of different kinds of food on the quality of 
the milk (p. 538) were made upon a French cow which was considered 
a good milker, and yet when in best condition never gave more than 11 
quarts a da^^ Two, or even two and a half, times that quantity is not 
considered extraordinary in the height of the season in many parts of our 
island. 

There are three circumstances which principally affect the quantity of 
milk — namely, the breed, the kind of food or pasture, and the distance 
from tlie time of calving. 

1°. The hreed. — The smaller breeds of cattle yield, as is to be ex- 
pected, a smaller daily produce of milk — though from the same weight 
of food they occasionally give even a greater volume of milk than the 
larger breeds. 

(jood ordinary cows in this country yield, on an average, from 8 to 19 

• Prixt Essays of tfa ifi§lda)id Society. New Series, ii., p. 253. 



CIRCUMSTANlJES AFFECT IHE QUANTITY OF MILK. 541 

quarts a day. The county surveys state the average daily produce if 
dairy cows to be, in — 

Devonshire . . . 12 qts. I Lancashire . . . 8 to 9 qts. 

Cheshire .... 8 " j Ayrshire 8 " 

But the best Ayrshire kyloes will yield an average of 12| quarts daily, 
during 10 months of the year (Ay ton). 
The yearly produce of the best Ayrshire kyloes is stated by Mr. 

Ayton at 4000 qts 

Of average Ayrshire stock ....... 2400 " 

Good short- horns, grazed in summer, and fed on hay and tur- 
nips in winter (Dickson) ....... 4000 " 

Mixed breeds in Lancashire (Dickson) ..... 3500 " 

Large dairy of mixed long and short-horns, at Workington 

Hall, talung an average of 4 years (Mr. Curwen) . . 3700 " 
Crossed breeds in many localities are found more productive in milk 
than pure stock of any of the native races of cattle. 

2°. Food aiid pasture. — In the same animal the quantity of milk is 
known to be greatly influenced by the kind of food. This is best under- 
stood in the neighbourhood of large towns where the profit of the dair}^- 
man is dependent upon the quantit}* rather than upon the quality of his 
milk. Hence the value of highly succulent foods — of the grass (rf irri- 
gated meadows — of mashed and steamed food — of brewers' grains — oi 
turnips, potatoes and beets — and of other similar vegetable productions 
which contain much water intimately mixed with nutritive matter, and 
thus tend both to aid in the production of milk and to increase its quan- 
tity. 

3°. Distance from tlie time of calving. — It is a well-known fact that 
cows in general after the first two months from the time of calving, 
though fed upon the same food in equal quantity, begin gradually to give 
less milk, till at the end of about 10 months they become altogether, or 
nearly, dry. In the best Ayrshire kyloes, the rate of this decrease is thus 
represented by Mr. Ayton : — 

First fifty days, 24 qts. per day, — or in all, 1200 qts. 

u ;; 1000 " 

" " 700 " 

" " 400 " 

" " 400 " 

" " 300 " 

Some cows indeed do not run dry throughout the whole year, but these 
may be considered as exceptions to the general rule. By feeding them 
upon brewer's grains, mashes, and succulent grass, the milk-sellers near 
our large towns occasionally keep the same co\rin profitable milking 
condition for three years and upwards, f Such cows are generally fat- 
tened after they have become dry — indeed as they cease tc give milk, 
they generally lay on fat in its stead — and, as soon as they a e" consider- 
ed ripe, are sold off' to the butcher. 

* It is quoted, even by foreign writers, as a ffiir joke against the dairy establishments of 
our large towns, that among the advaritascs possessed by one which was advertised for sale, 
much stress was laid upon a never/ailing pump.— ^ee II latte e i suoi jjrudotti.^ p. 67. 

t Even on shipboard I have heard of a cow being kept in milk during the whole of a. three 
years' cruise— the food being principally a kind of pease soup. After the first year, how 
ever, the milk is said to become thinner and more watery. 
23* 



Second 


do. 


20 


Third 


do. 


14 


Fourth 


do. 


8 


Fifth 


do. 


8 


Sixth 


do. 


6 



542 MODE OF SEPARATING THE CONSTITUENTS OF MI^K. 

§ 4. Of the mode of separating and estimating the several constituents 

of milk. 

1°. If a weighed quantity of milk be allowed to stand for a sufficient 
length of time, tlie cream will rise to the top, and may be easily skim- 
med off. If this cream be gently heated the butter in an oily form will 
collect upon the surface, and when cold may be separated from the 
water beneath, and its weight determined. 

2°. If the skimmed milk be gently warmed, and a little vinegar or 
rennet then added to it, the curd wir, separate, and may be collected in a 
cloth, pressed, dried, and weighed. 

3°. If a second equal portion of the milk be weighed and then evap- 
orated to dryness by a gentle heat and again weighed, tlie loss will be 
the quantity of water which the milk contained. 

4°. If now the dried milk be burned in the air till all the combustible 
matter disappears, and the residue be weighed, the quantity of inorgani« 
saline matter will be determined. 

5°. Supposing those processes to be' performed with tolerable accuracy, 
the dilference between the sum of the weight of the water, butter, curd, 
and ash, and the weight of the milk employed, will nearly represent 
that of the sugar contained in the given quantity of milk. 

For niany purposes a rude examination of milk after this manner may 
be sufficient, but where any thing like an accurate analysis is required, 
more refined methods must be adopted. In such cases, the following 
appears to be the best which has hitherto been recommended. [Haid- 
len, Annal. der Chem. & Phar., xlv., p. 263.] 

a. The butter. — The weighed quantity of milk is mixed with one- 
sixth of its weight of common unburnt gypsum previously reduced to a 
very fine powder. The whole is then evaporated to dryness with fre- 
quent stirring at the heat of boihng water (212° F.) A brittle mass is 
obtained, which is reduced to fine powder. By digesting this powder in 
ether, the whole of the butter is dissolved out, and by evaporating the 
ether, may be obtained in a pure state and weighed. Or the powder 
itself, after being treated with ether, may be dried and weighed. The 
butter is then estimated by the loss. 

6. The sugar. — After the removal of the butter, alcohol is poured upon 
the powder and digested with it. This takes up the sugar with a little 
saline matter soluble in alcohol. By evaporating this solution and 
weigliing the dry residue, the quantity of sugar is determined. Or, as 
before, the powder itself may be dried and weighed and the sugar esti- 
mated by the loss. If we wish to estimate the small quantity of inor- 
ganic saline matter which has been taken up along with the sugar, it 
may be done by burning the latter in the air, and weighing the residue. 

c. The saline matter. — A second weighed portion of milk is now evap- 
orated carefully to dryness and again weighed. The loss is the water. 
The dried milk is then burned in the air. TI e weight of the incombus- 
tible ash indicates the proportion of inorganic saline matter contained in 
\he milk. 

d. The casein. — The weight of the butter, sugar, sahne matter and 
water being thus known and added together, the deficiency is the weight 
of the casein. 



PROPERTIES OF THE SUGAR OF MILK. 543 

§ 5. Of the sugar of milky and of the acid of milk or lactic acid. 

Before I can hope to make you understand the nature of the changes 
which take place diL""ng the souring, the churning, and the curdling of 
milk, it will be necessary to make you acquainted with the sugar of 
milk, and with lactic acid or the acid of milk. 

1°. Sugar of milk. — When the curd is separated from milk, the raw 
wliey afterwards boiled — with or without t-he addition of new and butter 
milk — and the floating cliu'-d skimmed off or separated by straining 
through a cloth, the whey is obtained nearly free from butter and clieese. 
By mixing it while hot with well beat white of egg, the remainder of the 
curd is coagulated, and may be removed by again straining through 
cloth. If the clear whey, thus obtained, be boiled down in a })an to one 
fourth of its bulk, then poured into an earthen dish, and set aside for a 
few days in a cool place, minute hard white crystals gradually de- 
posit themselves upon the sides and bottom of the vessel. These crystals 
are sugar of milk. A second portion may be obtained by evaporating 
the remaining v/hey still further, and again setting aside. If the wh-ey 
be at once evaporated to dryness a white mass of impure sugar is pre- 
pared, which in many places is used as an article of food. Of the purer 
variety large quantities are extracted from milk by the Swiss shepherds, 
and in their country it forms an important article of commerce. 

The sugar of milk is less sweet than that of the grape, or of the sugar 
cane. It is harder also, and much less soluble in water, and is gritty 
between the teeth. This sugar undergoes no change when exposed to 
the air, either in the dry state or when dissolved in water. But if a little 
of the curd of milk (casein) be introduced into the solution it gradually be- 
comes sour, lactic acid is formed, and the liquid begins to ferment. Car- 
bonic acid is given ofi'— as is the case during the fermentation of other 
liquids — and alcohol is y)roduced. In milk the two substances are na- 
turally intermixed, and it is the presence of the cheesy matter, as we 
shall hereafter see, which at favourable temperatures always causes milk 
of every kind first to become sour and then to ferment. 

The gluteii of wheat and animal membranes of various kinds produce 
a similar effect upon solutions of sugar of milk. A piece of bladder, or 
of the gut or stomach of an animal, immersed into a solution of the sugar, 
changes it by degrees into lactic acid, and upon this influence depends 
the effect of the calf s stomach, in the form of rennet, in the curdling of 
milk. The effect of such membranes is more speedy after they have 
been some time taken from the body of the animal, a fact which also ac- 
cords with the long experience of the dairy districts' in the preparation of 
rennet. 

When a little sulphuric or muriatic acid is added to a solution of milk 
sugar, it is slowly converted into grape sugar. This change is hastened 
very much by boiling it with the acid. It is supposed that previous to 
the fermentation of milk the sugar it contains undergoes a similar change 
into the sugar of grapes. 

Milk sugar has not hitherto been formed by art. It exists in the milk 
of all mammiferous animals, and from this source alone have we hith- 
erto been able to obtain it. 

2°. The a:id of milk — lactic acid. — When milk is exposed to the air 
Jbr A length of time it acquires a sour taste, which gradually increases in 



544 



THE ACID OF MILK, OR LACTIC ACID. 



intensity till at length the whole begins to ferment. -This sour aste is 
owing to ll)e production of a peculiar acid, to which the name of acid 
of milk or lactic acid has been given. The same acid is formed during 
tl. 3 fermentation of the juices of the beet, and of the turnip, in sour cab- 
bage {sauer kraut), and sour malt, in brewers' grains which have become 
sour, in the sour vegetable mixtures with which cattle are often fed, in 
the waste liquor of the tanners, in the fermented extract of rice, and in 
large quantity during the fermentation of the gluten in the manufacture 
of starch from wlieaten flour, or of a mixture of oat-meal or bean- 
meal with water, which is allowed to stand and become sour. 

The acid, therefore, differs from the sugar of milk in so far that it can 
readily be formed, and in any quantity, by artificial means. As il is 
not employed for any economical purposes, I shall not trouble you with 
the methods by which this acid is obtained in a state of purity. 

It is rarely found in milk when first drawn from the cow, but it very 
soon begins to be formed in it. It is produced from the sugar, through 
the influence of the cheesy matter of the milk. The pure acid may be 
mixed with cold milk without causing it to curdle, but if the mixture be 
heated, the curd forms and speedily separates. It is for the same reason 
that milk may be distinctly sour to the taste, and yet may not coagulate. 
But if such milk be heated it will curdle immediately. So cream when 
sour may not appear so, till it is poured into hot tea, when it will break 
and leave its cheesy matter floating on the surface. 

§ 6. Of the mutual relations which exist hetween lactic acid and the cane^ 
grape, and milk sugars. 

It is important, and I think it will prove interesting to you, to under- 
stand the beautifully simple relation which exists between the sugar of 
milk and this lactic acid, which plays so important a part in nearly ali 
your daily operations. 

Cane sugar, grape sugar, milk sugar, and lactic acid, as they exist in 
Bolution in water or in milk, may all be represented as compounds of car- 
hon ivith water— or of carbon with hydrogen and oxygen in the propor- 
tions in which they exist in water. Thus they consist respectively of — 

12 Carbon + 12 Water 

or 12C + 12HO* 

12 Carhpn + 14 Water 
or 12C -f 14HO 

24 Cai-bon -|- 24 Water 
or 24C 4- 24I10 

6 Carbon -f 6 Water 

or 6C + 6HO 

4 Carbon + 3 Water 
or 4C + 3H0 

I have added acetic acid to this list, to show you that the lactic acid 
bears a similar relation to the sugars as this acid does. You will recol- 
lect that starch, gum, and woody fibre, have also a similar relation to 
the sugars — and that by certain apparently simple transformations these 

• C, H, ana O, as Ln our former lectures, representing respectively carbon, hydrojen, n&d 
•lygen ana HO water— a compound of hydrogen with oxygen. 



Cane sugar . . . 12C + 


12H + 


120 


Grape sugar . . 12C -f 


14H + 


140 


Milk sugar . . '. 24 C -f 


24H H- 


240 


Lactic acid ... 6C + 


6H + 


60 


Acetic acid [vinegar) 4C + 


3H -f 


30 



CHANGE OF MILK SUGAR INTO LACTIC ACID. 545 

several sul'Stances are capable of being converted into grape sugar. In 
like manner all these sugars by a similar simple transformation are 
readily converted into one or other of the two acids above named. Starch, 
gum, and woody fibre in favourable circumstances are transformed into 
sugar, (see Lecture VI., p. Ill) — tlie sugai's, in favourable circum- 
stances, are further transformed into the lactic or the acetic acids. 

We have seen that animal membranes or the curd of milV have the 
property of changing these sugars into lactic acid. This they do, though 
excluded from the action of the air, and without the escape of any gas. 
The above formulae show with what apparent simphcity this may be 
accomplished. 

la fact, cane sugar, milk sugar, and lactic acid, as above represented, 
consist of the same elements united together in the same proportions. It 
is easy to conceive therefore in what way the one may be transformed 
into the other. 

1°. Two of lactic acid are represented by 12C + 12H + 120, which 
is the formula for cane sugar. The transforming action of the animal 
membrane, or of the casein in its state of incipient decay, is therefore 
simply to cause the elements of the sugar to assume a new arrangement 
— in which instead of cane sugar they form a substance having the very 
different properties of lactic acid. 

2°. Again, milk sugar is represented by 24C + 24li -f 240, and 4 
of lactic acid are also equal to 24C + 24H + 240 ; the change which 
takes place when milk becomes sour, therefore, is easily understood 
Under the influence of the casein the elements of a portion of the milk 
sugar are made to assume a new arrangement, and the sour lactic acid 
is the result. There is no loss of matter, no new elements are called into 
play, nothing is absorbed from the air or given off into it — but a simple 
transposition of the elements of the sugar takes place, and the new acid 
compound is produced. 

These changes appear very simple, and yet how difficult it is to con- 
ceive by what mysterious influence the mere contact of this decaying 
membrane or of the casein of the milk, can cause the elements of the 
sugar to break up their old connexion, and to arrange themselves anew 
in another prescribed order, so as to form a compound endowed with 
properties so very different as those of lactic acid. It is beautiful to see 
the sim[)le means by which in nature so many important ends are ac- 
complished — to observe how they are all .veiled to the uni-nstructed — ant) 
how every slight accession to our knowledge opens up new wonders to 
us even in those ordinary operations with which during our whole lives 
we have been most familiar. 

From these intellectual, in addition to other rewards, which constantly 
follow the study of nature, you will with me draw the conclusion — 
which is ever pressing itself upon our attention — that it is the will and 
intention of the Deity^ that all his works shall be thoroughly studied and 
investigated. But you will, I think, agree with me in drawing this con- 
clusion, because of the further and higher moral effect also whicli such 
investigations tend to produce upon the mind. Every fresh discovery. 
as it opens up new fields of knowledge, forces upon us more distinctly the 
sense of our own ignorance. In the case before us we are delighted^ by 
vhe apparent simplicity which the several transformations of starch intc 



W6 SOURING AND PRESERVING OF MILK. 



■ 



sugar, an J of the latter into lactic acid, may be brought a: out, and seem 
alniijst to understand how it is done, since it can be effected by a simple 
transposition of their elements. But the after-thought occurs— by what 
kind of power is this change effected ? The materials are certainly pre- 
sent, but how are they made to shift their relative positions, and movf 
into their new places? We have contjuered one intellectual difficulty 
only to encounter another apparently still harder to overcome. 

It was said first, I believe by Priestley, [Experiments and Obser- 
vations, ii., p. ix., edition 1781,] " that the greater the circle of light, 
the greater is the boundary of darkness by which it is confined." Thus 
they who know the most are the most strongly impressed with the sense 
of their own want of knowledge. What a fine result this is of large 
acquireinents ! And how touchingly it was expressed by Sir Isaac New- 
ton, when he likened his great discoveries to the gathering of a few peb- 
bles aleng the sea-shore — the vast ocean of natural knowledge lying still 
unexplored before him I 

§ 7. Of the souring and 'preserving of milk. 

The natural souring of milk requires now little explanation. It arises 
from the gradual conversion of the sugar into the acid of milk by the 
action of the casein. There are, however, one or two circumstances con- 
nected with it to which it may be proper to advert. 

1°. If milk be kept at a low temperature, it may be preserved for se- 
veral days without becoming sensibly sour. This is effected in Switzer- 
land by immersing the milk vessels hi a shallow trough of cool water, 
which, by means of a running stream, can at any time be renewed. In 
such circumstances the action of the cheesy matter in converting the 
sugar into lactic acid is very slow. 

2°. But if the milk be kept at the temperature of 65° or 70° F. it be- 
comes sour with great rapidity, and if afterwards raised to the boiling 
point curdles immediately. An easy way of preserving milk or cream 
sweet for a longer time, or of removing the sourness when it has already 
come on, is to add to it a small quantity of the common soda, pearl asn, 
or magnesia of the shops. Enough is added, when a little of the milk 
poured into boiling water no longer throws up any curd. As the small 
quantity of soda or magnesia thus added is not unwholesome, cieara 
may in this way be kept sweet for a considerable time, or may have its 
sweetness restored when it has already become sour. 

3°. I have alread}^ observed to you' that animal membrane, the curd of 
milk, or any of th/;yse substances which possess the power of changing sugar 
into lactic acid, loose that power if the solution in which they are present 
be raised to the boiling temperature. Hence if milk be introduced into 
bottles, be then well corked, put into a pan with cold water, and gradually 
raised to the boiling point, and after being allowed to cool be taken out 
and set away in a cool place, the milk may be preserved perfectly 
sweet for upwards of half a-year. 

1 mentioned also that if the solution containing the sugar and cheesy 
maf ter be again exposed to the air af er boiling, it will gradually resume 
the property of transforming the sugar into lactic acid. Hence, if milk 
be boiled, it is preserved sweet for a longer period of time, but tho 
casein gradually resumes its Ixansforming property, and at the end of r 



SEPARATION OF CREAM FROM THE MILK. 547 

few days turns it sour. If, however, the milk he hoiled every morning 
or ever^J- second morning, the souring property of the casein is at every 
boiling destroyed again, and the milk may thus be kept fresh for two 
months or more. 

4°. Another mode of preserving milk is to evaporate it to dryness by 
a gentle heat, and under .onstant stirring. By this means a dry mass is 
obtained which may be preserved for a length of time, and which wherx 
dissolved in water is said to possess all tlie properties of the most excel- 
lent milk. It is known in Italy by the name of latteina. [II latte e i 
suoi prodotti, p. 19.] 

§ 3. Of the separation and measurement of cream, the galactometer, the 
coirqyosition of cream, and the jrreparation of cream-cheese. 
1°. Separation of cream. — The fatty part of the milk which exists in 
the creatn, and which tbrms the butter, is merely mixed with and held in 
suspension by the water of which the niilk chiefly consists. In the 
udder of the cow it is in some measure separated from, and floats on, the 
surface of the milk, the later drawn portions being always the richest in 
cream. During the milking, the rich and poor portions are usually 
mixed intimately togetlier again, and thus the after-separation is render- 
ed slov/er, more difficult, and less com])lete. That this is really so, is 
proved by two facts — first, that if milk be well shaken or stirred, so 
as to mix its parts intimately together before it is set aside, the cream 
will be considerably longer in rising to the surface — and second, that 
more, cream is obtained by keeping the milk in separate portions as it is 
drawn, and setting these aside to throw up their cream in separate ves- 
sels, than when the whole milking is mixed together. When the collec- 
tion of cream, therefore, is the principal object, economy suggests that 
the first, second, third, and last drawn portions of the milk should be 
kept apart from each other. Even in large dairies this could easily be 
effected by having three or four pails, in one of which the first, in 
another the second milk, and so on, might be collected. 

Cream does not readily rise through any considerable depth of milk ; 
it is usual, therefore, to set it aside in broad shallow vessels in which the 
milk stands at a depth of not more than two or three inches. By this 
means the cream can be more effectually separated within a given time. 
But the temperature of the surrounding air materially affects' the 
quantity of cream which milk will yield, or the rapidity with which it 
rises to the surface and can be separated. Thus it is said that from the 
same milk an equal quantity of cream may be extracted in a muc.\ 
shorter time during warm than during cold weather — that, for exa'nple 
milk may be perfectly creamed in — 

.36 hours, when the temperature of the air is 50° F. 

24 " " " "• 55° F. 

18 to 20 hours " '• " 68° F. 

10 to 12 " *' " 77° F. 

— ^while, at a temperature of 34° to 37° F., milk may be kept for three 
weeks, without throwing up any notable quantity of cream (Sprengel). 

The reason of this is that the fatty matter of the milk becomes partially 
solidified in cold weather, and is thus unable to rise to the surface of \h» 
milk siiL-peadily as it does when in a warm and pep'sctly fluid state* 



548 CCifPOSITION OF CREAM. 



■ 



The above remarks apply to milk of ordinary quj.\ity and consistency. 
tn very thin dv poor milk, in which little cheesy matter is contained, the 
cream will rise more quickly. 

2°. Measurement of cream — ike galactometer. — The richness of milk 
is very generally estimated by the bulk of cream which rises to its 
surface in a given time. For the purpose of testing this richness, a 
simple instrument, dignified by the learned name of a gaiactometer 
(milk-gauge), has been recommended and may often be useful. It con- 
sists of a narrow cylindrical vessel or long tube of glass, divided or gra- 
duated into 100 equal parts. This vessel is filled up to 100 with the 
milk to be tested, and at the end of 24 or 36 hours, the quantity of cream 
which has riiV^n is estimated by the number of degrees of space which it 
occupies at t.e top of the milk. If it cover 3 degrees the milk yields 
3 per cent., if 7 degrees 7 per cent, of cream. This instrument, how- 
ever, will give a result which will be generally less than the truthf be- 
cause the cream will always rise slowly through 5 or 6 inches of milk— 
the smallest length which the instrument can conveniently be — and most 
slowly in the richest and thickest milk. Unless considerable care be 
taken, therefore, this milk-gauge may easily lead to erroneous con- 
clusions in regard to the relative degrees of richness of different samples 
of milk. 

3°; Composition of cream. — Cream does not consist wholly of fatty 
matter (butter), but the globules of fat as they rise bring tip with them a 
variable proportion of the casein or curd of the milk, and also some of the 
milk sugar. It is owing to the presence of sugar that cream is capable 
of becoming sour, while the casein gives it the property of ctirdling when 
mixed with acid liquids or with acid fruits. 

The proportion of cheesy matter present in cream depends upon the 
richness of the milk and upon the temperature at which the milk is kej)t 
durincr the risins; of the cream. In cool weather the fattv matter will 
bring up with it a larger quantit}' of the curd, and form a thicker cream, 
containing a greater propoidon of cheesy matter. The composition of 
cream, therefore, is very variable — much more sc than that of milk— 
and depends very much upon the mode in which it is collected. 

A specimen of cream, examined by Berzelitis, which had a density 
(specific gravity) of 1-0244, consisted of — 

Butter, separated Jpy agitation 4*5 per cent. 

Cheesy matter^ separated by coagulating the butter- 
milk 3-5 " 

Whey 92-0 

100 
Some of the butter remained, as is ustially the case, in the butter- 
milk, and added a little to the weight of the cttrd which was afterwards 
separated, but the result of this analysis is sufficient to show that cream 
in general contains a very considerable proportion of cheesy matter — 
sometimes almost as much cheese as 'butter.* 

' The clouted cream of Devonshire and other Western counties, aa well as the butter pre- 
pared from it, probably contains an unusually large quantity of cheese. If.is prepared by 
straining tli-e warm millc into large shallow pans into which a little water has previously been 
put, allowing these to stand from 6 to 12 hours, and then carefully heatin , them over a slow 
fere, or on a hot pla^J, till th« milkan roaehfs the boiling point. The n jlk, however, mu»t 



CREAM-CHEE»E AND MASCARPONI. 549 

1 would remark, however, that this cream examined by Berzelius 
must have been of an exceedingly poor quality — little richer, indeed, 
than conmion milk, since 100 lbs. of it would only have yielded 4^ lbs. 
of butter. Cream of good quality in this country, when skilfully 
churned, wil. yield about one-fourth of its weight of butter, or one wine 
gallon of cream, weighing 8| lbs., will give nearly 2 lbs of butter.* 

4°. Or earn- cheese. — You will now readily understand the nature of 
what is called creaii-cheese — how it differs from ordinary cheese and 
from butter, and w/.y it so soon becomes first sour, and then rancid. 

In preparing this chuese the cream in this country is generally, I be- 
lieve, either tied up in a cloth or put into a shallow cheese vat, and al- 
lowed to curdle and drain without any addition. The cheesy matter and 
butter remain thus intimately intermixed, and it is more or less rich, ac- 
cording as the proportion of butter to the cheesy matter in the cream is 
greater or less. This cheese becomes soon rancid and unpleasant to the 
taste, because the moist curd, after a certain length of exposure to the 
air, not only decomposes and becomes unpleasant of itself, but acquires 
the property of changing the butter also and of imparting to it a dis- 
agreeable taste and smell. 

In Italy, cream-cheeses, called mascarponi, are made by heating the 
cream nearly to boiling, and adding a little sour whey as the oily matter 
begins to separate. The whole then coagulates, and the curd is taken 
out and set to drain in shapes. As tlie sour whey is apt to give this 
cheese aa unpleasant flavour or a yellow colour, it is said to be better to 
take 20 grains of Tartaric acid for each quart of cream, to dissolve it in 
a little water, and to add this, instead of the sour whey, to the hot cream. 
The acid runs off in the whey of the cream, and the cheese is colour- 
less and free from foreign flavour. The mascarponi, like the English 
cream-cheeses, are covered with leaves or straw, are littled pressed or 
"^handled, and must be eaten fresh. 

§ 9. Of the separation of butter by churning or otherwise. 

Milk is a kind of natural emulsion in which the fatty matter exists in 
the state of very minute globules, suspended in a solution of casein and 
sugar. Cream is a similar emulsion, differing from milk chiefly in con- 
taining a greater number of oily globules and a much smaller proportion 
of water. In milk and cream these globules appear to be surrounded 
with a thin white shell or covering, probably of casein, by which they 
are prevented from running into one another, and collecting into larger 
oily drops. 

B.ut when cream is heated for a length of time, these globules, by their 
lightness, rise to the surface, press nearer to each other, break through 

not actually boil, nor must the skin of the cream be broken. The dishes are now removed 
into the dairy, and allowed to cool. In summer the cream should be churned on t\\n fol- 
lowing day — in winter it may stand over two days. The quimtity of cream ottained is said 
to be one-fourth greater by this method, and the milk wliich is left is proportionat>iy poor. 
When milk on wliich no cream floats is heated nearly to boiling in the airs apellicleof 
•cheesy matter forms on its surface. Such a pellicle may form in a less decree in the scald- 
djn2 process of Devonshire, and may thus increase the bulk of ihe cream. The Corstor- 
vJ^ine cream of Mid-Lothian resembles the clouted cream very much, and is made in a very 
similar way. 

* A series of analyses of cream, collected under different circumstances, might throw soma 
oseful light upon tfje manufacture and preservation jf Butter. 



550 OF THE SEPARATION C T BUTTER. 



n 



their coverings, and unite into a film of melted fat. In like manner, 
when milk and cream are strongly agitated by any mcchanica means, 
the temperature is found to rise, the coverings of tlie globules are broken 
or separated, and the fatty matter unites into small grains, and finally 
into lumps, wliich form our ordinary butter. This union of the globules 
appears to be greatly promoted by the presence of a small quantity of 
acid — since in the practice of churning it never takes place until the 
milk or cream has become somewhat sour. 

These two facts afford an explanation of the various methods which 
a:e in different places adopted for the preparation of butter. 

1°. By heating the cream. — When rich cream is heated nearly to boil- 
ing, and is kept for some time at that temperature, the butter gradually 
rises and collects on the surface in the form of a fluid oil. On cooling, this 
oil becomes solid, and may be readily removed from tlie water and curd 
beneath. The fatty matter of the milk is thus obtained in a purer form 
than when butter is prepared in the usual way. It may, therefore, be 
kept for a longer period without salt and without becoming rancid, but it 
has neither the agreeable flavour nor the consistence of churned butter, 
and is, therefore, scarcely known in our climate as an article of food.* 

The same oily kind of butter may also be obtained by melting the 
churned butter aiad pouring oft" the transparent liquid part which floats 
upon the top. This is the only form in which sweet butter is known in 
many parts of Russia. In warm weather it has the consistence of a 
thick oil, is used instead of oil for many culinary purposes, and is de- 
noted, indeed, by the same Russian word. It may be kept for a consi- 
derable time without salt. 

2°. By churning the cream — a. Sour cream. — Cream for the purpose 
of churning is usually allowed to become sour. It ought to be at least 
one day old, but may with advantage be kept several days in cool 
weather — if it be previously well freed from milk and be frequently 
stirred to keep it from curdling. 

This sour cream is put into the churn and worked in the usual way 
till tiiC butter separates. This is collected into lumps, well beat and 
squeezed free from the milk, and in some dairies is washed with pure 
cold water as long as the water is rendered milky. In other localities 
the butter is not washed, but, after being well beat, is carefully freed 
from the remaining milk by repeated squeezings and dryings with a clean 
cloth. Both methods, no doubt, have their advantages. In the same 
circumstances the washed butter ma^'^ be more easily preserved in the 
fresh state, while the unwashed butter will probably possess a higher 
flavour. 

h. Sweet cream. — If sweet cream be put into the churn the butter may 
be obtained, but in most cases it requires more labour and longer time, 
without, in the opinion of good judges, affording in general a finer 
quality of butter. In all cases the cream becomes sour during the agi- 
tation, and bef()re the butter begins distinctly to form (see p. 554.) 

c. CloLted cream. — T'he churning of the clouted cream of this and 
other countries forms an exception to the general rule just stated, that 
more time is required in the churning of sweet creams. Clouted cream 

* It is said, that when meltod biitter i.s poured into very cold water, it acquires the consis* 
teocy and appearance of common butter. 



cHUK^i:fG the whole milk. 551 

may be churned in the morning after it is made, that is, withm 24 hours 
of the time when the milk was taken from the cow — and from such 
cream it is veil known that the butter separates with very great ease. But 
in this case the heating of the cream has already disposed the oily matter 
to cohere, an incipient running together of the globules has probably taken 
place before the cream is removed from the milk, and hence the com- 
parative ease with which the churning is effected. I suppose there is 
something peculiar in butter prepared in this way, as it is known in 
other counties by the name of Bohemian butter. It is said to be very 
agreeable in flavour, but it must contain more cheesy matter than the 
butter from ordinary cream, 

3°. Churning the whole milk. — Butter m very many districts is pre- 
pared from the whole milk. This is a much more laborious method— 
from the difficulty of keeping in m.otion such large quantities of fluid. 
It has the advantage, however, it is said, of giving a larger quantity of 
butter ; and in the neighbourhood of the towns in Scotland and Ireland 
the ready sale obtained for the butter-milk is another inducement for the 
continuance of the practice. 

At Rennes, in Brittany, the milk of the previous evening is poured 
into the churn along with the warm morning's milk, and the mixture is 
allowed to stand for some hours, when the whole is churned. In this 
way it is said that a larger quantity of butter is obtained, and of a more 
delicate flavour.* [II latte e i suoi prodotti, p. 112.] 

In the neighbourhood of Glasgow, according to Mr. Ayton,* the milk 
is allowed to stand 6, 12, or 24 hours in the dairy till the whole has 
cooled, and the cream has risen to the surface. Two or three milkings, 
still sweet, are then poured, together with their cpeam, into a large ves- 
sel, and are left undisturbed till the whole has become distinctly sour, 
and is completely coagulated. The proper so^irness is indicated by the 
formation of a stiff' 6ra< upon the surface luhich has become uneven (Bal- 
lantyne). Great care must be taken, however, to keep the brat and 
curd unbroken until the milk is about to be churned, for if anv of the 
whey be separated the air gains admission to it and to the curd, and 
fermentation is induced. By this fermentation the quality of the butter 
may or may not be affected, but that of the butter-railk is almost sure to 
be injured. 

In Holland the practice is a little different. The cream is not allow 
ed to rise to the surface at all, but the milk is stirred two or three times a 
day, till it gets sour, and so thick that a wooden spoon will stand in it. 
It is then put into the churn, and the working or the separation of the 
butter is assisted by the addition of a quantity of cold water. ^ 

By churning the sour milk in one or other of these ways, the butter 
is said to be " rich, sound, and well-flavoured." If it be greater in 
quantity — which appears to be the opinion of those who practise it \i\ 
this country, in German}-, and in Holland — it is, according to Sprengel, 
because the fatty matter carries with it from the milk a larger quantity of 
casein than it does in most cases from the cream alone ( ?). 

§ 10. Of the composition of butter. 
Butter prepared by any of tl^ usual methods contains more or less of 

* In his Dairy Husbandry a work much praised and which I rejjref that I have never seeai. 



552 COMPOSITION OF BUTTER. 

all the ingredients which exist in milk. It consists, however, essentiahf 
of the fat of milk intimately mixed with a more or less considerribie 
proportion of casein and wa'er, and with a small quantity of sugar of 
milk. Fresh butter is said to contain about one-sixth of its weight (16 ' 
per cent.) of these latter substances, and five-sixths of pure fat (Chev- 
reul). How much of the 16 per cent, usually consists of cheesy matter 
has not yet been determined.* 

It is probable, however, that the proportion of cheesy matter contained 
in butter varies very much. The thickness and richness of the milk— 
the mode of preparing the butler, whether from the whole milk or from 
the cream — the way in which the cream is separated from the milk, 
whether by clouting or otherwise — and tha nature of the food and pas- 
ture, must all alTect in a very considerable degree the relative pro- 
portions of the fatty and cheesy matters of which our domestic buttei 
consists. 

Besides the casein and sugar, butter also usually contains some colour 
ing substance derived from the plants on which the cow has fed, and 
some aromatic or other similar ingredients to which its peculiar flavour 
is owing, and which are also derived from the food on which the animal 
lives. 

The fat of butter may be readily separated from all these substances, 
and obtained in a nearly pure state. Fresh newly-churned butter is 
melted in a cylindrical jar at a temperature of 140° to 180° F., the 
fluid oil poured off' into water heated to the same temperature, and re- 
peatedly shaken with fresh portions as long as any thing soluble is taker 
up. When left at rest in a warm place, the melted fat rises to the sur- 
face in the form of a nearly colourless transparent oil, which, on cooling, 
hardens into a colourless mass. 

This pure fat may be preserved for a much longer time without be- 
coming rancid (Thenard). It is the various substances with which its 
fatty matter is mixed tliat give to common butter its tendency to become 
so speedily rancid and to acquire an unpleasant taste. To the nume- 
rous precautions which have been adopted witli the view of counteract- 
ing this tendency, and of preserving the sweet taste of butter, I shall pre- 
sently direct your attention. 

§ 11. Of the average quantity of butter yielded by milk and cream, and 
of the yearly inoduce of a cow. 

1 have already made you ac(]uainted with some of those numerous 
circumstances by which the quality of milk is affected. These same 
circumstances will necessarily more or less affect the quantity of butter 
also, which a given weight or measure of milk can be made to yield. 

Thus in the King William's town dairy (County Kerry), the average 
quantity of milk and butter yielded by the Kerry and Ayrshire breeds 
respectively was, in a whole year — 

Ayrshire cow, 1328 quarts, of which 9^ to 9j^ quarts gave 1 lb. of but 
fer. 

* S.nce the above was written, two samples of fresh butter, from cream, examined in my 
laboraio'-y, ha%'e yielded only Oo and 0-7 per cent, rpspeclively of cheesy matter. This is 
certainly a much smaller qManiily than I had expected. Does butter from l\\G uhole milk 
contain more 7 A series of such examinations would prove not uninteresting. 



quANTiTT or butt3:r yielded by milk. 553 

Kerry cow, 1264 quarts, of which from 8 quarts to 8] gave 1 II). of 
Dutter. 

Sho\s ing, as I have before stated, (p. 536), that the small Kerry cow, 
upon tho same pasture, will give a richer milk even than the Ayrshire. 

In Holstein and Lunenburg again, it is considered, on an average, 
that 15 quarts of milk will yield 1 lb. of butter. The milk in that 
country, therefore, must be very nmch poorer in butter. [Journal o^'the' 
Royal Agricultural Society, I. p. 386. '' 

The result of numerous trials, ho->vever, made upon the milk and 
cream of cows considered as good butter-givers, in this country, has 
established the following average relation Ijetween milk, cream, and but- 
ter : — 

Milk. Cream. Butter. 

18 to 21 lbs. I . n S 4 lbs. } " -, lu 

9tollqts.$ y^^l^ J2qts.*^ °'^^^- 

The cow, therefore, that yields 3000 quarts of milk should produce 
where butter is the principal object of the farmer, about 300 lbs. of but- 
ter, or 1 lb. a day for 300 days in the year. 

This is not a large daily produce, since some cows have been known 
to give for a limited time as much as two or even three pounds of buttei 
in a single day. It is a large quantity however, taken as the average of 
a lengthened period of time, and hence such cases as that of Mr. Cramp's 
cow, which for four years continuously yielded nearly a pound and a 
half of butterf every day, are naturally quoted as extraordinary. 

In most districts the average of the whole year is much less than a 
pound a day, even for ten months only. In Devon, for the first twenty 
weeks after calving, a good cow will yield 12 quarts of milk a day, from 
which, by the method of scalding, a pound and a quarter of butter can be 
extracted. 

In South Holland, [Loudon's Encyclopedia,] a good cow will pro- 
duce during the summer months about 76 lbs. of butter. In the high 
pastures of Scaria in Switzerland, a cow will yield during the ninety 
days of sammer about 40 lbs. of butter, or less than half a pound a day. 
In Holstein and Lunenburg it is considered a fair return if a cow yields 
100 lbs. of butter, and even in England, [British Husbandry, II., p. 
104,] 160 to 180 lbs. is reckoned a fair annual produce for a cow, or from 
8 to 9 ounces a day for ten months in the year. 

§ 12. Of the circumstances which affect the quality of hutter. 
It is known that the butter produced in one district of the country'', dif- 
fers often in quality from that produced in another, even though the same 
method of manufacture be adopted. In diflTerent seasons also the same 
farm will produce diflerent qualities of butter — thus it is said that cows 
which are pastured yield the most pleasant butter in May, when the first 
green fodder comes in — that the finest flavoured is given by cows fed upon 
spurrey (Sprengel) — that it is generally the hardest when the animal 
lives upon dry food — and that autumn butter is best for long keeping. 

* The quarts spoken of in this lecture are eld wine quarts, of which 5 make an imperick 
gallon. A wine gallon of milk or cream weighs about 8 lbs. 4 oz., an imperial gallon about 
10 lbs. 5 oz. About two imperial gallons, therefore, she uld yield a pound of butter. 

t It gave in four years 21.32 lbs. of butter from 23,559 juarts of milk, or 16 quarts a day, ol 
which U quarts gave a pound of butter. 



554 FIRST /, ND Src;>'D MILK AND CREAM. 

These differences may all be ascribed to varieties or natural differentes 
in the pa^^ture or fodder upon wliicli the cow is ted.* The constitution of 
the animal also is known to alfect the quality of the butter — since there 
are some animals which with the best food will never give first-rate but- 
ter. 

In all such cases as these, however, the quality of the butter is almost 
entirely dependent upon that of the milk from which it is made, so tlial 
whatever affects the quality of the milk must influence also that of the 
butter prepared troni it. But as I have already considered the circum- 
stances by which the quality of the milk is principally modified (p. 
534), I shall not further advert to this subject at present. 

But from the same milk, and even from the same cream, by different 
modes of procedure, very different qualities of butter may be obtained. 
The mode of making or extracting butter, therefore, is highly worthy of 
your attention. Let us consider a few of the more important circum- 
stances under which diflferent qualities of butter may be extracted from 
the same quality of milk or creain. 

1 ° . First and second drawn milk. — If the milk be collected in two or 
three successive portions, as it comes from the cow, we have already 
seen (p. 536), that the last drawn portion will be much richer than that 
which has been taken first. The cream yielded by it will also be richer, 
and of a finer and hio^her flavour. Whether, therefore, the butter be ex- 
tracted directly from the whole milk, or from the cream, the butter ob- 
tained from the three successive portions will differ in quality almost as 
much as the several portions of milk themselves. 

A practical appUcation of this fact is made in some of the Highland 
counties of Scotland, and in other districts, where the calves are allowed 
to suck, or are fed with, the first half of the milk as it comes from the 
cow — the latter and richest half only being reserved for dairy purposes. 
Tliis second milk is found to afford an exquisite butter. 

2*^. First and second cream. — In like manner the first cream that rises 
upon any milk is always the richest, and gives the finest flavoured but- 
ter. The after-creamings are not only poorer in butter, but yield it of a 
whiter colour and of inferior quality. 

This fact again is well understood, and has been long practically ap- 
plied in the iieighbourhood of Epping, which is celebrated for the excel- 
lence of its butter. The cream of the first 24 hours is set aside and 
ohnrned by itself. Tiie second and tliird creams produce a pale, less 
pleasant butter, which alvvays sells for an inferior price. Any admix- 
ture of the after-creamings causes a corresponding diminution in the value 
of the butter produced. To produce the most exquisite butter the cream 
of the first eight hours only ought to be taken. 

3°. Mode of creaming. — The rapidity with whir> 2ream rises to the 
surface, either naturally or when influenced by art, affects the quality of 
the cream, and consequently that of the butter made from it. In warm 
weather it rises more quickly than in cold, and more quickly still when 
the milk is heated, as in the preparation of clouted cream. The butter 

* The influence of the food given in the stall and of the plants eaten in the pasture, upon 
the colour and flavour of the butler, is familiar to all practical men. The turnipy taste ol 
the butter in winter — the garlic taste in summer, where the wild onion grows in the pasturea 
— aiid the alleged effect of raw potatoes in winter, in giving a rich colour to the b liter, ar« 
•emmon ezamples of thin kind. 



TOO RAPID OR CVER-CHUR.MNG. 565 

(Bohemian butter) obtained from such creair* — from cream thus rapidly 
brought to the surtace — may be expected to differ both in flavour, ir con- 
sistency, and in composition, from that yielded by liie cream of the same 
milk when allowed to rise in the usual manner. 

4°. Sourness of the cream-. — For the produciion of the best butter it ig 
necessary that the cream should be sufficiently sour before it is put into 
the churn. Butter made from sweet cream (not clouted), is neither good 
in quality nor large in quantity, and longer time is required in churning. 
It is an unprofitable method (Ballantyne). 

b°. Quickness in churnitig. — The more quickly milk or cream is 
churned, the paler, the softer, and the less rich the butter. Cream, ac- 
cording to Mr. Ayton, may be safely churned in an hour and a half, 
while milk ought to obtain from two to three hours. The churning 
ought also to be regular, slower in warm weather tliat the butter may 
not be soft and white, and quicker in winter that tiie proper temperature 
may be kept up. 

Mr. Blacker has lately introduced into this country a barrel-churn in- 
vented by a Mr. Valcourt, which, being placed in a trough of water of 
the proper temperature, readily imparts the degree of heat required by 
the milk or cream without the necessity of adding warm water to the 
milk, and churns the whole in ten or twelve minutes. It is said also to 
give a larger weight of butter from the same quantity of milk. If the 
quality be really as good by this quick churning, the alleged inferiority 
in the quality of butter churned quickly in the common churn can not 
be due to the mere rapidity of churning alone. 

6°. Over- churning. — When the process of churning is continued after 
the full separation of the butter, it loses its fine yellowish, waxy ap- 
pearance, and becomes soft and light coloured. The weight of the butter, 
however, is said to be considerably increased ; and hence that in Lan- 
cashire over-churning is frequently practised in the manufacture of fresh 
butter for immediate' sale (Dr. Traill.) 

7°. Temperature of the milk or cr4tam. — Much also depends upon the 
temperature of the milk or cream when the churning is commenced. 
Cream when put into the churn should never be warme,r than 53° to 55° 
F. It rises during the churning from 4° to 10° F. above its original 
temperature. When the whole milk is churned, tne temperature should 
be raised to 65° F., which is best done by pouring in hot water into the 
churn while the milk is kept in motion.* 

The importance of attending to the temperature and to the quickness 
of churning, when the best quality of butter is required, is shown by the 
two following series of results obtained in the churning of cream at dif- 
ferent temperatures and with different degrees of rapidity. 

The first series was obtained in the August ard September of 1823, by 
Dr. Barclay and Mr. Allan. The quantity of cream churned in each 
experiment was 15 wiiie gallons, weighing from 3 lbs. to 8j lbs. per gal- 
Jon. 

Ballantyne, Transactions of the Highland Society, New Series, I., p. 24. Some object ta 
this method of adding hot water, say ini^ that it renders the butter pale and less valuable in tb« 
market. This is by no means universally the case, and the keeping the milk in motioa, 
while the water is added, may possibly, in some cases, make the ditference. lu other caeefl 
may be owing to natural differences in the quality of the milks operated upon. 




End. ' 


^llUllUllg. 

Hours. 


lb. 


055. 


G0° 


4 




15A 


65° 


3i 




151 
14" 


67° 


3 




6H° 


3 




12f 


75° 


2k 




10* 



TEMPERATURE OF THE MILK OR CREAM. 

QucLntity of 
Time in Butter 

(duality oftl.e Butter. 

Veiy best, rich, firm, well tasted. 
Not sensibly superior to the former. 
Good, but softer. 
Soft and spongy. 
Inferior in every respect. 

The results of these experiments prescribe the temperature of 50 to 55^ 
F. for the cream when put into the churn, and from 3^ to 4 hours as the 
most eligible for producing butter, both in the largest quantity and of the 
fin'^st quality. Something, however, appears to depend upon the quality 
o/ the cream ; since the indications of the next series of experiments dif- 
fer considerably from the above, in so far at least as regards the length 
of time expended in churning. 

The following ex{)eriments were made in Edinburgh, by Mr. Ballan 
tyne, between June and August, 1825. Tlie quantity of cream he used 
at each churning was 8 wine gallons — weighing 8 lbs. to the gallon, ex- 
tcepi hat of the fourth experiment, which weighed 4 ounces less. 

Tempei'ature. Time in Quantity of 
Ch-urn- Bulter 



No. Of the When but- ing. per gallon. Quality of the butter, 

cream, ter came. Hours. lbs. oz. 

1 56°F. 60°F. li 2 1 Inferior; white and softer than No. 2. 

2 52° 56° 2 2 0) Tlie flavour and quality of these two 

3 52° 56 2 2 \ bu'ters could not be surpassed. 

4 65° 67° i 1 15 Soft, white, and milky. 

5 50** 53|° 3 1 15^ Good — evidently injured by long churn- 

ing-. 

6 531° 57iO 11 2 Of Most excellent. High in flavour and 

colour, and solid as wax. 

To obtain butter from creatn, therefore, both finest in quality and 
largest in quantity, these two series of experiments prescribe the fbllow- 
mg temperatures of the cream, and fimes in the churning — 
Temperature. Time. 

First ... 50° to 55° 3]- to 4 hours 

Second . . 53|° 1^ to 1| '' 

In the temperature both agree. It is probable that the nature of the 
cream obtained at ditferen-t sea.sons or in different localities may render 
a longer time necessary in the churning on some occasions or in some 
places than in others. It is certain that the sourer the cream, the soonei 
generally will the butter corae.* 

8°. Churning the entire milk. — It is in connection with the tempera- 
ture at which milk and cream may respectively be best and most eco- 
nomically churned, that the chances of obtaining a butter of good quality 
at ei'ery season of the year appear to be greater when the wdiole milk iu 
used, than when the cream only is put into the churn. 

Cream, when the churning commences, should not be warmer thao 
«)5° F. — milk ought to be raised to 65° F. In winter, either of these tern 
peratures may be easily attamed. In cold weather it is often necessary 

• In sweet cream, when the butter is long in coining, the addition of a little vinogar, braoidy 
or whiskey, will hasten the churning. 



ADVANTAGE OF CHURNING THE WHOLE Mllit. 557 

io adfl hot water to the cream to raise it even to 55°. Bui in suniitieT, 
and -r'dpecially in hot weather, it is difficult, even in cool ana well or- 
dered dairies, to keep the cream down to this comparatively low temper- 
ature. Hence it' the cream be then churned, a second rate butter, at best, 
is all that can be obtained. 

Milk, on the other hand, requires a temperature of 65° — ten degrees 
higher than cream — and therefore neither snmmei: nor winter weather 
materially affects the ease of churning it. In winter, its temperature is 
raised by hot water, as that of cream is, and even in summer there can 
be few da3's in our climate — where the milk is kept in a well contrived 
dairy — in which it will not be necessary to add more or less hot water in 
order to raise the milk to 65° F. Thus, where the entire milk is churned, 
the same regular method or system of churning can be carried on through- 
out the whole year. No difficulty is to be apprehended from the state 
of the weather, nor, so long as the quality of the milk remains the same, 
is there reason to apprehend any change in the quality of the butter. 
Ttie winter butt'&r and the summer butter may be alike firm, finely fla 
voured, and rich in colour. 

The alleged advantages of churning the entire milk rather than the 

o O O 

cream may be thus stated : — 

a. The proper temperature can be readily obtained both in winter and 
in summer. 

b. A hundred gallons of entire milk will give in summer five per cent, 
more butter than ihe cream from the same quantity of milk will give 
(Ballantyne). 

c. Butter of the best quality can be obtained without difficulty both 
in winter and in Summer. 

d. No special attention to circumstances or change of method is at 
any time required. The churning in winter and summer is alike simple 
and easy. 

e. The butter is not only of the best quality v»^hile fresh, but is also 
best for long keeping, when properly cured or salted (Ballantyne). 

To these advantages it is set off, that except in the neighbourhood of 
large towns, the butter-milk is of little value — while from the skimmed- 
railk, a marketable cheese can always be manufactured. But this ought 
to be no objection, where churning the whole milk would otherwise be 
preferred, since it is little more difficult to make cheese from the sour 
butter-milk than from the sweet skimmed-milk. To this point I shall 
direct your attention hereafter. 

9°. Cleanliness. — It seems almost unnecessary for me to allude to 
cleanliness as peculiarly necessary to the manufacture of good butter. 
But I do so to bring under your notice the fact, that cream is remarkable 
for the rapidity with which it absorbs and becomes tainted by any un- 
pleasant odours. It is very necessary thai the air of the dairy should be 
sweet, that it should be often renewed, and that it should be open in n"* 
direction from which bad odours can come. 

5 13. Of the fatty substances of which butter consists, and qftJie acid of 
butter {butyric acid,) and the capric and caproic acids. 
1°. Butter-fat. — I have already mentioned to you that if the butter aa 
ri: is taken from the churn be melted in water of a temperature not ex- 
24 



558 THE FATTY SUBSTAJ? :;S IN BUTTER. 

ceeding 180° F., and >? then washed with repeated portions of warm 
water, a nearly colourless fluid oil is obtained, which, if not transpar- 
ent, becomes so when filtered through paper, and when cool congeals intc 
a more or less pure white solid fat. If tliis fat be put into a linen cloth 
and be submitted to a strong pressure in a hydraulic or other press at tlie 
temperature of 60° F., a slightly yellow, transparent oil will flow out, 
and a solid white fat will remain behind in the linen cloth. The solid 
fat is known to chemists by the name o^ margarine. The liquid oil is 
peculiar to butter, at least it has not hitherto been found in any other sub- 
stance ; it is therefore called the oleine of butter, or simply butter-oil. 

The pure fat of butter consists almost entirely of these two substances, 
riiere being generally present in it only a small quantity of certain fatty 
acids, which I shall presently introduce to your notice. Thus a speci- 
men of butter made in the month of May gave a fat which was found 
by Bromeis to consist of about — 

Margarine 68 per cent. 

Butter oil ........... . 30 

Butyric, caproic, and capric acids .... 2 " 

100* 
But the proportion of the solid and fluid fats in butter varies very much 
it is familiar in every dairy that the butter is harder and firmer al 
one time and with one mode of churning than with another, — and this 
greater finnness depends mainly upon the presence of the solid fat {mar- 
garine) in larger proportion. According to Braconnot, summer butter 
contains much more of the hutter-oil than winter butter does ; and he 
states their relative proportions in these two seasons, in the butter of the 
Vosges, which he examined, to be as follows : — 

Summer. Winter. 

Margarine 40 65 

Butter oil 60 35 



100 100 

Of course these proportions ire not to be considered as constant. In- 
deed, the proportion of :il hen given for summer butter is much greater 
than in the butter examnied by Bromeis. It is probable, therefore, that 
the relative proportions of the two fats are aflected by cUmate, by sea- 
son, by the race, the food, and the constitution of the animal; by the way 
in which the butter is made, by the manner in which it is kept, and by 
other circumstances not hitherto investigated. 

2°. Margarine. — This solid fat, which exists so largely in butter, is 
also the solid ingredient in olive oil, and in goose and hu:nan fat. But- 
ter, therefore, appears to be a most natural food for the human race, since 
it contains so large a proportion of one of those substances which enter 
directly into the constitution of the human frame. 

Margarine is wliite, hard, and brittle, and meits ?t 118° F. In the 
pure state it may be kept for a length of time without unuergoing any 
sensible change, but in the state of mixture in wliich it exist? in milk ana 
butter it is apt to absorb oxygen from the atmosphere, ard ta be partially 

• Anruu, ier Chem. und Phar., xlii., p. 70. 



PROPE* ! lES OI- THE SUGAR OF MILK. S69 

tfhanged into butter oil, and into one or other of 'those fatty acit s which 
are present in butter in smaller quantity. 

3^. Margaric acid. — When this fat (Margarine) is introduced into a 
hot solution of caustic potash, it readily dissolves and forms a soap. If 
the solution of this soap in water be decomposed by the addition of diluted 
sulphuric acid a white fatty substance separates, which, after being col- 
lected, dried and dissolved in hot alcohol, crystallizes as the solution 
cools, in the form of pearly scales. This substance is known by the 
name of the margaric (or pearly) acid. Margarine consists of this acid 
in combination with a sweet substance known by the name of glycerine 
or oil sugar.*' 

Margaric acid is represented by the formula 34 C -f- 34 H + 4 O, or 
C34 H34 O4. To this formula it will be necessary in a few minutes Ic 
revert. 

Butter oil. — The liquid fat expressed from butter has the appearance 
of an oil, sometimes colourless, but often tinged of a yellow colour. It 
has the taste and smell of butter — mixes readily with alcohol, and be- 
comes solid when cooled down to 32^ F. — the freezing point of water. 
It dissolves without difficulty in a solution of caustic potash, and fonns 
a soap. 

Acid of butter-oil — oleic acid of butter. — When the solution of the oil 
in caustic potash is diluted with much water, and decomposed by the ad- 
dition of diluted sulphuric acid, an oily substance is separated, which is 
dilTerept from the original oil of butter, possesses acid properties, and is 
known by the name of the oleic acid of butter. This fatty acid has 
never hitherto been obtained from any other substance than the oil of 
butter, and the oil consists of the acid in combination with oil-sugar 
You will recollect that margarine consists of margaric acid in combination 
with the same sugar (p. 558.) 

' Such is the apparent composition of the two fatty substances, margarine and butler-oil, 
inasmuch as when they are dissolved in a solution of caustic potash, and their soluliona 
afterwards decomposed by an acid, tliey are resolved respectively — 
Margarine — mlo margaric acid and oil-sujiar ; 
Butter-oil — into butler oleic acid and oil-sugar. 

But, for the benefit of my chemical readers (my other readers will please to pass ovex 
this note), it is necessary to state — 

1°. That a compound is supposed to exist, consisting of 3 atoms of carbon united to 2 o 
hydrogen — Cs H2, to which the name oi lipyle is given. 

2°. That this radical Cs H2 unites with an atom of oxygen, forming C3 112 O, or oxide of 
lipyle. 

3°. That in neutral falty bodies, such as margarine, this oxide exists in combination 
with a fatly acid. Thus, for example, that — 

Mcrganne consists 01 ^ ^ ^^ ^^^^^ ^j- jj^^jg = C? II2 O 

Forming, together, 1 of margarine = C37 H36 05 

And I, „„« -I „f S 1 of oleic acid of butter = CH Hsi 05 



butter-oil of 



1 of oxide of lipyle . = O3 JI~' O 



Forming, together, 1 of butter-oil , = C37 H33 Oe 

4°. And that when this oxide of lipyle is separated from Hs combination with the fatty 
Rcids it unites with a quantity of water, and forms glycerine or oil-susiar. Thus — 

2 of oxide oflipyle = Ce H^ 0-2 united to 

3 of water = H3 O3 give 

1 of glycerine (oil-sugar) ....... 3= Cg H? O5 

5*^. The above iis the view of Berzelius, but Redtenbacher has recently suggested, [Anna/ 
«ler Chim. und Phar., XLVII., p. 141,] that a snown substance called acrolein e xiste in tb« 



560 CHANGE or KlllGARINE INTO OLEIC ACID. 

When pure, ihis oily ncid is colourless and transparent, and is rtf« 
markahlt for the rapidiy with which it absorbs oxygen from the atmoa 
phere, and becomes conv rted into new chemical compounds. It is re- 
presented by the formula 34C + 31H + 50, or C34 H31 O5. 
Let us compare this formula with that of the margaric acid : 

Margaric ticid = C34 H34 O4 

Butter oleic ac'd i . . . = C34 H.u O5 



Difference +H3 — Oi 

or, if 3 of hydrogen be :aken from the margaric acid and 1 of oxygen 
addf.'d to it, it will be con^erted into tlie oleic acid. 

Now this may be effected by simply supposing one atom of margaric 
acid to absorb four atoms of oxygen from the atmosphere. Thus — 

1 of margaric acid = C34 H:j4 O4 

4 of oxygen . . = O4 

■ 1 of oleic acid •{• '6 of water. 

C34H34O8, or C34 H31 O5 4- 3HO. 

So that either in the body of the animal, in the milk while it remains 
in the udder, or when it is exposed to the air after being drawn from the 
cow, or even in the charn itself, it may happen that a portion of the 
margaric acid may absorb oxygen and become changed into the oleic 
acid. It may also be that this change, this absorption of ox3'gen, is pro- 
moted by warm and retarded by cold weather, and that thus the buttei 
is rendered generally softer in the summer and harder in the winter sea 
son. But these are as yet only conjectures ; for, after all, the relative pro- 
])ortions of the soft and hard fat in butter at different times of the yeai 
may depend upon natural differences in the herbage at the several 
seasons, or upon some other causes which have not as yet been in 
vesti gated. 

5°. Butyric, capric, and caproic acids. — These substances, as I have 
already stated to you, exist in butter only in small quantity — to the 
amount of 2 or 3 per cent. To these acids, and especially to the capric 
and caproic, butter owes its disagreeable smell when it becomes rancid, 
They do not exist, naturally, to any unpleasant extent in perfectly fresh 
butter — they are gradually formed in it, however, when fresh butter 
is exposed to the air. I do not enter into any detail of their proper- 
ties, or of the mode of extracting them from butter, because these points 

fats in combination with the fatty acid. Ttiis a.'olein is represented by C6 H4 0-2, which 
is exactly the constitution of 2 of lipyle.* So that accordfiig to this view tl e solid fat of but- 
ter would consist of— 

2 of m^:j?aric acid . . . . = 068 H68 OS 

1 of acrolein = Cs H4 O2 

2 of margaric acid . . . . = C^i Iln Oio 

and, by a like substitution of acrolein for oxide of lipyle, may the constitution of butter-oil 
be represented. 

The principal known fact in favour of this view of Redtenbacher is, that when glycerine \a 
distilled with anhydrous phosphoric acid, acrolein is produced. He supposes that the acid 
takes the elements of 3 atoms of water from glycerine, forming acroi-ein : since if from — 

1 of glycerine r= Ce H7 O5 we take 

3 of water = H3 Oa 

Acrolein remains =: Cg H4 O2 

The convarsioti of acrolein into^lyc:!rinp, when it is separated from the latty acids, is sup- 
poeed to proceed, as in the case oflipy.e, from its combination with the water at the moment 
of extrication. Further research >s ai'3 yet required to clear up this subject. 



PROPERTIES OF THE CURD OF MILK. 561 

are of l«;ss interest or importance to you. It is necessary only, to a 
clear understancHng of the kind of changes which take place when butter 
beccmes rancid, that I should exhibit to you the formulae by which tliese 
acid bodies are severally represented : — 

Butyric acid = Cs Hs O4 

Caproic acid = C12 H9 O3 

Capric acid = C18 H14 O3 
We shall see how these substajices are produced from the solid and 
fluid fats of butter, when we come to treat of the preservation of butter. 

§ 14. Of casein or the curd of milk and its properties. 

The casein or cheesy matter of milk may be obtained nearly pure by 
the followmg process : — Heat a quantity of milk which has stood for 5 
or 6 hours, as if you intended to prepare clouted cream (p. 548), let it 
cool, and separate the cream completely. Add now to the milk a little 
vinegar and heat it gently. Tlie whole will coagulate, and the curd will 
separate. Pour off the whey, and wash the curd well by kneading it 
with repeated portions of water. When pressed and dried, this will be 
casein sufficiently pure for ordinary purposes. It mciy be made still 
more pure by dissolving it in a weak solution of carbonate of soda, al- 
lowing the solution to stand for 12 hours in a shallow vessel, separating 
any cream that may rise to the surface, again throwing down the curd 
by vinegar, washing it frequently, and occasionally boiling it with pure 
water. By repeating this process two or three times, it may be obtained 
almost entirely free from the fatty and saline matters of the milk. 

Casein thus prepared reddens vegetable blues, and is therefore a 
slightly acid substance. It is very sparingly soluble in wafer — 400 lbs. 
of cold water dissolving only 1 lb. of pure casein (Rochleder). It dis- 
solves readily, however, and in large •♦[uantity, in a weak solution of the 
carbonate of potash or of soda, and to some extent even in lime-water. 
These solutions are coagulated by the addition of an acid — of sulphuric 
acid, of vinegar, or of lactic acid — and the curd readily separates on the 
application of a gentle heat. If a large quantity of acid be added, a por- 
tion of the casein is re-dissolved. This property of dissolving in weak 
alcaline (potash or soda) solutions, satisfactorily explains what takes 
place during the curdling of milk, as we shall hereafter see (p. 567). 

The casein of milk is identical in chemical constitution with the fibrm 
of wheat, the legumin of the pea and bean,* and the albumen of the 
egg or of vegetable substances. Hence the opinion has naturally arisen 
among chemists, that the cheesy matter contained in an animal's milk is 
derived directly, and without change, from the food on which it lives. 
The probability of this opinion will come naturally under our considera- 
tion in the following lecture. (See next lecture, " On the feeding of 
stock.^'') 

Casein possesses still one property more remarkable than any of its 

' In pagR 394 it i.^ stateri, on the authority of Dumas, that the legumin of the pea and bean 
differs in composition from fihrin and albnn>fn Since that sheet was piiblislif^iJ, it appears, 
from the experinifnfs of Rochleiler (Aniial. dor Chem. und Pharm., xlvi., p. I()2), that the 
leffiimin which Dumas extracteci from ttie ahnond, analysed, and supposed to be identical 
with the letiumin of the bear, and pea, is not so, but is in reality a different substance ; an4 
that the Jegumin of peas does agree in composition WTth the casein of milk. 



S62 ACTION OF CASEIN UPON SUGAR. 

Others, and exceedingly interesting to the practical agriculturist. Let 
me exp.ain this property a little more in detail. 

§ 15. Of the relations of casein to the sugars and the fats. 

1°. Relation to the sugars. — a. Production of lactic acid. — I have 
already adverted, (p. 543) to the remarkable property which casein pos- 
sesses of gradually converting milk or other sugars into lactic acid. It 
a small quantity o^ this substance, either in tlie state of fresh curd or iu 
the purer form jusi described, be introduced into a solution of cane-sugar, 
or of sugar of milk, lactic acid begins very soon to be formed. Thus 
the casein it contains is the cause of the souring of milk. In like man- 
ner it is the casein contained in bean or pea-meal which makes it so 
soon become sour when mixed with water. 

h. Production of butyric acid. — But the transforming action of casein 
doos not end when this change is produced. After a longer time a 
further alteration is effected by its means. A fermentation commences, 
during which carbonic acid and pure hydrogen gases are given off", and 
butyric acid is produced (Pelouze and Gelis). Let us consider the 
nature of this new change. 

Butyric acid is represented by Cs Hs O4 ; and lactic acid, as we have 
seen, by Ce He Oe ; therefore — 

4 of lactic acid = C24 H24 O24 and 

3 of butyric acid = C24 H24 O12 

Difference O12 

That is to say, that 4 of lactic acid, in order to be converted into 3 of 
butyric acid, must give off" 12 of ox^^en. But during the fermentation 
which accompanies the change no oxygen is given off". The gases 
which escape are carbonic acid and hydrogen. The oxygen given off" 
by one portion of the lactic acid, therefore, must combine with the ele- 
ments of another portion, and convert it into these gases. Thus to — 
1| of lactic acid . . r= C9 H9 O9 

Add 12 of oxygen . . = O12 

9 of carbo- , 6 of liy- , 3 of 
nic acid •" drogen "^ water. 

And we have . . . C9 Hg O21 = 9 C O2 -f 6H -f 3 HO ; 
or, v/hile 4 atoms of lactic acid are converted into 3 of butyric acid, 1^ 
of lacric acid are at the same time converted into 9 of carbonic acid gas, 
6 of hydrogen gas, and 3 of water. The gases escape and cause the fer- 
mentation, while the water remains in the solution.* 

' I have taken in the text the smallest numbers by which (he general change could be re- 
presented in the simplest way. Accordinjjf to Pelouze and Gclis, however, the hydrogen 
given off is sensiHy one-third of the bulk of the carbonic acid when the butyric fermenta- 
tion is in its vigour. To satisfy this condition, tiierefore, much higher numbers musi %« 
taken ; such as the following: — 

20 of lactic acid = Cijo Hi2i O120 are converted into 

15 of butyric acid - = Clio Hiio Oeo 

Giving off = Oeo 

|knd these 60 of oxygen decompose 6 of lactic acid, as above described. Thus to — 

6 of lactic C3(iHo6()36 

Add 60 of oxygen . . Oco 

■ 6 of carbonic acid 4- 12 hydrogen + 34 water. 

And we have . . C33 H36 09G = 36CO i + ]21i + 24HO, 

where the cai'>»nic acid gaa i? exactly three times the bulk of tlie lyckogengaa produc»A 



or THE RANCIDITY OF BUTTKR. 563 

'^"he outyric acid ^hus produced is a colourless transparent volatile 
liquid, which emits a mingled odour of vinegar and of rancid butter. 
To the production and presence of this acid, therefore, in the milk or 
cream or in the manufactured hutter, the rancidity of this important 
dairy product is partly to he ascribed. 

2°. Relation to the fatty bodies. — It is probable that in certain cir- 
cumstances the casein of milk is capable of inducing chemical changes 
in the fatty bodies as well as in the sugars, but this conjecture has not, 
as yet, been verified by rigorous experimental investigation. 

3°. Relation to fats and sugars mixed. — It is known, however, to act 
upon fatty bodies when mixed with sugar. Thus, if a small quantity 
of casern be added to a solution of sugar, lactic acid is produced for a 
certain length of time, but it ceases to be sensibly formed before the 
whole of the sugar is transformed into this acid. If now a quantity of 
oily matter be added to the mixture, the production of lactic acid will re- 
commence, and may continue till all the sugar is changed. If more 
sugar be added by degrees, the formation of acid will go on again, and, 
after a while, will cease. The introduction of a little more oil will again 
give rise to the production of acid, and, at length, the acid will cease to 
be formed, while both sugar and oil are present. The casein originally 
added has now produced its full effect (Lehmann). 

It appears, therefore, that in the presence of sugar, casein is capable 
of changing or decomposing the fatty bodies also, and of giving birth to 
oily acids of various kinds. Now, in milk, in cream, and in butter, the 
casein is mixed with the sugar of the milk and the fats of the butter, and 
thus is in a condition for changing at one and the same time both the 
sugar into lactic or butyric acid, and the butter into other acids of a 
fatty kind. Among those latter into which the butter-oil is convertible 
may probably be reckoned the capric and c^aproic acids, which are still 
more unpleasant to the smell and taste than the butyric acid, and which 
are known to be present in rancid butter- 

§ 16. Of the rancidity and preservation of butter. 

We are now prepared, in some measure, to understand the changes 
that take place when butter becomes rancid — and the way in which those 
substances act which are usually employed for preserving it in a sweet 
and natural state. 

1°. When butter becomes rancid, there are two substances which 
change — the fatty matters and the milk sugar with which they are mixed. 
There are also two agencies by which these changes are induced — the 
casein present in butter, and the oxygen of the atmosphere. The quantity 
of casein or cheesy matter which butter usually contains is very small, 
but, as we have seen, it is the singular property of this substance to in- 
duce chemical changes of a very remarkable kind, upon other compound 
bodies, even when mixed with them in very minute quantity. 

2°. As it conies from the cow, this substance, casein, produces no 
change on the sugar or on the fatiy matters of the milk. But after a 

ETery chemist is aware, however, that in decomposidons of this kind, it is seldom 
that one aingle product is obtained aloa3. Though the above formula, therefore, representa 
truly how butyric acid may be produced from laclic acid under the circumstances, yet 

•ther sul)stances are not unfrequenily ( rmed during the actual experimen*, by which tha 

esuU id mo'e or less comphcaled. 



664 INFLUENCE OF THE CHEEST MATTER. 

short exposure to the air it alters in some degree, and acquires the powei 
of transforming milk sugar into lactic acid. Heilbe, as we have seen, the 
milk i)egins speedily to become sour. Further changes follow, and, 
among oiher substances, butyric acid is formed. 

In butter the same changes take place. The caseii: alters the sugai 
and the fatty matters, producing the butyric and other acids, \o which its 
rancid taste and smell are to be ascribed. 

In the manufacture of butter, therefore, it is of consequence to free it as 
completely as possible from the curd and sugar of milk. This is done 
in some dairies by kneading md pressing only ; in others, by washing 
with cold water as long as* iie latter comes oH" milky. The washing 
must be the most effective method, and is very generally recommended 
for butter that is to be eaten fresh. In some dairies, however, it is care- 
fully abstained from, in the case of butter which is to be salted for long 
keeping. 

There are two cirmimstances which, in the case of butter that is to be 
kept for a length of time, may render it inexpedient to adopt the method 
of washing. The water may not be of the purest kind, and thus may 
he fitted to promote the future decomposition of the butter. Sprengel 
says that the water ought to contain as little linie as possible, because 
the butter retains the lime and acquires a bad taste from it. 

Rut the water may also contain organic substances in solution — vege- 
table or animal matters not visible perhaps, yet usually present even in 
spring water. These the butter is sure to extract, and they may mate- 
rially contribute to its after-decay, and to the difficulty of preserving it 
from rancidity. 

Again, the washing with water exposes the particles of the butter to 
the action of the oxygen of the atmosphere much more than when the 
butter is merely well squeezed. The effect of this oxygen, in altering 
either the fatty matters themselves or tlie small quantity of casein which 
remains mixed with them, may, no doubt, contribute to render some but- 
ters more susceptible of decay. 

3°. But the casein, after it has been a still longer time or more fully 
exposed to the air, undergoes a second alteration, by which its tendency 
to transform the stibstances with which it may be in contact, is consi- 
derably increased. It acquires the property also of inducing chemical 
changes of another kind, and it is not improbable that tlie more un- 
pleasant smelling capric and caproic acids may be produced during this 
period of its action. 

In the preservation of butter, therefore, for a length of time, it is of 
indispensable necessity that tlie air should be excluded from it as com- 
pletely as possible. In butter that is to be salted also, it is obvious that 
the sooner the salt is applied and the whole packed close, the better and 
sweeter the butter is likely to remain. 

4°. The action of this cheesy matter, and its tendency to decay, are 
arrested or greatly retanled by the presence oi" saturated solu.ions of cer- 
tain saline and other substances. Of this kind is common salt, which is 
most usually employed for the piirpose of preserving butter. Saltpetre, 
also, possesses this property in a less degree, and is said to inr part to the 
butter an agreeable flavour. A syrup or strong, solution of sugar will 
like wis*' orevc-r . hot'- "^-^at and butter from becoming rancid. Like sail 



HOW TO PURIFY SALT FOR BUTTER. 565 

petre, however, it is seldom used alone, but it is not uncommon to em- 
ploy a m'xture of common salt saltpetre, and sugar, for the preservation 
of butler. Where tlie butter lias been washed, this admixture of cane- 
BUgar may supply the place of rlie milk-sugar which the butter originally 
contained, and may im])art to it a sweeter taste. 

The salt should be as pure as possible, as free, at least, from lime and 
magnesia as it can be obtained, since these substances are apt to give 
it a bitter or other disagreeable taste. It is easy, however, to purify the 
common salt of the shops from these impurities by pouring a cou])le of 
quarts of boiling water upon a stone or two of salt, stirring the whole 
well about, now and then, for a couple of hours, and afterwards straining 
it through a clean cloth. The water which runs through is a saturated 
solution of salt, and contains all the impurities, but may be used for com- 
mon culinary purposes or may be mixed with the food of the cattle. 
The salt which remains on the cloth is free from the soluble salts of lime 
and magnesia, and may be hung up in the cloth till it is dry enough to 
be used for mixing with the butter or with cheese. 

The fiuantity of salt usually employed is from J^-th to gijth part of the 
weigfit of the butter — with which it ought to be well and thoroughly in- 
corporated. The first sensible etlect of the salt is to make the butter 
shrink and diminish in bulk. It becomes n'ore solid and squeezes out a 
portion of the water — with which part of the salt also flows away. It is 
not known that the casein actually combines with the salt, nor, if it did, 
considering the very small (juanfity of this substance which is present in 
butter, could much salt be required for this purpose. 13 ut the points la 
attend to in the salting of butter are to take care tliat all the water which 
remains in the butter sliall be fully saturated with salt — that is to say, 
shall have dissolved as much as it can possibly take up — and that in no 
part of the butter shall there be a particle of cheesy matter which is not 
also in contact with salt. If you exclude the air, the presence of a sat- 
urated solution of salt will not only preserve this cheesy matter from it- 
self undergoing decay, but will render it unable also to induce decciy in 
the sugar and fat which are in contact with it.* 

It is really extraordinary that such rigid precautions should be neces> 
sary to prevent the evil influence of half a pound of cheesy matter, or less, 
in a hundred pounds of butter (p. 551). 

5°. Though the curd or casein appears to be the enemy against whose 
secret machinations the dairy farmer has cliiefly to guard, yet the oxygen 
of the atmosphere is a second agent by which the fatty matters of butter 
are liable to be brought into a state of decomposition, and the presence 
of which, therefore, should l)e excluded as carefully as possible. 

We have seen that by the action of oxygen the solid margaric acid of 
butter may be changed into the oleic or lifjuid acid of butter (p. 560.) 

' Mr. Ballantyne thus rtescribps tlie mf thod of palling biiflor prai-tispi at his dairy farm of 
SO cows, near Ediriburjjli : — " The butter is (Jrawn warm from Ihi; cliurii, and it is an invari- 
able rule »Br^;r to wajih it or dip it into tonter, whr^n intended to bn salted TIh; dairymaid 
puts it into a clean tub, which ii; previously well rinsed with cold water, and llien works it: 
with cool hands till all the milk is tlioroimhly sq'ieezed out. flalf tlie allowed (juuniiiy of 
salt is then aided, and well mixed up with the biiiter, and in tiiis state it is allowed to stand 
till next morriing, when it is a^ain wroutr'it up, any brine squee/.i-d out. ■,^\m\ iIk? romairifier 
of the salt added. It is then packed into kits, which, when lull, should be well covered u(t, 
and placed in a cool dry store — a small quantity of salt «. !jsually sprinkled on thf siirf>!(,e. 
The proportion of salt used at this dairy is half apoti.-ic .,• fourteen pounda of biMer,' — 
Journal of Agriculture, New furies, vol. I .p. 20. 

24* 



566 EVIL EFFECT OF THE AIR UPON BUTTER. 

This is the first stage in the decomposition, which, when once begun, 
generally spreads or extends with increasing rapidity.* 

Again, I have also stated that this fluid (oleic) acid of butter absorbs 
oxygen with great ra]Vidity from the air (p. 560), and changes rapidly into 
other compounds. This is the second stage, and is succeeded by others, 
which it is unnecessary to enumerate. 

To this action of the air is partly to be ascribed that peculiar kind of 
rancidity, which, without penetrating into the interior of well packed 
butter, is yet perceptible on its external surface, wherever the air has 
come in contact with it. A knowledge of this action of the atmosphere, 
therefore, urges strongly the necessity of closely incorporating and knead- 
ing togetiier the butter in the cask or firkin — that no air holes or openings 
for air be left — that the cask itself be not only water-tight but air-tight — 
and that it should never be finally closed till the butter has shrunk in as 
far as it is likely to do, and until the vacancies, which may have 
arisen between the butter and the cask, have been carefully filled up 
again. 

§ 17. Of the 7iatural and artificial curdling of milk. 

When milk is left to itself for a certain length of time it becomes sour 
and curdles. The curd and whey, however, do not readily separate un- 
less a gentle heat be applied, when the curd contracts in bulk, and either 
squeezes out and floats upon the whey, or, when cut into pieces or placed 
in a perforated cheese-vat, allows the whey freely to flow from it. If 
the mixed curd and whey from the entire milk be allowed to simmer for 
a length of time at a slow fire, the buttery part will separate from the 
cheese, and v/ill float on the top in the form of a fluid oil. 

1°. Natural curdling. — The natural curdling of milk is produced by 
the lactic acid, which, as we have seen (p. 544), is always formed from 
the milk-sugar when milk is allowed to stand for any length of time in 
the air. It does not curdle immediately upon becoming sour, for a reason 
which I shall presently explain. 

2°. Ariijj,c.ial curdling. — But it is not usual in the manufacture of 
cheese to allow the milk to sour and curdle of its own accord. The pro- 
cess is generally hastened by the artificial addition of acid, or of some 
substance, such as rennet, by which the natural production of acid is ac- 
celerated. Almost any acid substance will have the effect of curdling 
milk. Muriatic acid (si)irit of salt), diluted with water, is said to be ex- 
Tensively, though not universally, employed in Holland for this pur- 
pose, in other countries vinegar,f tartaric acid, lemon juice, creain of 

' I do not know whether a converse change is ever observed in butter by loni^ keeping in 
contact with brine — whetlier it ever becomes very sensibly harder. Tallow, as is well 
known to candle-makers, and especially to the manufacturers of stearin candles, becomes 
harder by keepitiir, indeed sometimes is unfit fornse until it is a year old — candles in a damp 
place become harder by keppiiijr — and in tallow that has lain long in a wet mine the oily part 
has been found entirely chauy:ed into the solid fat of tallow (Beetz) A similar cliangej 
llierel'ore, is not impossible nor inexplicable in butter also — only if it ever do take place, we 
should expect the changed butter to be lesssohd and dense than before. 

t " To coagulate a coty'a of milk we add a cyathus of sweet vinesar" (Dioscorides). Milk 
is also cur^'ed by ardent spirits, by the juice of the fig. and by a decoction of tlie flowers of 
the artichoke, of the white and yellow bed-straw (galiiim), a:>i of the crowfoot {ranunculuM 
jflammula and lingula). The Tuscan ewe-cheese is curdlec «ith the juice of the fresh, ot 
with a decoction of the dried flowers of the wild thistle, or wi ui the flowers of the artichoke^ 
which gives a cheese of finer colour and less pungent taste. 



NATURAL AND ARTIFICIAL CLRDLING OF MILK. 567 

tartar, and salt cf sorrel have been occasional!}'- used, and in Switzerland 
— -especially in the niarufacture of the sckabzieger cheese — it is cus- 
tomary to add merely a little sour milk for the purpose of producing the 
curd. 

3°. Chemical action of the acid. — But how does tlie acid act in causing 
the milk to curdle, and why is it necessary to allow a little time to 
elapse and to apply also a gentle h3at before the curd will completely 
separate ? 

In regard to casein or the cheesy matter of milk, we have seen (p. 
561)— 

a. That though nearly insoluble in pure water, it dissolves readily in 
water containing in solution a small quantity of potash or soda, either in 
the caustic or carbonated state. In other words the casein, which is an 
acid substance, unites chemically with the potash . -^ the soda, and forms 
a compound tvhic/i is soluble in water. 

b. That when an acid is added to this solution, it takes the potash or 
soda from the casein and combines with it, leaving the curd again in its 
original insoluble state, and causing it, therefore, to separate from the 
water. 

Now in milk, as it comes from the cow, the casein is in chemical 
combination with a small quantity of soda, by which it is rendered so- 
luble in the water of which the milk chiefly consists. When the milk 
stands for a time in the air, the sugar of milk, as we have seen, is trans- 
formed into lactic acid — this acid takes the soda from the casein, and 
forms lactate of soda, and the cheesy matter, in consequence, being itself 
insoluble in water, separates in the form of curd. The application of a 
gentle heat acts in two ways. It aids the acid in" more completely taking 
the soda from the casein, and causes the latter at the same time to 
shrink in, to become less bulky, and thus to separate readily from the 
whe}^ 

If we add an acid artificially to milk, the effect is exactly the same. 
Either muriatic acid, or tartaric acid, or vinegar, or sour milk, will, in the 
same way, take the soda from the casein, and render it insoluble. And 
that this is the true action is readily proved by adding a little soda to 
curdled milk, when the curd will be re-dissolved, and the milk will be- 
come sweet. Add acid to it now, or let it sour naturally a second time, 
and the curd will again be separated. 

The action of rennet is in some degree different, though no less simple 
and bbc;Litiful. Let us first, however, consider what rennet is, and how 
it is prepared. 

§ 18. Of the preparation of rennet. 

Rennet is prepared from the salted stomach or intestines of the suck- 
ling calf, the unweaned lamb, the young kid, or the young pig.* In 
general, however, the stomach of the calf is preferred, and there are 
various ways of curing and preserving it. 

1°. Preparing the stomach. — The stomach of the newly killed animal 
contains a quantity of curd derived from the milk on which it has been 
fed. In most districts (Switzerland, Gloucester, Cheshire) it is usual to 

• Dried pig's bladder is oft;r. employed instead of the dried kid's stomaeh for curdling the 
goat's milk on Mont Dor. 



568 METHODS or MAKING THE RENNET. 

remove by a gentle washing the curd and slimy ma>tters which are pre- 
sent in the stomach, as they are supposed to impart a strong taste to the 
cheese. In Cheshire the jurd is frequently salted separately for imme 
diate use. In Ayrshire and Limhurg, on the other hand, the curd is 
always left in the stomach and salted along with it. Some even give 
the calf a copious draught of milk shortly bef(>re it is killed, in order that 
the stomach may contain a larger quantity of the valuable curd. 

2^. Salting the stomach. — In the mo4e of salting the stomach similar 
differences prevail. Some merely put a few handfuls of salt into and 
around it, then roll it together, and hang it near the chimney to dry. 
Others salt it in a pickle for a few days, and then hang it up to dry 
(Gloucester), while others again (Cheshire) pack several of them ir 
layers with much salt both within and without, and p^serve them in a 
.'ool place till the cheese-making season of the following year. They 
are then taken out, drained from the brine, spread upon a table, sprinkled 
with salt which is rolled in with a wooden roller, and then hung up to 
dry. In some foreign countries, again, the recent stomach is minced very 
fine, mixed with some spoonfuls of salt and bread-crumb into a paste, 
put into a bladder, and then dried. In Lombardy the stomach, after 
being salted and dried, is minced and mixed up with salt, pepper, and a 
little whey or water into a paste, which is preserved for use. [Cattaneo, 
11 latte e i suoi prodotti, p. 204.] 

In whatever way the stomach or intestine of the calf is prepared and 
preserved, the almost universal opinion seems to be, that it should be 
kept for 10 or 12 months before it is capable of yielding tlie best and 
strongest rennet. If newer than 12 months, the rennet is thought in 
Gloucestershire " to make the cheeses heave or swell, and become full 
of eyes or holes." [British Husbandry, ii., p. 420.] 

3°. Making the rennet, — In making the rennet different customs also 
prevail. In some districts, as in Cheshire, a bit of the dried stomach is 
put into half a pint of lukewarm water with as much salt as will lie 
upon a shilling, is allowed to stand over night, and in the morning the 
infusion is poured into the milk. For a cheese of 60ibs. weight, a piece 
of the size of half-a-crown will often be sufficient, though of some skins' 
as much as 10 square inches are required to produce the same effect [Dr. 
Holland.] 

It is perhaps more common, however, to take the entire stomach 
{dried -maivs, veils, reeds, or yirning* they are often called), and to pour 
upon tlicm from one to three quarts of water for each stomach, and to 
allow them to infuse for several days. If only one has been infused, and 
the rennet is intended for immediate use, the infusion requires only to be 
skimmed and strained. But if several 7naw- skins be infused — or, as is 
the custom in Cheshire, as many as have been provided for the whole 
season — about two quarts of water are taken for each, and, after stand- 
ing not more than two days, the infusion is poured off, and is completely 
saturated with salt. Daring the summer it is constantly skimmed, ani 
fresh salt added from time to time. Or a strong brine may at once 

* In Northumberland the dried stomach is sometimes called the keslap, which is cvidenfjy 
the German k'dse-lab, cheese-rennet. Loppert and lajrpert, applied in Northumberland and 
the V/est of Scotland respectively to sour, curdled milk. :s derived from the same Geimaa 
ilft^ rennet, o" ^a6er, to coa/iulate. 



THEORY OF THE ACTION Oi ivENNET. 569 

DC poHre.1 upon the skins, and the infusion, when the skins are taken- 
out, may be kept for a length of time. Some even recommend that 
the liquid rennet should not be used until it is at least two months old. 
When thus kept, however, it is indispensable that the water should be 
fully saturated witii salt. 

In Ayrshire, and in some other counties, it is customary to cut the 
dried stomach into small pieces, and to put it, with a handful or two of 
salt and one or two quarts of water, into a jar, to allow it to stand for two 
or three days, afterwards to pour upon it another pint for a couple of days, 
to mix the two decoctions, and, when strained, to bottle the whole for 
future use. In this state it may be kepi for many months.* 

In all the methods above described, the exhausted skins are thrown 
away. Where they are cut into pieces, as in Cheshire and Ayrshire, 
they cannot of course be put to any second use, but where they are steeped 
whole, there is every reason to believe that they might be used with al- 
most equal advantage a second or even a third time. Accordingly, it 
has long been the custom in the north of England to re-salt the stomach 
after it has been once steeped, and when long dried, as before, to use it 
a second and even a third time for the preparation of rennei. When we 
explain the mode in which rennet acts, you will see that the same skin 
may, with good reason, be expected to yield a good rennet, after being 
salted again and again for an indefinite number of times. 

In making rennet, some use pure water only, others prefer clear whey, 
others a decoction of leaves — such as those of the sweetbriar, the dog- 
rose, and the bramble — or of aromatic herbs and flowers, while others, 
again, put in lemons, cloves, mace, or brandy. These various practices 
are adopted for the purpose of making the rennet keep better, of lessen- 
ing its unpleasant smell, of preventing any unpleasant taste it might 
give to the curd, or finally of directly in\|3roving the flavour of the cheese. 
The acidity of the lemon will, no doubt, increase also the coagulating 
power of any rennet to which it may be added. 

4*^. How the rennet is used. — The rennet thus prepared is poured into 
the milk previously raised to the temperature of 90° or 95° F., and is 
intimately mixed with it. The quantity which it is necessary to add 
varies with the quality of the rennet — from a table-spoonful to half a 
pint for .30 or 40 gallons of milk. The time necessary for the complete 
fixing of the curd varies also from 15 minutes to an hour or even an hour 
and a half. The chief causes of this variation are the temperature of the 
milk, and the quality and quantity of the rennet employed. 

But how does the rennet act in causing this coagulation? Before 
we can answer this question it is necessary to enquire what rennet 
really is. 

§ 19. Theory of the action of rennet. 

It has been stated, and hitherto almost generally received, that the only 
effective 8ubstancf3 contained in rennet is the gastric juice derived from 
the stomach of th ) calf. To this persuasion is, no doubt, to be ascribed 

* A table-spoonful of this rennet, accordin": to Mr. Aifnn, will coanulate 30 sallons of milk. 
And will curdle it in five or ten minutes, whereas tlie English rennet requires trom one to 
rhr«e h-)urs. This superiority he ascribes to the custom of leaving the curdled milk in th« 
stomach He denies also that this milk gives ajav harsh taste to the cheese. 



J70 THE SUBSTANCE OF THE STOMACH CHANGES 



n 



the custom both of preserving the natural contents of the stomacl « — and 
of generally throwing away the bag after being once salted, dried, and 
extracted. Tiie gastric juice which exudes from the interior surface of 
the stomachs of all animals is k..-own to curdle milk readily, and, there- 
fore, it was natural to ascribe the action of rennet to the presence of this 
substance, and to infer that, oeing once extracted, it was in vain to ex- 
pect much advantage from salting and infusing the membrane a second 
lime. Bu* the three facts — 

(Z. That in most places it is customary to wash the interior of the 
stomach before salting it, and thus to remove the greater part of the gas- 
tric juice it may contain ; 

b. That besides, in many places, the bags are laid up in brine for 
weeks and months, and are then drained out of this brine before they are 
dried — by which any gastric juice remaining must be almost entirely re- 
moved, — and 

c. That after being (hied and steeped Once for the preparation of ren- 
net, experience has proved that they may again be salted and used over 
again ; 

— these three facts, I think, shew that the efficacy of rennet does not de- 
•pend upon any thing originally contained in the stomach, but upon 
something derived from the substance of the stomach itself. 

Now when considering the properties of milk-sugar and of lactic acid, 
1 have stated that if a piece of the fresh membrane of the stomach or in- 
testine, or even of the bladder of an animal, be exposed to the air for a 
few days, and be then immersed into a solution of milk-sugar, it will 
gradually transform the sugar into lactic acid. In milk this membrane 
would produce a similar effect, aiding arid hastening the natural souring 
and curdling effect of the casein. By exposure to the air, the surface of 
the membrane has undergone such a degree of change or decomposition, 
as enables it to induce the elements of the sugar to alter their mutual 
arrangement, and to unite together in such a way as to form lactic acid 

If the moist membrane be exposed for a longer time to the air this 
change of its surface will penetrate deeper, and it will become more ef- 
fective in inducing the transformation of the sugar into lactic acid. But, 
at the same time, a portion of its surface may run into a state of putre- 
faction, and besides acquiring a disagreeable odour may become capable 
also of bringing on fermentation and putrefactive decay in the solutions 
upon wliich it may be made to act. It is not expedient, therefore, to at- 
tempt to heighten the transforming effect of animal membranes by 
exposing them for a greater length of ''ane to the air in a moist and fresh 
state. -«• 

But if the membrane be salted, and thus preserved from the rapid 
action of the air, it will be protected from putrefaction in a great degree, 
while, at the same time, it will undergo that gradual change upon its 
surface to which its power of transforming solutions of sugar is ascribed. 
And this change will be materially hastened and increased and made to 
penetrate deeper, if the salted membrane be subsequently dried slowly 
in the air by a gentle heat, and be afterwards kept for a length of time 
where the air has more or less ready access to it. Such is the mode of 
treatment to which he calf's stomach is subjected for the preparation of 
rennet, and it is ao mportant practical observation that the nr.embrana 



« 



WHEN EXPOSED A SHORT TIME TO THE AIR 571 

shou. d be kept at least 12 months, if it is to aoquire very powerful 
coagidatino; properties. 

It is necessary fun ;ier to remind j'ou that when malt is steeped in 
watt^r for a few minutes, a substance, named diastase, is extracted from 
it, which possesses the remarkable property of changing starch into 
Bugar in a very short time, and in large quantity (p. 119). Now if this 
diastase be exposed to the air for a length of time, it undergoes a change 
similar to that experienced by the surface of animal membranes, and 
acquires tl e property of transforming sugar into lactic acid. After un- 
dergoing this change it still dissc/ives readily in water, and if a solution 
of it be poured into one of sug^r, the transformation of the latter into lactic 
acid gradually proceeds. There exist, therefore, suhstayices soluble in 
water, which possess the same power as slightly decayed but insoluble 
animal membrane, of converting sugar into lactic acid. 

During the protracted drying and decay of the salted stomach, the 
ihange undergone at length by the surface of the membrane is such as to 
produce a quantity of matter capable of dissolving in water, and which 
also possesses the property of quickly converting the sugar into the acid 
of milk. This matter, water extracts .from the dried skin, and it forms 
the active ingredient in rennet. 

I need not further explain to you upor what this activity depends — 
^ince as you already know any thing which will rapidly change sugar 
into lactic acid, will also, if gently warmed, rapidly curdle milk (p. 
567). 

Thus the action of rennet resolves itself simply into a curdling of milk 
6y the action of its own acid. It is the same thing as when sour nnilk 
m Switzerland is at once mixed with that from which the cheese is to be 
made ; or it is only a more speedy \^''ay of bringing about the curdhng 
that takes place when milk sours naturally and is then gentl}'- warmed 
till the curd separates. 

But how, it may be asked, is the coagulation effected so much more 
rapidly by the action of rennet than when the milk is left to sour of its 
own accord ? It is because the whole of the animal matter in the rennet 
is already in the state in which it easily transforms the sugar into acid, 
and being intimately mixed with the whole milk in a warm state, it pro- 
duces acid near every particle of the cheesy matter. From this 
cheesy matter the acid formed takes away the soda that holds it in solu- 
tion, and thus renders it insoluble or curdles the milk. In milk, on the 
other hand, which is left to sour and curdle of itself, the casein must first 
be changed by the action of the air before it can transform the sugar and 
produce acid. This change takes place more or less- slowly, and chiefly 
at the surface of the milk where it is in contact with the air. The sour- 
ing, therefore, must also proceed slowly, and the curdling of wliich it is 
the cause. 

It is no objection to th'.s explanation of the action of rennet, that neither 
the milk nor the whey become sensibly sour during the separation of thp 
curd. The acid, as it is produced, combines directly with the soda pre- 
viously united to the curd, and renders the latter insoluble — while, »* 
any exc(?ss of acid do happen to be formed, it is in great part taken uj 
and reta ned mechanically by Lze curd, and thus is not aft(;rwards sen- 
sibly perceiT ed in the whey. 



572 USE OF THE CURD FOUND IN THE CALf's S\ JMACE 

Using the same skin a second time. — If this then be a true eK^..lanation 
of the action of rennet — if tlie coagulating ingredient in it be merely a 
portion of the changed membrane of the stomach itself — it is obvious that 
the bag, after being once used, may be again salted and dried with ad- 
vantage. The slow decay may, after a second salting, become still 
slower, and thus it may require to be longer kept after the second than 
after the first salting, before it will give a rennet as powerful as that 
which was first extracted from it. But c^nless it be merely the inner 
membrane of the stomach and intestines which is capable* of undergoing 
that kind of change upon which the coagulating power depends, there is 
no apparent reason, as I have already sta*ed to you, why the same 
maw- skin may not be salted, dried, and steeped many times over. 

Use qfwhey.^-A.ga.in, in the making of rennet there seems some pro- 
priety in the use of whey rather than of water. The whey may contain 
a portion of the rennet which had been adv.<ed to the milk from which 
it was extracted, a'xl may thus be able of itsetf to curdle milk. It is 
sure also to contain some milk-sugar, which, being changed into acid 
when the whey is poured upon the dried stomach, will add to the coag- 
ulating power of the rennet obtained. 

Use of the curdled milk contained in the stomach. — Does the view we 
have taken of the action of rennet throw any light upon the use of the 
curdled milk found in the stomach? Is it of any service, or ought it to 
be rejected? 

We are certain that it mnst be of service m coagulating milk, since in 
Cheshire, according to Dr. Holland, it is frequently taken out and salted 
by itself for immediate nse. But a slight consideration of the properties 
of casein, as I have already stated them to you (p. 562), will explain 
why this curdy matter should be serviceable for such a purpose. 

You will recollect that casein, after being exposed to the air for a short 
time, acquires, like animal membranes, the property of converting sugar 
into lactic acid (p. 562), and of curdling milk. Now the curdy matter 
taken from the stomach of the calf, after being exposed to the air, ac- 
quires this property as completely as a more pure curd will do. If salted 
and kept, it will be changed still further, and will acquire this property 
in a greater degree. In short, keeping will affect the curd precisely in 
the same way as it does the membrane of the stomach itself, and wiU 
render it alike fit to be employed in the preparation of rennet. Nor is 
it unlikely that fresh well-squeezed curd, if mixed with much salt and 
kept in slightly covered jars for 10 or 12 months, might yield a rennet 
possessed of good coagulating properties. 

It thus appears that, so far as economy is concerned, the curdy matter 
contained in the calfs stomach ought to be preserved and salted for use. 
If in any district this curd be suspected to impart an unpleasant flavour 
to the cheese, this bad effect may probably be remedied by taking it out 
of the stomach, washing it well with water — as is done in some dairy 
districts — mixing it witli salt, and then returning it into the stomach 
again. 

Another practical conclusion may also be draAvn from this explanation 
of the action of the stomach. Since it is the membrane alone that acts, 
there can no loss accrue b}- carefully washing the stomach as well as 
the curd it cc':itains. On .\e contrary, by so doing we may remove 



CHEESE OF D/FFERENT QUALITIES — ^HOW OBTAINED. 573 

ftom its inner surface some substances which, if allowed to remain, migbt 
afterwards act injuriously upon the flavour or upon tlie other qualities of 
tlie cheese. 

§ 20. Of tke circumstances by which the quality of cheese is affected. 

All cheese consists essentially of the curd mixed with a certain por- 
tion of the fatty matter and of the sugar of milk. But differences in the 
quality of the milk, in the proportions in which the several constituents 
of milk are mixed together, or in the general mode of dairy manage- 
ment, give rise to varieties a' cheese almost without number. Nearly 
every dairy district produces one or more qualities of cheese peculiar to 
itself. It will not be without interest to attend briefly to some of these 
causes of diversity. 

1°. Natural differences in the milk. — It is obvious that whatever gives 
rise to natural differences in the quality of the milk must affect also that 
of the cheese prepared from it. If the milk be poor in butter, so must 
the cheese be. If the pasture be such as to give a milk rich in cream, 
the cheese will partake of the same quality. If the herbage or other food 
affect the taste of the milk or cream, it will also modify the flavour of the 
cheese. 

2°. Milk of different animals. — So the milk of different animals 
will give cheese of unlike qualities. The ewe-milk cheeses of Tuscany, 
Naples, and Languedoc, and those of goat's milk ma»,'e on Mont Dor 
and elsewhere, are celebrated for qualities which are nv t possessed by 
cheeses prepared from cow's milk in a similar way. Buffalo milk also 
gives a cheese of peculiar qualities, which is manufactured in some parts 
of the Neapolitan territory. 

Ckher kinds of cheese again are made from mixtures of the milk of dif- 
foren* animals. Thus the strong tasted cheese of Lecca and the cele- 
brated Roquefort cheese are prepared from mixtures of goat with ewe- 
milk, aixd the cheese of Mont Cenis* from both of these mixed with the 
milk of the cow.f 

3°. Creamed or ancreamed milk. — Still further differences are pro- 
duced according to the proportion of cream which is left in or is added to 
the milk. Thus if cream only be employed, we have the rich cream- 
cheese which must be eaten in a comparatively recent state. Or, if the 
cream of the previous night's milking be added to the new milk of the 
morning, we may have such cheese as the Stilton of England, or the 
small, soft, and rich Brie cheeses, so much esteemed in France. If the 
entire milk only be used, we have such cheeses as the Cheshire, the 
Double Gloucester, the Cheddar, the Wiltshire, and the Dunlop cheeses 
of Britain, the Kinnegad cheese, I believe, of Ireland, and the Goudaand 
Edam cheeses of Holland. Even here, however, it makes a difference 
whether the warm milk from the cow is curdled alone, as at Gouda and 
Edam, or wheth(^r it is mixed witli the milk of the evening before, as is 
generally done in Chesliire and Ayrshire. Many persons are of opin- 
ion that cream, which has once been separated, can never be so well 

' Lecca i-; a province in the Eastern part of the Neapolitan territory ; Roquefort, a town 
■jn the pastoral department of A.veiron, in the South of France, famed for its sheep; and 
MlOEtt Cenis, a mountain in Savoy. 

t The milk of 2 goats is mised will that of 20 sheep and 5 cowrs. 



674 BUTTER-MILK, WHET, IND VEGETABLE CHEESES. 

mixed again with the milk, that a portion of the fatty matter shall not 
flow out witli the whey and render the cheese less rich. 

If, again, the cream of the evenmg's milk be removed, and the skim- 
med milk added to the new milk of the next morning, such cheeses as 
the Single Gloucester are obtained. If the cream be taken once from 
all the milk, the bettei kinds of skimmed-milk cheese, such as the Dutch 
cheese of Leyden, are prepared — while if tlie milk be twice skimmed, 
we have the poorer cheeses of Friesland and Groningeti. If skimmed 
for three or four days in succession, we get the hard and horny cheeses 
of Essex and Sussex, which often require the axe to break them up. 

4°. Buiter-rnilk cheese. — But poor or butterless cheese will also differ 
in quality according to the state of the milk from which it is extracted. 
If the new milk be allowed to stand to throw up its cream, and this be 
then removed in the usual way, the or*iinary skimmed-milk clieese will 
be obtained by adding rennet to the milk But if, instead of skimming, 
we allow the milk to stand till it begin* > sour, and then remove the- 
butter by churning the whole, we obtain the milk in a sour state {butter- 
tnilk). From this milk the curd separates naturally by gentle heating. 
But being thus prepared from sour milk and without the use of rennet, 
butter-milk cjieese differs more or less in quality from that which is made 
from sweet skimmed milk. 

The acid in the butter-milk, especially after it has stood a day or two, 
is capable of coagulating new milk also, and thas, by mixing more or 
less sweet milk with the butter-milk before it is warmed, several othei 
qualities of mixed butter and sweet milk cheese may readily be manu 
fac«^:./red. 

U, as is stated by Mr. Ballantyne, the churning of the whole milk 
gives butter in larger quantity, of better quality, and more uniformly 
throughout the wdiole year (p. 553), the manufacture of these butter-milk 
cheeses is deserving of the attention of dairy farmers, especially in those 
districts! where butter is considered as the most important produce. 

5°. IVIiey-clieese. — The whey which separates from the curd, and 
especially the white whey, wdiich is pressed out towards the last, contains 
a portion of curd, and not unfrecjuently a considerable quantity of butter 
also. When the whey is heated, the curd and butter rise to the surface, 
and are readily skimmed off. This curd alone will often yield a cheese 
of excellent quality, and so rich in butter, that a very good imitation of 
Stikon cheeee may sometimes be made with alternate layers of new 
milk-curd and this curd of whey. 

6°. Mixtures of vegetable substances with the milk. — New varieties 
of cheese are formed by mixing vegetable substances with the curd. A 
green decoction of two parts of sage-leaves, one of marigold, and a httle 
parsley, gives its colour to the green cheese of Wiltshire ; some even mix 
up the entire leaves with the curd. The celebrated Schabzieger cheese 
of Switzerland is made by crushing the skim-milk chee.se after it is se- 
veral months old to fine powder in a mill, mixing it then with ons-tentl 
of its weight of fine salt and one-twentieth of the powdered leaves of the 
mellilot trefoil {trifoUum melilotus cerulca), and afterwards with oil or 
butter — working the whole into a paste, which is pressed and carefully 
dried. 

Potato cheeses^ as the ars calloi, are made in vanous ways. One 



TEMPERATURE AND HEATING OP THE MILK. 675 

pouud of sour milk is mixed with five pounds of boiled potatoes and a 
little salt, and the whole is beat into a pulp, which, after standing five or 
six days, is worked up again, and then dried in the usual way. Others 
mix three parts of dried boiled potatoes with two of fresh curd, or equal 
weights, or more curd than potato according to the quality required. 
Such cheeses are made in Thuringia, in Saxony, and in other parts ot 
Germany. In Savoy, an excellent cheese is made by mixing one of the 
pulp of potatoes with three of ewe milk curd, and in Westphalia a po- 
tato cheese is made with skimmed milk. This Westphaiian cheese, 
while in the pasty state, is allowed to undergo a certain extent of fer- 
mentation before it is finally worked up with butter and salt, made into 
shapes and dried. The extent to which this fermentation is permitted to 
go determines the flavour of the cheese. 

§ 21. Circumstances under lohicli cheese of different qualities may he 
obtained from the same milk. 

But from the same milk, in the same state, different kinds or qualities 
of cheese may be prepared according to the way in which the milk or 
the curd is treated. Lefus consider also a few of the circumstances by 
which this result may be brought about. 

1°. Temperature to which the milk is heated. — The temperature of new 
or entire milk, when the rennet is added, should be raised to about 95° F. 
— that of skimmed milk need not be. quite so high. If the milk be 
warmer the curd is hard and tough, if colder, it is soft and difficult to ob- 
tain free from the whey. When the former happens to be the case, a 
portion of the first whey that separates may be taken out into another 
vessel, allowed to cool, and then poured in again. If it prove to have 
been too cold, hot milk or water may be added to it — or a vessel contain- 
ing hot water may be put into it before the curdling commences — or the 
first portion of whey that separates may be heated and poured again 
upon the curd. The quality of the cheese, however, will always be 
more or less affected when it happens to be necessary to adopt any of 
these remedies. To make the best cheese, the true temperciture should 
always be attained as nearly as possible, before the rennet is added. 

2°. Mode in which the milk is warmed. — If, as is the case in some 
dairies, the milk be warmed in an iron pot upon the naked fire, great care 
must be taken that it is not singed or jire-fanged. A very slight inat- 
tention may cause this to be the case, and the taste of the cheese is sure 
to be more or less alfected by it. In Cheshire the milk is put into adarge 
tin pail, whicli is plunged into a boiler of hot water, and frequently stir- 
red till it is raised to the proper temperature. In large dairy establish- 
mentsf however, the safest method is to have a pot wi(h a double bottom, 
consisting of one pot within anoiher — after the manner of a glue-pot — the 
space between the two being filled with water. The fire applied be- 
nenth thus acts only upon the water, and can never, by any ordinary 
neglect, do injury to the milk. It is desirable in this heating, not to raise 
the temperature hiirher than is necessary, as a great heat is apt to give 
an oilipess to the fatty matter of tiie milk. 

3°. The time during which the curd stands is also of importance. It 
oQOi.ld be broken up as soon as the milk is fully coagulated. Tlie longel 
it stands after this th3 harder and tougher it wi! become. 



676 QUALITY AND QUANTITY OF TE t RENNET. 

4°. The quality of the rennet is of much importance not only ia rpgard 
to tlie certainty ot' the coagulation, but also to the flavour of the cheese. 
In some parts of Cheshire, as we have seen, it is usual to take a piece 
of the dried membrane acd steep it overnight with a little salt for the 
ensuuig morning's milk. It is thus sure to be fresh and sweet if the 
dried maw be in good preservation. But where it is customary to steep 
several skins at a time, and to bottle the rennet for after-use, it is very 
necessary to saturate the solution completely with salt and to season it 
with spices, in order that it may be preserved in a sweet and wholesome 
state. In some parts of Scotland the rennet is said to be frequently kept 
in bottles till it is almost putrid, and in this state is still put into the milk. 
Such rennet may not only impart a bad taste to the cheese, but is likely 
also to render it more difficult to cure and to bring on putrefaction after- 
wards and a premature decay. 

5°. Tlie quantity of rennet added ought to be regulated as carefully 
as the temperature of the milk. Too much renders 'he curd tough ; too 
little causes the loss of much time, and may permi. a larger portion of 
the butter to separate itself from the curd. It is to be expected also that 
When rennet is used in great excess, a portion of it will remain in the 
curd, and will naturally affect the kind and rapidity of the changes it 
afterwards undergoes. Thus it is said to cause the cheese to heave or 
swell out from fermentation. It is probable also that it will affect the 
flavour which the cheese acquires by keeping. Thus it may be that the 
agreeable or unpleasant taste of the cheeses of certaui districts or dairies 
may be less due to the quality of the pastures or of the milk itself, than 
to the quantity of rennet with which it has there been customary to co- 
agulate the milk. 

G°. The ivay in which the rennet is made, no less than its state of pre- 
servation and the quantity employed, may also influence the flavour oi 
other qualities of the cheese. For instance, in the manufacture of a 
celebrated French cheese — that of Epoisse — the rennet is prepared as fol- 
lows : — Four fresh calf-skins, with the curd they contain, are well 
washed in water, chopped into small pieces, and digested in a mixture 
of 5 quarts of brandy with 15 of water, adding at the same time 21 lbs. 
of salt, .half an ounce of black pepper, and a quarter of an ounce each 
of cloves and fennel seeds. At the end of six weeks the liquor is filtered 
and preserved in well corked bottles, while the membrane is put into salt- 
water to form a new portion of ren.^et. For making rich cheeses, the 
rennet should always be filtered clear. [H latte e i suoi prodotti, p. 274.] 

Again, on Mont Dor, the rennet is made with white wine and vinegar. 
An ounce of common salt is dissolved in a mixture of half a pint of 
vinegar with 2i pints of white wine, and in this solution a prepared 
goat's stomach or a piece of dried pig's bladder is steeped for a length of 
tune. A single spoonful of this rennet is said to be sufficient for 45 or 
50 quarts of milk. No doubt the acid of the vinegar and of the wine aid 
ihe coagulating power derived from the membrane. 

Hen nets prepared in the above ways must affect the flavour of the 
clieese differently from such as are obtained by the several more or less 
careful methods usually adopted in this countiy. 

7°. When acids are used alone — as vinegar, tartaric acid, and muria' 
tic acid sometimes are — for coagulating the milk, the flavour of thi» 



aOW THE WHEY iS SEPARATED. 577 

cheese can scarcely fail to be iii some measure different from that which 
is prepared with ordinary rennet. 

8°. The way in which the curd is treated. — It is usual in our best 
cheese districts carefully and slowly to separate the curd from the whey— 
not to hasten the separation, lest a larger portion of the fatty matter should 
be squeezed out of the curd and the cheese should thus be rendered poorer 
than usual. But in some places the practice prevails of washing the 
nurd with hot water after the whey has been partially separated from it. 

Thus at Gouda in Holland, after the greater part of the whey has been 
gradually removed, a quantitx of hot water is added, and allowed to re- 
main upon it for at least a quarter of an hour. The heat makes the 
cheese laore solid and causes it to keep better. 

In Italy, again, the so-called pear-shaped caccio-cavallo cheeses and 
the rouiid palloni cheeses of Gravina, in the Neapolitan territory, are 
made fiom curd, which, after being scalded with boiling whey, is cut into 
slices, kneaded in boiling water, worked with the hand till it is perfectly 
tenacious and elastic, and then made into shapes. The water in which 
the curd is washed, after standing 24 hours, throws up much oily mat- 
ter, which is skimmed off and made into butter. 

The varieties of cheese prepared by these methods no doubt derive the 
pecuiiJir characters upon which their reputation depends from the treat- 
ment to which the curd is subjected — but it is obvious that none of them 
can be so rich as a cheese from the same milk would be, if manufactured 
in a Cheshire, a Wiltshire, or an Ayrshire dairy. 

&°. The separation of the whey is a part of the process upon which the 
quality of the cheese in a considerable degree depends. In Cheshire 
more time and attention is devoted to the perfect extraction of the whey 
than in almost any other district. Indeed, when it is considered that the 
whey contains sugar and lactic acid, which may undergo decomposition, 
a'ld a quantity of rennet which may bring on fermentation — b}'^ both of 
vrhich processes the flavour of the cheeses must be considerably affected 
—it will appear of great importance tliat the whey should be as com- 
j^letely removed from tL« curd as it can possibly' be. To aid in effecting! 
liiis a curd-mill, for chopping it fine after the whey is strained off, is in 
ase in many of the large English dairies, and a very ingenious, and I 
believe effectual, pneumatic cheese-press for sucking out the whey was 
uivented by the late Sir John Robinson, of Edinburgh. [Transactions 
and Prize Essays of the Highland Society, vol. x., p.- 204.] 

But the way in which the whey is separated is not a matter of indif- 
ferenccr and has much influence upon the quality of the cheese. Thus 
in Norfolk, according to Marshall, when the curd is fairly set, the dairy- 
maid bares her arm, plunges it into the curd, and with the help of her 
wooden ladle breaks up minutely and intimately mixes the curd with die 
whey. This she does for 10 or 15 minutes, after which the curd is al- 
lowed to subside, and . the whey is drawn off. By this agitation 
the whey must carry off more of the butter and the cheese nust be 
poorer. 

In Cheshire and Ayrshire, again, the curd is cut with a knife, but 1> 
gently used and slowly pressed till it is dry enough to be chopped tine, an-; 
tiius more of the oily matter is retair.^d. On the same principle, in making 
uie Stilton cheese, the curd is n, ' cut or brrkeu at all, but is pressed 



578 RIND or SALT, AND HOW IT IS APPLIED. 

gently and with care till ttie vvbcy graJually drains out. Th as tiebiiitet 
and the curd remain intermixed, and the rich cheese of Stihon is the result 

Thus you will see that while it is of importance that all the whey 
should be extracted from the curd, yet that the (juickest way may not be 
the best. More time and care must be bestowed in order to effect this 
object, the richer the cheese we wish to obtain. You will see, also, ho\< 
tlie quality of the milk or of the pastures may often be blamed for de- 
ficiencies in the richness or other qualities of our cheese, which are, 
in reality due to slight but material differences in our mode of manufac- 
turing it. 

10°. The kind of salt used is considered by many to have some effect 
upon the taste of the cheese. Thus the cheese of Gerome, in the Vos- 
ges, is supposed to derive a peculiar taste from the Lorena salt with 
which it is cured. In Holland, also, the efficacy of one kind of salt 
over another for the curing of cheese is generally acknowledged, [British 
Husbandry, ii., p. 424.] It is indeed not unlikely that the more or less 
impure salts of different localities may affect the flavour of the cheese, 
but wherever the salt may be manufactured, it is easy to obtain it in a 
uniform and tolerably pure state, by the simple process of purification, 
which I have already described to you (p. 565.) 

11°. The mode in, which the salt is applied. — In making the large 
Cheshire cheeses the dried curd, for a single cheese of 00 lbs., is broken 
down fine and divided into three equal portions. One of these is 
mingled N'^ith double the quantity of salt added to the others, and this 
is so put into the cheese-vat as to form the central part of the cheese. 
By this precaution the after-salting on the surface is sure to penetrate 
deep enough to cure effectually the less salted parts. In the counties of 
Gloucester and Somerset the curd is pressed without salt, and the cheese, 
when formed, is made to absorb the whole of the salt afterwards through 
its surface. This is found to answer well with the small and thin 
cheeses made in these counties, but were it adopted for the large cheeses 
of Cheshire and Dunlop, or even for the pine-apple cheeses of Wiltshire, 
there can be no doubt that their quality would fi-equently be injured. It 
may not be impossible to cause salt to penetrate into the very heart of a 
large cheese, but it cannot be easy in this way to salt the whole cheese 
equally, while the care and attention required must be greatly increased. 

12^. Addition of cream or butter to the curd. — Another mode of im- 
proving ttie quality of cheese is by the addition of cream or butter to the 
dried and crumbled curd. Much diligence, however, is required fully 
to incorporate these, so that the cheese may be uniform throughout. Still 
this practice gives a peculiar character to the cheeses of certain districts.' 
In Italy they make a cheese after the manner of the English., [II latte e i 
suoi prodotti, p. 277], into which a considerable quantity of butter is 
worked; and the Reckem cheese of Belgium is made by ad "ing half an 
ounce of butter and the yoke of an egg to evcy pound of pressed curd. 

13°. The colouring matter added to the chuse is thought by many to 
affect its quality. In foreign countries saffron is very generally used to 
give a colour to the milk before it is coagulated. In Holland and in 
Cheshire annatto is most commonly employed, while in other dis- 
tricts the marigold or the carrot, tx3iled in milk, ar? the usual colouring 
matters. 



MODE OF CURING THE lEESE. 579 

The quantity of annatto employed is con paratively small — less than 
naif an ounce to a cheese of 60 lbs. — but eve i this quantity is considered 
by many to be an injurious admixture. Hence a native of Cheshire 
prefers the uncoloared cheese, the annatto being added to such only as 
are intended for the London or other distant markets. 

14^. Size of the cheese. — From the same milk it is obvious that cheeses 
of difierenr sizes, if treated in the same way, will at the end of a given 
number of months possess qualities in a considerable degree difl(3rent. 
Hence, without supposing any inferiority, either in the milk or in the ge- 
neral mode of treatment, the size usually ad(3pted for the cheeses of a 
particular district or dairy, may be the cause of a recognized inferiority 
in some quality which it is desirable that they should possess in a hio-h 
degree. 

15^. The method of curing has very much influence upon the afr.er- 
qualities of the cheese. The care with which they are salted — the 
warmth of the place in which they are kept during the first two or three 
weeks — the temperature and closeness of the cheese-room in wliich they 
are afterwards preserved — the frequency of turning, of cleaning from 
mould, and of rubbing with butter — all these circumstances exercise a 
remarkable influence upon the after-qualities of the cheese. Indeed, in 
very many instance? the high reputation of a particular dairy district or 
dairy farm is derived from some special attention to one or other or to all 
of the apparently minor points to which I have just adverted. 

In Tuscany, the cheeses, after being hung up for some time at a proper 
distance from the fire, are put to ripen in an underground cool and damp 
cellar; anl tlie celebrated French cheeses of Rof|uefort are supposed to 
owe much of the peculiar estimation in which they are held, to the cool 
and uniform temperature of the subterranean caverns in which the 
inhabitants of the village have long been' accustomed to preserve them. 

In Rosshire it is said to be the custoiii with some proprietors to bury 
their cheeses under the sea sand at low water, and that the action of 
the sea- water in this situation renders them more juicy and of an exqui?)it6 
flavour. 

16°. Ammoniacal cheese. — The influence of the mode of curing upon 
the quality is shown very strikingly in the small ammoniacal cheeses of 
Brie, which are very much esteemed in Paris. They are soft unpressed 
cheeses, which are allowed to 'pen in a room the temperature of which 
is kept between 60^ and 70° F till they begin to undergo the putrefac- 
tive fermentation and emit an ammoniacal odour. They are ge 
nerally unctuous, and sometimes so binall as not to weigh more than an 
ounce. 

A little consideration, indeed, will satisfy you, that by varying the 
mode of curing, and especially the temperature at which they are kept, 
you may produce an almost endless diversity in the quality of the cheesea 
you bring into the market. 

17°. Inofulating cheese. — It is said that a cheese, possessed of ni 
very striking taste of its own, may be inoculated with any flavour we 
ap )rove of, by putting into it with a scoop a small portion of the cheese 
which we are desirous that it should be made to resemble. Of course 
:his can apply only to cheeses otherwise of equal richness, for we could 
•carcely expect to give a single Gloucester the flavour of a Stilton. 



580 AVERAGE QUANTITY OF CHEESf: YIELDED. 

by merely putting into it a small portion of a rich and esteemed Stilton 
cheese. 

\ 22. Of the averapfe quantity of cheese yielded by different varieties of 
milk, and of the produce of a single cow. 
There appear to he very great differences in the proportions of chees6 
yielded hy milk at different seasons and in different localities. 

In milk, of an average quality, there are contained from 4 to 5 per cen-t. 
■)f casein or dry cheesy matter (p. 534), which, if all extracted.would give— 
6 lbs. to 7 lbs. of skimmed milk cheese, or ) from 100 lbs. of 
9 lbs. to 10 lbs. of entire milk cheese, ^ milk. 

This is very nearly the proportion actually obtained in some of the 
best dairy districts in the summer season. Thus — 

In Ayrshire — 10 lbs. of milk, or ) gave 1 lb. of whole milk 
1 im])erial gallon, ^ cheese ; 

or 136 wine quarts gave 127^ lbs. of cheese three months old.* 

In Gloucester — 7 lbs. of milk, or } gave 1 lb. of double 
3i wine quarts, ^ Gloucester ; 

this is a much larger propoition, and is probably much above the average 
of the county. 

In Holstein, it is said that 100 lbs. of milk will give about — 

New skimmed milk cheese 6 lbs. 

Butter 3:^ " 

Butter-milk . 14 " 

Whey 76f *' 

100 lbs. 

But this statement is so far indefinite that it affords us no means of 
judging how much curd is left in the butter-milk, nor how much watei 
was present in the new cheese. Ii^eed, most of the statements on record 
are deficient in tliis respect, that the dryness of the cheese is not accu- 
rately expressed. 

In Cheshire, the average produce of a cow is reckoned at 360 lbs. of 
whole milk cheese, or about 1 lb. per day for the whole year. Taking 
8 wine quarts of milk as the average daily yield of a cow in that county, 
we have as the average produce of the milk the whole year through — 
1 lb. of cheese from 8 wine quails, or 16 lbs. of milk. 

It is indeed undoubted, that the 'proportion of cheese varies very 
much with the season of the year and icith the dryness of the loeather. 
Though, therefore, in summer 7 or 8 lbs. of milk may sometimes yield 
a pound of cheese, it is possible that as much as 20 lbs. of milk may at 
other seasons be required to give the same quantity. Thus in — 

South Holland, the summer produce of a cow is reckoned at about 200 
lbs. of skimmed milk cheese, and 80 lbs. of butter ; or in a week 10 lbs. 
of ski. limed milk cheese, and 4 to 7 lbs. of butter. Of whole milk 
cheese some expect as much as 3 or 4 lbs. a day. 

* Mr. Alexander, of Soathbar, informs me tViat the result of his experience with a dairy 
of 4') cows in the hiijher part of Ayrshire, near Mnirkirk, is, that — 

90 imperial quarts of sweet milk give an Ayrshire stone of 24 lbs. of full milk cheese, 
While the same quantity of skim milk gives only 16 lbs. of skimmed milk cheese. That ia 
fery nearly— 

9 lbs of new milk give 1 lb. of full milk cheese. 

14 lbs- of skim-milk give 1 lb. of skim milk cheese (see p. 585). 



MILK SPIRIT AND MILK VINEGAR, 581 

In Switzerland, generally, a cow, giving 12 quarts of milk £. ^ay v^nll 
during the suniraer, yield a daily produce of 1^ lbs. of whole oi full milH 
cheese — or 10| quarts of milk, about 21 lbs., will give a pound of cheese 

in the high pastures of Scaria, again, in the saine country, one cow 
will give for the 90 days of summer about 60 lbs. of skimmed-milk 
cheese and 40 lbs. of butter — or 11 ounces of cheese per day. 

It appears, therefore, as we should otherwise expect, that the average 
oroduce of clieese is affected by many circumstances — but that in this 
country 8 to 10 lbs. of good milk, in the summer season. wiM yield one 
pound of whole milk cheese. 

§ 23. Of the fermented liquor from ?nilk, and of milk vinegar. 

Milk is capable of undergoing what is called the vinous fermentation, 
and of yielding an intoxicating liquor. The Tartars prepare such a 
liquor from mare's milk, to which the nB.\xieo^ koumiss in given. When 
made from cow's milk it is called alren, and is less esteemed because 
generally of a weaker quality. The Arabians and Turks prepare a si- 
milar liquor, which the former call leban, and the latter yaourt. In the 
Orkney Islands, and in some parts of the north of Scotland and Ireland, 
butter-milk is sometimes kept till it undergoes the vinous fermentation, 
and acquires intoxicating qualities.' 

It is the sugar contained in milk which, by the fermentation, is changed 
into alcohol. As mare's milk, like tliat of the ass, contains more sugar 
(p. 534) than that of the cow, it gives a stronger litiuor, and is therefore 
naturally preferred by the Tartars. By distillation ardent spirits are ob- 
tained from koumiss, and when carefully made in close vessels, a pint of 
the liquor will yield half an ounce of spirit. The koumiss is prepared in 
the following manner : 

To the new milk, diluted with a sixth of its bulk of water, a quantity 
of rennet, or what is better, of sour koumiss, is added, and the whole is 
covered up in a warm place for 24 hours. It is then stirred or churned 
together till the curd and whey are intimately mixed, and is again left 
at rest for 24 hours. At the end of this time it is pat into a tall vessel, 
and agitated till it becomes perfectly homogeneous. It has now an agree- 
able sourish taste, and in a cool place may be preserved for several 
months in close vessels. It is always shaken up before it is drunk. This 
liquor, from the cheese and butter it contains, is a nourishing as well as 
an exhilarating drink, and is not followed by the usual bad effects of in- 
toxicating liquors. It is even recommended as a wholesome article of 
diet in cases of dyspepsia or of general debility. 

Milk vinegar. — If the koumiss be kept in a warm place the spirit dis- 
appears and vinegar is formed. In some parts of Italy a milk vinegar 
of pleasant quality is prepared by adding honey, sugar, spirit, and a lit- 
tle y©ast to the boiled whey, and setting the mixture aside to ferment in 
a warm place. [II latte e i suoi prodotti, pp. 415 and 450.] 

§ 24. Of the composition of the saline constituents of milk 

When milk is boiled down to dryness, and the dry residue burned, a 

small quantity of ash remains behind. The proportion which the 

weigtit of this ash bears to that of the whole "fuilk is variable — as the 

q'lalilies of the milk itself are — so th-it 1000 lbs. will leave sometimes 

25 



582 USE or milk in the animal economy. 

only 2 lbs., at others as much as 7 lbs. of ash. This ash consists cf a 
mixtJi!.3 of common salt and chloride of potassium (p. 188), with the 
phosphates of lime, magnesia, and iron. The relative proportions of 
these several substances yielded by lOOC lbs. of the milk of two dif- 
ferent cows, were as follows [Haidlen, Annal. der Chem. und Phar., 
xiv., p. 273] : 

I. II. 

Phosphate of lime 2-31 lbs. 3-44 lbs. 

Phosphate of magnesia . . . 0-42 " 0*64 " 

Phosphate of peroxid .firon . 0-07 " 0-07 " 

Chloride of potassium .... 1-44 " 1-83 " 

Chloride of sodium 0-24 " 0-34 " 

Free soda 0-42 " 0-45 '* 

4-90 " 6-77 " 

It is probable that the phosphates and chlorides existed as such in the 
milk as it came from the cow, the free soda is believed to have been in 
combination with the casein, and to have held it in solution in the milk. 
You will recollect that the explanation I have given of the curdling of 
milk is, that the acid produced in, or added to, the milk, takes this soda 
from the casein, and renders it insoluble in water, and that in conse* 
quence it separates in the form of curd (see p. 566). 

^ 25. Purposes served by milk in the animal economy. 

Milk is the food provided for the young animal, at a period when it is 
unable to seek food for itself. It consists, as we have seen, of — 

1°. The casein or curd. — This being almost identical in constitution 
%vith the lean part or jibrin of the muscles serves to promote the growth 
of the flesh of the animal. 

2°. The fat or butter ^ which is mainly expended in supplying fat to 
those parts of the body in which fat is usually deposited. 

3°. The sugar, which is probably consumed by the lungs during re- 
spiration. 

4°. The saline matter, from which come the salts contained in the 
blood, and the earthy part of the bones of young and growing animals 
fed upon milk. 

These several purposes served bv milk will come again under our 
consideration in the following lecture. 



NOTES. 
1°. On ike churning of butter in the French chum. 
Mr. Burnett, of (jJadgirth, has favoured me whh the following infor- 
mation regarding the merits of the French churn mentioned in page 
555 :— 

" 1 see you make mention, in page 555 of your Lectures, af a churn 
lately introduced by Mr. Blacker from France. I got one of these frorc 
Mr. Blacker about two years ago, and have proved its merits to be very 
great. I use none else, and have been the means of distributing it ovei 



CnURNING IN THE TRENCH CHURN. 583 

differs at parts of England and Scotland. It is made of tin, of a barrel 
shape, and is placed in a trough of water, heated or otherwise, fo convey 
the proper temperature to the cream. I have tried many experi- 
ments to ascertain the proper temperature for churning cream in 
this churn, and have found that 58° F. produces the best quality of but- 
ter in the shortest time— ^the time occupied being from ten to twenty 
minutes. At 60° it was often done in five to seven minutes, and altl)Ough 
a little soft at first, produced butter of a good colour and quality — on no 
occasion was it ever white. I also tried 56° F. It took generally one 
hour, was harder, but no better in quality than that of 58°. 

" With regard to the quantity of butter from a given quantity of cream 
I found that in July, when the rows werg on good pasture, and occasion- 
ally house-fed on clover — 

16 quarts of cream ^ rod»jc©d . 12 lbs. 8 oz. 

24 do. do. do. . 16 lbs. 12 oz. 

30 do. do. do. . 20 lbs. 8 oz. 



Or, 70 quarts produced .... 49 lbs. 12 oz. 

When fed on cabbage — 

50 quarts of cream produced . . 32 lbs. 
Again — 

50 quarts of cream produced . . 32 lbs. 4 oz. 
60 do. do. do. . . 40 lbs. 

Or the whole six quarts of cream in July gave 4 lbs. of butter. 

" On churning the whole milk in this churn, 100 quarts of milk at 60° 
produced 8 lbs. of butter of excellent quality in one hour and a half — 8 
quarts of hot water were put into the churn according to the old system. 

" 100 quarts of milk from the same cows at 64° produced only 7 lbs. 
of butter of a soft and inferior quality, and took two hours to churn, 16 
quarts of hot water being put into the churn on this occasion. 

" The whole milk was sometimes churned in less than one hour, but 
from that to one hour and a half was the general time occupied, whereas 
three to four hours is the time occupied in churning in the com^now churn. 

" To ascertain whether the whole milk or the cream produced the 
greatest quantity of butter in this churn, I took the milk of five cows 
(Ayrshire breed) for one week in July last, amounting to 508 quarts— 
the yield of butter was 36 lbs. 11 oz. I then took the same quantity of 
milk from the same cows for the same period of time, and let it stand for 
cream — the butter produced was 37 lbs. 4 oz. The food and other cir- 
cumstances were quite the same. 

*' To test the quality of my butter, I sent it last summer to a show at 
Ayr, and obtained the second premium both for fresh and salt ; the heat 
at which it was churned was 58°, and the time not exceeding half an 
hour." 

On these observations of Mr. Burnett, I must in fairness remark, that 
several other persons who have used this churn, have not reported by any 
means so favourably of its merits. Perhaps they have not known how 
to manage it so skilfully. 

2°. Quantity of milk and butter yielded by Ayrshire cows 
Mr. Alexander, of Southb? has furnished n.e with the following pro 



ijS4 COMPARATIVE PROFIT OF 

portions of cream and butter yielded by his dairy of 38 cows, at Well* 
wood, in the higher part of Ayrshire, near Muirkirk, duriu* six severai 
days in November and December, 1843 : — 

Cream Butter 

Date in imp. galls. in pounds. 

November 1 .*.... 16 43^^ 

" 7 19i 47i 

14 18f 43 

21 Sli 47 

" 29 18 39 

December 7 19 43J 



In all 112i galls, gave 263| 

or, seven quarts of cream in November gave four p&ands of butter. 

The cream appears from the table to have become gradually less rich, 
though the whole quantity did not diminish. 

iNIr. Alexander remarks, that " the proportion of cream varies in his 
dairy from |th to y'j^th of the bulk of the milk, and that the Guernsey or 
Highland, or a7iy black or blaclc-marlced cow, gives more cream from the 
same quantitv of milk." That is, they give a richer milk. 

This is a curious physiological fact, and is probably related to an ob- 
servation made in the fattening of these races, that the same quantity of 
food goes further in fattening a black or black-marked than a dun or white 
beast. I do not suppose that any thing of tlris kind has been observed in the 
Durham breed — as white animals, of pure blood, are often great favour- 
ites with the breeders of Tees- Water stock. 

3°. Profit of tnaking butler and che-ese compared with that of 
selling the milk. 
For the following particulars I am also indebted to Mr. Alexander 
The produce^ of cheese and butter is the average of his experience at 
Wellwood, in Ayrshire. 

There are three ways in which the milk is usually disposed of. It is 
sold in the state of new milk, or it is made into full milk cheese, and the 
whey given to pigs^-or it is made into butter, and the skim-milk sold, or 
made into cheese, or given to pigs. The profit of each of these three 
methods, at the Ayrshire prices, is as follows approximately : — 

s. d. 
a. — 90 quarts of new milk, at 2d. a quart, are sold for . 15 
h. — 90 quarts of new milk give 24 lbs. of full milk c'.ieese, 

which, at4id., per lb. are sold for . . .90 

The whey is worth, at least . .06 



9 6 



e. — 90 quarts of milk, churned altogether, give 9 lbs. of butter, 

at9d. . ■ 6 9 

90 quarts of butter-milk, at \6.. per quart . . . .39 

10 6 

Tn the country, where the butter-milk cannot be sold, it is given to tha 
figs, and does not yield so large a return. 



y 



HAKIIVG BUTTER AND CHEESE. 58A 

s. d. 

rf. 90 quarts of new milk give 18 quarts of cream, yielding 

9 lbs. M* butter at 9d., as before . . . . .69 
18 quaru-5 of butter-milk, at Jd. . . . , .09 
70 quaiv^ of skim-milk, at ^d. 2 11 

10 5 

When the skim-milk cmnot be sold, it may be given to the pigs, or 
it may be made into skim-milk cheese. In the latter case the profit is 
as follows : — 

€. — Butter and butter-milk, as before 

70 quarts o/ skim-milk give 16 lbs. of cheese, which, at 3d. 
per lb. . ..... 



Thus we have 90 quarts of milk — 

a — sold as new milk, worth .... 

h — made into full-milk cheese .... 

c — made into butter and butter-milk, where the latter 
can be sold ...... 

d — made into butter and skim-milk, where the latter 
can be sold ...... 

e — made into butter and skim-milk cheese 
In the country, therefore, according to these calculations, the most pro- 
fitable wa3'-is to make butter and skim-milk cheese- The farmer is thus 
in a great measure independent of an adjoining population. The small 
quantity of butter-milk he thus obtains he will easily be able to dispose 
of, or otherwise to employ to advantage. 

According to Mr. Ayton, it is still more profitable to feed calves with 
the milk, but I find many people differ from him on this point. At all 
events, ia goo-d and ready market is required for the veal. 



s. 

. 7 
at 3d. 
. 4 


d. 
6 




iT 


6 


5. d. 

15 

9 6 




10 6 




10 5 

11 6 " 





L^ECTURE XXI. 

Of the feeding of anim&ls, and the purposes served by their food. — Substances of which the 
parts of animaJ bodies consist. — Whence do the animals derive these substances— are 
they all present in the food 1 — Use of the starch, gum. and sugar contained in vegetable 
food. — Functions of a full-grown animal. — Of the respiration of animals. — General origin 
and purposes served by the fat in carnivorous anJ herbivorous animals. — Of the digestive 
process in animals. — Purposes served by food and digestion. — The food sustains the full- 
grown animal. — Necessity of a mixed food. — It sustains and increases the fattening ani- 
mal. — Relative fattening powers of different kinds of food. — How circumstances aflfect this 
fattening property. — Purposes served by food in the pregnant — in the young and growing 
animals, such as the calf — and in the milk cow. — Effect of different kinds of food on the 
quahly of the milk. — Fattening of the cow as the milk lessens in quantity — Experimental, 
economical, and theoretical value of different kinds of food for these several purposes.— 
Circumstance.^! which affect these values. — Soil, manure, form in which the food is given, 
ventilation, light, warmth, exercise, activity, salt and other condiments. 

Having in the preceding lectures considered the composition of the 
direct products of the soil — grains, roots, and grasses — and of the most 
important indirect products — milU, butter, and cheese — the only part of 
our subject which now remains to be discussed is the relative values of 
these several products in the feeding of animals. 

Under this head it will be necessary to enquire how far these values 
are affected by the age, the growth, the constitution, and race of the ani- 
mal— 'by the purposes for which it is fed — and by the circumstances 
under which it is placed while the food is administered to it. 

§ 1. Of the substance of which the parts of animals consist. 

The bodies of animals consist of solid and fluid parts. 
1°. The solid parts are chiefly made up of the muscles, the fat, and 
the bones. 

a. The muscles, in their natural state, as I have already had occasion 
to mention (p. 444), consist in 100 parts of about — 

Dry matter 23 : 

Water 77 

100 
80 that, to add 100 lbs. to the weight of an animal in the form of muscle^ 
only 23 lbs. of solid matter require to be incorporated with iis system. 

When the muscular or lean part of beef, mutton, &c., is wa-shed 
in a current of water for a length of lime — the blood, to which the red 
colour is ov/ing, and all the soluble substances, gradually disappear, and 
the muscle becomes perfect!}'- white. In this state, with the exception 
of some fatty and other matters which still remain intermixed with it, the 
white mass forms what is known to chemists by the name o^ fibrin. 
This name is given to it because it forms the fibres which run along the 
muscles and constitute the greater portion of Their .substance. 

The following table exhibits the relative proportions of muscular fibre 
and other substances contained in the flesh of several different animals in 
its natural state, [Schlossberger, Anualen der Pharmacie, December, 
-l842, p. 344] :— 



1 



COMPOSITION OF RECENT MUSCLE. 567 

a 
Calf. o ^ ^ ^ 

X rr~nr^ .5p o .sp 2 a 2 
o i°- 2°. p:: p- £ g 5 ^ 

Muscular nbre^vessels.netres 

and cellular substance . . 17-5 150 16-2 16-8 18-0 170 16-5 13 U'l 
Soluble albumen and colour- 

ijig matter of blood (^liema- 

tcsin) 2-2 • 3-2 26 24 23 4-5 3-0 5 2 4-4 

Alcoholic extract,containing) ,.. ,.. .. ..^ . ,^ .. ..^ ,.g 

saline matter ) ' ^ux-* 



S"S 



^sS ma^re?: '^""'^^^^^^ l'^ ^'^ 0-8^ h'^ 1'2 l'? 0-2 
Phosphate of lime, with a lit- 
tle albumen* trace 01 trace trace 0-4 — 0*6 — 22 

Water and loss 77-5 79-7 78-2 78 3 76-9 76-0 77-3 80-1 80-5 

100 100 100 100 100 100 100 100 100 

The proportions in the above table are not to be regarded as constant ; 
they seem, however, to shew what we should otherwise expect, that the 
muscular part of fishes contains a less proportion of fibrin than that of 
land animals in general. 

When dried beef is burned it leaves about 4^ per cent, of incombus- 
tible ash — or 100 lbs. of the muscle of a living animal in its natural 
state contain about one pound of saline or inorganic matter. 

Of this inorganic matter, it is of importance to know that about two- 
thirds consist of phosphate of lime. Thus to add ] 00 lbs. to tlie muscular 
part of a full grown animal, there must be incorporated with its substance 
about — 

Water 77 lbs. 

Fibrin, with a little fat . . 22 " 
Phosphate of lime ... | '* 

Other saline matters . . i " 

100 

6. The fat of animals consists, like the fat of butter, of a solid and 
Suid portion. The fluid fat is in great part squeezed out when the whole 
is submitted to powerful pressure. 

The fluid portion of the fat, called by chemists oleine, so far as it has 
yet been examined, appears to be identical in all animals. It is also the 
same thing exactly as the fluid part of olive oil, of the oil of almonds, 
and of the oils of many other fruits. It exists in larger quantity in the 
fat of the pig than in that of the sheep, and hence pork fat is softer than 
beef or mutton suet. Prom lard it is now expressed on a groat scale in 
the United States of America, for burning in lamps and for other uses. 
The manufacturers of stearine candles express it from beef and mutton 
fat, but chiefly for the purpose of obtaining a solid part in a harder 
state, that it may make a more beautiful and less fusible candle, 'f he 
fluid oil of animal fats, however, is known to difier from the liquid part 
of butter (butter-oil) described in the preceding Lecture (p. 559', and 
from ths fluid part of linseed and other similar oils wiiich dry, and fornj 

* This phosphate of lime is over and above that which exists naturully ir , and is insepar* 
able from, the muscular fibre itself and from the albumen. 



588 OF FAT, A!SD OF WHAT BONES CONSIST. 

a kind of van tish when exposed to the air. These latter facts are ii(A 
without theh importance, as we shall hereafter see. 

The solid part of the fat of animals is known to vary to a certain ex- 
tent among ditierent races. Thus the solid fat of man is the same with 
tliat of the goose, and with that which exists in olive oil and in butter. 
To this the name of margarine is giv^n. But the solid fat of the cow, 
the sheep, the horse, and the pig, differs from that of man, and i8 
known by the name of stearine. 

The sohd and fluid parts are mixed together in different proportions in 
the fat, not only of different animals, but of the same animal at differ- 
ent periods, and in different parts of its body. Hence the greater hard- 
ness observed in the suet than in othef portions of the fat of beef and mut- 
ton, and hence also the different quality and appearance of the fat of an 
ox according to the kind of food upon which it has been fed or fattened. 

c. IVie bones, hke the muscles, consist of a combustible and an incom 
bustible portion, but in the bones the inorganic or incombustible part is 
by much the greater. To the organic matter of bones the name of gel- 
al'me or glue is given, and it can be partly extracted from them by boil- 
ing. The proportion of gelatine which exists in bones varies with the 
kind of animal — with die part of the body from which the bone is taken 
— and very often with the age and state of health of the animal, and with 
the way in which it has been accustomed to be fed. It is greater in spongy 
Dones, in the bones of young animals, and probably also in the bones of 
such as are in high condition. In perfectly dry bone it rarely exceeds 
from 35 to 40 per cent, of the whole weight. 

Tlie incombustible portion consists for the most part of phasphate and 
carbonate of lime. The relative proportions of these two earthy com- 
pounds also vary with the kind of animal, with ite age, its condition, its 
food, and its state of health. To fcorm 100 lbs. of bone the animal will 
usually require to incorporate with its own substance about — 
35 pounds of gelatine, 
55 pounds of phosphate of lime, 
4 pounds of carbonate of lime, 
3 pounds of phosphate of magnesia, 
3 pounds of soda, potash, and common salt. 

100 

d. Hair, horn, and wool, are distinguished from the muscular parts of 
the animal body by the large proportion — about five per cent. — of sul- 
phur which they contain. They consist of a substance which in other 
respects closely resembles gluten and gelatine in its chemical composi- 
tion (page 445). When burned, they leave from one to two per cent, of 
ash, which in the case of a variety of human hair, which left 1*1 per cent. 

of ash, was fimnd by Van Laer to consist of — 

Pel cent. 

Soluble chlorides and sulphate* . . 0-51 

Oxide of iron 0-39 

Phosphate and sulphate of lime, ^laosphate of magnesia and silica . 0-20 




tjD.it is therefore, generally speak- 



OF HAIR^ H0R3V, AND WOOL, AND OF B1.0C/>. 589 

lug, the same in kind as that which exists in the muscular fibre and in 
the bone. It contains the same phosphate of hme and magnesia — the 
same sulphates and the same chlorides, among which latter t;ommon salt 
is the most abundant. The absolute quantity of ash or inorganic matter 
varies, as well as the relative proportions in which the several sul>stanceg 
are mixed together in the different solid pans of tlie body, but the sub- 
stances themselves of which the inorganic matter is composed arc nearly 
the same, whether they be obtained from the bones, from the muscles, or 
from the hair. 

2°. Of the fluid }} arts of the body, the blood is the most important, 
and by far the most abuiidant. The body of a full grown man, of mo- 
derate dimensions, contains about 12 lbs. of blood, [Lehniann, Physi- 
ologische Chemie, I., pp. 113 and 338,] that of a full grown ox, six 
times as heavy, cannot contain less than 70 or 80 lbs. Blood consi^jts of 

about — 

Per cent. 

Water . . 80 

Organic matter 19 

Saline matter 1 

100 

The organic matter consists chiefly o^ fibrin, which, when the blood 
coagulates, forms the greater part of the clot — and o{ albumen, which re- 
mains dissolved in the serum or fluid part of clotted blood, but which, 
like the white of egg, runs together into insoluble clots when the serum 
is heated. 

The saline matter remains dissolved in the serum after the albumen 
has been separated by heating, and consists chiefly of phosphates, sul- 
phates, and chlorides — nearly the same compounds as exist in the soluble 
part of the ash left by the solid parts of the iDody. 

Besides this soluble saline matter which remains in the serum, a por- 
tion of phosphate of lime and a small quantity of phosphate of magnesia 
exist a4so in the fibrin and in the albumen of the blood. Thus in the dry 
state these substances contain respectively of the mixed phosphates — 

Albumen of ox blood . . . . 1-8 per cent. ? mpj-zeliris ) 
Fibrin of human blood .... 0-7 per cent. ^ '^ '' 

Thus the same saline and earthy compounds, which form so large a 
portion of the bones, are distributed every where in sensible proportions 
throughout all the more important solids and fluids of the body 

§ 2. Whence does the body obtain these substances 1 Are they contained 

in the food .' 

Whence does the body derive all the substa";ces of which its several 
parts consist ? 

The answer to this question appears at first sight to be easy. They 
must be obtained from the food. But when the enquiry is further con- 
sidered, a reply to it is not so readily given. 

It is true, indeed, that the organic part of the food contains carbon, 
hydrogen, oxygen, and nitrogen — the elements tjf which the organic parta 
of the body are composed. The ni-organic ^natter also which exists in 
25* 



6d& WHENCE THE FAT AND BONES OF ANIMALS. 



the food contains the Ume, the magnesia, the potash, the soda, the sul- 
phur, the phosphorus, and the iron, which exist in the inorganic parts of 
the anunarbody — so that the question seems already resolved. The 
body obtains from the food all the elements of which it consists, and 
if these be not present in the food, the body of the animal cannot be 
properly built up and supported. 

But to the chemis. and physiologist the more important part of the 
question still remains. In what state do these elements enter into the 
body ? Are the substances of which the food consists decomposed after 
they are taken into the stomach ? Are their parts first torn asunder, and 
then re-united in a different way, so as to form the chemical compounds 
of which the muscles, bones, and blood consist ? Are the vital powers 
bound to labour, as it were, for the existence and support of the body ? 
Do they compound or build up out of their ultimate elements the various 
substances of which the body is composed — or do they obtain these sub- 
stances ready prepared from the vegetable food on which animals, in 
general, are fed ? The answer which recent chemical researches give to 
this second question forms one of the most beautiful contributions which 
have been made to animal physiology in our time. 

1"^. We have seen that the flour of wheat and of our other cultivated 
grains consists in part of gluten, of albumen, or of casein. These sub- 
stances all contain nitrogen, and are identical in constitution with each 
other, and with the fibrin of which the muscles of animals chiefly con- 
sist.* The substance of the muscles exists ready formed, therefore, in the 
food which the animal eats. The labour of the stomach is in conse- 
quence restricted to that of merely selecting these substances from the 
food and dispatching them to tlie several parts of the body, where they 
are required. The plant compounds and prepares the materials of the 
muscles — the stomach only picks out the bricks, as it were, from the other 
building materials, and sends them forward to be placed where they 
happen to be wanted. 

2°. Again, we have seen that in all our creps, so far as they have 
been examined, there exists a sensible proportion of fatty or oily matter 
more or less analogous to the several kinds of fat which exist in the bo Jies 
of animals. In regard to this portion, therefore, of the body, the vege- 
table performs also the larger part of the labour. It builds up fatly sub- 
stances out of their elements — carbon, hydrogen, and nitrogen. These 
substances the stomach extracts from the food, and the body appropriates 
them, after they have been more or less slightly changed, in order to 
adapt them to their several purposes. There may possibly be other 
sources of fat, as we shall hereafter see, but the simplest, the most na- 
tural — and probably, where a sufUcient supply exists, the only one had 
recourse to by the healthy animal — is the fat which is found, read}^ 
formed, in the vegetable food it eats. 

3°. Further, the bones, the muscles, and the blood, contain phosphate 

* The chemical reader, who is aware of the exact state of our knowledge upon this sub- 
ject, will perceive that I speak here of the identity of these substances only in so far as the 
propcjrtions of carbon, liydronen, oxygen, and nitrogen are concerned. I', is unnecessay to 
allude in this place to the ditferont piiiportions of sulphur and pliosplinrus they are kn )vvr, 
to contain — as the more popular nature of this work will not permit me tJ discuss the ''e. 
fined, though singularly beauiful, physiologcal questions with which tiiese differences ai# 
comiected. 



n 



THE FUNCTION OF RESPIRATION. 691 

of lime, phosphate of magnesia, commcn salt, and other saline com 
pounds. These same compounds exist, ready formed, in the vegetable 
food, associated generally with the glutei:, the albumen, or the casein, 
it contains. The materials of the harder parts of the body, therefore — 
(the phosphates) as well as the u)organic saline substances which are 
found in the blood, and in the other fluids of the body — are all formed in 
or by the plant, or are by it extracted frjm the soil and incorporated with 
the food on which the animal is to live. 

Not only, therefore, do the mere elements of which the parts of the 
bodies of animals are formed, exist in the food— but they occur in it, put 
together and combined, nearly in the state in which tbey are wanted, in 
order to form the several solids and fluids of the body. The plant, in 
short, is the compounder of the raw materials of living bodies. The ani- 
mal uses up these raw materials — cutting them into shape when neces- 
sary, and fitting them to the several places into which they are intended 
to be built. 

This is a very simple, and yet a very beautiful view of one of the 
many forms of chemical connection which exist between the processes 
and purposes of animal and vegetable life. Nature seems to divide the 
burden of building up living bodies between the vegetable and the animal 
kingdoms — the lower appearing to exist and to labour only for the good 
of the higher race of beings. 

^ 3. Of the respiration of animals, and of the purposes served by the starchy 
gum, and sugar, contained in vegetable food. 

But, besides the gluten of plants and seeds, which supplies the mate- 
rials from which the muscular parts of animals are formed, the oil which 
is converted into the fat of animals, and the saline and earthy matters 
of plants which supply the salts of the blood and the earth of the bones- 
vegetable food in general contains a large proportion of starch, sugar, 
gum, and other substances which consist of carbon and the elements of 
water only (p. 111). What purpose is served by this part of the food ? 
Is it merely taken into the stomach and again rejected, or is it decom- 
posed and made to serve some vital purpose in the economy of the 
living animal ? From the fact that so large a part of all vegetable food 
consists of these substances, we mJght infer that they were destined to 
serve some important purpose in the animal economy. To the herbiv- 
orous animal they are, in fact, almost necessary for the support of a 
healthy life. 

In order to understand this fact, it will be necessary briefly to advert to 
the respiration of animals — the chemical changes produced ry it, and 
the purposes it is supposed to serve in the animal economy. 

1°. Of the functio7i of respiration. — All animals possessed of lungs al- 
ternately inhale and exhale the atmospheric air. They breathe, that is, 
or respire. The air they draw into their lungs, supposing it to be dr^', 
consists by volume (pp. 32 aoi 148) very nearly of — 

Nitrogen 79-16 

Oxygen 20-80 

• Carbonic aoj 0-04 

lOp 



593 FAT SUPPORTS RESPIRATION IN 50MS, 



■ 



— the proportion of carbonic acid being very small. But &di it is bieatHed 

3Ut agaii:i it consists of about — 

Nitrogen 79-16 

Oxygen . 16-84 to 12 

Carbonic acid 4-00 to 8 

100 
— the proportion of oxygen being considerably less, that of carbonic acid 
very much greater, than beft)re. On an average the natural proportion 
of carbonic acid in the air is found to be increased 100 times after it is 
expelled by breathing from the lungs. 

Now carbonic acid consists, as we have previously seen, of carbon and 
oxygen. In breatliing, therefore, the animal throws off' into the air a 
quantity of carbon — in the form of carbonic acid — which varies at dif- 
ferent times, in different species of animals, and in different individuals of 
the same species. By a healthy man the quantity of carbon thus 
thrown off" varies from 5 to 13 ounces, and by a cow or a horse from 3 to 
5 pounds, in 24 hours. All this carbon must be derived from the food. 
The animal eats, therefore, not merely to support or to add weight to its 
body, but to supply the carbon also wijich is wasted by respiration. 

2°. Hoiv the respiration is fed. — What part of the food supplies the 
waste caused by respiration ? How is the respiration fed ? 

In animals which live upon flesh — carnivorous animals — it is the fat 
?f their food from v»'hich the carbon given off" by their lungs is derived. 
It is only when the fat fails in quantity that the lean or muscular part 
of the flesh they eat is decomposed for the purpose of supplying carbon 
to their lungs. 

In an animal to which no food is given for a time, the lungs are fed, 
so to speak, from fat also. But in this case it is the living fat of the 
animal's own body. When digestion is fully performed and hunger is 
keenly experienced, the body begins to feed upon itself — the lungs still 
play, respiration continues for many days after food has ceased to be ad- 
ministered, but the carbon given off" is derived from the substance of the 
body itself. The fat first disappears — escapes with the breath — and af- 
terwards the muscular part is attacked. Hence the emaciation which 
follows a prolonged a'bstinence from food. 

In animals which live upon vegetable food again — herbivorous ani- 
mals — it is the starch, gum, and sug^r, of the food which supply th^ 
carbon for respiration. It is only whi n the food does not contain a suf 
ficient supply of these compounds that the oil first, and then the gluten, 
are decomposed, and made to yield their carbon to the iungs. 

In man, who lives on both kinds of food, and in the domestic dog, and 
the pig, which also eat indifferently both animal and vegetable food, the 
carbon of respiration may be derived in part from the fat, and in part 
from the starch and sugar which they eat — according as they are chiefly 
supported by the one or by the other kind of food. 

It may be asked how we know that such are the parts of the food, to 
which the duty of supplying the demands of the luno;s is es})ecia]Jy com- 
mitted. There are several considerations which lei.d force to this opir 
ion. Of these I will draw your attention to one or two. 

a. Why is the fa' rather ilian the lean part of the food o{ carnivorcui 



I 



STARCH AND SUGAR IN OTHER RACES 593 

animals devoted to the service of the lungs, and why do starving ani- 
mals lose their fat first ? Because the chemical decomposition bj which 
carbon can be derived from the fat is simpler and more easily effected 
than that by which it can be ob .aiiied from muscular fibre. By combi- 
nation with oxygen, fat can be converted into carbonic acid and water 
only, of which the former will pass off by the lungs and the latter in the 
urine. The muscular fibre, on the other hand, contains much nitrogen 
(p. 444), and, if deprived of its carbon for the uses of respiration, must 
undergo very complicated decompositions, and form a series of com- 
pounds, the use of wlfich, in the animal economy, it is not easy to perceive. 

Besides, in producing the carbonic acid of the l:iiiii;s from the fat of the 
animal food or of the living body, there is less waste of material. Fat 
ennsLSts wholly of the three elements, carbon, hydrogen, and oxygen. 
These all disappear entirely in the form of carbonic acid and water — both 
of which are used up. Muscle, on the other hand, besides nitrogen, con- 
tains a constant proportion of sulphur and phospiiorus. If the muscle, 
then, be decomposed for the purpose of supplying carbon to the lungs, 
not only the large quantity of nitrogen, but the sulphate and phosphorus 
also, would go to waste, and would pass off in the urhie. In nature, 
however, such waste is rarely seen to take place ; and, therefore, as a 
general rule, the respiration will be supported by the muscular fibre only 
when other kinds of food are deficient. 

b. But in the stomachs o'i herbiwrous animals, why are the starch and 
sugar especially appropriated to the use of the lungs ? The food of ani- 
mals which live upon vegetable substances contains fat as well as starch 
— why then is the starch in this case dissipated by the process of respira- 
tion, while the fat is applied as it is supposed to another use ? The 
answer to this question is both beautiful and satisfactory. 

Starch, gum, and sugar, consist of carbon and water only, and we can 
conceive them in their passage through the body to be actually separated 
into these two substances— in which case the carbon has only to combine 
with oxygen and form carbonic acid, tojae ready to pass off by the lungs. 
Here, therefore, only one chemical combination is required — the union 
of carbon with oxygen. It is the sunplest way in which we can con- 
ceive carbon to be supplied for the use, or for the purposes of the lungs.* 

But it is otherwise with fat. Though nearly all kinds of fat consist en- 
tirely of carbon, hydrogen, and oxygen— yet they cannot be supposed to 
consist only of carbon and water. They contain much more hydrogen than 
is necessary to form water with the oxygen which is present in them. If, 
'hen, the carbon of these fats be separated, tljis excess of hydrogen will 
ilso be set free, and if the former be made to combine with oxygen to 
form carbonic acid, the latter must also combine with hydrogen to f-^rm 
water. Thus two chemical changes must go on simultaneously, for 
which more oxygen will be required, and which involve more labour in 
the system than when the carbon alone is to be combined with oxygen 
It is natural, therefore, that where both starch and oil are present to- 
gether, the former should be first converted to the uses of the lungs, the 
latter only when the supply of starch or sugar has been exhausted. 

* The chemical reader will underatand that I am here only giving a popular view of the 
fined result c:' ^he several changes through which the carbon no doubt passes befoiv K 
«8C-^j?e6 in the form of carbonic acid. 



594 PURPOSES SERVED BY RESPIRATIOJ*. 



^ 



There ap]>ears, therefore, to Le a beanliful adaptation to the wants and 
ca -venience of animals in the large propoition of starch, gum, and sugar, 
wL.f^h the more abundant varieties of vegetable fond contains, In obtaining 
carbon from these, the least possible labour, so tj speak, is imposed upon 
the digestive organs of th^ herbivorous races. The starch and sugar 
abound because much carbon is required, while fatty matter or oil is 
present in smaller quantity, because comparatively little of this is neces- 
sary to the performance of the usual healthy functions of the animal 
body. And it is another adaptfition of the living body to the circum- 
stances in which it may be pla^^'sd, that when starch or sugar cannot be 
obtained, the oil of the food is consumed for the supply of carbon to the 
lungs — and failing this also, the gluten and albumen of the vegetable food 
or the muscular fibre of the nnimal food, or even of the living animal it- 
self. 

3^. Purposes served hy respiration. — But for what purpose essential to 
life do animals respire ? If the starch and sugar be so necessary to feed 
the respiration — the breathing itself must be of vital importance to the 
living animal. 

Some doubts still exist upon this point. It is generally believed, 
however, that carbon is consumed or given off from the lungs for the pur- 
pose of sustaining the heat of the living body. When starcii, or sugar, 
or gum, are burned in the open air, they are changed into carbonic acid 
and water, and at the same time produce much heat. It is supposed that 
in the body the same change — the conversion of starch and sugar into 
carbonic acid and water — taking place, heat must in like manner be pro- 
duced. A slow combustion, in short, is supposed to be going on in the 
interior of the animal — the heat of the body being greater, in proportion 
to the quantity of carbonic acid given oft" from the lungs. In favour of 
this view many strong reasons have been advanced, but there are also 
objections against it of considerable weight, which cannot as yet be satis- 
factorily removed. 

Were we to adopt this opinioinin regard to the main purpose served by 
respiration as the true one, it would afford a very distinct reason for the 
large amount of starci' existing in all our cultivated crops. Respiration, 
according to this view, is necessary to supply heat to the animal, and 
this respiration is most simply and easily fed by the starch contained in 
the vegetable food. The life and labours of the plant again minister to 
the life and labours of the animal. 

§ 4. Of the origin and the purposes served hy the fat of animals. 

1°. The immediate oriffin or source of the fit of animals depends upon 
the kind of food with which the animal is fed. Carnivorous animals 
obtain or extract it ready formed from the flesh they eat — herbivorous 
animals from the vegetable food on which they live. 

It has only been lately shown that the corn, hay, roots, and herbage, 
on which cattle are fed, contain a sufficient quantity of oily matter ready 
formed to supply all the fat which accumulates in their bodies — or which, 
Dy the milk cow, is yielded in the form of butter. Before the different 
kinds of food had been analyzed, with the view of determining the quan- 
tity of oil and fat they severally contain, it was supposed that the fat of 
tnirials was derived slmost solelj- from the starch and sugar oi gum; of 



ORIGIP : F THE FAT OF ANIMALS. 595 

which SO large a proportion of vegetable food consists. This opinion, 
however, has given waj' before the advance of analytical researcli, 
A.ninials fatten quickest upon Indian corn, or oil cake, or oil mixed v/ith 
chopped straw, or upon oily seeds and nuts — or, as in the case of poultry, 
on a mixture of meal or suet — because these kinds of food contain a large 
proportion of fatty matter ready formed which the animal can easily ex- 
tract, and after a slight chemical change can convert into a portion of its 
own substance. 

The conversion of starch or sugar into fat in the animal body implies 
a chemical change of a less simple nature — one which seems to impose 
upon the vital principle a greater amount of labour than is implied in the 
simple appropriation of the fat which exists ready formed in tiie food. If, 
then, there be in the food as nmch fat as is necessary to supply all that 
tlie animal appropriates to itself, and if it is observed to lay on or appro- 
priate more when the food is richer in fatty oils, we are led to believe 
that the natural purpose served bv the oil in the vegetable food is to supply 
the fat of the animal body. In other words, the vegetable ministers to the 
animal and lessens its labour by preparing beforehand the materials out 
of which the animal is to build up the fatty parts of its body. 

But though this is the general source of the fat of animals, circum- 
stances ma}'' occur in which the only vegetable food which the animal can 
procure does not contain a sufficient proportion of fat to supply all the 
wants of its borly — or to enable it to perform the several natural functions 
it is destined to fultil. Thus wax is a kind of fat, and it has been shown 
(Milne Edwards) that, when fed upon pure sugar, the bee is capable of 
forming wax from its food. ' When fed upon sucli sugar, it not only lay:j 
up a store of honey, but it continues to build its cells of wax. Nov/ the 
starch of the food is readily changed into sugar. It may be so changed 
in the stomach of man and of other animals. That power which the bee 
possesses they also may in cases of emergency be able to exercise. 
Where a sufficient supj)ly of oil ibr the necessary uses of the animal is 
lot contained in the food it eats, it may form an additional portion from 
•.he starch or sugar in whicn its food abounds. 

According to the present state of our knowledge, therefore, the most 
probable opinion in regard to the origin of the fat of animals seems to be 
expressed in these two proposition. 

a." That the fat of animals is contained ready formed, and is usually 
derived from the vegetable or other food on which they live — and that 
when the food abounds largely in fat, the animal lays it more quickly 
and abundantly upon its own body. 

b. That when the food does not contain a sufficient proportion of fat to 
enable the animal comfortably to perform the various functions of its 
body, it has the power to form an additional quantity from the starch or 
sugar it eats — but that it will not readily fatten or lay on large additions 
of "fat upon its body when fed upon farinaceous, saccharine, or other food 
in which oil is not naturally contained.* 

* For tlie sake of the chemical reader I may be permitted here to show by what kind ot 
jhemical changes— 1°, the fat of animals in general may be derived from the starch or sugar 
of their food ; and 2°, how the peculiar kinds of fat contained in the body of any given anh 
mal may be formed from the peculiar kinds of fat contained in its food. 

1°. How fat may be formed from starch or tugar.— These two substances, as we h»T« 
•faready seen, may be represented by carbon and water only — 



CHANGES OF OX FAT INTO HUMAN FAT. 596 

2*. The purposes served by the fat. — In all healthy animals which 
lake a suffii;ient quantity of exercise to maintain them in a healthy con- 

C'lrbon. Water. 

Starch, consisting of 12 + 10, represented by Ci2 Hio Oio 

Cane sugar, consisting of 12 -f" Hi represented by Ci2 Hii On 
Pcf, again, margarine for example, the solid fat of the humi,n body, is represented Cp 
559, note,) by di HiS O5 Compare this with 4 of starch, and we have — 
4 of starch = C48 H40 O40 

1 of margarrne := C37 H36 O5. 

Difference = Cii H4 O35 

This difference is equal to, or may be represented by, 

U of carbonic acid + 4 of water + 9 of oxygen 
11 cOi + 4HO + 90 

So that by the separation of carbonic acid, which may be given off from the lungs — of 
water, winch may or may not remain in the system, — and of a portion of oxygen, which 
m ly be used up in various ways in the blood, the starch or sugar of tho food may be con- 
verted into fat. 

That in some such vvay these substances may be changed into the fat of animals was first 
insisted upon and explained by Liebig; and it is probable, as I have said in the text, that in 
cases of emergency fat is really formed in the animal body from such kinds of food. But 
when Liebig put forth his views on this subject, it was not icnown that vegetable substances 
naturally contained so Icirge a proportion of lat as has since been found in them. The no- 
c-essity for the coa^tant production or formation of fat in the body itselt, therefore, is not now 
so apparent, and the soundest opinion, according to our present knowledge, seems to be 
that, while the vegetable food iisuaHy supplies all the fat ready formed which the animal re- 
quires, yet that a conversion of a certain part of the starch, gum, sugar, and even of the cel- 
lular fibre of the food, into fat, may take place, when all the wants of the body are not sup- 
plied by the fat which the food naturally contains. Of course ihis opinion applies only to 
animals in perfect health. In certain diseased states of the body a larger aud more con- 
stant production of fat from tlie food may take place, as appears to be the case in animals 
which no diminution of food seems to prevent from laying on fat. 

2°. How the peculiar kinds offal, in the body may be dk^rivedfrom the peculiar kinds of fat 
in the food. 

a- We have already seen (p. 55S) that the solid part of butler, of olive oil. and of the gO'^te, 
is identical with the solid fat of the human body. When eaten by man, therefore, these se- 
veral kinds of fat may be at once conveyed, without change, from the stomach to the several 
parts of the body where they are required. From this circumstanc-e these kinds of fat seem 
remarkably fitted for the foo i of man. 

b. The solid fat of the ox and the sheep is called stearine. Upon this man lives much 
and converts it into the solid fat (margarine) of his own body. This may take place after 
the following manner : — 

2 of margarine ... ... := C74 H72 Oio 

1 of stearine ........ = C74 Hc9 O7 

Difference = C-h H3 O3 

If we double this difference, we have Cg H'3 Os ; which is the formula for lactic acid. 
Recent researches, however, have failed in detecting this acid in the blood — if it be forine(J 
at iill, therefore, it must exist only in a transition state, and must be st)fiedily converted irwto 
other compounds. The final result may po.38ibly be4^ie evolution of the 3 of carbon (Cs ) 
by the lungs in the form of carbonic acid. 

c. That the body or it& parts possess the power of easily transforming thesic different kinds 
of fat one into the other, we know, also, from other facts. Thus the calf lives upon milk, 
and from the two kinds of fat contained in the cream rf the milk, it forms the solid and liquid 
fat.s of its own body. The stearine of the animal in tii s case may be formed from the mar- 
garine of the butter, being exactly the converse of the pievious case, while the butter oil may 
be changed into the liquid fat of the tallow. 

This latter is more difficult 'o explain, since the composition of elaine — the liquid fat ol 
the ox, calf, and sheep— compai-ed with that of ^;itter oil, presents a coiisidecable difference. 
Th US- 
Elaine =Cn Hu Oe 

Butter oil =03? H33 Os 

Difference .... =CiO H9 
What becomes of this difference, Cio Hd, we are unable as yet precisely to explain. By 
the intervention of a little oxygen it miL'ht readily give rise to a little more fat. 

d. The cow anrl calf toiTether, however, illu.-^tmte very clearly the exislence of this tran* 
forminir power of the animal body. We are unacquainted, as yet. with the composition of 
the several kinds of fat which occur in vegetables — but we know that out of these the cow 
can form the two kinds of fat—the stearine and the elaine — whiah exist in its own tallow, 
and at the same time the two kin(ds of fat — margarine and butter-oii — which are found in it^ 
milk. The calf, again, can chants these two latter fats into th? »f •which ita own bod/, an 



PURPOSES SERVED BY THE FAT. 597 

dition, the principal purposes served by the fat are simple and the same. 
It lubricates the joints— covers and protects the internal viscera — keepa 
the muscles separate, and enables them to play freely among each other 
— makes tlie hair and skin soft and flexible, — and, by filling up hollows, 
contributes to the roundness and plumpness of the parts, and defends the 
extremities uf the bones from external injury. When exercise is taken, 
a portion of the fat of the body appears to be more or less changed and 
removed, and is afterwards found in the perspiration, or in the dung. It 
is to make up for this natural waste that all animals, even when the fat 
of their body undergoes no increase, require a certain supply to be daily 
given to them in their food. 

The accumulation of fat in animals seems to be an effort of nature to 
lay in a store of food in time of plenty, which may be made available in 
the performance of the usual functions of the animal when a time of 
scarcity comes. If the food contain too little oil to lubricate the joints 
and to supply the natural waste of this kind of matter, then the store of 
fat which has been accumulated in time of plenty is drawn upon, a por- 
tion of it is worked up, so to speak, and the fat of the body diminishes in 
quantity. We have seen also that the respiration of carnivorous animals 
IS supported at the expense of the fat which they eat — and that the lean- 
ness which attends upon starvation is owing to the fat of the liviilg body 
beingconsumed in supplying thecarbon given off from the lungs. Another 
purpose, therefore, for which animals seem to be invested with the power 
of laying on fat, is, that a store of food for the purposes of respiration 
may be carried about in the body itself, to meet any unusual demand 
which the food may not be able wholly to supply. 

§ 5. Of the natural waste of the parts of the body in a full grown animal. 
We have seen that, if the food of the animal be unable to stipply the 
carbon given off from the lungs, and the fat which the movements of the 
limbs require, the parts of the body themselves are laid under contribu 
tion in order to supply these substances. Thus, when the food is stinted, 
the body necessarily undergoes a waste from this cause. 

But this is not a constant waste. It is prevented by the use of a larger 
quantity of food. The parts of the body, however, do undergo a con- 
stant and natural waste, to make up for which is one of the main pur- 
poses served by the food. 

It has been ascertained by physiologists, that all the parts of the body 
undergo a slow and insensible process of renewal. The hair and the nails 
we can see to be constantly renewed. They grow, or are thrust out- 
wards. But the muscles and even the bones are by little and little re- 
well as that of its mother, requires. And, lastly, man by eating the fat of the calf can re- 
convert it into margarine and those other fatty substances which are found in the various 
parts of his body. Substances which can thus so IrequentTy and so readily be changed, the 
one into the other, must be very clocely connected, and the mode in which their mutual 
transformations are effected will, no doubt, prove to be simple when these are rightly im- 
derstood. 

The chemical reader will understand that it is for the sake of simplicity only that I have 
in this note compared together the entire fats s* sarine, margarine, &c., instead of the fatty 
acids only which they are known to contain. 

The reader will consult with much advantage and satisfaction upon this subject, a work 
upon Chemical Physiology, by Professor Mulder, of Utrechi {Procvn. eener Algemeene Phy- 
9iolo frische Scheikunde, p. 260, el aeq.) of which I am happy to say that a translation from 
the Dv^:ch is now in progress by my assistant, Mr. Fromberg, and will speedily be published 
bv Che "Vlessrs. Elackwood. 



598 FOOD REQUISITE FOR THE NATURAL WASTE. 

moved inwardly and rejected in the excretions — the place of that which 
IS removed being supplied by new portions of matter derived from the 
food. 

This removal, though unfelt by us, goes on so rapidly that in a space 
of time, which varies IVom one to five years, the whole body of the ani- 
mal is renewed. There does not reniain, it is said, in any of our bodies, 
a single particle of the same matter which formed their substance three 
or five years ago. It is just as if we were to take a single old brick every 
day out of the corner of a house, and put in a new one — the form and 
dimensions of the house would remain unaltered, and yet in the course 
of a few years its walls would be entirely renewed. 

In full grown animals, some parts of the body are renewed more ra- 
pidly than others — the muscles, for example, more frequently and rapidly 
than the bones and the brain. In young animals, again, the whole body 
is oftener renewed than in such as are advanced in years, but all the 
parts of all animals are believed to be more or less quickly removed and 
replaced. 

The new materials which are conveyed to the different parts of the 
body are derived directly from the food. The fibrin of the muscles is 
replaced from the gluten which the food contains — the fat from its oil — 
and the earthy matter of the bones and the salts of the blood, from the 
phosphates and saline substances which are naturally present in it. On 
the otlier hand, those parts which are extracted from the muscles and 
bones, and carried off in the excretions, are decomposed during their re- 
moval. New chemical compounds are produced from them, which are 
found in the urine and dung of the animal, and which give to these ex- 
cretions their richness and value in the manuring of the soil. 

§ 6. Of the kind and quantity of food necessary to make wpfor the natural 
waste in the body of a full groivn animal. 

The substances which constantly disappear from the body in conse- 
quence of the natural waste above described, are of three kinds — the fbrin 
and other analogous organic compounds, which form the muscles and the 
cartilage of the bones — the earthy ijhosphates (of lime and magnesia), 
which form so large a proportion of the bones, and exist in small quan- 
tity in the muscles also — and the soluble saline substances, which abound 
in the blood and in the other fluids of the living animal. In the solid and 
liquid excretions, a larger quantity of each of these three classes of com- 
pounds is carried out of the body. How much of each must be contained 
in the daily food of a full-grown animal in order that it may be kept in 
its actual condition? 

1°. Quantity of fibrin or other analogous compounds {albumen or 
casein) which the daily food must contain. — The most accurate experi- 
ments that have yet been made upon this subject (Lecanu) appear to 
show that a full grown man rejects in his urine alone about half an ounce 
of nitrogen (230 grs.) every 24 hours. This quantity of nitrogen is con- 
tained in about three ounces of dry muscular fibre, which must, therefore, 
ever}'" day be decomposed or removed in order to yield it. 

But if the body is kept in condition, this quantity of fibrin must be 
daily restored again by the food. Now, to supply. three ouDces of dry 
fibrin, there must bf eaten ab-^ut — 



IW THE BODY OF A FULL-GROWN ANIMAL. 5W 

30 ounces of wheaten flour ; or 
45 " of wheaten bread ; or 
14 " of fresh beef or mutton ; or 
12 " of pease or bean meal ; or 
4 " of cheese ;* 
Or, if we hve wholly upon potatoes or milk, we must eat r.o less than 
six jr seven pounds of the former daily, or drink three or four imperial 
pints of the latter — if we would restore to the body as ranch of the sub- 
stance of its muscles and cartilage as is daily removed from it by the 
urine. 

But the urine is not the only channel through which nitrogen is given 
off from the animal body. A considerable, though, of course, a variable 
proportion is found in the solid excretions or dung, which has also been 
derived from the substance of the body itself. A small quantity of ni- 
trogen is believed to be given olf from the lungs also in breathing, and 
from the skin in the perspiration, which nitrogen must have been either 
directly or indirectly derived from the food. And, lastly, of the fibrin or 
other food containing nitrogen which may be introduced into the stomach, 
a portion must pass the mouths of the absorbent vessels as it descends 
through the intestines and thus escape with the dung, without having 
performed its part in the ordinary nourishment of the body. 

It is impossible to raaiie any correct estimate of the amount of nitrogen 
which escapes from the animal in the several ways just noticed — in the 
solid excretions from the lungs and from the skin — or of the quantity of 
food which is necessary to supply its place. If we suppose the loss 
through all these sources taken together to be equal to one-half or tv/o- 
thirds of that which is found in the urine, then the whole quantity of dry 
fibrin which tlie food ought to contain would amount to four and a half or 
five ounces in the day. To supply this, we must eat of bread, beef, 
cheese, potatoes, or milk, one half more than the quantities already 
specified. 

No experiments have hitherto oeen published from which we can de- 
termine the average quantity of nitrogen rejected in the excretions of the 
horse, the cow, or the sheep, and, consequently, the amount of >yaste 
which takes place in ordinary circumstances in the muscles and cartilage 
of these animals. If we suppose that in the horse or cow it is in direct 
proportion to tlieir weights, compared with that of a full grown man — or 
five times greater than in a man — then the loss of dry fibrin would 
amount to 20 or 25 ounces in the- 24 hours. To supply this, the animal 
must eat the following quantities of one or other of the kmds of food here 
mentioned : — 

120 lbs. of turnips. 17 lbs. of clover hay. 

115 " of wheat straw. 12 " of pea straw. 

75 " of carrots. 12 " of barley. 

67 " of potatoes. 10 " of oats. 

20 " of meadow hay. 5 " of beans.f 

Or instead of the whole quantity of any one of these, a half or quarter or 
any other proportion of each may be taken, and the animal A^'ill pro- 

• Supposing the wheaten flour to contain 10 per cent, of gluten, and the cheese one half 
ia weight of dry curd (see also pp. 506 and 531.) 
1 These numbers are calcu'^ited from the table given in p. 531. 



II 



600 A MIXED FOOD NECESSAKT TO ANDkLiLS. 

bably be found to thrive better on the mixture than if fed upcwi any oks^ 
of these kinds of food alone. 

2°. Quantity of fixed saline matter and of earthy phosphates which 
the food ought to contain. — A fuil grown animal rejects in its dung, its 
urine, and its perspiration, as much saline and earthy matter as its 
food contains. If its body is merely maintained in its existing condition, 
only that which is removed from it by the daily waste is restored to it by 
the daily food. Thus whatever quantity of saline and earthy matter is 
present in the food, an equal quantity is found in the excretions of the I 
living animal. ^ 

But how much of that which is found in the excretions has actually 
formed part of the living body, and been removed from it in consequence 
of the natural waste ? This we have no means as yet of determining. 
It must be considerable, but it varies witk many circumstances, and the 
experiments which have hitherto been made and published do not enable 
us to say how much the average waste really is, and how much of the 
several more conijnon kinds of food ought to be consumed by a full 
grown aniniaU in order to supply it with the necessary daily proportion 
of saline and earthy substances. 

The benefits so often derived from the use of salt in the feeding of 
stock show how a judicious admixture of saline matter with the food 
may render its other constituents more available than they would other- 
wise be, to the support and increase of the animal body. 

§' 7. The health of the animal can he. sustained only by a mixed food. 

From what I have already stated, you see that the vegetable food eaten 
by a full grown animal for the purpose of keeping up its condition should 
contain — 

1°. Starch or sugar, to supply the carbon given off in respiration. 

2*^. Fat or fatty oil, to supply the fatty matter which exists more or 
less abundantly in the bodies of all animals. 

3°. Gluten or fibrin, to make up tor the natural waste of the muscles 
and cartilage. 

4°. Earthy phosphates, to supply what is removed from the bones of 
the full grown animal by the daily waste ; and — 

5°. Saline substances — sulphates and chlorides — to replace what. is 
daily rejected in the excretions. 

Hence the food upon which any animal can be fed with the hope of 
maintaining it in a healthy state must be a mixed food. Starch, or sugar 
alone, or pure fibrin or gelatine alone, will not sustain the animal body, 
because these substances do not contain what is necessary to build up all 
its parts, or to supply what is daily given off during respiration and in 
the excretions. The skilful feeder, therefore, will not .attempt to main- 
tain his stock on any kind of food which does not contain a sufficient 
supply of every one of the kinds of matter which the body requires. 

Two other points he will also attend to. First, he will occasicfially 
change the kind of food, or will v&ry the proportions in which he gives 
the different kinds of fodder to his feeding stock. This practice is founded 
on the fact that, althougli every crop he raises contains a certain propor- 
tion of all the substances \> lich the animal requires, yet some contain 
one of these in larger qua itity than others do, and by an occasional 



ADDITIONAL FOOD Rr^tTIRED FOR FATTENING. 601 

change or variation he may hope more fu'Jy to supply to the animal the 

necessary quantity of each. 

Second, he will adapt the kind and quantity of food to the age of the 
animal, and to the other purposes for which it is fed. This rule depends 
partly upon the same fact, that diffjerent vegetables contain the several 
kinds o^ necessary food in different proportions, but in a great degree also 
upon the further fact, that the ar>inial requires these substances in differ- 
ent proportions, according to its age and to the special purpose for which 
it is fed. Let me direct your attention to this lattei: fact a littler more 
at length. 

§ 8. Of the kind and quantity of additional food required by the 
fattening animal. 

In the animal which is increasing in size or in weight, the food has a 
double function to perform. It must sustain and it must increase the 
body. To increase the body, an additional quantity of food must be con- 
sumed, but the kind or nature of this additional food will depend upon 
the kind of increase which the animal is making or is intended to make. 

One of the important objects of the stock farmer is to make his full 
grown animals lay on fat, so that they may as quickly as possible, and 
at the least cost, be made ready for the butcher. To effect this object, 
he adjusts tlie kind and quantity oi the food he gives, to the practical ob- 
ject he wishes to attain. 

We have already seen reason to believe, that the natural and imme- 
diate source of the fat of animals is in the oily matter which the food 
contains. If we wish only, or chiefly, to lay on fat, therefore, we 
ought to give some kind of food which contains a larger proportion of 
fatty matter than that upon which the animal has been accustomed to 
live. This is what the practical man has actually learned to do. To 
his sheep and oxen he gives oil-cake or linseed oil mixed with chopped 
straw, to his dogs cracklings,^ to his geese and turkeys Indian corn, 
which contains much oil, and to his poultry beef or mutton suet. 

Many experiments are yet wanting to determine with accuracy the 
proportion of fat contained in all the difft?rent kinds of food usually con- 
sumed by animals. Nearly all we yet know upon this subject is ex- 
hibited in the tabular view of their composition to which I have already 
directed your attention (p. 531.) 

One thing, however, of considerable practical, value has been recently 
ascertained — that the oily matter of seeds exists chiefly near their outer 
surface, — in or immediately under the skin oi husk. 'This fact is shown 
in the case of wheat, by the following results of the examination of two 
varieties of this grain, one grown near Durham, the other in France. 
The result as to the French grain is given by Dumas : — 

PER CENTAttB OF FATTY OIL. 

English, JPrench. 

1-4 
4-8 

5-2 

• Cracklings are the skinny parts of the suet from which the tallow has been for the most 
part squeezed out by the tallow chandlere. Might cattle not be fattened upon cracklinga 
crushed and mixed with their otlier food? Might not some cAecp varieties of oU also i>fl 
mixed with Uieir fooj^ for the purpose of fattening. 



Fine flour . 


. . 1-5 


Pollard . . 


. 2-4 


Boxings . . 


. . 3-6 


Bran . . . 


. . 3-3 



608 rATTT MATTER IN THE iETSKS OF SEKDS. 

This fact of the existence of more fat in the husk than in the innef 
part of the grain, explains what often seems inexplicable to the practical 
man — why bran, namely, which appears to contain little or no nourish- 
ing substance, should 3^et fatten pigs and other full grown animals, when 
given to them in sufficient quantity along with their other food. It also 
explains why rice dust should be found to fatten stock,* though the 
cleaned and prepared rice contains but little oil, and is believed, there- 
fore, to be unfitted for laying on fat upon animals with any degree of 
rapidity. No doubt the dust from pearl-barley and from oats, as well as 
the husk of these grains, might be economically employed by the stock 
feeder where they can readily be obtained. 

§ 9. Kind and quantity of additional food required by a grouping 

animal. 

The young and growing animal requires also that its food should be 
adjusted to its peculiar wants. In infancy the muscles and bones in- 
crease rapidly in size when the food is of a proper kind. This food, 
therefore, should contain a large supply of the phosphates, from which 
bone is formed, and of glutefJ or fibrin, by which the muscles are en- 
la.rged. Some kinds of fodder contain a larger proportion of these phos- 
phates. Such are corn seeds in general, and the red clover among grass- 
es. Some again contain more of the materials of muscles. Such are 
beans and peas among our usually cultivated seeds, and tares and other 
leguminous plants among our green crops. 

Hence the skilful feeder or rearer of stock can often select with judg- 
ment that kind of food which will specially supply that which the ani- 
mal, on account of its age or rapid growth, specially requires — or which, 
with a view to some special object, he wishes his animal specially to lay 
on. Does he admire the fine bone of the Ayrshire breed? — he will try 
to stint it while young of that kind of food in which the phosphates 
abound. Does he wish to st-rengthen his stock, and to enlarge their 
bones ?— he will supply the phosphates liberally while the animal is 
rapidly growing. 

An interesting application of these principles is seen in the mode of 
feeding calves adopted in different districts. Where they are to be reared 
for fattening stock, to be sold to the butcher at two or three years old, 
they are well fed with good and abundant food from the first, that they 
may grow rapidly, attain a great size, and carry much flesh. If starved 
and stunted while young, they olien fatten rapidly when put at last upon 
a generoiLS diet, but they never attain to their full natural size and weight. 

When they are reared for breeding stock or for milkers, similar care is 
taken of them in the best dairy countries from the first, though in some 
the allowance of milk is stinted, and substitutes for milk ar«^ early given 
to the young animals. 

But it is in rearing calves for the butcher that the greatest skill in 
feeding is displayed, whe ^ long practice has made the farmers expert in 
this branch of husbandry. To the man who has a calf and a milk cow, 
the principal question is, how can I, in the locality in which I am placed, 
make the most money of my calf and my milk ? Had I better give 
my calf a little of the milk, and sell the remainder in the form of new 

* Rice dust is very good food for fattening pigs, makes excellent pork, and is very profti 
>ble when given along vith whey. 



FEEDING OF YOUNG CALVES 60J 

'milk—- or bad. I better make butter and g', ■ e the skimmed milk to my 
calves — or will the veal, if I give iny calf all tlie milk, pay me a bet- 
ter price in the end ? The result of many trials has shown, that in some 
districts the high price obtained for well fed veal gives a greater profit 
than can be derived from the milk in any other way. 

While the calf is very young — during the first two or three weeks — 
lis bones and muscles chiefly grow. It requires the materials of these, 
therefore, more than fat, and hence half the milk it gets, at first, may be 
skimmed, and a little bean meal may be mixed with it to add more of 
the casein or curd out of which the muscles are to be formed. The cos- 
tive etfect of the bean meal must be guarded against by occasional me- 
dicine, if required. 

In the next stage, more fat is necessary, and in the third week at 
latest, full milk, with all its cream, shf)uld be given, and more milk than 
the mother supplies if the calf requires it. Or, instead of the cream, a 
less costly kind of fat may be used. Oil-cake, finely crushed, or lin- 
seed meal, may supply at a cheap rate the fat which, in the form of 
cream, sells for much money. And, instead of the additional milk, bean 
meal in larger (juantity may be tried, and if cautiously and skilfully used, 
the best effects on the size of the calf and the firmness of the veal maj 
be anticipated. 

In the third or fattening stage, the custom is, with the same quantity 
of milk, to give double its natural quantity of cream — that is, to supply 
in this way the fat which the animal is wished chiefly to lay on. This 
cream may either be mixed directly with the mother's milk, or, what is 
better, the afterings of several cows may be given to the calf along 
with its food. For the expensive cream there might no doubt be sub- 
stituted many cheaper hinds of fat which the young animal might be 
expected to appropriate as readily as it does the fat of the milk. Lin- 
seed meal is given with economy. Might not vegetable oils and even 
animal fats be made up into eniulsions which the calf would readily 
swallow, and which would increase his weight at an equally low cost ? 
A fat pease-soup has been found to keep a cow long in milk ; might it 
not be made profitable also to a fattening calf? 

The selection of articles of food wtiich will specially increase the size 
of the bones in* the growing animal, by supplying a large quantity 
of the phosphates, is at present limited in a considerable degree. The 
grain of wheat, barley, and oats is the source from which these phos- 
phates are most certainly and most abundantly supplied to the animals 
that feed upon them. But in many cases corn is too expensive a food, 
and those kinds of corn which contain the largest proportion of the phos- 
phates supply only a comparatively small quantity in a given time to the 
growing animal. Why should not bone-dust or hone-meal be introduced 
as an article of general food for growing animals ? There is no reason 
to believe that animals would dislike it — none that they would be unable 
to digest it. With this kind of food at our command, Ave might hope to 
minister directly to the weak limbs of our growing stock, and at pleasure 
to provide the spare-boned animal with the materials out of which a 
limb of great strength might be built up. 

Chemical analysis comes further to our aid in pointing out the kind 
of food we ought to give for the purpose of incr«^.aning tliis or that part 



004 FOC© REQUIR£1> l>URIi^Gr PREGNANCY. 

of tne animal body. Thus in regard to the same growth of bone, it ap- 
pears that, while linseed and other oil cakes are mainly used with the 
view of adding to the fat, some varieties are more fitted at the same time 
to minister to the growth of bone than others are. Thus, four varieties 
of oil-cake examined in ray laborato'^y, contained respectively of earthy 
phosphates and of other inorganic matter in 100 lbs. the following quan- 
tities :^ 

PER CENTAGE OF 

Earthy phosphates. Other inorganic matUr. 

■ British linseed cake . . 2-86 2-86 

Dutch do. . . 270 2-54 

Poppy cake .... 5-22 1-24 

Dodder cake .... 6-67 3-37 

The numbers in the first column, opposite to poppy and dodder cake, 
show that these varieties of oil-cake contained a much larger proportion 
of the phosphates than the others did, and consequently that an equa. 
weight of them would yield to growing stock more of those substances 
which are specially required to build up their increasing bones. 

§ 10. Kind and quantity of additional food required by a 
yregnant animal. 

The food of the pregnant animal must sustain the full-grown mother, 
and must add at the same time to the substance of her unborn young. 
The quantity of food which is necessary to sustain the mother — if herself 
full-grown, which is often far from being the case — varies with many 
circumstances. 

It is said that in the stall an ox or a cow will eat one-fifth of its weight 
of turnips in a day. or one-fiftieth of dry food, such as hay and straw. 
With this allowance of food the anim-al would probably increase in 
weight in some degree, — bu-t according to Riedesel one-sixtieth of its 
weight of dry hay is necessary merely to sustain it. From what we 
have already seen of the composition of the diff^ent grasses, it is obvi- 
ous tliat the quantit}^ required will be much affected by the kind of hay 
with which the animal is fed. 

To nourish the young calf in the womb of its mother, an additional 
quantity of food must be given, and this quantity must be increased aa 
the state of pregnancy advances. And though the kind of additional 
food which is given must readily supply the materials of the growing 
oones and muscles of the foetus, yet it must contain also a larger quan- 
tity of starch or sugar also than the mother in her ordinary state would 
require. This is owing to the circumstance that the mother must now 
breathe for two animals, for herself and her young. The quantity of 
blood is increased, more oxygen is taken in by the lungs, and more carbon 
is given off in the form of carbonic acid. To supply this carbon, more 
of farinaceous or saccharine food must be eaten from the time when 
pregnancy takes place, and it must increase as the young animal en- 
larges in size. 

Except in the way of feedinjo; the mother, in all respects well, I am 
not aware that any experiments have been made vcith the view of spe- 
cially afTecting the condition of the future calf by the kind of food given 
to the mother. A certahi proportion of bone and mascle no doubt must 



FOOD REQUIRED BY A COW IN MILK. 605 

be supplied to the young animal by the food given to tl e mother, or tho 
bones and muscles of the mother herself will be laid under contribution to 
supply It — but It does not appear impossible to affect the size of the bone 
by the quantity of phosphates which are given in the food, or the growth 
and development of the muscles by that of the gluten, fibrin, or casein 
with which the mother is fed. Might not an addition of bone-meal to the 
food of the pregnant cow give a calf of larger bone ? Would not bean- 
meal or skim-milk add to the size of its muscles ? 

§ 11. Kind and quantity of additional food required by a 
milking animal. 
After the young animal is born, the mother has still to feed it with her 
milk.^ And as the calf grows rapidly, the food it requires increases daily 
with Its bulk, and the demands upon the mother therefore every day be- 
come greater. At this period, therefore, the cow must obtain larger sup- 
plies of food to sustain herself and to produce a sufficient quantity of 
milk for her calf than at any other period. If these adequate supplies 
are not given, a portion is daily taken from her own substance— her body 
becomes leaner, and her limbs more feeble, while her young also is 
stinted and puny in its growth. 

By-and-bye, however, the calf begins to pick up food for itself. It 
begins to live partly upon vegetables. The mother is in consequence 
relieved of a part of her burden— her udders are less drawn upon— the 
quantity of milk secreted becomes less— she begins again to lay muscle 
and fat upon herself— her udders at length become dry, and she slowly 
recovers her original plump condition. She has, indeed, at this period a 
tendency to fatten if the same supply of food is continued to her, and 
m many districts it is customary to feed her off at tliis time for the 
butcher. 

What I have already said of the artifices by which the food given to 
the cow may possibly be made to affect the bodily character of the future 
calf, applies equally to the means of more or less effectually promoting 
the growth of the young animul while it is fed solely upon milk. The 
kmd of food given to the mother may make the milk richer in curd 
which will promote the growth of muscle— or richer in phosphates, by 
which the enlargement of the bones of the calf will be assisted. Scarcely 
any two samples of milk, indeed, are found, upon analysis, to contain 
the same proportion of phosphates and of other saline substances, and 
there is little reason to doubt that if an unusual quantity of these be given 
m the food of th^ mother, an unusual quantity will be found also in the 
milk she produces. 

For the production of milk the mother requires an adequate additional 
supply of all the substances which we have seen to be necessarv to the 
support of the unborn foetus— of the starch as well as of the gluten and 
saline substances of the food. But it is interesting to mark the very dif- 
ferent purposes to which the additional supply of starch in her food is 
now applied. 

The pregnant mother requires this starch to supply the carbon ^iveri 
off more abundantly during her increased lespiration. She breathes, as 
1 have already said, for her young and for herself, and therefore ^ivea 
c^more carbon from her lungs. 
26 



606 USES OF MILK IN THE ECONOlilT 3F NATURE. 

But when the young animal Is born it breathes for itself. It musti 
therefore, be supplied with that kind of food which seems specially in- 
tended to meet the wants of respiration. 

The additional starch eaten by the mother, therefore, instead of being 
breathed away in her own lungs, is conveyed in the form of sugar into 
the food of the young animal. It is changed into the sugar of the milk, 
and the natural function of this sugar is to supply the carbon which the 
young animal gives off when it begins to breathe for itself. 

It is not difficult to understand the kind of process by which the 
starch of the motlier's food is converted into the sugar of her milk. If tc 

2 of starch = 24C + 20H + 20O, 
we add 4 of water = 4H + 40, 



we have 24C + 24H + 240, whicl is the formula for 

milk sugar. In passing through the digestive organs of the cow, there- 
tore, the elements of the 2 of starch require only to be combined with 
those of 4 of water to be converted into the sugar of milk. 

But though it is not difficult to understand in what way this change 
may be effected, yet it is exceedingly interesting to find that such a 
chemical change as this should he made to commence at a certain special 
epoch with a view to a certain special end. 

Milk is a perfect food for a growing animal, containing the curd which 
is to form the muscles, the butter which is to supply the fat, the phos- 
phates which are to -build up the bones, and the sugar which is to teed 
the respiration. Nothing is wanting in it. The mother selects all the 
ingredients of this perfect food from amons; the useless substances which 
are mingled in her own stomach with the food she eats — she changes 
these ingredients chemically in such a degree as to present them to the 
young animal in a state in which it can most easily and with least labour 
employ them for sustaining its body — and all this she begins to do at a 
given and appointed moment of time. How beautiful, how wonderful, 
how kindly provident is all this ! 



But apart from its natural use in the economy of nature, milk may be 
regarded as an article of manufacture — an important article of agricul- 
tural husbandry. As a mere producer of milk for other purposes than 
the feeding of calves, the cow will be differently fed according to the pur- 
pose for which her milk is intended to be employed, or the«form in which 
it is to be carried to market. 

a. The toicn dairyman, who sells his new milk to daily customers, 
requires quantity rather than quality. He gives his cattle, therefore, 
succulent food in which water abounds — green grass — forced rapidly for- 
ward by irrigation or otherwise — green clover, young rye, brewers* 
grains, or hay tea.* In this way, without the actual addition of water, 
he can make his milk thin, and increase its bulk. 

h. Those, again, who desire much rich cream, or who grow milk fat 

* A mixed iiay tea and pease soup, which is excellent fw makinsr cows give milk, is pr©» 
pared by putting hay into a pot in alternate layers, sorinkJing between each a handful of 
pease-meal, adding water and bringing to a boiL 



I 



TO PRODUCE MIIiK FOR CHEESE OR BUTTER. f(07 

the manufacture of hulter, pay less attention to the bulk of the milk 
itself than to that of the cream they can collect from its surface. The 
proportion of butter is increased by the use of food which contains much 
fatty matter — of any of those kinds of food, indeed, by which an ox can 
be made rapidly to lay on fat. Oil-cake has by some been objected to 
as likely to give a taste to the milk, but it may be safely used in small 
quantity, and gives an abundant and good flavoured cream. 

c. In cheese countries^ again, it is the curd that is chiefly in request. 
No doubt the value of a cheese depends much upon the proportion of 
butter it contains diiTused throughout its substance, but the weight of 
cheese produced upon a farm depends mainly upon the quantity of curd 
which the milk of the dairy yields. Where skim-milk cheese is made, 
the weight of produce obtained depends almost solely upon the richnesa 
of the rnilk in curdy matter. Clovers, vetclies, and pea straw abound in 
casein or vegetable curd, and thus give a rich and productive milk to the 
cheese maker, while bean-meal and pease-meal, in so far as they can be 
given to the cow with safety, may with advantage be employed to pro- 
duce the same effect. As every thing which tends to lay on fat on the 
animal is likely also to increase the proportion of butter in its milk, so 
every thing which promotes the growth of muscle will also add to the 
richness of the milk in curd or cheese. 

§ 12. Influence of size, condition, warmth, exercise, and light, on the 
quantity of food necessary to make up for the natural waste. 

But the quantity of food of any kind which an animal will require ig 
affected by many circumstances. Thus — 

1°. 7Vie size and condition of the animal will regulate very much the 
quantity of food which is necessary to sustain it. The larger the mus- 
cles and bones the greater will be the daily waste, and the greater the 
quantity, therefore, of the food necessary to replace it. If an animal re- 
quire a 50th or a 60th of its weight of dj*y food daily, of course his size 
and weight will regulate almost entirely the quantity of food he ought to 
eat. 

A knowledge cf this circumstance is occasionally of economical value 
to the stock feeder or dairy farmer, and will modify very much the line 
of conduct he may be inclined to adopt as the most profitable. 

A large animal requires more food to keep it in its actual condition- - 
to make up, that is, for the natural waste. If you wish to convert much 
produce into much rich dung, therefore, keep large animals. They will 
convert a large quantity of vegetable matter into manure without adding 
any thing to their own substance. If one-fiftieth of its weight of div 
food be necessary to sustain it, then an animal of 100 stones weight will 
convert two stones of hay daily into dung. Whatever it eats beyond the 
two stones, will go to the increase of its weight. 

But a small animal, of 50 stones, requires only one stone a day to sus- 
tain its body, or converts one stone wholly into dung. Whatever it eats 
beyond this quantity, therefore, will go to the production of increased 
beef and bone. Hence, if I have a given quantity of vegetable produce, 
[ ought to be able to manufacture more beef from it by the use of small 
cattle th-.n of large, provided my large and small stock are equally pure 
in breed are equally quiet, and Lre as kindly feeders. 



608 INFLUENCE OF EXERCISE AND WARMTH. 

The same reasoxiing applies to dairy cows of diflfercot breeds, if I 
give two stones of hay to a smad Shetland cow, she may not convert 
more than one of them mto dung, the other she may consume for the 
production of milk. But if I give the same quantity to a cow of double 
the size, nearly the whole tvt) stones may be converted into dung — may 
be employed in sustaining the animal — and if she yield any milk at all, 
it will be poor and thin. 

This reasoning accounts for the fact which has been long observed, 
that small breeds of cattle giv« the richest milk, and that such as the 
small Orkney breed yield the largest produce of butter and cheese from 
the same quantity of food. They waste less of their food in sustaining 
their own bodies. Lean, spare cows also require less to sustain them ; 
and hence the skin-and-bone appearance of the best milkers among the 
Ayrshire and Alderney breeds. 

2°. The quantity of exercise which an animal takes, or of fatigue it 
is made to undergo, requires a proportionate adjustment in the quantity 
of food. The more it is exercised the more frequently it breathes, the 
more carbon it throws off" from its lungs, the more starch or sugar con- 
sequently its food must contain. If more is not given to it, the fat or 
otlier parts of the body will be drawn upon, and the animal will become 
leaner. 

Again, the natural waste of the muscles and bones is said to be caused 
by, or at least to be in proportion to, the degree of motion to which the 
several parts of the body are subjected. Take more exercise, therefore, 
move one or more limbs oftener than usual, and a larger part of the sub- 
stance of these limbs will be decomposed, removed, and rejected in the 
excretions. Hence the reason why hard work requires good food, and 
why the strength of all animals is diminished, if they be subjected ta 
great fatigue and are not in an equal degree supplied with nourishing 
food, by which the wasting parts of the body may be again built up. 

3°. The degree of warmth in which the animal is kept, or the tem- 
perature of the atmosphere in which it lives, affects also the quantity of 
food which the animal requires to eat. The heat of the animal is inse- 
parably connected with its respiration. The more frequently it breathes, 
the warmer it becomes, and the more carbon it throws off from its lungs. 
It '.s believed, indeed, by many, that the main purpose of respiration is to 
keep up the heat of the body, and that this heat is produced very much 
in the same way as in a common fire, by a slow combustion of that car- 
bon which escapes in the form of carbonic acid from the lungs. Place a 
man in a cold situation, and he will either starve or he will adopt some 
iiieans of warming liimself. He will probably take exercise, and by tliis' 
means cause himself to breathe quicker. But to do this for a length of 
time, he must be supplied with more food. For not only does he give 
off' more carbon from his lungs, but the exercise he takes causes a greater 
natural waste also of the substance of his body. 

So it is with all animals. The greater the difference between the tem- 
peifature of the body and that of the atmosphere in which they live, the 
more food they require to " feed the lamp of life" — to keep them warm, 
that is, and to supply the natural waste. Hence the importance of plan- 
tations as a shelter from cold winds to grazing stock — of open sheds to 
PA>u?,:t fattening stock frcm the nightly f^ews and colds — and even ol 



EFFECT OF ABSENCE OF LIGHT. 609 

closer covering to quiet and gentle breeds of cattle or sheep, which feed 
without restlessness and quickly fatten. 

A proper attention to the warmth of his cattle or sheep, therefore, is of 
great practical consequence to the feeder of stock. By keeping them 
warm he diminishes the quantity of food which is necessary to sustain 
them, and leaves a larger proportion for the production of beef or 
mutton. 

Various experiments have been lately published, which confirm the 
opinions above deduced from theoretical considerations. Of these I shall 
only mention one by Mr. Childers, in which 20 sheep were folded in 
the open field, and 20 of nearly equal weight were placed under a shed 
in a yard. Both lots were fed for three months — January, February, 
and March — upon turnips, as many as they chose to eat, half a pound 
of linseed cak^, and half a pint of barley each sheep per day, with a 
little hay and salt. The sheep in the field consumed the same quantity 
of food, all the barley and oil-cake, and about 19 lbs. of turnips per day, 
from first to last, and increased on the whole 36 stones 8 lbs. Those 
under the shed consumed at first as much food as the others, but after 
the third week they eat 2 lbs. of turnips each less in the day, and in the 
ninth week, again 2 lbs. less, or only 15 lbs. a day. Of the linseed-cake 
they also eat about one-third less than the other lot, and yet they in- 
creased in weight 56 stones 6 lbs., or 20 stones more than the others. 

Thus the cold and exercise in the field caused the one lot to convert 
more of their food into dung, the other more of it into mutton. 

But why did the sheltered sheep also consume less food ? Why did 
they not eat the rest of the food ofTered them, and convert it also into 
mutton? Because the stomach of an animal will not do more than a 
certain limited amount of work in the way of digesting, after the wants 
of the body are fully supplied. When circumstances cause the sustain- 
ing quantity of food to increase, the digestive powers are stimulated into 
unusual activity, and though plenty of food be placed before the animal 
it may be unable to consume and digest more than is barely sufficient to 
keep it in condition. If the sustaining portion be lessened, by placing 
the animal in new circumstances, more food may be digested than is ab- 
solutely necessary to supply the daily waste — that is to say, the animal 
may increase in weight. But the umsual stimulus being removed, it 
may not now be inclined, perhaps not oe able, to digest so large a quart- 
tity as it did before when that large quantity was necessary to sustain its 
body — that is to say, that while it increases in weiglit it will also con- 
sume less food. 

4°. The absence of light has also a material influence upon the effects 
of food in increasinsthe size of animals. Whatever excites attention in 
an animal, awakens, disturbs, or makes it restless, appears to increase 
the natural waste, and to diminish the effect of food in rapidly enlarging 
the body. The rapidity with which fowls are fattened in the dark is 
well known to rearers of poultry.* ' In India, the habit prevails of sew- 
ing up the eyelids of the wild hog-deer, the spotted deer, and other wild 

• It is astonishing with what rapidity fowls (dorkings) increaa'? when well feci, kept in con 
fined cribs, and in a darken^i room. Fed on a mixture of 4 Hbs. of oatmeal, 1 lb. of suet, 
and I lb. of sugar, with milk for drink five or si'xlimes a day if* summer, a dorking will add 
to its weight 2 lbs. in a week, sometimes 1^ lbs. in fotur lays. A young turkey wit lay on 9 
.M. a week, under the same treatment. 



610 



VENTILATION AND CLEANLINESS. 



LIVE WBIQHT. 








^ 


Increase. 


Turnips 






Nov. 18. 


March 9. 




eaten. 


lbs. 


lbs. 


lbs. 


lbs. 


108 


131-7 


23-7 


1912 


103 


129-8 


27-8 


1394 


108 


130-2 


22-2 


1238 


104 


132-4 


28-4 


886 


111 


131-3 


20-3 


886 



animals when netted in the jangles, with the view of taming and speedily 
fattening them. The absence of light indeed, however produced, seems 
to soothe and quiet all animals, to dispose them to rest, to make less food 
necessary, and to indtice them to store up more of what they eat in the 
form of fat and muscle. 

An experiment made by Mr. Morton, on the feeding of sheep, shows 
the effect at once of shelter, of quiet, and of the absence of light upon 
the quantity of food eaten and of mutton produced from it. 

Five sheep, of nearly equal weights, were fed each with a pound of 
oats a-day and ?s much turnips as they chose to eat. One was fed in 
the open air, tw( in an open shed — one of them being confined in a crib — 
two more were f» d iu a close shed in the dark — and one of these also was 
confined in a crib, so as to lessen as much as possible the quantity of ex- 
ercise it should take. The increase of live weight in each of the five, 
and the quantity of turnips they respectively consumed, appear in the 
following table : — 

Increase 

for each 

100 lbs. of 

turnips. 

lbs. 

Unsheltered 108 131 7 23 7 1912 1-2 

In open sheds .... 103 1298 278 1394 20 

Do., but confined in cribs 108 1302 222 1238 1-8 

In a close shed in the dark 104 132-4 28-4 886 3-1 

Do., but confined in cribs 111 131'3 203 886 2-4 

From this table it appears, as we should have expected — 
a. That much less — one-third less — turnips was eaten by the animal 
which was sheltered by the open shed, than by that which was without 
shelter, while in live weight it gained four pounds more. 

h. That in the dark the quantity of turnips eaten was one-half less, 
and the increase of weight a little greater still. 

c. But that when confined in cribs — though the food eaten might be a 
little less — the increase in weight was not so great. The animal, in 
fact, was fretful and restless in confinement, and whatever produces this 
effect upon an animal prevents or retards its fattening. 

d. That the most profitable return of mutton from the food consumed, 
is when the animal is kept under shelter and in the dark. 

Such a mode of keeping animals, however, must not be entered upon 
hastily or without due consideration. The habits of the breed must be 
taken into account, the effect of the confinement upon their health must 
be frequently attended to, and, above all, the ready admission of fresh air 
and a good ventilation must not be forgotten. By a neglect of the pro- 
per precautions, unfortunate results have frequently been obtained and a 
souiid practice brought into disrepute. 

5°. Ventilation and cleanliness indeed are important helps to economy 
in the feeding of all animals. Shelter and warmth will do harm, if free 
and pure air is not admitted to the fattening stock. The same is true of 
cleanliness, so favourable to the health of all animals. The cleaner 
their houses and skins are kept, the more they thrive under any given 
f:>rin of treatment in other respects. 



EFFECT OF THE SOURING OF FOOD. 611 

1 13. Injluence of the form or slate in which the food is given on the 
quantity required by an animal. 

The state in which the food is given to his stock has often an important 
influence upon the ])rofits of the feeder. Thus — 

1°. The souring of the food, in some cases, makes its use more econo- 
mical. Arthur Young details several series of experiments on the fat- 
tening of pigs, in which bean meal was given mixed with water in the 
Bweet state, and after it had been allowed to stand several days to sour. 
In every case in which it was given sour, the pork obtained gave a profit 
upon the price of the meal, while in every case in which the same meal 
was given sweet and in equal quantity, the price obtained for the pork 
was less than that which was paid fo- the meal. 

Upon sour food, indeed, pigs are universally observed to fatten best. 
In Holstein, it is customary to collect waste green herbage of every kind, 
and to let it sour in water. It then fattens pigs which would scarcely 
thrive on it before. During this souring of vegetable matter in water, it 
is lactic acid — the acid of milk — which is chiefly produced. This acid, 
therefore, would appear to favour the increase of size in the pig, and to 
this cause may be owing the profitable use of sour whey in feeding this 
kind of stock in cheese-making districts. 

I have been told by some cow-feeders who use brewers' grains, that 
the dry cows, when fattening off', relish the grains most when slightly 
«our, and fatten most quickly upon them. From others, however, I 
have obtained a contrary opinion, and have been assured that fattening 
stock of all kinds like the grains best, and thrive best upon them, when 
perfectly sweet and fresh. It is a matter of doubt, therefore, whether or 
not the souring of food generally, of all kinds and for all kinds of stock, 
can be safely tried or recommended. 

2°. The boiling or steaming of dry food, and even of potatoes and tur- 
nips, is recommended by many as an economical practice. I beheve 
that the general result of the numerous experiments which have been 
made upon this subject in various parts of the country is in favour of 
this opinion in so far as regards fattening and growing stock. It seems a 
more doubtful practice in the case of horses which are intended for heavy 
and especially for fast work — though even for these animals the use of 
steamed food is beginning to be adopted by some of the most extensive 
coach contractors. [Stephens' Book of the Farm.] 

3°. It is a curious fact not less worthy of the attention of the chemist 
than it is of the practical man, that the age of the food singularly affects 
its value in the nourishment of animals. Thus new oats are not con- 
sidered fit for hunters before the months of February or March. They 
affect the heels and limbs with something like grease, and make the 
horse unfit for fast work. Nor is it merely water w ucK the grain loses 
by the five or six months' keeping — for if it be dried m the kiln it is still 
unfit for use, from its stimulating in an extraordinary degree the action 
of the kidneys. Some chemical change takes place in the interior of the 
oat which has noi yet been investigated. 

The potato, on the jther hand, by keeping, loses much of its nutritive 
*'alue, even before it has begun Id sprout — and every feeder knows that 
turnips which bave shot inio flower, add much less than before to the 
weight of his fa:oening stock, 



612 INFLUENCE OF SOIL AND CUIffURE ON TH« 

§ 14. Influence of soil and culture on the nutritive value oj agicultural 

produce. 

I have on several former occasions, (pages 500 to 628), directed your 
attention to the remarkable influence which soil, culture, and climate 
have npon the chemical composition of the different corn and green crops 
usually raised for food. Evv.ry such change of composition alters also 
the nutritive value of any given crop. If the wheat or barley be richer 
in gluten, it will build up more muscle — if it abound more in starch, a 
smaller weight of it will supply the carbon of respiration — if it be richer 
in fatty matter, it will round off" the edges of the bones, and fill up the in 
equalities in an animal's body more quickly with fat. Such differences 
as these I have already shown you do really exist among samples of the 
same kind of grain grown upon soils either of different quality, or of the 
same quality when diff^'^rently cultivated or manured. 

But this different culture or manuring affects the relative proportions 
of the several kinds of inorganic matter also — the phosphates and othei 
saline substances — which are known to exist necessarily in all vegetable 
productions. In il/ ustration of this, I would direct your attention to the 
following analyses — made in my laboratory by Mr. Fromberg — of the 
ash of tvo samples of the same kind of turnip (red topped yellow) 
raised by Lord Blantyre, on the same field, the one with guano alone, 
the other with farm-yard dung alone. The quantity of ash left by the 
two varieties of turnip was 0-68 and 0-7 per cent, respectively, and this 
ash was composed as follows : — 
Composition of the ash of turnips raised with guano, and with farm-yard dung. 



Chloride of Potassium 
Sulphate of Potash 
Carbonate of Potash . 
Phosphate of Potash . 

: Lime . 

Magnesia 

Alumina 

Carbonate of Lime 
Alumina ..... 
Oxide of Manganese . 
Silica 



II 



GUANO. 


D 


CFNO. 


Interior. 


Exterior. 


* Interior. 


Exterior. 


556 


503 


5-40 


10-71 


30 85 


37 04 


3120 


35-47 


11-38 


9 03 


36 74 


17-63 


2093 


1017 


551 


3-65 


4-55 


4-49 


1-58 


202 


034 


1-62 


2-63 


313 


4-87 


9.94 


0-92 


2-76 


9-53 


9-72 


11-56 


14-82 


5-09 


2-79 


0-94 


0-46 


321 


590 


2-60 


5.33 


1-65 


343 


— 


304 



97-95 99-16 9908 99*02 

The most striking difference between tlie two varieties of ash is in the 
proportion of phosphates they respectively contain. The ash of the 
guano turnips contained from 25 to 30 per ce: t. of phosphates, that of 
the dung turnips only from 9 to 11 per cen . This could not fail to 
make an important difference in their relative values for the feeding of 
stock whose bones are growing, and which require, there-fore, a larger 
supply of phosphates in their food. 

The phosphates of lime and magnesia form, as we know, one of the 
valuable constituents of guano, but we could scarcely have inferred that 
this manure would hcve caused so much larger a proportion of these 
phosphates to enter intj the constiuents of the turnips raised with them. 



NUTRITIVE VALUE OF AGRICULTURE! PRODUCE. 613 

It is net unlikely that turnips, raised from bones, will also abound more 
largely in phosphates than turnips raised from dung or rape dust, and 
may therefore be better fitted for growing stock. 

§ 15. Can we correctly estimate the relative feeding properties of different 
kinds of produce under all circumstances. 

Since the several nutrhive effects of different kinds of food are de- 
pendent upon so many circumstances — upon the state of the animal 
itself— the purpose for which it is fed — the mode in which it is housed 
and protected — the form and period at which it is given— can it be pos- 
sible to classify them in an order which will indicate their relative feed- 
ing values in all cases and for all purposes ? Thia is obviously impos 
sible. We may easily arrange them in the order of their relative values 
in reference to some one of the several purposes i>T which food is given. 
We may shew in as many different tables the order of their relative 
values in laying on fat — in rncreasing the muscles — or in promoting the 
growth of bone ; but we cannot arrange theoretically, nor can experi- 
ment ever practically classify, all our common vegetable productions in 
one invariable order which shall truly represent their relative values in 
reference to each of these three different points : — 

1°. Experimental values. — This, however, practical writers have often 
attempted to do. Making their experiments in different circumstances, 
with different varieties of the same produce, upon different kinds of 
stock, or upon animals fed for different purposes, they have obtained re- 
sults of the most diversified kind, and have classified the several kinds of 
ibdder in the most unlike order. I select a few of these results for the sake 
of illustration. Taking 10 lbs. of meadow hay as a standard, — then, to 
produce an equal nutritive effect, the different quantities of each of tho 
other kinds of fodder represented by the numbers in the following tabl^ 
ought to be used — according to the several authors whose names ai«» 
given. 

Experimental quantities of fodder which must he used topioducean 

equal nutritive effect, according to — 

Schwertz. Block. Petri. Thaer. Pabst. Meyer. Middleton. 
Meadow hay . . 10 10 10 10 10 10 10 
Aftermath hay . 11 — 10 — — — — 
Clover hay ... 10 10 9 9 10 — — 
Green clover in flow- 
er and lucerne . — 43 — 45 42 — — 
Lucerne hay . . 9 — 9 9 10 — — 

Wheat straw . . — 20 36 45 30 15 

Barley straw . . 40 19 18 40 20 15 — 

Oat straw ... 40 20 20 40 20 15 — 

Pea straw ... — 16 20 13 15 15 — 

Potatoes ... 20 22 20 20 20 15 — 

Old potatoes . . — 40 • — — — — 

Carrots .... 27 37 25 30 25 23 34 

Turnips .... 45 53 60 52 45 29 80 

Wheat .... 4 3 6 Q — — — 

Barley ....— 3 6— 5 5 

Oats — 4 7— 6 — — 

F^om an inspection of this table, we should aaturally conclijide eituei 
26* 



€14 THEORETICAL NUTRITIVE VALUES. 

that the different li inds of fodder vary very much in quality, or that those 
who determined their relative values by experiment must have tried 
their effects upon very different kiilBfi of stock, fed probably also for dif- 
ferent purposes. Both of these conclusions are no doubt true. We 
know that the same kind of produce does vary very much in chemicm. 
constitution, but it is not likely that different samples of the same kind of 
turnip are so unlike each other that 29 lbs. of the one will go as far in 
feeding the same animal as 80 lbs. of another. These great differences 
in the table, therefore, seem to show that different kinds or varieties of 
fodder have been used, or under different circumstances, or results so dis- 
cordant could scarcely have been obtained. 

A certain value, it is true, attaches to the numbers in the table when 
those given by the different authors nearly agree. Thus, about 20 of 
potatoes and 30 of carrots appear to be equal in nutritive value to 10 of 
hay. It must be confessed, however, that this subject of the experimental 
value of different kinds of farm produce in feeding stock of the same 
kind for the same purposes is still almost wholly uninvestigated. Will 
none of the skilful stock feeders, of whom so many are now springing 
up, turn their attention to this interesting field of experimental inquiry ? 

2°. Theoretical values. — But the theoretical values of diSerent kinds 
of food in reference to a particular object, can be detennined by analyti- 
cal investigations made in the laboratory. This has been done in a 
very able manner by Boussingault, in reference to the value of different 
kinds of fodder in the production of muscle. These values, according to 
his analyses, are as follow, 10 of hay being again taken as a standard :— 

Theoretical quantities of different kinds of vegetable produce which tvill 
produce equal effects in the groioth of muscle {Boussingault): — 



Hay 10 

Clover hay, cut in flower . . 8 

Lucerne do 8 

Aftermath do 8 

Green clover, in flower ... 34 

Green lucerne 35 

Wheat straw 52 

Rye straw 61 

Barley sts&w 52 

Oat straw 55 

Pea straw 6 

Vetch straw 7 

Potato leaves 36 

Carrot leaves 13 

Oak leaves ...... 13 

Tliis table possesses much value. It cannot, however, be relied upon 
as a safe guide in all cases by the feeder, because of the differences in 
the composition of our crops, which arise from the mode of culture and 
the kind jf manure employed. It possesses, however, a higher value 
from this circumstance — that as muscle in most animals forms the larger 
portion of their bulk, the order in which different kinds of vegetable food 
promote the growth of this part of the body, may in most cases be adopted 
as the order also of their relative values in sustaining animals and keep- 
ing thenx in ordinary condition. The same remark, however, will flot 



Potatoes 28 

Old potatoes 41 

Carrots 35 

Turnips 61 

White cabbage 37 

V'etches 2 

Peas 3 

Indian corn 6 

Wheat 5 

Rye 5 

Barley 6 

Oats 5 

Bran ' . . 9 

Oil-cake 2 



EFFECT OF MODE OF FEEDING ON THE MANURE. 615 

apply to animal food, since we may have a kinfi of animal food, such as 
gelatine, which would greatly promote the growth of muscle, but which, 
from its comp()sition, is capable of ministering so little to the wants of 
the other parts of the boiy that it will not even support life for any length 
of time. 

§ 16. Effect of different modes of feeding on the manure and on the soil. 

There remains still one practical point in connection with the feeding 
of stock, to which I think you will feel some interest in attending. 

The production of manure is an object with the European farmer of 
almost equal importance with the production of milk or the fattening of 
stock. What influence has the mode oi' feeding or the purpose for 
which the animal is fed, upon the quantity and quality of the manure 
obtained ? 

1°. The quantity of the manure depends upon the quantity of food 
which is necessary to sustain the animal. With the exception of the 
carbon, which escapes from the lungs in the form of carbonic acid, and 
a comparatively small quantity of matter which forms the perspiration, 
the whole of the food which sustains the body is rejected again in the 
form of dung. 

Now the sustaining food increases with the size of the animal, w-ith 
the coldness of the temperature in which it is kept, and with the quantity 
of exercise it is compelled to take. Large, hardly worked, much driven, 
and coldly housed animals, therefore, if ample food is given them, will 
produce the largest Quantity of manure. It might be possible, indeed, tc 
keep large animals for no other purpose but to manufacture manure — by 
gi\ing them an unlimited supply of food, using means to persuade them 
to eat it, and causing them at the same time to take so much exercise as 
to prevent them from ever increasing in weight. 

2°. Quality of the inanure. — The quality of the manure depends al- 
most entirely upon the kind of food given to an animal, and upon the 
purpose for which it is fed. 

a. The full- grow7i animal, which does not increase in weight, returns 
in its excretions all that it eats. The manure that it forms is richer in 
saline matter and in nitrogen than the food, because, as I have already 
explained to you in detail (p. 472), a portion of the carbon of the latter 
is sifted out as it were by the lungs, and diffused through the air during 
respiration. In other respects, whatever be the nature of the foo'd — the 
quantity of saline matter or of gluten it contains — the dung will contain 
nearly the same quantities of both or of their elements. 

b. The case of the fattening animal again is different. Besides the 
sustaining food, there is given to the animal some other fodder which 
will supply an additional quantity of fat If this additional food be only 
oil, then the dung will be little affected by it. It will be little richer than 
the dung of the full-grown animal to which the same sustaining food is 
given. 

But if the additional food contain other substances besides fat — saline 
substances, namely, and gluten — then these will all pass into the dung 
and make it riche-r in precise proportion to the quantity of this additioucd 
food which is given. Thus if oil-cake be given for the purpose of laying 
on fat — thf) usual svstaining food at the same time being supplied — the 



616 WHT OLD PASTURES CONTINUE RICH. 

dung will be enriched b^.all those other fertilizing constituents present in 
the oil-cake which are not required or worked up by the fattening animal. 

Hence it is that the dung of fattening stock is usually richer than that 
of stock of other kinds. Oil-cake would be a rich -manure were it put 
into the soil at once ; it is not surprising, therefore, that after it has 
parted with a portion of its oil it should still add much to the richness of 
common dung. 

A knowledge of the kind of material, so to speak, which the animal 
requires to fatten it, explains in a considerable degree another practical 
fact of some consequence through which it is not easy at first sight to see 
one's way. There are in various parts of the island certain old pastures 
which, from time immemorial, have been celebrated for their fattening 
qualities. Full-grown stock are turned upon them year after year in the 
lean state, and after a few months ace driven off again fat and plump and 
fit for the butcher. This, T have been told when on the spot, has gone 
on time out of mind, and yet the land, though no manure is artificially 
added, never becomes less valuable or the pasture less rich. Hence the 
practical man concludes that the addition of manure to the soil is un- 
necessary, if the produce be eaten off by «tock — -that the droppings of 
the animals which are fed upon the land are alone sufficient to maintain 
its fertility. 

But the reason of this continued richness of such old pastures is 
chiefly this — that the cattle, when put upon them, are usually full-grown 
—they have already obtained their full supply of bone and nearly as 
much muscle as they require. While on the fields they chiefly select 
fat from the grasses they eat, returning to the soil the phosphates, saline 
substances, and most of the nitrogen which the grasses contain. Their 
bodies are no doubt constantly fed or renewed by new portions of these 
substances extracted from the food. they eat, but they return to the soil an 
equal quantity from the daily waste of their own bodies — and thus are 
indebted to, and carry off the land, little more than the fat in which 
they are observed daily to increase. 

But as the materials of the fat may be, and no doubt originally are, 
derived wholly — perhaps indirectly, yet wholly — from the atmosphere, 
the land is robbed of nothing in order to supply it, and thus may con- 
tinue for many generations to exhibit an equal degree of fertility. 

1 give this only as a general explanation, by which the difficulty 
may be solved, where no other more likely explanation can be found 
in the local circumstances of the spot, or of the district in which such 
rich old pastures exist. 

c. The growing animal, again, does not return to the soil all it re- 
ceives. It not only discharges carbon from its lungs, but it also extracts 
phosphates from its food to ncrease the size of its bones, gluten to swell 
out its muscles, and saline .substances to mingle with the growing bulk 
of its blood. The dung of the growing animal, therefore, will not be so 
rich as that of the full-grown animal fed upon the same kind and quan- 
tity of f«ocl. Hence from the fold-yard, where young stock are reared, 
the manure will not be so fertilizing, weight for weight, as from a yard 
in which full-grown or fattening animals-only are fed. 

d The 7nilk cow exhausts still farther the food it eats. In the lean 



THE GRC'VINO ANIMAL AND '..'HE MILK COW. C17 

milk cow, which has little mtiscle or fat to waste away, and, therefore, 
little to repair, the sustaining food is reduced to the smallest possible 
quantity. This small portion of food is all that is returned to the hus- 
bandman in her dung. The phosphates, salts and gluten, and even the 
starch, of the remainder of the food she eats, are transformed in her 
system, and appear again in the form of milk. The dung of the milk 
cow must be very much poorer, and less valuable, compared with the 
food she eats, than that of any other kind of stock. 

It is true that the bulk of her dung may not be very much less than 
that of a full-grown animal which is yielding no milk, but this bulk is 
made up chiefly of the indigestible woody fibre and other comparatively 
useless substances which her bulky food contains. The ingredients of 
the m|lk have been separated from these other substances as the food 
passed through her body, and hence, though bulk3S the dung of the milk 
cow is colder and less to be esteemed than that of the dry cow or of the 
full-grown ox. 

Nothing can more strikingly illustrate the difference between the effect 
of the digestive organs of the fattening ox and those of the milk cow 
upon the food they consume, than the well-known and remarkable dif- 
ference in quality which exists between distillery dung, obtained from 
fattening cattle fed upon the refuse of the distilleries, and cow-feeders 
dung, voided by milk cows fed upon nearly the same kind of food — 
namely, the refuse of the breweries. 

§ 17. Summary of the views illustrated in the present Lecture. 

The topics discussed in this Lecture are of so interesting a kind, and so 
beautifully connected together, tliat you will permit me, I am sure, 
briefly to draw your attention again to the most important and leading 
points. 

1°. It appears that all vegetables contain ready formed — tlvat is, 
form during their growth from the food on which they live — those sub- 
stances of which the parts of animals are composed. 

2°. That from the vegetable food it eats, the animal draws directly 
and ready-formed the materials of its own body — phosphates to form the 
bones — gluten, &c., to build up its muscles — and oil to lay on in the 
form of fat. 

3°. That during the process of respiration a full grown man throws 
off* from his lungs about 8 oz. — a cow or horse five times as much — of 
carbon every 24 hours ; and that the main office of the starch, gum, and 
sugar of vegetable food is to supply this carbon. In carnivorous animals 
it is supplied by the fat of their food — in starving animals, by the fat of 
their own bodies — and in young animals, which live upon milk, by the 
milk suga r it contains. 

4°. That muscles, bone, skin, and hair undergo a certain necessary 
daily waste of substance — a portion of each being removed every day 
and fjarried out of the body in the excretions. The main function of the 
gmten, the phosphates, and the saline substances in the food of the full 
grown animal, is to replace the portions of the body which are thus re- 
moved, and to sustain its original condition. Exercise increases this na- 
tural waste and accelerates the breathing alsi, so as to render necessary 



618 SUMMARY OF THE VIEWS LLUSTRATED. 

a larger sustaining supply of food — a larger daily quantity to keep the 
animal in condition. 

5°. That the fat of the body is generally derived from the fat of the 
vegetable food — which fat undergoes during digestion a change or trans- 
formation by which it is converted into the peculiar kinds of fat which 
are specially fitted to the body of the animal that eats it. In carnivor- 
ous animals, the fat is also derived directly from the fat of their food — 
which is, in like manner, changed in order to adapt it to the constitution 
of their own bodies. In cases of emergency, it i« probable that fat may 
be formed in the animal from the starch or sugar of the food. 

6°. In the growing animal, the food has a double function to perform, 
it must sustain and it must increase the body. Hence, if the animal be 
merely increasing in fat, the food, besides wliat is necessary to make up 
for the daily waste of various kinds, must also supply an additional pro- 
portion of oil or fat> To the growing animal, on the other hand, it must 
supply also an additional quantity of gluten for the muscles, and of phos- 
phates for the bones. If to each of a number of animals, equal quantities 
of the same kind of food be given, then those which require the smallest 
quantity of food to sustain them will have the largest proportion to con 
vert into parts of their own substance. Hence, whatever tends to in- 
crease the sustaining quantity — and cold, exercise, and uneasiness do so 
— will tend, in an equal degree, to lessen the value of a given weight of 
food, in adding to the weight of the animal's body. To the pregnani 
and to the milk cow the same remarks apply. The food is partly ex- 
pended in the production of milk, and the smaller and leaner the cow is, 
less food being required to sustain the body, the more will remain for the 
production of milk. 

7°. Lastly, that the quantity and quality of the dung — while they de- 
pend in part upon the kind of food with which the animal is fed — yet 
even when the same kind of food is given, are materially affected bj'- the 
purpose for which the animal is fed. If it be full-grown and merely 
kept in condition, the dung contains all that was present in the food, ex- 
cept the carbon that has escaped from the lungs. If it be a growing 
animal, then a portion of the phosphates and gluten of the food are re- 
tained to add to its bones and muscles, and hence the dung is something 
less in quantity and considerably inferior in quality to that of the full- 
grown animal. 

So it is in the case of the milk cow, which consumes comparatively 
little in sustaining her own body, but exhausts all the food that passes 
through her digestive organs, for the production of the milk which is to 
feed her young. 

The reverse takes place with the fattening ox. He takes little else 
from the rich additional food he eats but the oil with which it is intended 
that he should invest his own body. Its other constituents are for the most 
part rejected in his excretions, and hence the richness and high price of 
his dung. 



Such are the main points I have endeavoured to illustrate to you in 
this Lecture — they involve so many interesting considerations, both of a 



COr^CLUDING iECTiON. 619 

theoretical and of a practical kind, that had my limits peraiiited 1 cx)uld 
have wished to dwell upon them at still greater length. 

§ 18. Concluding Section. 

I have now brought tlie subject of these Lectures to a close. I have 
gone over the whole ground which in the outset I proposed to tread. It 
is the first time, I believe, that much of it has been trodden by scientific 
men, and I have endeavoured in every part of our journey to lay before 
you, as clearly as I could, everything we knew of the country we passed 
over, in so far as it had a practical bea»'ing or was likely to be suscepti- 
ble hereafter of a practical application. 

In the first Part, I directed your attention to the organic portion of 
plants — showed you of what substances it consisted — on what kind of 
organic food plants live — and by what chemical changes the peculiar 
organic compounds of which they consist are formed out of the organic 
food on which they live. 

In the second Part, I explained in a similar way the nature, composi- 
tion, and origin of the inorganic portion of plants. I dwelt, also, upon 
the nature, origin, and natural differences which exist among the soils on 
which our crops are grown, and from which the inorganic constituents of 
plants are altogether derived. This led me to explain the connection 
which exists between Agriculture and Geology, and the kind of light 
which this interesting science is fitted to tlirow upon the means of prac- 
rically improving the soil. 

In the third Part, I dwelt upon the various means which va^y be 
ad<t):ted for increasing the general productiveness of the land — whether 
these means be of a mechanical .or chemical nature. The whole aoc- 
trine of manures was here discussed and many suggestions offered to 
your notice, which have already led to interesting practical results. 

In the fourth Part, I have explained the chemical composition of the 
several kinds of vegetable produce which are usually raised for food — 
showed upon what constituents their nutritive values depend — and how 
soil, climate, and manure affect their composition and their value as 
food. The nature and composition of milk and of its products — butter 
and cheese — the theory of their manufacture, and the circumstances upoc 
which their respective quantities and qualities depend — and, lastly, the 
way in which food acts u^wn and supports tlie animal body, and ho^ the 
value of the manures they make is dependent upon the purpose for 
which the animal is fed — these subjects have also been considered and 
discussed in this fourth Part. 

In discussing new topics I have had occasion to bring before you many 
new views. This, however, I have not done lightly or without consi- 
deration, and I feel it to have been one of the greatest advantages which 
have attended the periodical form in which these Lectures have been 
brought before the public, that it has allowed me leisure to th.nk, to in- 
quire, and to make experiments in regard to points upon which it was 
difficult at first to throw any satisfactory light. It is gratifying to me to 
know that the general diffusion which these Lectures have obtained, haa 
aheaJy done some service to the agriculture of the country. 

r I N I s. 



APPENDIX: 



CONTAINING 



^aoaESTioNs for experiments in practical AGm 

CULTURE, WITH RESULTS OF EXPERIMENTS 
MADE IN 1841, 1942, AND 1843. 



APPENDIX. 



No. I. 

SUGGESTIONS FOR EXPERIMENTS IN PRACTICAL AGRICULTURE 
DURING THE ENSUING SPRING AND SUMMER. 

One of the mjst important objects which chemistry is at present desirous of 
attaining for tlie improvement of practical agriculture, is the discovery and ap^ 
plication ♦specific or special manures. 

We know that certain substances, such as fold-yard manure, are capable of 
fertilizing to a considerable extent almost any land, and of causing it to yield 
a better return of almost any crop. But we know aiso that manures or fertili- 
zers of nearly every kind are more efficacious on one soil than on another, and 
that some answer better also for one species of crop than for another. The 
case of gypsum will serve to illustrate both these positions. 

The effects of gypsum in the United States, in Prussia, and other parts of 
Germany, and in some districts of England, are said to be absolutely astonish- 
ing ; while in many other parts of our Island, of Germany, and even of the 
United States, the benefit derived from it has not repaid the trouble and expense 
incurred in applying it. Gypsum, therefore, is especially adapted for use in cer ■ 
tain soils only. 

Again, the remarkable effects of gypsum have been observed most distinctly 
on clover* and certain kinds of grass. The same benefits have not followed, 
to any thing like an equal extent, from its use on barley, oats, wheat, or other 
kind of grain. Therefore, while specially adapted to certain soils, it is also 
specially adapted to certain crops. It is a kind of specific manure for clover 
and some of the grasses. . . 

Now, neither of these subjects which it is so important to investigate, — 
neither liiat of the manures which are especially fitted for each soil, nor of those 
which are specially fitted for each crop, — can be determined either from theory 
or from experiments devised and executed in the laboratory of a chemist. The 
aid of the practical farmer, of many practical farmers, must be called in. Nu- 
merous experiments, or trials, must be made in various localities, and by differ- 
ent individuals, — all, however, according to the same rigorous and accurate 
method, — in order that, from the comparison of many results, something like a 
general principle may be deduced. 

It is partly with a view to determine the mode of action of certain fertilizers, 
and partly m the hope of obtaining some additional light on the subject of 
manures specifically adapted to 'particular crops^ that I venture to suggest to you 
the propriety of making one or more of the following sets of experiments, 
during the spring and summer of the present year. I could have much enlarged 

' In regard to its use in Germany, Lampadius says, — " It may with certainty, be stated, 
that by the use of gypsum the produce of clover and the consequent amount of live stock 
have been increased ai least one-third." — Die Lehrb von i gjr Mineralischen DunomiT' 
TSLN, p. 34. 



I OP GRASS AND CLOVER. [AppefldXX^ 

Jie list of suggestions, but I neither wish to fatigue yc jr attention, nor to place 
before you more work of the kind than can be readily accomplished, with little 
expense of time, labour, or money. Another season will, I hope, afford us an 
opportunity of interrogating nature by farther, and perhaps iriore refined, modes 
of experimenting. 

I. OP GRASS AND CLOVER, 

1°. It is beyond dispute, that on certain soils, gypsum causes a largely in- 
creased gi'owth of grass and clover, but experiment alone appears capable of 
determining on what soils it is likely to be thus beneficial. Such experiments, 
therefore, ought to be made on every farm, on a small scale at first, and at little 
cost,* but made with •are and accuracy, and with a minute attention to weights 
and measures. 

2^. The action of gypsum appears to be entirely chemical, but the only ex- 
planation of this action yet attempted is far from being satisfactory. It is desi- 
rable therefore, that experiments with other substances should be made, whichi 
are likely to throw light on the theory. Important practical results may at the 
same time be obtained — they are sure, indeed, to follow from a right under- 
standing of the theory. 

In the neighbourhood of Lyons, it has been found that very dilute sulphuric 
acidt (oil of vitrol) exhibits the same beneficial effect upon clover', tj^at has else- 
where attended the use of gypsum. It is desirable, therefore, tha^ compara- 
tive experiment should be made with this acid on a portion of the same field tc 
which the gypsum is applied. Where the one fails the other may act. 

3°. It was observed by Dr. Home, of Edinburgh, so early as the year 1756, 
that sulphate of sodat had a remarkable effect in promoting the growth of plants 
— its action being nearly equal to that of saltpetre or nitrate of soda. This fact, 
though mentioned by Lord Dundonald, has been lost sight of by practical men^ 
the sulphate of soda being generally represented as too high in price to be avail- 
able as a fertilizer.§ The use of saltpetre, however, and of nitrate of soda, both 
of which are more than double the price of sulphate of soda, show that the cost 
of this latter article shoiiid not stand in the way of an accurate trial of its value 
as a fertilizer on various crops. Dry sulphate of soda can be readily obtained 
from any of the alkali works on the Tyne,ll and being an article of domestic 
manufacture, it is proper that its merits should be ascertained, and, if it can be 
available, that its use should be encouraged. 

From the circumstance of its containing sulphuric acid, therefore, I would 
recommend that it should be tried on clover and grass^ in comparison with 
gypsum and sulphuric acid, and on a portion of the same field. It may suc- 
ceed where the others fail. 

4°. Nitrate of soda also, as a top-dressing on grass land, has been often used 
with great benefit. I have seen grassland in Dumfriesshire, which, after being 
long let for pasture at 30s. an acre, had been sprinkled with an annual top- 
dressing of nitrate of soda at the rate of 20s. an aci'e, and had since readily let 
at £4: an acre, yielding thus an annual profit of 30s. an acre to the landlord. 

In other districts, again, it has been found to answer better for corn. Thus, 
after a discussion on this subject in the Gloucester Farmers' Club, it was agreed, 
that nitrate of soda " was a very valuaMe manure for white straw crops, but 

' The price of gypsum in London is about 2is 6d. per cwt, ; in Newcastle, 3g. 

t Gypsum consists of sulphuric acid and lime. 

i Olauber salts — consisting of sulphuric acid and soda. 

$ Lord Dundonald says — " From experiments it has been proved to promote vegetation in 
a very high degree. The high price at present of this article precludes the use of it, but 
couldit be made and sold at a cheap rate, it would prove a most valuable acquisition to agri- 
culture." Since the time of Lord Dundonald some trials made in Germany have shown it 
to have a beneficial action on rye, potatoes, and fruit trees. 

I Messrs. Allan & Co., of the Heworth Alkali Works, deliver it in Newcastle and the n«igb 
bouring towns, at 9s. or 10s. por cwt. 



N(K /.] OF GRASS AND CLOVER. S 

when applied to green crops the benefit was not sufficiently great to counter-bal- 
ance the expense." In Northumberland, where it has been tried in a skilful 
manner by Mr. Gray, of Dilston, it was found to yield a most profitable return 
on both hay and barley. 

These results show the necessity of further trials, not only for the purpose of 
illustrating the cause of the beneficial action of this saline substance, but also 
with the view of arriving at some general rule by which the practical man may 
be guided in determining on what fields, and for what crops on those fields, the 
nitrate of soda may be beneficially applied 

This experiment, like the others above-mentioned, will be much more valua- 
ble, if made in such a way that the result can be compared with that obtained 
by the use of other chemical agents. I would, therefore, propose that in the 
same field of grass or clover, a portior> should be measured off, to be top- 
dressed with nitrate of soda, that thus not only the absolute, but also the com- 
parative, weight of the produce may at the same time be ascertained. 

5°. There Ve other trials also, from which' this general subject is capable of 
receiving illustration. The fertihzing power of gypsum has been explained by 
its supposed action on the ammonia which is presumed to exist in the atmos- 
phere. If this be the true explanation, a substance containing ammonia should 
act at least as energetically. At all events, the action of fold-yard manure and 
of putrid urine is supposed to depend chiefly on the ammonia they contain or 
give off. Now, among the substances containing ammonia in large quantity, 
which in most towns are allowed to run to waste, the ammoniacal liquor of 
the gas works is one which can easily be obtained, and can be applied in a li- 
quid state at very little cost. It must be previously diluted with water till its 
taste and smell become scarcely perceptible. 

I would propose, therefore, as a further experiment, that along with one or 
more of the substances above-mentioned, the ammoniacal liquor of the gas 
works should be also tried, on a measured portion of ground, and, if possible, 
in the same field. 

6°. Soot, as a manure, is supposed to act partly, if not chiefly, in conse- 
4uence of the ammonia it contains. In Gloucestershire it is applied to pota- 
toes and to wheat, chiefly to the latter, and with great success. In the Wolds 
Df Yorkshire it is also applied largely to the wheat crop, at the rate of about 24 
bushels to the acre.* In this county it is frequently used on grass land, to the 
amount of 20 bushels an acre, and though I am not aware that it is extensively 
employed upon clover, I am inchned to anticipate that the sulphur it contains,t 
in addition to the ammonia, would render it useful to this plant. At all events, 
comparative experiments in the same field with the gypsum and the ammonia- 
cal liquor, are likely to lead to interesting results. 

1°. Common salt, highly recommended as a manure by some, has been as 
much depreciated by others, and hence, when directly applied, is considered as 
a doubtful fertilizer by almost all. The obscurity in regard to its use, however, 
rests chiefly on the quantity which ought to be employed. The result of com- 
parative experiments made in Germany, showed that a very few pounds per 
acre were sufficient to produce a largely increased return of grass — while in 
England it has been beneficially applied within the wide limhs of from five to 
twenty bushels per acre, and, when used for cleaning the land for autumn, of 
thirty bushels an acre. 

Among the comparative experiments upon grass and clover here suggested, 
the effect of salt might also be tried with the prospect of practical benefit. It 
would give an additional interest to the experiments and supply an additional 
term of comparison, 

* The price is from 6d. to Is. a bushel. In this county the soot is said to be often of an 
inferior quality, and brings therefore a less price. 

t The grjpsuni; 1 mig:ht also say, for much of our sa:'. contains gypsum, the lime being 
derived chiefly from the sides of the flue. 



or GRASS AND CLOVER. 



[AppendiXf 



The crdre series cf experiments, therefore, which I would recommend, would 
occupy eight patches on a clover or grass field, one of which would be left un- 
dressed for the purpose of comparison. Thus, each plot being half an acre • 



Gypsum. 


Sulphate of 
Soda 


Ammoniacal 
Liquor. 




Sulphuric 
Acid. 


Nitrate of 
Soda. 


Common 

Salt. 


Soot. 



The ammoniacal liquor and the soot are placed ar. far as possible from the 
gypsum and sulphuric acid, that they may not interfere with each other's ac-tion. 
In a large field they might be placed still farther apart, and other trials might be 
made in one or two of the vacant places. 

The appearance of each patch should be entered, loith tJie date, in an experi- 
ment book, at weekly intervals, and the final produce both of hay and of after- 
math carefully noted, both as to weight and quality. 

Nor will the experiment be completed when the crop for the year is gathered 
in ; but, where it is possible, two further points should be ascertained, — 

1°. The relative feeding or nourishing properties of the produce. To those 
who rear and fatten cattle, this is a matter of great importance, and it is one 
which they could easily determine, at least very approximately. 

2°. What has been the permanent effect of the several substances on the soil, 
as indicated by the comparative quantity and quality of the crop obtained from 
each half acre, on. the succeeding or during the two following years. The result of 
these further observations may materially modify the conclusion we should draw 
from the comparative weight and quality of the produce of the first year. 

I shall only observe, in conclusion, on this head, that the result of a simulta- 
neous trial of all these substances in the same field would not only throw much 
light on the specific action of each on the gi-ass or clover in general, but would 
be of permanent utility to that farm or locality in which the experiments were 
made. It would indicate the kind of fertilizer which was best adapted to the 
farm or neighbourhood, in the existing condition of its general culture. It would 
form a local record, useful not only to the tenant who made the experiment (if 
well made) and by whom the farm at the time was tenanted, but more useful 
by far, and more permanently so, to the owner of the land, whose interest in it 
is supposed to be not only greater, but much more lasting. 

In regard to the qua'^tities of the several substances above-mentioned, which 
are to be applied to each acre, they may probably be varied according to cir- 
cumstances, but the following may be recommended in the comparative experi- 
ments : 

1°. Gypsum 2 to 3 cwt. per acre, 

2°. Sulphate of Soda 1 cwt. per acre. 
Nitrate of Soda 1 cwt. per acre. 

Soot 20 bushels per acre — this in different districts may be varied accord- 
ing to the knovim quality of the soot. 

5°. Of Sulphuric Acid from .30 to 40 lbs. per acre, applied at three or four 
several intervals — and diluted with at least 200 times its weight of water. Or 
so much water may be added as to make it perfectly tasteless, or so weak as 
not sensibly to injure the texture of a plant left in it during the previous night.* 

6°. Of Ammoniacal. Liquor 100 to 200 gallons per acie, according to its 
strength, for this is constantly vaiying. It must also be dilated with so large a 
quantity of water as will render it perfecdy tasteless, and is likely to prove most 
beneficied if laid on at several successive periods. 

' The quantity above-mentioned amounts to about two gallons of the acid of the shops, and 
k dl.oiild be diluted with tlxree or four hundred gallons of water. 



I 



3^. 
4°. 



No, i.] OF WHEAT, BARLEY, AND OATS. 5 

7". Of common salt it will be safer to apply not more than four to six bushels 
an acre ; though, where time and circumstances permit, comparative trials might 
also be made on theeliicacy of s.\lt when applied in different proportions, to the 
same land on which the other experiments are made. 

As to the time when these several dressings ought to be applied, some varia- 
tion may be made according to the state of the young crop. 'I'hey need not, in 
general, be used before the lOth of April, and they should rarely be later 
than the middle of May. 

It will be desirable that in the detail of every set of experiments, the kind and 
quality of the soil (and subsoil) should be stated — with its drainage and expo- 
sure — and the kind of grass or clover which had been sown upon it. 

II. OF WHS AT, BARLEY, AND OATS. 

It is known that saltpetre and nitrate of soda produce highly beneficial effects 
on all these varieties of grain. There remains much to be done, however, be- 
fore the principle of their operation, or the circumstances on which their most 
useful application depends, can be clearly understood. Their relative effects on 
tlie same kind of grain must be made the subject of more frequent, more precise, 
and more carefully conducted experiments — and these effects must be compared 
with those of other fertihzing substances, in order that we may arrive ultimate- 
ly at some comparative estimate of the practical value of each, in increasing the 
growth and produce of those crops which are the staples of animal food. 

A.— Of Wheat. 

It is confidently stated by some, as a general rule, that saltpetre is more ad- 
vantageous than nitrate of soda, when applied to wheat. On the other hand, it 
is beyond question that the appUcation of nitrate of soda to wheat has been 
found productive of remarkable benefit. 

Is saltpetre especially adapted for wheat of all varieties, on all soils, and U7ider 
every variety of management, and is nitrate of soda, in like manner, especially 
fitted for barley and oats % 

These are questions to which the experiments hitherto made do not enable us 
to give a reply. New data must be obtained before we can have the means o' 
reasoning usefully in regard to any of them. I would propose, therefore, — 

1°. That where two varieties of wheat are sown on the same field, or on dif 
ferent fields of precisely the same kind of land and in the same condition, that 
two half acres of each variety should be measured off, and that one half acre of 
each should be dressed with saltpetre, and the other with nitrate of soda, at the 
rate of 1 cwt. per acre. If three varieties could be so treated, the experiment 
would be the more valuable. 

It would thus be determined how far the effect of each of these nitrates was 
dependent upon the variety of wheat sown — and what was the relative action of 
each nitrate upon any of the varieties. 

2^^. That when the same varieties of wheat are sown upon two or more dif- 
ferent soils — in different parts of a farm — that one portion of the wheat on every 
different soil should be dressed with r.itrate of soda, and another with nitrate ot 
potash (saltpetre). By this experiment, it would be shown how far the effecl 
of these substances is dependent on the natvxre of the soil, and how far the action 
of the one, compared with that of the other, is modified by diversity of soil. 

In these different experiments, the management is presumed to be the same. 
If the experiments be repeated by several persons in different parts of the coun- 
try, the effects of difference of management will, in a great measure, be shown 
in the diversity of the results. 

3°. With the view of ascertaining the comparative effect of the sulphate of 
soda on this crop, I would suggest that in each case above specified, an equal 
area should be sen aside to be dressed with this salt, in the ■ roportion of 1 cwt. 
per acre. 

Of each variety . of wheat, therefore and on each variety of soil, four patch«i 



d 



OP WHEAT, BAKLEY, AND OATS. 



[Appendix^ 



Nitrate of 
Soda. 


Saltpetre. 




Sulphate of 
Soda. 



of equal area, say half an acre, should be measured off — one of which should be 
undressed for the purpose of comparison : thus — 

As before, the nature of the soil and the kind of 
grain must be recorded — the appearance of each patch 
noted week by week — with the time of ripening and 
reaping — and the respective quaUties and weights of 
the grain and straw collected from each half acre. 

The quantity of gluten contained in the wheat 
should also be determined, or a sample of the flour 
transmitted for the purpose to the writer of these sug- 
gestions, accompanied by a detail of the experiments they are intended lo 
illustrate. 

B. — Of Barley and Oats 
To barley and oats the above remarks all apply, with this difference, that to 
these crops saltpetre is said to be less beneficial than the nitrate of soda. In 
connection with these crops, however, I would make the following additional 
observation. 

According to any theory of the action of the nitrates of potash and soda 
which readily presents itself, their effect on any crop which they are equally 
capable of benefitting ought to be nearly equal, weight for weight. The nitrate 
of soda ought to have a decidedly more powerful action, were it not that the 
state of moisture in which it is generally sold, increases its weight so much as- 
in a great measure to deprive it, in equal weights, of this superiority. ■{ 

But while 1 cwt. of saltpetre (nitrate of potash) is recommended as a suffi- ■ 
cient dressing for an acre, 1^ to 1^ cwt. of nitrate of soda is recommended for 
an equal area. It would, therefore, be desirable where nitrate of soda is applied 
to any large extent of land, either with oats or barley, to make a comparative 
trial on three equal portions of the same field, with 1, li, and 1^ cwt per acre, 
respectively. 

In addition, therefore, to the experiments suggested in regard to wheat, with 
the view of determining — 

1°. The absolute and relative efficacy of saltpetre and nitrate of soda on dif- 
ferent varieties of the grain ; 

2°. The same on different varieties of soil ; 

3°. And under diversities of management, — as in the previous treatment ^ 
the land, &c. ; 

There may be added, in regard to oats and barley, another series of trial a> 
determine — 

4°. The relative effects of the different proportions of the nitrate of sodd, . 
which is at present supposed to be specially beneficial to these kinds of grain. 
If any one be desirous of uniting this latter series with the fonner, it may be 
done thus — 

The vacant lialf-acre being as before left 
for the purpose of comparison. Such an 
entire series might be made at the same 
time on a field of Tartary and of potatoe 
oats, and on two or more varieties of bar- 
ley. 

These top-dressings may all be sown 
broad-cast — on the wheat most convenient- 
ly when the seeds are sown in April or May, and on the barley and oats when 
the fields have become distinctly green. 

I may be permitted to add, as inducements to practical men, to try one or 
more of these experiments in the accurate manner above described : 

1°. That the result will be directly available and of immediate practical value 
on his own farm, to the person by whom they are carefully made. That they 



Sulphate of 
Soda. 


Nitrate of 

Soda, Icwt. 

per acre. 


Saltpetre. 


Nitrate of 
Soda, 
H cwt. 




Nitrate of 
Soda, 
H cwt. 



A*. /.] or TURNIPS, 7 

win be permanentiy useful to his landlord (if carefully recorded), ought to be 
an inducement to the latter to give every facility and encouragement to his ten- 
ant in making them. 

2°. That, mstead of involving expense and outlay, which in many instances 
may ill be spared, they are sure in almost every case to cU) more than repay the cost 
of making them^ by the increased quantity or value of tlie produce obtained. 
Any of the series of experiments, on the scale suggested, luiy be made forfiva 
pounds, so that were the outlay all to be lost, the accurate Lr^iwledge obtained 
m reference to the general tillage of his land, would be worth more money to 
the holder of a farm of a hundred acres. 

3°. I need scarcely add, as a further inducement, the additional interest which 
such experiments give to the practice of farming — and the means they afford 
of calUng forth Uie intelligence of the agricultural population. The moment a 
man begms to make expermients under the guidance of an understood principle, 
from that moment he begins to think. To obtain materials for thought he will 
have recourse to books — and thus every new experiment he makes, will further 
stimulate and awaken his intellect, and lead hun to the acquisition of further 
knowledge. Does it require anything more than this general awakening of the 
minds of the agricultural class, to advance the science of agriculture as surely 
andas rapidly as any of the other sciences, the practical application of which 
have led to those extraordinary developments of natural resources which are 
the characteristic and the pride of our time 1 

III. OF TURNIPS, 

The raising of turnips is of such vast importance in the prevailing system 
»f husbandry, that any improvement in the mode of culture must be of exten- 
live and immediate benefit. Experiments so numerous and so varied have been 
•nade with this view, that it may almost seem superfluous in 'ue now to make 
iny further suggestions on the subject. But when experiments have been 
aiade witli a view to one subject only, it often happens in all departments of na- 
«iral science, that as new views are advanced or more precise methods pointed 
Itut, it becomes necessary to repeat all our former experiments,— either for the 
curpose of testing the results they gave us, or of observing new phenomena to 
which our attention had not previously been directed. 

I. Numerous experiments, for example, have been made upon the use of bones 
in the raising of turnips, but they have been chiefly directed to economical ends 
&nd so far with the most satisfactory results. But among fifty intelligent and 
thinking .practical men, and who all agree in regard to the profit to be derived 
from the use of bones with the turnip crop, how many will agree in regard to 
Ihe mode in which they act — how few will be able to give a satisfactory reason 
for the opinion they entertain ! The same is true of theoretical chemists, some 
*ttributing their effect more especially to the earthy matter, others to the gelatine 
ihey contain. Dry bones contain about two-thirds of their weight of earthy 
jnatter, the other third consisting chiefly of animal matter resembling glue. Of 
Ihe earthy matter five-sixths consist of phosphate of lime and magnesia, and 
t^ rest chiefly of carbonate of lime. Thus a ton of bone dust will contain- 

Animal matter 74<) lbs. 

Phospate of lime, &:c 1245 

Carbonate of lime, &;c 249 



2240 

On which of these constituents does the eflicacy of bones chiefly depend '\ 
Does it depend upon the animal matter 1 This opinion is in accordance with the 
allowing facts : — 

1°. That in the Doncaster report it is said to be most effectual on calcareous 
•oils, — for in the presence of lime all organic matter more rapidly decompose*. 

27 



9 OF TLRNiPs, [Appenc'vt' 

2**. That horn shavings are a more powerfu.' manure than bones, — since 
horn contains only one or two per cent, of earthy matter.* 

3°. That before the introduction of crushed bones, the ashes of burned bones 
had been long employed to a small extent in agriculture, but have since fallen 
almost entirely into disuse, 

4°. That old sheep skins cut up and laid in the drills, have been found to 
yield as good a crop of turnips and after-crop of corn, as the remainder of the 
field which was manured with bones. 

5°. That "40 lbs. of bone dust are sufficient to supply three crops of wheat, 
clover, potatoes, turnips, &;c., with phosphates,"! while one to two-thirds of a 
ton of bones, containing from 400 to 800 lbs. of phosphates, is the quamity usu. 
ally applied to the land. 

On the other hand, the quantity of ar^imal matter present in a ton of bones 
(746 lbs.) is so small, and its decomposuion so rapid during the growth of the 
turnips — while at the same time the eft'ects of the bones are so lasting and so 
beneficial to the after-crop of corn — that many persons hesitate in considering 
the great excess of phosphates applied to the land, as really without any share 
of influence in tlie production of the crops. 

Thus Sprengel, an authority of the very highest character, both in theoretical 
and practical agriculture, is persuaded that the phosphates are the sole fertihzing 
ingredients in bones, and he explains the want of success from the use of crush- 
ed bones in Mechlenburg and North Germany, on the supposition that the 
soils in those countries already contain a sufficient supply of phosphates, while 
in England generally they are deficient in these compounds. 

Further, if the animal matter be the fertilizing agent in bones, why are not 
they of equal efficacy on grass land as upon turnips 1 

With the view, therefore, of leading to some rational explanation of the rela- 
tive effects of the several constituents of bones, it would be desirable to institute 
comparative experiments of the following kind — 

1°. With half a ton of bones per acre. 

2°. W^ith three or four cwt. of horn shavings ov glue per acre. 

3°. With two cwt. of burned bones per acre. 

4°. With six or seven cwt. of burned bones per acre. 

The quantity of burned bones in No. 4 is that which is yielded by a ton of 
fresh bones; that in No. 3 is upwards of five times what should be talcen up by 
the crops — as great part of what is added must be supposed to remain in the 
soil, while some must be dissolved and carried, off by the rains. 

The result of such experiments as these, if made accurately on different soils, 
■will lead us sooner to the truth than whole volumes of theoretical discussion. 

II. Nitrate of soda has also been applied with great benefit in the culture of 
turnips. Some experinjonts, exceedingly favourable in an economical point of 
view, have been made by Mr. Barclay, of Eastwick Park, Surrey,^ wiio found 
that one cwt. per acre, drilled in with the seed, gave as great a return of Swedes 
as 15 bus-hels of borKs with 15 of wood ashes per acre, and when the nitrate of 
soda was sown broadcast, fi-om 20 to 25 per cent. more. In every part of the 
countiy, therefore, this substance ought to be tried. And as this nitrate is very 
soluble in water, and may therefore be readily carried off by the rain, and as 
that only which is within reach of the plant is of any avail, I woiald suggest 
that not more than one-fourth of the whole should be drilled in with the seed, 
for the purpose oi bringing away the plant; and that after the thinning by the 
hoe, the rest should be strewed along the rows by the hand or by the drill. In 

' This, I believe, is rather a matter of opinion than the resnlt of a sutBcient number of ac- 
tual trials. Some trials made by Mr. Hawden (British Husbandry, 1. p. 8'.6)gave resulti 
very unfavourable to horn shavings. 

t Liebig, p. 84. The acre here spoken of is the Hessian, about three-fifths of the Eaglish 
w.re. The English, therefore, will require 66 lbs. 

X Journal of the English Agricultural gocietj, I. p. 428. 



Na. I] 



OF TURNIPS. 



this way the whole energy of the salt being expended where 't is required, tke 

greatest possible effect will be produced, 

III. I have already stated the reasons which lead me to ant'cipate highly be- 
neficial effects to vegetation from the use of sulphate of soda ; I would suggest, 
therefore, a trial of this salt on the turnips also, at the same rate of 1 cwt. per 
acre, and applied in the way above recommended for the nitrate of soda. Of 
course the intelligent farmer will vaiy the proportions and mode of application 
of these substances, as his leisure or convenience permit, or as his better judg- 
ment may suggest to him. 

The entire series of experiments on turnips, above suggested, may be repre- 
sented as follows, adding two plots for different proportions of the nitrate and 
sulphate of soda : — 



Burned Bones, 
2 cwt. per acre. 



Burned Bones, 

6 or 7 cwt. per 

acre. 



Unmanured. 



Nitrate of Soda, 
1^ cwt. per acre. 



Sulphate of 

Soda, 

1 cwt. per acre. 



Bone Dust, or 

Crushed Bones, 

1 ton per acre. 



Horn Shavinfrs, 
or Glue, 7 or 8 
cwt. per acre. 



Sulphate of Nitrate of 

Soda. Soda, 

1^ cwt. per acre.l 1 cwt. per acre. 



Some of these experiments most of you may easily try. Those with the 
burned bones and horn shavings, which in this part of the countiy are less easy 
to be obtained, it is not to be expected that many of you will think of undertak- 
ing. I hope, however, that they will not be lost sight of by those who possess fa- 
cilities for obtaining them in sufficient quantity to make a satisfactory experiment. 

In many parts of the United States, gypsum is the universal fertilizer for 
every crop, and among the rest it is said to benefit turnips. The same opinion 
is entertained in Germany. I am not aware how far, in what way, or with 
what results, it has been applied to the turnip crop in this country. A simple 
mode of testing its efficacy, however, would be to strew it over the plants when 
in the rough leaf, on part of a field, the whole of which had been already ma- 
nured in the ordinary way with fold-yard manure. The difference of produce 
would thus show its efficacy, in the given circumstances ; and the experiment 
could be made effectually at the cost of a single cwt. of gypsum. 

I have not included rape dust among the trials above suggested, though it is 
undoubtedly, under certain modes of management, a benefi.cial manure both to 
corn and turnip crops. There is also a diversity of opinion as to the cause of 
its fertilizing action, as well as a manifest difference in the effect of different 
samples of the dust on the same soil. Though, therefore, certain experiments 
which I may on a future occasion suggest, would undoubtedly throw light on 
the cause of the good qualities of this manure, yet as its action (taking different 
samples) is not constant on the same soil, results obtained with it cannot pos- 
sess the same importance, either theoretical or practical, as those which are- ob- 
served to follow from the use of bones and of saline substances, the composi- 
tion of which is nearly invariable. 

Many farmers, however, are in the habit of constantly using rape dust. If 
any of these could conveniently mr\ke experiments on the effect of different sam- 
ples of the cake, from different kinds of seed, and from different oil mills, and 
would accurately note the results, they would peifoi'm an impoi-.ant service in 
preparing the way for thet clear explanation of the cause, of its fertilizing action^ 
which is at present wanted,* and wliich experiment alone can discover to us. 



• Its' good effects are generally attributed to the oil which is left in the seed, and its 
ing action to the different qutsntities of oil left in it by different crushers. I doubt, how 



I vary- 
ing acuon lo me um«!ciJi. miamiLics ui wu icii 111 11 ny umeiein. uiuBiicia. I iiuuui, howeTSft 

ifvhe oil ought to bo considered as more than a at ondary cause of its beneficial »ction. 



gO €«• POTATOES. [AppeTldtT' 

IT. OF POTATOES. 

I*'. Nitrata of soda has been applied with great benefit to potatoes also. Af- 
ter the potatoes have been harrowed down and (hand) hoed, and the plants are 
four to six inches above the ground, it is applied by the hand round the stem 
of the plants, and the earth then set up by the plough. Mr. Tumbull, in Dum- 
bartonshire, last year used it in this way at the rate of 1 J to 2 cwt. per Scotch 
acre, (1^ English acres,) and the produce exceeded that of the land to which no 
nitrate was applied, by 20 Scotch bolls to the Scotch acre. 

2°. Applied in the same way there is eveiy reason to believe that the sul- 
phate Df soda would have a highly beneficial effect also. I repeat my recom- 
mendation that this substance should be fairly tried with every crop, because it 
is a product of our own manufactories, which can be supplied in unlimited 
quantity, and without the chance of any material increase of cost : while the 
nitrate of soda is already in the h&nds of speculators, and within a short period 
has risen in the market to the extent of nearly one-third of its former price. 

In plastering their potatoes, the Americans generally put in a spoonful of 
gypsum with every cutting — a similar method, if preferred, might oe adopted 
with the nitrate and sulphate of soda, though the chance of loss by percolation 
through the soil, would, by this method, be in some degree increased. In Flan- 
ders, wood ashes and rape dust are frequently thrown in by the hand, when each 
cutting is introduced. 

3°. I shall have occasion hereafter to recommend to the attention of the prac- 
tical farmer, many waste materials of various kinds, thrown out from our manu- 
factories, the application of which to useful purposes would be a great national 
benefit. In reference to the culture of potatoes, I will here bring under your no- 
tice the chloride of calcium, which is said to have been beneficially apphed to 
various crops, but to potatoes especially, with surprising eifect. Under the in- 
fluence of this substance the sunflower and maize have grown to the height of 
14 to 18 feet, and potatoes have attained the weight of 2 to 3 lbs.* In Germany. 
Sprengel also found it useful to potatoes. — {Cheviie Ji*r Landwirthe, I. p. 635.) 

Thousands of tons of chloride of calcium may every year be prepared from the 
waste materials which flow into the river Tyne, from the alkali works upon its 
banks. Thousands of gallons of the solution of this substance yearly inin oflf 
from the works of Messrs. Allan & Co at Heworth, and might be procured for 
httle more than the expense of collecting. It is also contained largely, though 
mixed with other substances, in the mother liquor of the salt pans; and from the 
numerous salt works on the coast might readily be obtained for trial. When 
prepared in the dry state, this substance rapidly deliquesces and runs into a liquid. 
The most convenient way of applying it, therefore, would be in the state of so- 
lution — so largely diluted as to have only a slight taste — and by means of a wa- 
tering cart so contrived as to allow it to flow on the tops of the ridges and young 
plants, by which unnecessary waste would be prevented. 

Without knowing the strength of the solution likely to be obtained from the 
works, it is impossible to give any idea of the quantity of the chloride of calcium 
which ought to be employed; but 500 gallons per acre may safely be used, it 
the solution be so far diluted as to have only a decided t<iste of the substance. 
The experiments here suggested, therefore, require four patches, as follows: — 
These experiments are supposed to be made in ground 
already prepared for the potatoe crop, by the usual quan- 
tity of manure. I think it not unlikely, however, that 
by planting the potatoe in the midst of nitrate or sul- 
phate (sprinkled over with dry soil) at the rate of \ cwt. 
per acre, and afterwards applj^ing 1 cwt. per acre, when 
the plants are hoed, a crop might I'lC Qbfained without 
the V!§e of manure. Of course, such an experiment d3 

"The Rohan, a French variety of potatoe lately introduced into the United Btates — by tha 
^rdiiwuj mo(ie of culture— yields tubers, very mdor-j of which weigh 3 lbs. and man^Mtain \M 



Nitrate of 
ISoda.ltolX 
cwt. pr acre. 


Sulphate of 
Soda,ltol>^ 
cwt. pr acre. 


Chloride of 
/Calcium, 1300 
gals, pracre. 


Manure 
only. 



No. /.] OP MTXED MANURES. «| 

this, though important to be made, should be tried cautiously, and on istich a 
scale as to secure the experimenter from any serious loss. 

In the above suggestions I have introduced nothuag in regard to mixed ma- 
nures — though where plants require for the sapply of all their wants nine or 
ten different ingredients, of which the soil they gi-ow \n can perhaps yield in 
sufficient quantity only three or four, it is obvious that the very best conse- 
quences may follow from the employment of mixed manures. To this class 
belong common night-soil, urine, animalised carbon, poudrette (night-soil mixed 
with lime and gypsum), the 'poudre vegetatif (a mixture of soot and saltpetre), 
the urate (now manufactured in London), and many others. 

The mode of preparing, and the special uses of these and other mixed ma 
nures, will be explained in the third part of these lectures, which will be devoted 
to the consideration of the nature and uses, and to the theory of the action of 
natural and artificial fertilizers. In the mean time it is desirable, in the first 
place, to obtain results from which the special action of each, when used alorie, 
can be fairly deduced. 

That these expei*iments may have their full value, it is indispensable that a 
measured portion of each field should be left without manure or dressing of any 
kind, in order that a true idea may be formed of the exact effect of each sub- 
stance employed. Experiments are valuable to the practical man if they mere- 
ly show the superiority of one species of manure over another, but they are in- 
sufficient to show how much each of them tends to increase the produce — or to 
enable us to arrive at a satisfactory explanation of the mode in which they 
severally act in promoting vegetation. 

Among other important experiments lately published, to which the above ob- 
servation is applicable, may be mentioned those of Mr. T. Waite of Doncaster. 
The effects of nitrate of soda on his land were very striking, showing a remarkable 
increase of produce over bone dust, rape-dust, or rotten fold-yai'd manure — but 
he does not seem to have determined the produce of the same land during the 
same season and vntho^d viannre. We have, therefore, no term of comparison, 
by means of which we can ascertain the absolute or even the exact comparative 
effect of the different substances employed. 

It has been well observed by Sir Humphry Davy, " that nothing is more 
wanting in agriculture than experiments in which all the circuvi stances are mi- 
nutely and scientifically detailed, and that this art will advance in proportion as 
it becomes exact in its methods."* The above suggestions are submitted to 
practical men in the hope that they may assist in introducing such exact meth- 
ods into our agricultural operations, and at the same time promote the theoreti- 
cal advancement of the most important art of life. 

Exact methods lead to theoretical discoveries, while these are no less certain- 
ly followed by important practical improvements. 



No. II. 

{See Lecture II., p. 37.) 

In illustration of the effect of sudden alternations of temperature on vegetable 
substances, explained in a note subjoined to page 37, I quote with pleasure the 

the weight of 5 lbs. When perfectly ripe, it is sairl to be an exielleni table Dotattie, and to iM 
best in the spring. — Albany CtUtivator, for Mar^, 1841. 

" Agriculraral Chemis*rY Lecture L 



19 ON SUDDEN ALTERNATIONS OF TEMPERATURE. [AppendtA 

following instructive letter from an ably coHixcted monthly journal published 
at Albany, in the State of New- York, undei the title of the Cultivator. It is 
extracted from the Number for March last : — 

" In regai'd to Irish potatoes, a still thinner coveririg of earth than the one 
just mentioned suffices with us to preserve them from rotting. Indeed, it would 
seem as if they could freeze and thaw several times, during winter, without 
being destroyed, provided they are covered with earth all the time ; for we often 
find them near the surface and perfectly sound, in the spring, when spading up 
the ground in which the crop had grown during the previous season. There 
they must have undergone freezing and thawing whenever the earth was in 
either state, as it often is to a much greater depth than the potatoe roots ever 
extend. Why should those roots always be destroyed when they freeze above 
ground, and not suffer equally when frozen under ground. 7 

" The reason why potatoes, apples, &c. become soft, and rot when frozen 
and then thawed suddenly, uncovered and in open air, is the sudden thawing. 
You may put a heap of apples on the floor of a room, or other dry place, where 
they will freeze perfectly hard, and if covered close with any thing that will ex- 
clude the air, when the waather becomes warm enough to thaw, the apples will 
remain sound and uninjured, after they are thus closely thawed. Tfie cover 
may be of the coarse tow of flax, or any article that will cover them close and 
exclude the air. So apples may be packet, in a tight bairel, if full and headed 
up so as to exclude the air. They may be suflTered to remain so in a garret, or 
any dry place where it freezes hard, and they will be found sound and free from 
injury, if the barrel remains tight till they are thoroughly thawed. It is the sud- 
den thawing that causes the apples or other vegetables to become soft and rot. 

" So if the fingers on your hand be frozen, and you expose them to sudden 
heat by warming them at the fire and they suddenly thaw, the flesh will morti- 
fy and slough off. But, if you freeze your fingers or other limbs, and put them 
in snow, and rub gently till they thaw, — or if put into a pail of water just drawn 
from the well, which will be less cold than your frozen fingers, — they will thaw 
slowly, and suffer but little injury. 

" So during the early autunmal frosts in September, if the morning after the 
frost is cloudy, the frost will be slowly drawn from the frozen vegetables, and 
they will be uninjured ; but if they receive the rays of the early and clear sun, 
they thaw so suddenly, that they will hang their heads and perish. If wet with 
water from the well, long enough to extract the frost before the sun shines on 
them, they do not suffer, 

" Onions ax-e a difficult root to keep in winter. If they are put in a cellar 
warm enough to save them from frost, they will vegetate and be deteriorated. I 
put them in the warehouse, where they freeze as hard as if out of doors. If in 
a heap, I cover them close with some old clothes, or any thing that covers close, 
to exclude the air. The same if in boxes or casks. They freeze hard, but it 
does not appear to injure them for present use, if thawed by putting them into 
a»pail of fresh-drawn water, to draw out the frost just before cooking them. 
Onions, thus kept, will be in good condition in the spring, afi;er thawing under 
cover from the air. 

" I put parsneps, carrots, beets, &c., in boxes or casks, and then cover them 
with potatoes, which preserves them from drying." 

In further illustration of this subject I need only recall to the recollection of 
the gardener the well known fact, that, when the winter frosts begin to set in, 
and his finest flowers to be nipped, those continue to blow the longest, on which 
the sun's rays fall latest in the day. Dahlias protected in this way, will bloom 
occasionally for weeks, after those which regard the eastern sky are completely 
withered. 

Professor Lindley has published a series of valuable observations on the effects 
of extreme cold upon plants. The general results of these observations are 
Stated in his '^Tlieory of HorticuMure,^^ p. 88. But the conclusions at which 



No. 11.1 ^^ SUDDEN ALTERNATIONS OF TEMPEaATURE, 13 

he has arrived are deduced from the appearance presented by the plant after if 
vas thmoed. He found the tissue more or less lacerated, the contents of the air 
and sap vessels intermingled, and the colouring matter and other secretions de- 
composed. He attributes the laceration to the freezing and consequent expan- 
sion of the juices, but this cannot be the necessary consequence of that freezing, 
since it does not appear, if the whole tuber or leaf be slowly thawed. I would 
explain the phenomena as follows: — 

1°. When the leaf, fruit, or tuber freezes, the fluid portions slightly expand 
in becoming solid, but the air in the air vessels contracts in at least an equal de- 
gree, and thus allows a lateral expansion of the sap vessels sufficient to prevent 
lesion. When the temperature is slighdy raised, the air expands but slightly, 
and ice is melted long before the gaseous substances reach their original bulk. 

2°. But if the rays of the sun strike suddenly upon the leaf or fruit, the sur- 
face may at once be raised in temperature 3U° or 40° F. The air will conse- 
quently expand suddenly, and before the s;ip is thawed may have distended and 
torn the vessels, and caused sap and air to be mutually intermingled. 

3°. But the moment the sun's rays strike upon the green leaf, its chemical 
functions commence. It begins to absorb and decompose carbonic acid : and 
as^in the frozen part of the leaf the circulation is not, and in consequence of the 
lesion cannot be, established, the chemical action of the sun's rays mus^ oe ex- 
pended upon the stagnant sap ; and hence those changes not only in the sap 
Itself, but even in the solid parts, which are seen to take place in the withered 
leaf 

4°. Though not in a state of growth, the tuber of the potatoe contains the 
living principle, and there must be such a circula-tion going on in its interior as 
to maintain an approximate equilibrium of temperature throughout its sub- 
stance. A sudden thawing of the exterior, will, as in the leaf, expand the air 
before the circulation can be established throughout the frozen mass. The solid, 
fluid, and aeriform substances which nature has separated and set apart from 
each other, will thus all be intermingled, and from their mutual action, those 
chemical changes of which we know the starch of the potatoe to be susceptible, 
will speedily ensue ; — in other "woi'ds, the potatoe will rot. 

The practical applications of these views are numerous. If a sudden frost 
corne on, — protect your delicate flowers in the early morning from the rays ot 
the* approaching sun, and cover with straw or earth the potatoes which have 
been left overnight in the field. 



No. III. 

RESULTS OF EXPERIMENTS ON PRACTICAL AGRICULTURE DURING 
THE SPRING AND SUMMER OF 1841. 

s^See Appendix^ No. 1., and Lectures VIII. and IX.) 

In a previous article inserted in this Appendix, and which was published 
early in the present spring (April, 1841,) I ventured to offer to the practical ag- 
riculturist some suggestions in regard to the experimental use of certain un- 
mixed manures From the results of these experiments, which I was quite sure 
Bcme of the many zealous agriculturists of the day would be induced to under- 
take after the manner, and with the precautions, I had pointed out, I anticipated 



u 



KESTJLT8 OF EXPERIMENTS ON PIAOTICAL AGRICULTURE. [AppaidtZ^ 



n two-fold advantage. In the first place, tliat important practical benefits to 
the agriculture of certain districts would be derived from them, and secondly, 
that interesting and important light would be thrown by them on many parts 
of aj^ricultural theoi-y. It is by experiment that all the remarkable results • 
theoretical as w«ll as practical — of modern chemistry have been arrived at ; 
but by experiments cautiously made, frequently repeated, and logically reason- 
ed from. Tne pro ^eedmgs of the practical farmer are a continued course of ex- 
perimental trials, and to convert J)im into an experimental philosopher, and to 
lead him to philosophical results, it is necessary only that his experiments 
should be made li'ith a constant reference to weight and rneamre, and should be 
repeated nnder varied and carefully noted conditions — and that he should be 
taught to draw from then, no conclusions more general than they really 
justify. 

The following results of experiments rr.ade during the past summer confirm 
all my anticipations. Though necessarily somewhat limited, and local in their 
nature, they, nevertheless, present on the whole a beautiful illustration of what 
we have yet to expect from a continuation of such experimental researches, con- 
ducted in so skilful a manner. I need not especially commend the experiments 
of Mr. Fleming : for I can scarcely, I think, render a better service to practical 
agricuHure than by placing ail of them in the hands of practical men, and ear- 
nestly C(. mmending them to their careful consideration and imitation. 

I. Experiments made near Aske Hall, on the property of the Earl of Zet« 
land, on lots of half an acre each. 



1. Soot — jnd on May 24 — 10 bushels cost Qs. Gd. 
Weight of grass when mown, 3 tons 16 cwt. 
Weight when made into hay, 1 " 15 *' 




Increase 
in hay. 


•^OOO CN (XiO » 
5 1— 1 1— 1 

a 
o^OOOO 1 


Hay from 

100 of 
grass. 


c^ CO CO ceo to 

m »o CO -^ Tf< CO I 


2. Salt — put on May 24 — 3 bushels cost 6s. 6d. 
Weight of grass when mown, 3 tons 19 cwt. 
[Weight when made into hay, 1 " 16 " 




£i— ' I— t 1— 1 1— ( 1— t 1 


'3. No Manure. 

Weight of grass when mown, 3 tons 12 cwt. 

Weight when made into hay. 1 " 6 " 


fcoeoco ©}©?«! 


is 


" i 


4. Nitrate of Soda — fut on May 24— 4 stones 

cost lis. 
Weight of grass when mown, 4 tons 10 cwt. 
Weight when made into hay, 1 " 12 " 


1 
1 1- t^ Ci CO <X> 1^ 


O 


39 en » GQ CO 

CO CO 2? o lo t 

i"i 1-1 &? Oi l 


cB a. 

S Q. 




5. Sulphate of Soda {in crystals') — put on May 

24 — 4 stones cost 10s. 
Weight of grass when mown, 3 tons 3 cwt. 
Weight when made into hay, 1 " 9 " 




Common Salt . 
Soot .... 
Nitrate of Soda 
Sulphate of Soda 
Sulphuric Acid 
No Manure . . 


6. Sulphuric Add— ^ put on May 26, | put eni 

June 7, 1 put or. June 11 — l^lbs. cost 55. 
Weight of grass when mown, 3 tons 4 cwt. 
Weight when made into hay, 1 " 6 " 



N. B. The cost of the manure does not include the expense of layin:» it on. 



No. III.] BISULTS OF EXPERIMENTS ON PRACTICAL AORIOULTUEE. IS 

Mr. Turner, his lordsh.p's agent, thus writes: — 

" The plan I followed in putting on the different manures, and the quantities 
used, accorded as nearly as 1 could manage it, with the directions given in your 
published lectures. 

" The field on which the experiments were tried is situate in a high, bleak 
climate, and consists of a thin light soil, upon a bad subsoil of barren clay 
resting upon limestone. It had been completely exhausted by a succession of 
white crops, and was full of weeds and quickens. I had it well ploughed, and 
took a crop of drilled turnips fairly, but not extravagantly, manured. The crop 
was a poor one. I ploughed the land as soon as the turnips could be got off. 
Drained it; and in the spring worked it very fine. The following August I 
sowed it away with grass seeds without a crop. The seeds came up beautiful- 
ly, and were the admiration of all who saw them, keeping a deep green through 
the winter, and beginning to grow early in the spring; audit was on this crop 
that the experiment was tried early in the succeeding summer. 

" I need scarcely remark, that the crop of grass for such land was enormous 
and has fully repaid the money expended upon it, with the exception of drain- 
ing, and in two or three years I have no doubt but it will repay this also." 

Remarks. — On comparing the effect of these several top-dressings as indi- 
cated by the results above stated, the reader will be struck with the extraordi- 
nary increase caused by the addition of common salt. 1 have in the text 
(Lecture IX., p. 190,) indicated a principle which may serve to explain in sor.ie 
measure both the localities in which the use of common salt may be expected 
to be beneficial, and the reason why in many parts of our island the employ- 
ment of this substance has not been attended by any large measure of success. 
The position of the land experimented upon by Mr. Turner, is such as to lead 
us to expect it to be improved by common salt, according to the views there 
stated. 

The nitrate of soda produced less effect than either the common salt or the 
soot, but it gave an increase which was double of that yielded by the sulphate 
of soda. The latter salt, however, was applied in the state of crystals, which 
contain 53 per cent, of water, so that less than one half of that weight of ^ry 
salt was used, which was recommended in the suggestions I offered for the 
employment of this substance in practical agriculture. At the same time, the 
price paid by Mr. Turner for this salt was fGur times as great as it ought to 
have been. Any quantity of the dry sulphate of soda may be procured at lOs. 
a cwt., at which price it is forwarded in casks to all parts of the country by 
Messrs. Allan &; Co., Heworth Alkali Works, Newcastle. 

The most valuable practical suggestion to be derived from these experiments 
is certainly this — that a hberal use of common salt is likely to increase in a great 
degree the produce of ^rass in the locality where they were made, and on the 
same kind of soil. This valuable discovery will far more than repay the ex- 
pense and trouble of the entire series of experiments. No application can be 
so cheap as this, so long as it succeeds. At the same time a mixture of the other 
substances — the nitrate and the sulphate, which were partially successful — might 
possibly prove still more efficacious on the grass, and might be expected even 
to ameliorate the condition of the land for the further production of white crops. 
In a future part of this Appendix I intend to offer some suggestions in regard to 
the /iind and qvemtilij of the ingredients which may, with probable advantage, 
enter into the constitution of these mixed 'manures. 

I have calculated and introduced into Mr. Turner's table an additional col- 
umn, exhibiting the weight of hay yielded by 100 lbs. of grass, with the view 
of showing the relative succulence of the several crops when cut. As a gen- 
eral rule, the weight of dry hay does not exceed one-fourth of the weight of the 
grass when cut. In the experiments of Mr. Turner, however, the weight of 
hay in every case was much beyond this quantity — the most succulent crop, 
Ihat to wMch no dressing was applied, yielding 36 per cent, of hay This gen 
'2.1* 



(6 RSSCLTS OP EXPERIMENTS ON PRACTICAL AGRICULTURE. [Appendix, 

eral result may have been partly due to the state of ripeness in which all the 
grasses were cut, while the greater produce of hay from the dressed portions 
may ir.dicate the relative ripeness, and therefoi'e dryness, of each when cut down. 
It is evident, therefore, that the relative values of crops of grass or clover are 
not to be judged of by the several weights when green, but by the weights of 
the diy hay. This is further confirnied by the -results of an experiment with 
nitrate of soda, communicated to me by Mr. Carruthers, of Warmonbie, near 
Annan, in which the relative weights of hay obtained were ymoc/i, ynore in favour 
of the use of the nitrate than the several weights of gi'ass yielded by the dressed 
and undressed portions of the field. On the contrary, from a field on Oliver 
Farm, near Richmond, Mr. Sivers ir'brms me, that the weight of hay waswmc/i 
Uis in favour* of the use of tlie nitrate of soda than the relative weights of 
grass. In all cases, therefore, the weight of the d4-y crops obtained by different 
methods should be compared with each other, as the safest !est of the relative 
merits of the several modes of procedure by which they have respectively been 
raised. 

II. Experiments made at Erskine, on the property of Lord Blantyre. 

I insert the clear and well-digested statement of his Lordship's agent without 
alteration : — 

" Freela.nd, Erski7ie, by Old Kilpoirick, Glasgow, 29/-^ July, 1841. 

" Sir — Agreeably to Lord Blantyre's instructions I send you a copy of the re- 
sults of some experiments with manures on young grass for hay, undertaken 
on two separate pieces of land — the one a very good light soil (subsoil gravel) ; 
the other stiff clay soil with a clay subsoil. The manures were applied on 1st 
May, the hay cut on the 1st and weighed on the 19th July current; the extent 
of each plot one-twentieth of an imperial acre. From the small extent of each plot 
it will be evident that the results cannot be exactly depended on, farther than as 
a general result ; because in so small a portion of land the least variation in the 
soil or cirop naturally will affect the results very materially ; still, on the whole, 
I am of opinion that the experiment gives the compaj'ative view of the value of 
the different manures used pretty nearly. 

** One thing has astonished us with regard to soda (nitrate). On all the fields 
I have observed it sown on, the part dressed has a much greater vigour of after- 
math than where no nitrate of soda was given: showing that this manure is not 
so evanescent as was generally supposed. 

" I am, Sir, your most obedient servant, 

"Jas. Wilson." 
Experiments witJi Manures as a top-dressing for Hay, at Erskine, 1841. 

Remarks — It will be observed in these experiments, that the saltpetre and 
nitrate of soda produced iiearly an equal increase on both kinds of soil, the ni- 
trate of soda having the greater effect on the light, the nitrate of potash on the 
heavy soil. Next to these on the light soil are the common salt and sulphate of 
soda, though on the heavy soil the common salt had the better effect of the two. 
If is to be observed, however, that in this case the sulphate was used in crystals, 
and therefore only in half the quantity recommended. Had twice the quantity 
been employed upon the lig/U soil the produce might have equalled that from the 
nitrates. 

It is a singular illustration, however, of the necessity of applying different 
substances to chfferent soils — that so far as this experiment is to be depended 
upon, the sulphate of .soda almost entirely failed on the heavy land. 

The most valuable practical deduction from these experiments also, is, that 
on both the soils in question, the grass land, in its present condition, may be salted 
to advantage. At the same time, it appears probable that on the light soil the 
increased produce would amply repay the cost of applying either nitrate or sul- 

* In Mr. Sivers' experimrrits, 100 square yards, nilrcted. gave 68 stones of hay, unnitratad 
62 stones, but whom dry they were reduced to 12 stones each. How very much more 8U«» 
Client these g^rasaod were than those of iMr. Turner! 



No. ITL] 



at MANURE AS A TOP-DRESSING TOR HAT. 



n 



phate of soda at the rate of 120 lbs. per acre— the latter being in itB dry oi un- 

crystallized state. 

The eftect, generally, of all the dressings is strikingly greater on the light 
soil — a fact which speaks strongly in favour of the adoption of any of those 
methods by which the openness and friability of the land has been found to be 
permanently promoted. On the stiff soil, even the ammonia, by some deemed 
so vitall) necessary to vegetation, appears to have produced no sensible alter- 
ation. 



Manures used, and quantities applied, to 
each plot of l-2Xh of an acre. 



^s\ = i 



E.cp. I. Good light soil, subsoil gravel. 
1 lb. sul-phuric acid, diluted in 47 ? 
galls, water . . . ^ 

6 lbs. saltpetre (nitrate of potash) 
6 lbs. nitrate of soda . 
6 lbs. sulphate of soda (in crystals) 
17 lbs. gypsum .... 
1 bush, wood charcoal (pounded) 
\ bush, common salt, 25 galls, water 
1 gal. ammoniacal liquor, 47 gls. water 
No application .... 

Exp. II. Clay soil, subsoil clay. 
1 lb, sulphuric acid, diluted in 47 

galls, water 
6 lbs. saltpetre (nitrate of potash) 
6 lbs. nitrate of soda . 
6 lbs. sulphate of soda (in crystals) 
17 lbs. gypsum .... 
1 bush, wood charcoal (pounded) 
I bush, common salt, 25 galls, wtiter 
1 gal. aminoniacai liquor, 47 gls. water 
No application .... 



271 



Total produce 

per 
Imperial Acre. 



Total additional 

weight per 
Imperial Acre. 



ts. cwt. qrs. lbs. 
44 2 8 1 16 



322 95 

339 112 
292! 65 

254 1 27 
277; 50 
294; 67 

277; 50 
227; — 



256 26 



2 17 2 

3 2 4 
2 12 16 
2 5 1 12 



2 9 
2 12 
2 9 
2 



1 24 

2 

1 24 

2 4 



2 5 2 24 



ts. 


cwt. 


qrs. lbs. 


- 


7 


3 12 


_ 


16 


3 24 


1 








— 


11 


2 12 


— 


4 


3 8 


— 


8 


3 20 


_ 


11 


3 24 


- 


8 


3 20 



- 4 2 16 



286 


56 


2 11 8 


- 10 


282 


52 


1 10 1 12 


- 9 1 4 


232 


2 


2 1 1 20 


- 1 12 


210 10 


2 2 3 12 


- 1 3 4 


257 


27 


2 5 3 16 


- 4 3 8 


269 


39 


2 8 4 


- 6 3 24 


201 


— 


I 15 3 16 


_ _ _ _ 


230 


— 


2 10 8 


_ _ _ _ 



The Dressings were applied 1st May, the Grass cut 1st July, and the Hay 
weighed lyth July. 

III. Experiments made under the immediate superintendence of W. Fleming, 
Esq., of Barochan, near Paisley, and on his own property. The statement u 
drawn up by Mr.' Fleming himself. 

1. — Experiments on Hay with Nitrate and Sulphate of Soda aiid icith Gypsum^ 





Description of 


Rate per 


Weight per 


Weight 


No. Field. 


Dressing. 


imp. Rood 


Rood, green. 


when stack'd 


1 


Covenlea. 


Nothing. 





3361 lbs. 


1120 lbs. 


2 


Do. 


Nitrate of Soda. 


40 lbs. 


4907 " 


1636 " j 


3 


Do. 


Sulphate of Soda. 


40 lbs. 


3966 " 


1322 " 


4 


Do. 


Gypsum. 


10 lbs. 


3831 " 


1277 " 


1 


Crook's High 


Nothing. 




4436 " 


1478 « 


8 


Do. 


Nitrate of Soda. 


40 lbs.- 


4999 " 


1666 « 


1 


Crook's Low. 


Nothing. 


— 


2185 " 


728 " 


2 : Do. 


Nitrate of Soda. 


40 lbs. 


3764 " 


1354 " . 


3 


Dx 


Gypsum. 


80 lbs. 


3110 ' 


1036 « 1 



EXPERIMENTS ON WINTER RYE. 



[AppendiXi 



Charader of the Soil — Nos, 1, 2, 3, and 4 were good sharp soil, on rotten 
rock, (decayed trap,) all as near as possible the same description of land, 
drained, and lying together. JNos. 1 and 2, Crook's High, stiff clay, drained; 
the hay was after wheat. Nos. 1, 2, and 3, Crook's Low, light clay-loam, 
drained ; the hay was after barley. 

On Covenleii the dressings were applied on the 22nd of April, and the hay cut 
on the 2nd of July ; on the other fields the nitrate and gypsum were applied on 
the r2th of April, and the hay cut on the 9tli of July. 

N. B. The above is the average of trials in three parts of the Covenlea field; 
a small portion of moss was also sown with nitrate of soda, in the low part of 
the same field, but no benefit was observable, beyond the usual dark green 
colour which appeared about ten days after the application. The sulphate of 
soda, although evidently beneficial, does not produce the dark green colour. In 
the Crook's fields the effect of nitrate of soda in producing the dark green colour 
was as remarkalile as in the Covenlea field. The gypsum on both fields seems 
to have had a good effect, particularly on the aftermath clover. 

Remarks. — In these experiments also the sulphate of soda was used in only 
naif the quantity recommended. By referring to the prices paid by Mi . Fleming, 
it will appear that the use of sulphate of soda gave an increase of 200 lbs. of 
hay for Is 9d. (or 500 lbs. for 4s. 5d.), while the nitrate of soda gave an increase 
of 516 lbs. for 7s. lOd. ; so that, though the actual increase of hay per rood was 
considerably less by the use of the sulphate, yet that increase was obtained at 
little more than half the cost of the same weight of increase derived from the ni- 
trate. A similar remark applies to the gypsum, so that these experiments give 
ample encouragement for the application of both these substances in somewhat 
large quantity to succeeding crops, on the same land. 

2. — Experiynents 011 Winter Rye, dressed loiih Nitrate of Soda, Lime iirith Potasky 
Sulphate of Soda, and Muriate of Ammonia {Sal Arnmoniac.) 



No. 


Field. 


Description of 
Dressing. 


Rate per 

rood 
imperial. 


Weight of 

Grain, 
per rood. 


Weight of 

Straw 
per rood. 


Buhhels 
per 
rood. 


1 
2 
3 
4 
5 


Garden Plot. 
Do. 
Do. 
Do. 
Do. 


Nothing. 
Nitrate of Soda. 
Lime and Potash. 
Sulphate of Soda. 
Mur. of Ammonia 


40 lbs. 
40 " 
40 " 
5 " 


160 lbs. 
336 " 
272 " 
224 " 
232 " 


1024 lbs. 
1664 " 
1344 " 
1152 " 
1216 " 


3* 1 

6^ 

41 



Charader of the Soil. — Tilly clay, which had been trenched, and in potatoes 
the year before. The Rye was sown on their being lifted in October, 1840. 

The applications were made on the 14th of April, the grain was rut on the 
9th of August, and thrashed on the 25th. 

N. B. As early as the end of April the effects of the nitrate of soda were very 
apparent from the dark green colour produced, and broad leaves, and after it was 
ripe the heads were longer than any of the others ; but it was so strong that it 
was laid a month before it was cut; none of the others were laid. Every ap- 

f)lication seems to have done good, by increasing the produce. The potash and 
ime was made by slaking quick-lime and sand with a solution of potash, and 
allowing them to lie together for a month. As much was used as contained ] 
lb. of carbonate of potash to the pole. 

Remarks. — From these experiments, it appears that, besides the proportionate 
|nc ease of straw, that of grair. was 

From nitrate of soda, 12 bushels for 3ls. Od., or 2s. 9d. per bush.; 
" lime and potash, 7 " for 33s. 6d., or 4s. 9d. " 
« iulphate of soda, 3 " for 7s. Od., or 2s. 4d. " 
" »*l-*ramof iac^ 5 " for lOs. 9d., or 2s, §4. ** 



No. Ill] 



EXPERIMENTS ON" WHEAT FIELD. 



If 



Although, therefore, the total increase by the employment of sulphate of soda 
and muriate of ammonia, in the proportions actually put on, was not so gi-eat as 
by the use of the other two dressings, yet this increase was obtained at a con-? 
siderably less cost per bushel. The lime and potash, though producing an im- 
portant effect, will probably not yield a remunerating I'eturn with this crop on 
this i>oil, wliile the results hold out a fair inducement for the trial of the last two 
dressings iu larger and varied proportions. 

The five samples weighed respectively, — 4.5 3-5, 51 3-4, 51 4-5, 52 3-5, and 
48 4-5 lbs. per bushel, so that, while on all the dressed plots the gi-ain was 
heavier than on the undressed, that which was dressed with sulphate of soda 
was considerably the heaviest. 

3. — Experiments on Wlieat field, Crook'' s (crop, 1841.) 



No. 



Description 
of Top-dressing. 



Nitrate of Soda. 

Potash 

and Lime. 

Common Salt. 

Mur. Ammonia. 

Nitrate of Soda 

and Gypsum. 

Nitrate of Soda 

and Rape-dust. 

Mur. Ammonia 

and Lime. 
Common Salt 
and Lime. 
Nothing. 



Rate per 
Scotch acre. 



160 lbs. 
U)0 lbs. 

40 bush 
160 lbs. 

20 lbs. 

80 lbs. 
160 bush. 

80 lbs. 
5 cwt. 

20 lbs. 

40 bush. 

28 lbs. 

80 bush. 



■ \ 



Weight of |Weight 
produce ofi of 
Grain of , Grain 



Weigiit of to*- 

tal produce, 

when cut, of 



>3th acre. pr. b.shL }i\h an acre 



209 lbs. C3 lbs. 

210 " 62 " 



249 " 

208 " 

214 " 

240 " 

230 " 

200 " 
190 " 



62 " 
62 " 

62 '' 
62i" 

63 " 

631" 
61 " 



9,500 lbs. 

8,930 " 

12,M0 " 
8,360 " 

8,620 '« 

11,970 " 

9,500 " 

8,740 " 
8,050 " 



Character of the Soil.— The land was a heavy loam, and of as nearly as pos- 
sible the same quality. It had been in potatoes, and the wheat was sown when 
they were lifted in October, 1840. 

The applications were all made on the 13th of April, and the crop was reaped 
on the 2d of September. 

The produce of ith of a Scotch acre, thrashed and weighed and well cleaned, 
gave an average of from 32 to 33 bushels of 61 lbs. each per Scotch acre of grain. 

Remarks. — This table presents us with two remarkable results, — that ob- 
tained by the use of common salt, and that from a mixture of soda and rape- 
dust. Thus, exclusive of the straw, — 

Nitrate of soda alone gave 152 lbs. of wheat for 31s., or l2s. 2d. per bushel; 

Nitrate with rape-dust gave 400 lbs. of wheat for43s. 6d., or 6s. 9d. per bushel; 

Common salt gave 472 lbs. of wheat for 3s. 6d., or 6d. per bushel. 

The increased V'oduce, by the use of common salt, is by far the most valua- 
ble result to Mr. Fleming in an economical point of view, and plainly indicates 
the kind of application he can most profitably make— to his wheat crops at least— 
on land similar to the above, and in the district where he resides. 

Neither the nitrate of soda nor the mixture of this salt with rape-dust, gave 
■uch an increase as to repay their own cost, unless when corn is very high. It 
is interesting, however, to observe that the mixture with rape-dust gave so large 
an increase, though the value of this particular experiment is lessened by the ab- 
sence of any trial with rape-dust alone, by which the effect of each of the ingre- 
dients ought to be judged of I have reckoned the rape-dust at £1 a ton, so that 
5 cwt. would cost '28s., and we know that a top-dressing of this substance alone, 
in a somewhat larger quantity gives a remunerating return in many of our wheal 
Vands. 



80 



EXPERIUENTS ON EARLY POTATOES. 



[AppendtZf 



Mr. Outhwai te of Banesse, in the North Riding of Yorkshire, a skilful and 
enterprising practical farmer, who has for some years been using rape-dust over 
a great breadth of his wheat crop, has favoured me with the result of one of his 
more accurate trials on spring wheat, made during the past season. The wheat 
was sown after turnips taken off in April, and part of the field was dressed with 
rape-dust at the rate of 5| cwt. (or at £l a ton, of 40s.) per acre. The produce 
of the dusted portion was 39 bushels, and of the undusted 29 bushels per acre, 
and the increase of straw was one-fifth of the whole. Both samples were of 
equal weight, and sold at the same price, — 8s. 3d. per bushel. In this experi- 
ment the increased 10 bushels cost 40s., or 4s. per bushel, giving, on a large 
breadth of land, a handsome remuneration. 

These results will, I trust, encourage others to make trials similar to those of 
Mr. Fleming and Mr. Outhwaite ; while these gentlemen will, doubtless, be in- 
duced each to try that applicaHon which has suo'^eeded so well in the other's 
hands. It might be useful as well as interesting to compare the produce of four 
plots arranged and dressed as follows : — 



|l 



Common Salt, 



Rape- dust. 



Common Salt 
and Rape-dust. 



Nothing. 



4. — Experiments on Early Potatoes, 1841, 
All were dunged in the usual manner with farm-yard manure, at the rate of 
about 30 cubic yards per acre. The potatoes were all planted on the 25th of 
March, on the same heavy black soil. The several dressings were applied on 
the 20th of May, and the potatoes were all lifted on the 28th of September, 





Description 


Rate 


Produce 


Weight of 






of 


per imp. 


per imp. 


Produce of 




Is 


Top-dressing. 


acre. 


acre. 


18 yards drill. 


]^ot^ — The 


1 


Nothing. 





m bolls. 


77 lbs. 


peck is 35 lbs. 


2 


Nitrate of Soda. 


160 lbs. 


80 " 


93 " 


weight, and 16 


3ISulphate of Soda. 


200 " 


73 " 


86 " 


make a boll 


4!Do.&Nitr.of .Soda 200 " 


107 " 


124 " 


or 5 cwt. 



This break of ground consists of a piece of poor clay mixed with moss, about 
9 inches deep ; subsoil a very stiff blue till. The dung was old from the farm-yard, 
about the ordinaiy quantity (30 cubic yards per acre) spread upon the land, and 
dug in. The potatoes were drilled in with the hoe; as the ground was wet the 
plants came up but weak. The nitrate of soda was sown before the other top- 
dressings, and had remarkably quick effect, as it showed the third night after 
being sown. The sulphate of soda does not occasion the dark green colour 
which is seen upon the potatoes after the dressing of the nitrate, but there is not 
the smallest doubt of its beneficial effects, although not in so great a degree as 
the nitrate. The mixture, which is composed of fds of sulphate of soda and^d 
of nitrate, has a wonderful effect in strengthening the growth (which it keeps 
longerthan with nitrate alone), and the mixture has the same eflfect in producing 
the dark green colour as the nitrate alone. 

Remarks. — That a mixture of substances is likely to be more efficacious as a 
dressing, than the application of one substance alone, except in peculiar circum- 
stances, is consistent not only with long practical experience — for how many 
substances are mixed together in farm-yard manure 1 — but also with the theore- 
tical principles laid down in the text. [See Lectures IX. and X.] These experi- 
ments upon potatoes show that this crop upon Mr. Fleming's land was benefitted 
oy both nitrate and sulphate of soda^ but in a vastly greater degree by a mixture 
of the two. And I might consider my suggestion in regard to the employment 
of sulphate of soda as a manure, to have been of no mean use in practical agri- 
m]ture, had it led to nothing else than to this happy mixture of Mr. Fleming. 

I hHTe received also from Mr. Fleming's gardener (Mr. Alexander Gardiner} 



No. III.] EXPERIMENTS ON EARLY POTATOES, SI 

a very well digested and well drawn up paper, detailing numerous experiments 
made by himself during the past summer. Among these is one upon the use of 
this same mixture upon thepotatoe crop, which I shall quote m his own words: 

" A-pril 26th.— Planted potatoes of the red Don variety, soil a mellow loam, 
two feet deep, saibsoil yellow till. Farm-yard dung was trenched in some days 
before planting, at the rate of 40 cubic yards per acie ; sets dulled m with the 
hoe. Plants came up very regular, and were top-dressed with a mixture of § 
sulphate and i nitrate of soda on June 2nd, at the rate of 2 cwt. per acre. They 
grew very strong after this application. Stems six or seven feet in length, dark 
green, and the produce, when lifted in October, was IG Renfrewshire pecks of 35 
lbs. each per Scotch fall of potatoes fit for market." 

This produce is equal, I believe, to about 26 tons per Scotch, or 21 tons per 
imperial acre, about equal to that of Mr. Fleming with the same mixture And 
what an amazing luxuriance of vegetation, to yield at once stems seven feet in 
length and upwards of 20 tons of tubers per acre ! , j • j r 

Those who are the most sceptical in regard to the benefits to be derived from 
agricultural experiments, when well conducted, will scarcely question the impor- 
tance of this result— the most backward in making experiments will be anxious 
to repeat this upon his own potatoes. The cost of the mixture to be applied in 
the quantity used by Mr. Fleming is as follows :— ^ 

o , 1 . ro A S 75 lbs. ^r?/ at 10s. per cwt. or ) n q 
Sulphate of Soda J 150 lbs. in' crystals at 5s. . S 
Nitrate of Soda . . 75 lbs. at 22s. ..... • 14 9 

21 6 

The return for this 21s. 6d. was in each of the above cases upwards of 8 tons 

of potatoes. . . c T,/r n< a- 

I may here mention also two other interesting experiments ot Mr. (jardiner, 
in which he tried the effect of sal-ammoniac upon his potatoe crop,— _ 

1° In the one he mixed sal-ammoniac, previously dissolved in water, in the 
proportion of 1 lb. to each cubic yard of a compost formed from the refuse of the 
garden, and planted early potatoes with it at the rate of 35 cubic yards ^r acre. 
The produce was one-sixth more than when no ammonia was used. 1 he va- 
riety of potatoe was Taylor's forty -fold, the soil moss and clay. The cost ot 
this application was 19s. per acre. . , , , . ^^ 

2° Sal-ammoniac, dissolved in water, was sprinkled on moss or peat eartli, 
at the rate of 20 lbs. to a :on of earth, and, after strewing a little lime at the bot- 
tom of the drills, this mixture was put in at the rate of 2 tons per acre. 1 tie po- 
tatoes were 14 days later in coming through the ground than the same variety 
planted with farm-yard manure. They were strong in the stem, of a dark green 
colour, and equal,'in point of produce, to the others. The variety of potatoe 
was the Irish apple, the soil a very light brown loam, of that description locally 

named deaf , .... . • 1 

I may observe on this latter experiment, that the application is not so simple 
as it appears The lime would decompose the sal-ammoniac, and form Monde 
of calcLvi, while ammonia would be liberated. The effect, therefore, may be 
partially due to both. It will be recolle<^ted that m a previous part of this Ap- 
pendix I suggested the trial of this chloride of calcium as a top-dressing tor va- 
rious crops. 

r,^— Experiments on Moss Oats, sown about \st May, 1841, top-dressed 2Uh June. 
"These top-dressings were applied on the 5th of June, and by the 24th there 
was a striking improvement, especially on No. 2 and No. 7. It was quite visi- 
ble in greater strength and evenness of crop. One or two of the others also 
showedlraprovement, but not so visibly as to merit particular notice. 1 exam- 
ined them from time to time, and at different dates: the appearances muclithe 
same as noticed upon June 24th. I again examined them a few days befort 



SB 



EXPERfMENTS ON OATS. 



[Appendix^ 



they were cut, when I was much satisfied with No. 2 ; the straw appeared to me 
as stifl' and shining, and the ear as well filled, as if it had been g town upon stiff 
loam, and I a iisider the same dressing, applied to grain crops upa% 7noss, will in* 
sure a good crap of well-Jilled oais. No. 7 was nearly as good, but the want of the 
bones being dissolved was a drawback. However, I consider the two merit 
the expense of another trial." 



No. 



Top-dressing per pole (imperial). 



Nothing. 

Bones dissolved in sulphuric acid and nitrate of soda | lb, 

Sulphate of soda § lb., bone dust | peck. 

Potash 1 lb., lime and bone dust \ peck. 

Chloride of calcium 1 lb., bones \ peck. 

Lime, potash, and chloride of calcium, \ lb. each. 

Potash and lime, nitrate, and bones, \ lb. each. 



Character of the Soil.— Moss 4 feet to clay. No. 2 the best crop and heaviest 
grain (not thrashed). Nos. 3, 4, and 5 not so good as No. 2, but all much 
better than Nos. 1 or G. No. 6 the worst — not better than No. 1. No. 7 very 
good — next to No. 2. 

Remarks. — These experiments of Mr. Fleming on moss oats may be con- 
sidered as affording another illustration of the benefits which are yet to accrue 
to practical agriculture from the suggestions of natural science. It is well known 
to those who have directed their attention to the reclaiming of peat lands, that 
the crops of oats raised on such land yield abundance of straw, but that the ear 
is small and badly filled. It is also well known that claying such lands is an al- 
most unfailing remedy for this defect in the ear, as well as for the less important 
one which is also obsex-ved in the straw. My friend, Mr. Alexander, of South 
Bar, a neighbour of Mr. Fleming, and, like him, extensively engaged in the im- 
provement of peat lands, finding, as most other persons have, that in some lo- 
calities the claying of his land was very expensive,* conceived the idea that 
some chemical application might be made to this soil, which would supply 
what the defective oat plants required, and thus supersede the necessity of 
claying. He was pleased to communicate this opinion to me — stating the de- 
fect in the crop, and asking a chemical remedy. Looking chiefly to wliat was 
evidently required by the ear, I suggested a trial of various mixtures, in all of 
which, — from an idea that phosphates, among other substances, might be ne- 
cessary to complete the ear, — bone-dust formed a necessary part. The result of 
these suggestions is seen in the above experiments of Mr. Fleming. They have 
been varied and improved upon, as Mr. Fleming's united chemical knowledge 
and practical skill enabled him to do, and as first results on a new field of re- 
search, Nos. 2 and 7 may be considered as highly encouraging, if not, indeed, 
eminently successful. Too inuch confidence, however, must not be placed on 
the effects observed in one or two instances; yet I hope those above stated are 
such as will induce others to repeat the experiments with equal care, in order 
that another year, affording us more numerous results, may enable us to base 
our conclusions upon a larger experience. 

6. — ExpcrimeTiis upon Oats top-dressed with Sulphate and Nit'/ ate of Soda (lower 

end of Barn Park.) 
" The first was sown on the 11th May, viz., 3 ridges with sulphate of soda, 
at the rate of 1 i cwt. per acre. This was examined from time to time, but there 

• Mr. Garden, of Glenae House, near Dumfries, a gentleman to whom, though personally 
unknown, I am indebted for many valuable communications, informs me that, in improvinj 
"iiis porous peat lands, he has found it necessary to lay on a coating of clay six inches thiclc, 
at an expense of j£15 an acre. A coating of two or three inches on their peat, he says, sinks 
down, and in a few years descends beyond the reach of the plough, and hence it is mor* 
economical r^ lay on at once an entire soil of six inchea 



iVtf. ///.] EFFECTS OP SULPHATE AND NITRATK OP SODA. S3 

appeared to be littJe if any, difference from the g'^neral crop (ithasnotyetbeea 
thrashed.) Next, 3 ridges were sown with nitra.e of soda, at the rate of SO Ibst 
per acre. This made a Uttle alteration both in colour and strengtji, but it was 
too little to make a very decided difference. Also, alongside of the last-men- 
tioned, a piece was dressed with a mixture of suiphateand nitrate of soda, in the 
proportion of frds yf the former to ^rd of the latter. This imme liately took the 
lead of the others both in colour and strength, so much so, that ! y JVlay 27tU it 
could be seen from a distance. Many examinations were made of them all 
during the season, and this always appeared the best. A few days before it was 
cut, it showed the largest and best filled ear. There was a piece of yellow-col- 
oured earth at the bott >m of the field, showing the presence of iron, upon which 
was sown potash and :me. The plant was yellow and sickly-looking, but im- 
mediately after the app.ication it acquired a dark green colour, and became vi- 
gorous, and yielded a crop at least equal to any in the field. There were some 
other dressings put on other ridges of this field, but it was dry weather directly 
after they were sown, and the crop was too far forward before they began to take 
effect to say any thing decided about them. By mistake there were two varie- 
ties of oats sown upon the field, which prevented the experiments being so de- 
cided, as the dressings were put on indiscriminately upon the land before it was 
known." 

Remarks. — The only remark I need make upon these experiments is, to sug- 
gest to my readers that, by repeating the above trials upon oats with Mr. Flem- 
ing's mixtures, they may not only benefit thei^- own crops, but may also aid 
materially in the advancement of practical agricultural knowledge. 

7. — On the effect of Sulphate of Soda applied as a top-dressing to Beans and Peas. 

" The first dressing was applied the 4th of May, on some beans on a border 
in the garden ; the drills that were dressed quickly took the lead of the others. 
There was no alteratiori of colour, but greater strength, and it tillered wonder- 
fully. There were five or six stems from every seed sown, and the podsVere 
larger and more numerous, and the beans in the pods a great deal larger than 
the same variety undressed. It was also put upon some of the ridges of the 
beans in the field, and with the same effect, and gave a very large crop (not yet 
thrashed.) 

" Upon peas in the garden it appeared to add little, if any thing, to the strength 
of straw, but those that were dressed had a far greater number of pods, and those 
better filled, and the peas of a better flavour, and it seems a valuable d.ressing for 
all leguminous crops. When sown in the drills along with the peas, it nearly 
killed every one of them, while the same quantity, put on as a top-dressing to 
some drills next to them (where the peas were two inches high,) did no injury. 

Remarks. — The testimony of Mr. Fleming to the value of sulphate of soda 
as a dressing for leguminous crops, is very valuable and satisfactory. We may 
hope that next year will furnish us with experiments, all the results of which 
shall have been so carefully ascertained, as to enable us to decide upon the eco- 
nomical value of this sulphate as a manure, by a comparison of the amount of 
increase in the crop, with the cost of the application, 

8. — On Nitrate of Soda as a top-dressing to Gooseberry and Currant bushes. 

" It was applied April 14th, at about the rate of | cwt. per acre, or I lb. per 
bush. It had the effect, in the course of a week, of producing on the bushes a 
dark green colour and broader leaves, and the fruit set better and more plentiful- 
ly, especially on some red currants that had borne little for two years. These 
set their fmit well, and yielded double their former produce. The dressed bushes 
kept the lead in strength and vigour all the season, and now, when the undressed 
bushes have lost their leaves, the others are quite green." 

9. — " Many experiments were tried in the garden on turnips, by top-dressing 
with nitrate of soda, but with no perceptible effect. However, the Swedish, and 



24 ON EXPERIMENTS WITH GUANO. [AppendtX 

red-top yello v, in a field of rather stiff soil, were benefitted, the former yielding 
i more produce in weight, and the latter 5 more weight. Wm. Fleming. 

"Barochan, 26tA October, 1841." 

Note.— The prices paid by Mr. Fleming were as follow :— Bone dust (fine) Is. 9d.«|)er bushel ; 
Bulphate of ammonia (in crystals) 28s. per cwt. ; potas" (very impure) 24s. per cwt. ; sulphate 
of soda (in crystals) 5s. per cwt ; nitrate of soda 22s. ; and sal-ammoniac 60s. per cwt. 



No. IV. 

SUGGES'^ONS FOR COMPARATIVE EXPERIMENTS WITH GUANO 
AND OTHER MANURES. 

Gruano is the name given in South America to the dung of the sea fowl which 
hover in countless flocks along the shores of the Pacific, and which, from time _ 
Immemorial, have deposited their droppings on the rocks and the islands which m 
ire met with along the coast o^ Peru. * 

Besides the fresh white guano ^vhich is deposited year by year in these locali- 
ties, there exist, in some spots, large accumulations more or less buried beneath 
a covering of drifted sand, which have been thus buried and partially preserved 
from an unknown antiquity. This ancient guano is of a brown colour, more or 
less dark, and forms layers or heaps of limited extent, but which are said some- 
times to exceed even (JO feet in thickness. 

In the dme of the Incas this substance was known and highly valued as a ma- 
nure, — the country along the coast for a length of 200 leagues was entirely ma- 
nured by it, — the islands on which it was formed wei-e carefully watched and 
preserved, — and it was declared to be a capital offence to kill any of the sea fowl 
by which it wa? deposited. Ever since that time it has been more or less em- 
ployed for the same purpose, and much of the culture now practised on this 
thinly-peopled coast is entirely dependent for its success, if not for its existence, 
on the stores of manure which the sea fowl thus place within reach of those parts 
of the country which are susceptible of cultivation. 

In modern times, however, the access of foreign shipping, and the want of 
careful protection, have driven away many of the sea fowl, and lessened to a very 
great degree the production of the recent guano. Thus the country is more de- 
pendent than in former times on the more ancient deposits, which are now assi- 
duously sought for, and when discovered beneath the sand, are carefully exca- 
vated and transported to the sea-ports for sale. 

The dung of birds of all kinds, when exposed to the air, gradually undergoes 
decomposition, gives off ammonia, and acquires a brown colour. As this am- 
monia is one of the most fertilizing substances it contains, it will be readily un- 
derstood that the old brown guano is much less valuable as a manure than that 
which is recent and white ; hence the care of the ancient Peruvians in collect- 
ing the fresh, and their comparative neglect of the ancient guano. 

When the brown guano is put into water, a large quantity of it — sometimes 
70 per cent, of the whole — is dissolved. Hence, it is, because the climate of 
Psru is so dry and arid that in the plains rain scarcely ever falls, that the guano 
c£,n accumulate as it is found to do. North and south of this line of coast, 
where rains are less unfrequent, sucli accumulations are not met with, though 
the birds appear equally plentiful, and it may be stifely stated that, had the cli- 
mate of Peru been like that of England, the rains would have washed the guanc 
from the rocks almost as rapidly as it was deposited. 

Of tlie brown guano several cargoes ha^e late y been brought to England by 



No. IV.] ON EXPERIMENTS WITH GUANO. 25 

fcn enterprising merchant in Liverpool, and it has been deservedly recommend«> 
sd to the attention of British agriculturists. It has already been tried upon va- 
rious crops, botli of hay and r'^rn, upon turnips also, and upon hops, and there 
can be no doubt whatever thi,. in our climate, as well as in that of Peru, it is 
fitted to promote vegetation to a very remarkable degree. 

This brown guano varies much in quality, according probably to the degree 
of exposure to the air t.o which it has been subjected, or to its position in the de- 
posit from which it has been dug. Two different portions, taken at random 
.Tom the same box, gave me the following very different results : — 

1°. — Water, salts of ammonia, and organic matter, expelled 

by a red heat, 23-5 per ct. 

Sulphate of soda, 1-8 " 

Common salt, with a little phosphate of soda, . . 303 " 
Phosphate of lime, with a little phosphate of magnesia 

and carbonate of lime, 44*4 " 

100* 

HP. — Ammonia, = 70 ^ 

Uric acid, . . . . . . =08 Uq.Q^jerct 

Water, carbonic and oxalic acids, &c., expelled j ^ 

by a red heat, = 5 1 5 J 

Common salt, with a little sulphate & phosphate of soda, 11 4 " 
Phosphate of lime, dec 293 " 

100 

According to M. Winterfeldt, this brown guano is sold at the ports rear 
which it is obtained at about 3s. a cwt. It might, therefore, if this be correct, 
De imported into the country, and sold at less than tOs. per cwt. The price at 
present asked, however, is 25s. per cwt., a cost at which it is doubtful if the 
JEi^lish agriculturist can afford to use it. 

In any case it seems improbable that the guano can continue to be imported 
into this country for any length of time. It is absolutely necessaiy to the cul- 
tivation of the land in Peru,— and it is also diminishing in quantity, — the first 
settled government, therefore, which is formed in that country, must prohibit 
the further exportation of a substance so important to the national interests. It 
is a matter not unworthy of the attention of chemists, therefore, to consider 
whether a mixture similar to the guano, and of equal efficacy, cannot be form- 
ed by art — not only at a cost so reasonable as at once to make the British 
farmer independent of the importer, — but also in such abundance as at the same 
time to place so valuable a manure within the reach of all. 

The following mixture contains the several ingredients found in guano in 
nearly the average proportions ; and I believe it is likely to be at least as effica- 
cious as the natural guano, for all the crops to which the latter has hitherto been 
applied in this country : — 

315 lbs. [7 bushels] of bone dust at 2s. 9d. per bushel 
100 lbs. of sulphate of ammonia,t containing 35 lbs, of ammo- 
nia at 20s. a cwt . 

5 lbs. of pearl-ash ... .... 

100 lbs. of common salt . . . , ... 
11 lbs. of dry sulphate of soda 

531 lbs. of artificial guano cost 2 10 

* The first contained also 8 per cent, and the second 1| per cent, of sand, which has been 
^ft out of the true composition of the guano considered as free from sand. 

t Sulphate of ammonia is now manufactured largely at Glasgow, and may be had for letw 
than 20s.. a cwt. 



£. 


s. 


d. 





19 








18 








1 








2 








1 






.•>N EXPERIMENTS WITH GUANO. 



[AppcndiA 



The quantity here ind,;ated may be intimately mixed with 100 lbs. of chalkj 
and will be fully equal in efficacy, I believe, to 4 cwt. of guano, now selling 
at £5. 

At the same time it is desirable that the relative efficacy both of this mixture 
(artificial guano), and of the American guano, should be tried by actual experi- 
ment in comparison with other substances of known value, and which are 
supposed to act in a way somewhat similar. The substances with which I 
would suggest that such comparative experiments should, in the first place, be 
made, are farm-yard manure, bone dust, and rape dust, and the following 
scheme exhibits the proportions in which they may be added to the different 
plots of land on which the experiments are intended to be made : — 



20 tons of 
farm-yard manure. 


20 bushels of 

bones 
with ashes. 


6 cwt. of guano, 

mixed with 
chalk or gypsum. 


6 cwt. of 
artificial guano. 


10 tons do. 

with 10 bushels of 

bone dust. 


20 cwt. of 
rape with ashes. 


10 tons of farm- 
yard manure with 
3 cwt. of guano. 


10 tons of farm-yard 
manure with 3 cwt. 
of artificial guano. 


10 tons do. 

wtth 10 cwt. of 

rape dust. 


10 cwt. of 

rape with 3 cwt. 

of guano. 


10 tons do. with 
2 cwt. of guano. 


10 tons do. with 2 

cwt. of artificial 

guano. 



The practical farmer need not be deterred by the formidable array of experi- 
ments above suggested. He may try any two or three of them, and his results 
will be valuable in proportion to the accuracy with which his land is measured 
and his manures and crops weighed. I have taken 20 tons of farm-yard manure 
as a standard, though in many highly farmed parts of the cotmtryno more than 
15 tons are usually applied. Twenty bushels of bones are recommended by the 
Doncaster report, and I have lately found that in the Lothians 1 cwt. of rape 
dust is considered to replace 1 ton of farm-yard manure. This proportion of 
course will vary with the quality of the latter manure ; but whatever quantity 
of this latter we take as the standard of comparison, it is easy to adjust the 
proportions of the other substances accordingly. I have not recommended any 
trial to be made with more than 6 cwt. of guano, because, where farm-yard 
manure is valued only at 6s. or 7s, per ton, 5 cwt. of the former would cost as 
much as 20 tons of the latter."^ 

The above experiments are intended to be made with the green crop, and to 
be continued during an entire rotation :t any pair of them, however, may be 
tried on single crops, whether of corn or of turnips and potatoes. In this way 
guano ought also to be tried against nitrate of soda and against bones, upon 
seeds and upon old grass-lands. The mode in which such experiments may 
be made will speedily suggest themselves to the intelligent farmer. In all 
cases the results should be accurately recorded^ and, if possMe, published. 

,„^^^^^" '^'^ paragraph was written, the price of guano was 25s. a cwt. ; it is now (May, 
1842) reduced to 15s. > *- o » v /, 

t By this I mean that tte effect of these several manures, applied once for all to the green 
crop at the commenceojent of the rotation, should be traced on each successive crop throoch 
the entire £o«rse of crcj: ring. 



^ftff ft^nr i %^' > rwvwww>~rwvw^- . - - ^ ^ 



No. V.} OF THE PHrsi(>AL PRCf^lRTIES OF THE 80IU 27 

No. V. 

OF THE EXAMINATION AND ANALYSIS OP SOILS. 

l<^. Si'ection of siJecimens of soils. — In the same field difFerent varieties of soi. 
often occur, and some recommend that in collecting a specimen for analysis, 
portions should be taken from different parts of the iield and mixed together. 
oy which an average quality of soil would be obtained. But this is bad advice, 
when the soils in different parts of the field are really unlike. Suppose one 
part of a field to be clay, and another sandy, as is often the case in this county, 
and that an average mixture of them is submitted to analysis, the result you 
get will apply neither to the one part of the field nor to the other — that is, it 
will be of little or no value. In selecting a specimen of soil, therefore, one or 
two pounds should be taken from each of four or five parts of the field where 
the soil appears nearly alike, these should be well-mixed together and dried in 
the open air or before the fire. Two separate pounds should then be taken 
from the whole for the purpose of analysis, or if it is to be sent to a distance 
should be tied up in clean strong paper, or what is much better, should be en- 
closed in clean well-corked bottles. 

I. — OF THE PHYSICAL PROPERTIES OF THE SOIL, 

2*-^. Determination of the densily of the soil. — In order to determine the den- 
sity of the soil, a portion of it must be dried at the tempei'ature of boiling 
water (213°), till it ceases to lose weight, or upon a piece of white paper in an 
oven at a heat not great enough to render the paper brown. A common phial 
or other small bottle perfectly clean and dry may then be taken and filled up 
to a mark made with a file on the neck, with distilled or pure rain water, and 
then carefully weighed. Part of the water may then be poured out of the 
bottle, and 1000 grains of the dry soil introduced in its stead, the bottle must 
then be well shaken to allow the air to escape from the pores of the soil, filled 
up again with water to the mark on the neck, and again weighed. The weight 
of the soil, divided by the difference between the weight of the bottle with soil 
and water and the sum of the weights of the soil and the bottle of water to- 
gether, gives the specific gravity. 

Thus, let the bottle with water weigh 2000 grains, and with water and soil 
2G00, then- 
Grains. 

The weight of the bottle with water alone = 2000 

The weight of the dry soil 1000 

Sum, being the weight which the bottle with the soil and water ) 

would have had could the scil have been introduced without ? 3000 
displacing any of the water ) 

But the weight of the bottle with soil and water was .... 2600 

Diff'erence, being the weight of water taken out to admit 1000 \ ^^^ 
grains of dry soil S 

Therefore, 1000 grains of soil have the same bvik as 400 grains of water, or 
the soil is 2^ times heavier than water, since 1000 -r 400 = 2'5 its specific 
gravity. 

3°. Determination of the absolute weight. — The absolute weight of a cubic: 
foot of solid rock is obtained in pounds by multiplyi: .g its specific gravity by 
G3i — the weight in pounds of a cubic foot of water. But soils are porous, and 
contain more or less air in their interstices according as their particles are more 
or less fine, or as they contain more or less sand or vegetable matter. Fine 
sands are heaviest, clays next in order, and peaty soils the lightest. The 
simplest mode of detenrining their absolute weight, therefore, is to weigh an 
exact imperial half pin*, -f the soil in any state of dryness, when this weight 



38 OP THE PHTsyAL PROPERTIES OP THE SOIL. [Appendix^ 

multiplied by 150, will give very nearly the weight of a cubic foot of the soil in 
that sinte. 

4°. Determinatian of the relative proporlio?is of gravel, sand, and day. — Five 
hundred grains of the dry soil may be boiled in a flask half fvill of water till the 
particles are thoroughly separated from each other. Being allowed to stand 
for a couple of minutes, the water with the fine matter floating in it may be 
poured off into another vessel. This may be repeated several times till it ap- 
pears that nothing but sand or gravel remains. This sand and gravel is then 
to be washed completely out of the flask, dried, and weighed. Suppose the 
weight to be 300 grains, then 60 per cent.* of the soil is sand and gi-avel. The 
sand and gravel are now to be sifted through a gauze sieve more or less fine, 
when the gravel and coarse sand are separated, and may be weighed and their 
proportions estimated. 

These separate portions of gi'avel and sand should now be moistened with 
water and examined carefully with the aid of a microscope, with the view of 
ascertaining if they are wholly silicious, or if they contain also fragments of 
different kinds of rock — sand-stones, slates, granites, traps, lime-stones, or iron- 
stones. A few drops of strong muriatic acid (spirit of salt) should also be 
added — when the presence of lime-stone is shown more distinctly by an effer- 
vescence, which can be readily perceived by the aid of the glass, — of per-oxide 
of iron by the brown colour which the acid speedily assumes, — and of black 
oxide of manganese by a distinct smell of chlorine which is easily recognised. 
In the subsequent description of the soil, these points should be carefully noted. 

Suppose the sand and gravel to contain half its weight of fine sand, then 
our soil would consist of coarse sand and small stones .30 per cent., fine sand 
30 per cent., clay and other lighter matters 40 per cent. 

5°. Absorbing poioer of Vae soil. — A thousand grains of the perfectly dry soil, 
crushed to powder, should be spread over a sheet of paper and exposed to the 
air for twelve or twenty-four hours, and then weighed. The increase of weiglit 
shows its power of absorbing moisture from the air. If it amount to 15 or 20 
grains, it is so far an indication of great agricultural capabilities. 

6°. Its power of holding watir. — This same portion of soil may now be put 
into a funnel upon a doublei filter and cold water poured upon it, drop by drop, 
till the whole is wet and the water begins to trickle down the neck of the filter. 
It may now be covered with a piece of glass and allowed to stand for a few 
hours, occasionally Adding a few drops of water, until there remains no doubt 
of the whole soil being perfectly soaked. The two filters and the soil are then 
to be removed from the funnel, the filters opened and spread fjr a few minutes 
upon a linen cloth to remove the drops of water which adhei'e to the paper. 
The wet soil and inner filter being now put into one scale, and the outer filter 
in the other, and the whole carefully balanced, the true weight of the wet soil 
is obtained. Suppose the original thousand grains now to weigh 1400, then 
the soil is capable of holding 40 per cent, of watery 

7°. Rapidity vnth lohich the soil dries. — The wet soil with its filter may now 
be spread out upon a plate and exposed to the air, in what may be considered 
ordinary circumstances of temperature and moisture, for 4, 12, or 24 hours, and 
the loss of weight then ascertained. This will indicate the comparative ra- 
pidity with which such a soil would dry, and the consequent urgent demand 
for draining, or the contrary. As great a proportion of the water is said to 
evaporate from a given weight of sand saturated with water, in 4 hours, as 
from an equal weight of pure clay in 11, and of peat in 17 hours — when placed 
in the same eircumstances. 

8°. Power of absorbing heat from the sun. — In the preceding experin'ent a por- 
tion of pure quartz sani or of pipe clay may be employed for the f urpose of 

* As 500 : 300 : : 100 to 60 per cent, 
t That is, one filter within another, 
t lOCN) : 400, the increase of weigu as 100 : 40l 



I 



No v.] or THE PHYSICAL PROPERTIES OF THE SOIL. S9 

obtaining a comparative result as to the rapidity of drying. The same method 

may be ad(j oted in regard to the power of the soil ij become warm under the 
influence ot the sun's rays. Two small wooden boxes, containing each a 
layer of one of the kinds of soil, two inches in depth, may be exposed to the 
same sunsliine for lie same length of time, and the heat they severally acquire 
determined by a thermometer, buried about a quarter of an inch beneath the 
surface. Soils are not found to differ so much in tlie actual temperature they 
are capable of attaining under such circumstances — most soils becoming 20° 
or 30^ warmer than the surrounding air in the time of summer — as in the re- 
lative degree of rapidity with which they acquire this majimran temperature — 
and this, as stated in the text, appears to depend chiefly upon the darkness of 
their colour. The determination of this quality, therefore, except as a matte* 
of curiosity, may, at the option of the experimenter, be dispensed with. 

II. OF THE ORGANIC MATTER PRESENT IN THE SOIL. 

9°. Determivation of the pcr-ccnioge of organic matter. — The soil must be' 
thoroughly dried in an oven or otherwise, at a temperature not higher than be- 
tween 250° to 300° F, Humic and uhnic acids will bear this latter tempera- 
ture without change. An accurately weighed portion (100 to 200 grains) must 
then be burned in the open air, till all the blackness disappears. This is best 
done in a small platinum capsule over an argand spirit or gas lamp. The loss 
indicates the total weight of organic matter present. It i^ scarcely ever pos- 
sible, however, to render soils absolutely dry without raising them to a tem- 
perature so high as to char the organic matter present, and hence its weight, as 
above determined, will always somewhat exceed the truth, the remaining water 
being driven off along with the organic matter when the soil is heated to red- 
ness. This excess, also, will in general be greater in proportion to the quantity 
of clay in the soil, since this is the ingredient of most soils from which the 
water is expelled with the greatest difliculty. 

10°. Determination of tkehnmic add. — This acid, whether merely mixed with 
the soil, or combined with some of the lime and alumina it contains, is extracted by 
boiling with a solution of the common soda of the shops. Into about two ounces 
by measure of a saturated solution of this salt, contained in a flask, 200 or 300 
grains of soil, previously reduced to coarse powder, are introduced, an equal 
bulk of water added, and the whole boiled or digested on the sand bath with 
occasional shaking for an hour. The flask is then removed from the fire, filled up 
with water, well shaken, and the particles of soil afterwards allowed to subside. 
The clear liquid is then poured off. If it has a brown colour it has taken up 
some humic acid. In this case, the process must be repeated once or twice 
with fresh portions of the soda solution, till the whole of the soluble organic 
matter appears by the pale colour of the solution to be taken up. These coloured 
solutions are then to be mixed and filtered. The filtering generally occupies 
considerable time, the humic and ulinic acids clogging up the pores of the filter 
in a remarkable manner, and permitting the liquid, to pass through sometimes 
with extreme slowness. 

When filtered, muriatic acid is to be slowly added to the coloured liquid — 
which should be kept in motion by a glass rod — till effei-vescence ceases, and 
the whole has become dictinctly sour. On being set aside the humic acid falls 
in brown flocks. A filter is now to be dried and carefully weighed,* the liqiud 
filtered through it, and the humic acid thus collected. It must be washed in the 
filter with pure water — rendered slightly sour by muriatic acidt — till all the soda is 

* This is best effected by puttina^ the filter info a covei .d porcelain crucible^of known 
weight, and heatinfi; it for ten minutes over a lamp or otherwise, at a tempi'ralure wliich 
^ustrdoes not discolour the paper, allowing then the crucible to cool under cover, and when 
cold weighing it. The increase above the known weight of the crucible is that of the filter 
which, besides being recorded in the experiment book, should also be marked in severat 
places on the edge of the filter with a black lead pencil. 

t This is to prevent in some measure the humic acid from passing through the filtet 
which it is very apt to do, when the saline matter is nearly washed out of t. 



30 OF THE ORGANIC MATTER PRESENT IN IHE SOIL, [Appefiid'iik^ 

separated from it,* when it is to be dried at 250° F., tiU it ceases to lose weight 
The final weight, minus that of the filter, gives the quantity of humic acid con- 
tained in the portion of soil submitted to examination. As it is rarely possible to 
wash the humic acid perfectly upon the filter, rigorous accuracy requires that the 
filter and acid should be burned after being weighed, and the weight of ash left, 
tninus the known weight of ash left by the filter,t deducted from that of the 
acid as previously determined. It is to be observed liere that by this, which 
is really the only available method we jDossess of estimating the humic acid, a 
certain amount of loss arises from its not being wholly insoluble, the acid 
liquid which passes through the filter being always more or less of a brown 
colour.1: 

11°. Detemiinatio7i of the insoluble humus. — Many soils after this treatment 
with carbonate of soda are still more or less of a brown colour, evidently due 
to the presence of other organic matter. To separate this, Sprengel recom- 
mends to boil the soil, which has been treated with carbonate of soda, and 
whicli we suppose still to remain in the flask, with a solution of caustic potash, 
repeated, if necessary, as in the case of the soda solution. By this boiling, 
the vegetable mattei, which was insoluble in the carbonate of soda, is changed 
in constitution and dissolves in the caustic potash, giving a brown solution, 
from which it may be separated in brown flocks by the addition of muriatic 
acid, and then collected and weighed as above described. 

In some soils, also, distinct portions of vegetable fibre, such as portions of 
"oots, &c., are present, and may be separated, mechanically dried, and weighed. 

\'2'^. Of other oro;anic substances present in the soil. — The sum of the weights 
of the above substances deducted from the whole weight of organic matter, as 
determined by burning, gives that of other organic substances present in the 
soil. The quantity of these is in general comparatively small, and, unless they 
are soluble in water, there is no easy method of separating them, and determin- 
ing their weight. The following two methods, however, may be resorted to: — 

l*^. Half a pound or more of the moist soil may be boiled with two separate 
pints of distilled water, the liquid filtered and evaporated to a small bulk. From 
clay soils, when thus boiled with water, the fine particles do not readily subside, 
Sometimes, after standing for several days, the water is still muddy, and passes 
muddy through the filter, but, after being evaporated, as above recommended, to 
a small bulk, most of the fine clayey matter remains on the paper when it is 
again filtered. As soon as it has thus passed through clear, tlie Uquid may be 
evaporated to perfect dryness at 250° F., and weighed. Being now treated 
with water — a portion will be dissolved — this must be poured off, and the inso- 
luble remainder again perfectly dried and weighed. If this remainder be now 
heated to redness in the air, any organic matter it contains will be burned off, 
and its weight ascertained by the loss on again weighing. This loss may be 
considered as huinic acid rendered insoluble by drying.§ It does not require to 
be added to the weight of humic acid already determined (10°), because in 
that experiment a portion of soil was employed which had not been boiled in 
icater, and from which therefore the carbonate of soda would at once extract 
all the humic acid. The present experiment need only be made when it is de- 

• This is ascertained by collecting: a few drons cf what is passing throuKh upon a piece of 
clean glass or platinum, and drying them over the lamp, when, if a perceptible slain or spot ia 
left, the substance is not sutSciently washed. 

t The ash left by the paper employed fo: filters should always be known. This is ascer- 
tained, once for all, by drying a quantity l t in the way described in the previous note, 
wpighing it in this dry stare, burning it, and again weighing the ash that is left. In good 
filtering paper, the ash ought not to exceed one per cent. 

X The portion which thus remains in the solution may be precipitated by adding a small 
quantity of a solution of alum, and afterwards pouring in ammonia in excess The alumina 
falls coloured by the organic matter, and after being collet:jted on a filter, washed, and dried, 
Ihe weight of organic matter in the precipitate may ts determined apprcxiniatelj as de* 
•ribed under 12° (2°). 

i Se« Lecture xiii., i 1. 



tVl'. F.] OP THE ORGANIC MATTER PRESENT i^ THE SOII*. 31 

sirable to ascertain how much humic acid a soil contains in a state in ■which it 
it! soluble in water. Where ammonia, potash, or soda is present in the soil, 
some chemists consider this quantity to be very considerable, and to exercise 
an important influence vipon vegetation. 

That which was taken up by vr^.ter from the dried residuum is ag;ain to be 
evaporated to dryness, dried at 150*^, weighed, £id burned at a low red heat. 
I^he loss is organic matter, and may have been creuic or apocrenic, or some 
other of the organic acids fornied in soils, the compounds of which, with lime, 
alumina, and prot-oxide of iron, are soluble in v/ater. If any little sparkling or 
burning like match-paper be observed during this heating to redness, it may be 
considered as an indication of the presence of nitric acid — in the form of ni- 
irate of potash, soda, or lime. In this case the loss by burning will slightly ex- 
ceed the true amount of organic matter present, owing to the decomposition and 
f scape of the nitric acid also. The mode of estimating the quaiitity of this acid, 
when it is present in any sensible proportion, will be hereafter described. 

2"^. The caustic potash employed to dissolve the insoluble humus (IT^) takes 
up also any alumina which may have been in combination with the humic 
acid or may still remain united to the mu'desous* or other organic acids. When 
the solution is filtered and the humic acid separated by the addition of muriatic 
acid till the liquid has a distinctly sour taste, this alumina, and tlie acids with 
which it is in combination, still remain in solution. After the brown flocks of 
humic acid, however, are collected on the filter, the alumina may be thrown down 
from the filtered solution by adding caustic ammonia to the sour liquid, until 
it has a distinctly ammoniacal smell. The light precipitate which falls must 
be collected on a filter and v/ashed with hot water tilUhe potash is as completely 
separated as possible. It is then to be dried at 300"^ F., weighed and heated 
for some time in a close crucible over the lamp, at a temperature which begins 
to discolour it, and again weighed. Being now burned in the air till it is quite 
white, and weighed, the last loss may be considered as mudesous or some simi- 
lar acid. 

The reason why this second method of drying over the lamp is here re- 
commended, is, that alumina and nearly all its compounds part with their 
water with great difficulty, and even with the precautions above indicated, it is 
not unlikely that a larger per-centa'ge of organic matter may thus be inducated, 
than in reality exists in the soil. . The check which the accurate experimenter has 
upon all these determinations is this, that the sum of the several v/eights of the 
humic acid, the insoluble hunms, the vegetable fibre, and of the crenic and mu- 
desous acids, if present, should be somewhat less than that of the whole com- 
bustible organic matter, as determined by bui'ning the dry soil in the open air 
(9"). This quantity we have seen to be in most cases greater than the truth, 
because any remaining water or any nitric acid the soil may contain, are at the 
same time driven off. 

I may further remark upon this subject that the quantity of alumina thus 
dissolved by the caustic potash is in most soils very small, and the quantity of 
organic matter by which it is accompanied in many cases so minute, that the 
determination of it may be considered as a matter of curiosity, rather than one 
•"»f practical importance. 

III. — OF THE SOLUBLE SALINE MATTER IN THE SOIL. 

13°. With a view to determine the nature of the soluble saline matter in the 
soil, a preliminary experiment must be made. An unweighed portion must be 
introduced into five or six ounces of boiling distilled water in a flask, and kept 
at a boiling temperature, with occasional shakixig for a quarter of an hour. It 
may then be allowed to subside, after which the liquid is to be filtered till it 
passes through clear. It is then to be tested in the following manner. Small 

" Except where gypsum is present in the insoluble portion, which is not unfrequently the 
case, when the loss will be partly water — since gypsuna. aA«r being dried at 250°, loses sUl 
about 208 per cent, of water when heated to redness. 

28 



52 OF THE SOLTJB .£ SALINE Mil ITER N THE SOIL. \Appei%a,i3^ 

separate port ons are to be put into so many clean wine glasses, and the 3ffect 
produced upc i these by different chemical substances carefully noter^ 
If with a few drops of — 

a. Nitrate of Baryta, it gives a white powdeiy precipitate, which does not 
disappear on the addition of nitric or muriatic acid, the solution conta/ins sidpku- 
ric aad. If the pronpitate does appear, it contains carbonic acid. In this lat- 
ter case, the liquid will also effervesce on the addition of either of the acids 
above mentioned. 

b. If with oxalate of ammonia., it gives, either immediately or after a time, a 
white cloud, it contains lime,* and the greater the milkiness, the larger the 
quantity of lime may be presumed to be. 

c. If with niirate of silver, it gives a white curdy precipitate, insoluble in pure 
nitric acid, and speedily becoming purple in the sun, it may be presumed to 
contain chlorine. 

6!!. If with caustic ammonia, it gives a pure white gelatinous precipitate, it 
contains either alumina, or magnesia, or both. In this case, muriatic acid must 
be added till the precipitate disappears, and the solution is distinctly acid. If 
on the addition of ammonia in excess, the precipitate reappears undiminished 
in quantity, it contains alumi7ia only. Jf it be distinctly l"ss in quantity, we 
may infer the presence of both magnesia and alumina ; and if no precipitate now 
appears, that it contains magnesia only. If a large quantity of magnesia be present, 
it may be necessary to re-dissolve and acidify the solution a second time be- 
<bre, on the y-t'-addition of ammonia, the precipitate would entirely disappeai*. 

If the precipitate, by ammonia, have more or less of a brown colour, the pre- 
sence of iro7i, and perhaps manganese, may be inferred. If, on the second 
addition of ammonia, the colour of the precipitate has disappeared, it ha3 been 
due to the manganese only— if it still continue brown, it is owing chiefly or 
altogether to the presence of oxide of iron. If the colour of the precipitate, by 
ammonia, be very dark, it consists almost entirely of oxide of iron, and may 
contain little or no alumma, — when it is only more or less brown, the presence 
of both alumina and oxide of iron may with certainty be inferred. 

e. If, after the first addition of ammonia, the solution be filtered to separate 
the alumina, the oxides of iron and manganese, and the magnesia that may be 
thrown down — if oxalate of ammonia be tlien added till all the lime falls, and" 
the liquid be again filtered, evaporated to diyness, and then heated to incipient 
redness in the air, till the excess of oxalate of ammonia is destroyed and driven 
off — and if a soluble residue then remain,t it is probable that potash or soda, or 
both, are present. If, on dissolving this residue in a little water, the addition of 
a few drops of a solution of tartaric acid to it produce a deposite of small 
colourless crystals (of cream of tartar), or if a drop of a solution of bi-chlo- 
ride of platinum produce in a short time a yellow powdery precipitate, it con- 
tains potash. If no precipitate is produced by either of these — re-agents as they 
are called — the presence of soda may be inferred. If the yellow precipitate, 
containing potash and platinum, be separated by the filter, and the solution, after 
being treated with sulphuretted hydrogen and filtered to separate the excess of 
bi-chloride of platinum, be evapoi\;*ed to dryness — if, then, a soluble saline 
residue still remain, tlie solution contains soda as well as potash. 

It is to be observed that some magnesia, if present, may accompany the pot- 
ash and soda through these several processes. After the separation of the potash, 
a little caustic ammonia will detect the presence of magnesia, but it will rarely 
be found so far to interfere with this prcHrninary examination as to prevent the 
experimenter from arriving at correc' results (see p. 35, /). 

* The learned reader will understand why, for the sake of simplicity, I take no notice of 
substances noH likely to be present in the soil — as, for example, baryta, which would here be 
thrown d :wn along with the lime, or of oxalic acid, which, equally with the sulphuric or car- 
bonic (a would give a white precipitate with nitrate of baryta. 

t Not precipitated from its solution by aaimonia, for if precipitated it is partly at least 
ehloride /magnesium. 



/V?. v.] OP THE SOLUBLE EILINE MATTER IN THE SOIL. 33 

/. If the addition of ti-chloride of platinum to the solution directly filtered 
from the soil give a yellow precipitate, it contains either polask or avivioma. 
If, when collected on the filter, dned, and heated to bright redness in the air, 
white fumes are given off by this yellow precipitate, and only a spongy mass 
of metallic platinum remains behind, the solution contains ainnumm only. If 
with the platinum, be mixed a portion of a soluble substance having a taste 
like that of common salt, and giving again a yellow precipitate with bi-chloride 
of platinum, it contains potash — and if the spongy platinum contained in the 
burned mass, after prolonged heating, amount to more than 57 per cent, of 
its weight, or if it be to the soluble matter in a higher proportion than that of 
4. to 3, the solution contains both folcisk and amvionia. 

The presence oi ammonia in the saline substance, or in the concentrated solu- 
tion, is more readily detected by adding a few drops of a solution of caustic 
potash, when the smell of ammonia becomes perceptible, or if in too small 
quantity to be detected by the smell, it will, if present, restore the blue coloui 
to reddened litmus paper. This experiment is best made in a small tube. 

^. If, when the solution, obtained directly from the soil, is evaporated to dry- 
ness, and the residue heated to redness in the air, a deflagration or burning like 
match-paper be observed, nitric acid is present. Or, if the dry mass, when put 
into a test tube with a little muriatic acid, evolves distinct red fumes on being 
heated, or enables the muriatic acid to dissolve gold-dust, and form a yellow 
solution ; or, if to a colourless solution of green vitriol (sulphate of iron), 
introduced into the tube along with the muriatic acid, it imparts more or less of a 
brown colour — in any of these cases the presence of nitric acid may with cer- 
tainty be inferred. It will be only on rare occasions, however, that salts, so 
soluble as the nitrates, will be found in sensible quantity in the small portion 
of a soil likely to be employed in these preliminary experiments. 

h. If ammonia throw down nothing (see under d) from the solution, and if 
no precipitate appear when chloride of calcium or magnesium is afterwards 
added, the solution contains no phosphoric add. But if ammonia cause a pre- 
cipitate, and after this is separated by the filter, nothing further falls on adding 
either of the above chlorides, the phosphoric acid, if any is present, will be con- 
tained in the precipitate which is upon the filter. Let this, after being well 
washed with distilled vi^ater, be dissolved oiF with a little pure nitric acid 
diluted with water, and then neutralized as exactly as possible with ammonia. 
If a solution of acetate (sugar) of lead now throw down a white precipitate, phos- 
phoric acid is present. The phosphate of lead — the white precipitate which 
falls — melts readily before the blow-pipe, and, on cooling, crystallizes into a bead 
with beautiful crystalline facets. 

Or — if the precipitate thrown down by ammonia be wholly or in part insolu- 
ble in pure acetic acid ^vinegar), that which is undissolved contains phosphoric 
acid. If acetic acid dissolve the whole, it may be inferred that no phosphoric 
acid is present in the soil. 

But if no precipitate be thrown down by ammonia, instead of the chloride of 
calcium above recommended, a few drops of a dilute solution of alum may ba 
mixed with the solution, after adding the ammonia, and the whole well shaken. 
If the white precipitate, which now falls, dissolve wholly in acetic acid, no phos- 
phoric acid is present, and vice versa. 

These preliminaiy trials being made, notes should be kept of all the sqxiear- 
ances presented, as the method to be adopted for separating and deterrxi ning 
the weight of each substance will depend upon the number and nature of those 
which are actually found to be present. 

14°. De.terminotion of the qua.ntities of the several consliluents of the soluble 
saline mailer. — The quantity of soluble saline matter extracted from a mode- 
rate quantit]'' of any of our soils is rarely so great as to admit of a rigorotis 
analysis, and the pi'eceding determination of the Mnd of svibstances it contains 
will be in most (ases sufidcient. Cases may occur, however, in which muclj 



34 



CF THE SOLUBLh SALINE MATTER IN THE BOIL. 



AppendiXf 



saline matter may be obtained ;* it will be proper, therefore, briefly to state 
the methods by which the respective quantities of each constituent way be ac- 
c wrately determined. 

a. Esiirnatiori o^' the Sulphuric Acid. — The solution being gently warmed, a 
few drops of nitric acid are to be added until the solution is slightly acid, and 
any carbonic acid that may be present is expelled, after which nitrate of baryta 
is to be added to the solution as long as any thing falls. The white precipi- 
tate (sulphate of baryta) is then to be collected on a weighed filter, well washed 
with distilled water, dried over boiling water as long as it loses weight, and 
then weighed. The weight of the filter being deducted,! eveiy 100 grains of 
the dry powder are equal to 3437 grains of sulphuric acid, 

b. E&Uiiiation of the Chlorine. — The solution of nitrate of silver must be add- 
ed as long as any precipitate falls, the precipitate then washed, dried at 212° F., 
and weighed as before. Every 100 grs. of chloride of silver indicate 24*67 grs. 
of chlorine, or 40-88 gi-s. of common salt. 

c. Estimation of the Lime. — A little diluted muriatic acid being added to throw 
down the excess of silver, and a little sulphuric acid to separate the excess of 
baryta, added in the former operations, and the precipitates separated by fil- 
tration — caustic ammonia is to be poured in, till the solution is distmctly alcahne. 

' This is the case with the rich soils of India and Egypt, and of ofher warm climates. 
This will appear from the following analyses of some Indian soils, made on the spot by Mr. 
Fleming, of Barochan, d<uring the hours of leisure left him by his more important duties : — 

Analysis of soils m North and South Behar, Bengal Presidency — (200 grains of 

each being analysed.) 



22 



20 



20 



19 



IS 



12 



14 



g,.2 



10 



o o 



7 12 



8 13 



420 



9 126 



14 



20 



16 



ii; 



no 



130 



140 



152 



2^ 



14 



REMARKS. 



1°. Near Gy a, South Behar. — Of a dark colour, soapy 
to the touch when moist, hard and cracks when dry ; 
yields a crop of rice and oneof wheat every year. Ne- 
ver lies fallow, but is covered with water during part of 
the rainy season, and is productive — from 30 to 50 
bushels of wheat per acre. 

2°. Soil from the same district. — Also soapy when 
moist and ci'acks when dry — rather more productive] 
than No. 1. 

3°. From the same district. — Heavy red clay soil, 
producing wheat, pease, cotton, or poppy in the dry 
season, and Indian corn and millet in the wet season ; 
not inundated in the rains, and sometimes manured 
with ashes of wood and cow dung. 

4°. Soil from North Behar, Tirhoot. — A deep loam, 
yielding two crops yearly ; not inundated, producing 
wheat, barley, Indian corn, indigo, poppy, &.c. From 
•25 to 35 bushels of wheat per acre; is lot usually 
manured. 

5°. Tirhoot. — Soil light coloured ; produoing nearly 
the sa:i:e crops, but not so productive as No. 4. Saline 
efflorescence in patches. 

6°. Tirhoot. — Not so productive as No. 5, and some 
patches nearly sterile from the saline efflorescence, 
except in the rainy season, when it produces good 
crops of Indian corn. Soil light coloured. 



I 



I have already alluded (Lecture VIII., p. 159) to the influence which this large proportion 
of saline matter exercises upon the luxuriance of the vegetation. 

+ Or the whole may be heated to redness in the air, and the filter burned away. In this 
case the weight of ash left by the paper must be ascertained by previous trials, and the due 
proportion d?ducled from the weight of the sulphate. 



iV&. v.] OF THE SOfiDBLE SALINE MATTER IN THE SOIL. JS 

If no precipitaU fall, oxalate of ammonia is to be added as long as any white 
powder appears to be produced. The solution must then be left to stand ovei 
night— that the whole of the lime may separate- the white powder afterwards 
collected on a filter, washed, dried, and burned with the filter, at<a low red heat. 
The grey powder obtained is carbonate of lime, every 100 grs. of which con- 
tain 43*71 grs. of lime. 

d. Estimatinn of the Oxide of Iron and of the Alumina. — But if a precipitate 
fall on the addition of ammonia, as above prescribed — the solution may con- 
tain magnesia, alumina, and the oxides of iron, and manganese. In this case 
the precipitate is to be re-dissolved by the addition of mviriatic acid till it is dis- 
tinctly acid, and ammonia again added in slight excess. If any precipitate now 
fall, it will consist only of alumina and oxide of iron, unless magnesia and 
oxide of manganese be present in large proportion, when a minute quantity of 
each may fall at the same time. 

The precipitate is to be collected on the filter as quickly as possible, — the fun- 
nel being at the same time covered with a plate of glass to prevent as much as 
possible the access of the air, — washed with distilled water, and then re-dissolved 
in muriatic acid. This is best effected by spreading out the filter in a small 
porcelain dish, adding dilute acid-till all is dissolved, and then washing the pa- 
per well with distilled water. A few drops of nitric acid are then to be added, 
and the solution heated, to peroxidize the iron. A solution of caustic potash 
added in excess will at first throw down both the oxide of iron and alumina, but 
will afterwards re-dissolve the alumina, and leave only the oxide of iron. This 
is to be collected on a filter, washed, dried, heated to redness, and weighed. 
Every 100 grains of this peroxide of iron are equal to 89*78 grains of protoxide, 
in which state it had most probably existed in the original solution. 

To the potash solution muriatic acid is added till the alkali is saturated, or till 
the solution reddens litmus paper * when the addition of ammonia precipitates 
^e alumina. As it is difiicult to wash this precipitate perfectly free from potash, it 
is better to dissolve it again in muriatic acid, and to re-precipitate it by caustic 
ammonia. When well washed, dried, and weighed, this precipitate gives the trae 
quantity of alumina present in the portion of salt submitted to analysis. 

e. Estimation of the Manganese. — To the ammoniacal solutions from which 
the oxalate of lime has been precipitated (<), a solution of hydro-sulphuret of 
ammonia is to be added. The manganese will fall in the form of a flesh red 
sulphuret. When this precipitate has fully subsided, it must be collected on the 
filter and washed with water containing a very little hydro-sulphuret of ammo- 
nia. The filter is then put into a glass or porcelain l)asin, the precipitate dis- 
solved off by dilute muriatic acid, and the solution filtered, if necessai*y. A so- 
lution of carbonate of potash then throws down carbonate of manganese, which 
is collected, dried, and heated to redness in the air. Of the brown powder ob- 
tained 100 grains indicate the presence of 9384 grains of protoxide of manganese 
in the salt or solution under examination. 

f. Estimation of the Magnesia. — If no potash or soda be present in the residuaf 
solutioi, the determination of the magnesia is easy. A few drops of muriatic 
acid are added, and the whole gently heated, and afterwards filtered, to separate 
the sulphur of the excess of hydro-siilphuret of ammonia previously added. The 
solution is then evaporated to dryness, and the dry mass heated to redness to 
drive off all the ammoniacal salts previously added. A few drops of diluted sul- 
phuric acid are added to what remains, to change the whole of the magnesia 
into sulphate, the mass again heated to redness and weighed. One hundred 
grains of this sulphate indicate the presence of 3401 grs. of pure magnesia. 

But if potash or soda be present — the weight of which it is desirable to deter- 
mine — the simplest method is to take a fresh portion, 15 to 20 grains, of iie 

* Litmus paper is paper stained by dipping i>; into a solutif.n of litmus, a vegetable blue co 
lour, prepared and sold foctY.i purpose of detecting the presjnce of free acids, by which it 
is reddened. 



16 OP THE SOLUBLE SALf.NE MATTER IN THE SOIL. [AppendlX^ 

•aline matter under examination. If any sulphuric acid be present in it add ni- 
iratc of baryta drop by drop to the solution till the whole of the acid is exactly 
chrown down— if possible, no excess of baiyta being left in the solution— then 
precipitate the alumina and oxides of iron and manganese, and the lime, if any 
of these be present, and, finally evaporate to dryness, and heat to redness as be- 
fore. The dry mass is now to be dissolved in water, adding, if necessary to 
tomplete the solution, a few drops of muriaic acid. A quantity of red oxide of 
mercury is then to be added to the concentrated solution, and the whole boile** 
down to dryness. Water now dissolves out the potash and soda only anO 
.eaves the magnesia mixed with oxide of mercury. This is to be collected on 
a filter, washed— not with too much water— and heated to redness when the 
magnesia remains pure, and may be weighed. ' 

g. Estimation of the Potash and Soda.— The solution containing the potash 
and soda, is to be evaporated to dryness, and heated to redness to drive off any 
mercury It may contain. The weight of the mass which consists of a mixture 
ot chloride of potassium with chloride of sodium (common salt) is accurately 
determined, it is then dissolved in a small quantity of water, and a solution of 
bi-chloride of platinum added to it in sufficient quantity. Bein.o- evaporated by 
a very g ntle heat nearly to dryness, weak alcohol is added, whidi dissolves the 
clilonde of sodium and any excess of salt of platinum which may be present 
1 he yellow powder is collected on a weighed filter, washed well with spirits 
dned by a gentle heat and weighed on the filter. Every 100 grains indicate 
the presence of 19-33 grains of potash, or 3056 gi-ains of chloride of potassium. 
1 he quantity of chloride of sodium is estimated from the loss. The weiffht 
ot the chloride of potassium above found, is deducted from that of the mixed 
chlondes previously ascertained, the remainder is the weight of the chloride of 
sodium^ Every 100 grains of chloride of sodium (common salt) ai-e equiva- 
lent to 53-29 of soda. ^ m 
^h. Estimation of the Ammonia.— If ammonia be present in the solution alono- 
with potash and other substances, the method by which it can be most easil? 
estimated is to introduce the solution into a large tubulated retort, to add water 
until the solution amounts to nearly an English pint-then to introduce a quan- 
tity of caustic potash or caustic baryta, and to distil by a gentle heat into a 
close receiver, containing a little dilute muriatic acid, until fully one half has 
passed over. Bi-chloride of platinum is then to be added to the solution 
which has come over, previously rendered shghtly acid by muriatic acid, and 
the whole is evaporated 7iearly to dryness by a very gentle heat. Dilute alco- 
hol IS then added to wash out the excess of the salt of platinum, and the yellow 
powder is collected on a filter, washed with spirit, dried by a very gentle heat 
and weighed. One hundred grains indicate the presence of 7-69 trains of 
ammonia. ^ ^ ^ yji 

Or the yellow powder, without being so carefully dried, may be heated to red- 
ness when only metallic platinum will remain. One hundred grains of this 
metallic platinum indicate the presence of 17 39 grains of ammonia 

I. Estimation of the Phosphoric Acid.— If phosphoric acid be present in the 
solution It will be contained in the precipitate thrown down by ammonia (d) 
As it will never be found but in very small quantity, the rigorous determination 
of Its amount is a matter of considerable difficulty. The following method 
already described (13° h,) may be adopted. The precipitated alumfna; oxide 
of iron, &c. thrown down by ammonia, after being dried, are to be mixed with 
three times their weight of pure dry carbonate of soda, and fused together in a 
platinum crucible. Ihe fused mass is men to be treated with co!d distilled 
water till every thmg so uble is taken up. The filtered solution is next te be 
g|f.tly heated and exactly neutralized with nitric acid, when a solution o*' ni^ 
rate of silver will throw down a white precipitate of phosphate of silver, which 
is^to be collected, dried, a^A weighed. Eveiy hundred grains of it are equal t« 
Aiol of phosphonc aci ;, c: 4850 of bor.s earth. m " 



No. V.\ OP THE SOLLBI.E SALINE MATTEK IN THE SOIL. 37 

Or the filtered solution may be treated with muriatic acid, ammonia added ir, 
excess, and then a solution of chloride of calcium. Bone eartli will ft 11, which 
is to be collected, washed, heated to redness, and weighed. One hundred 
grains of it contain 48-45 of phosphoric acid. The former method is probably 
the better, but neither of them will give more than an approximation to the truth. 

I'hat portion of the fused mass whvch cold water has refused to take up is to 
be dissolved in muriatic acid, and agt.m precipitated by ammonia. 1 he clear 
solution which passes through is to be added to the first annnoniac d solu- 
tion (c;), from which the lime is not yet thrown down, as when little a'umina 
and oxide of iron are present, a small portion of lime and magnesia, if con- 
tained in the salt under examination, may iiave fallen along with them in com- 
bination with phosphoric acid. 

The alumina and oxide of iron which rest on the filter are to be separated 
and estimated as already described (^/). 

k. Estimation of the Carbonic Acid. — The Ume and magnesia dissolved by 
cold diluted muri'atio- acid are partly in combination with carbonic acid and 
partly with the humic, uhnic, and other vegetable acids. To determine the 
carbonic acid, 100 grains of the soil dried at 21:^°, are to be introduced into a 
small weighed flask, and then just covered by a weighed quantity of cold di- 
luted muriatic acid. After 12 hours, when the action has ceased, a sma41 tube 
is to be introduced into the flask and air sucked through it till the whole of the 
carbonic acid is drawn out of the flask. The loss of weight will indicate the 
amount of carbonic acid very nearly. It would be more rigorously ascertained 
by fitting into the mouth of the flask a tube containing chloride of calcium, 
and then heating the solution to expel the carbonic acid. 

Every hundred grains of carbonic acid indicate the presence of 77-24 grains 
of lime in the state of carbonate. The weight of hme in this.' state, deducted 
from the whole weight obtained as above (t), gives the quantity which is ii 
combination with other organic acids. 

IV. OF THE INSOLUBLE EARTHY MATTER OF THE SOIL. 

W. When the soil has been washed with distilled water as above directed — 
it is to be treated in the cold with diluted muriatic acid — and allowed to stand 
with occasional stirring for 12 hours. By this means the carbonates of lime, 
magnesia, and iron, and the phosphates of hme, and alumina, are dissolved — 
with any hme, magnesia, oxide of iron, or alumina, which may have been in 
combination with organic acids. The iron, alumina, and phosphoric acid are 
to be precipitated by ammonia, the lime by oxalate of ammonia, and such other 
steps taken as may be necessary, according to the methods already described. 

16*^. The undissolved portion may now be treated with hot concentrated 
muriatic, kept warm and occasionally stirred for two or three hours, and the 
solution afterwards evaporated to dryness. The dry matter is then to be 
moistened with a few drops of muriatic acid, and subsequently treated with 
water. What remains undissolved is silica, which must be collected on a 
filter, dried, heated to i-edness, and weighed. 

The solution may contain oxide of iron, alumina, lime, magnesia, potash, 
and soda. Any of the four last substances, which may be detected in it, have 
most probably existed in the soil, in combination with silica — in the state of 
•ilicates. 

17°. But the soil may still contain alumina, not soluble in hot muriatic acid. 
To ascertain if this be the case, and to separate and determine this portion of 
Jie alumina, if present, either of two methods may be adopted. 

a. Tht residual soil may be drenched with concentrated sulphuric acid and 
Heated for a considerable time till the sulphuric acid is nearly all driven off. 
On treating with water, and adding ammonia to the filtered solution, alumina, 
and oxide of iron, if any have been present, will be thrown down. If any 
•Iianma be thus separated. tk5 treatment with sulphuric acid must be repeat- 



98 



or THE SOLUBLE SALUfTB MATTER IN THE SOII.. 



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£U0 


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*v. 


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ofO 




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^C Oh 

0.2 o 

^•1 



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Vim 



No. F.J OF THE SOLUBLE SALINE MATTER IN THE SOIL, 39 

ed, tili en treating with water and ammonia, as before, no more alumina ajv 
pears. 

b. Or that portion of the soil en which hot muriatic acid refuses to act may 
be mixed with twice its weight of carbonate of soda, and heated in a platinum 
crucible till the whole is completely fused. The mass is then to be treated with 
diluted muriElllic acid till every thi^ig soluble is taken up, the filtered solution 
evaporated to drv«ie9S; the diy mass moistened with muriatic acid, and again 
treated with water. If any thing is left undissolved it will be silica, and if any 
alumina be contained in the solution, it will be precipitated by ammonia, and 
may be collected, washed, dried, and weighed, as already described. The so- 
lution may also be tested for magnesia, and if any be present it may be sepa- 
rated by the process already explained. 

The former of thes ■ two method 3 is to be preferred as the simpler, though it 
will also require considerable cave and attention. That which the sulphuric acid 
leaves behind must be washed, dried, heated to redness, and weighed. It will be 
found to consist chiefly of quartz sand, and finely divided siliceous matter. 

The accuracy and cai'e with which the whole of these processes have been 
conducted is tested by adding together the weights of the several substances 
that have been separately obtained. If this sum does not differ more than one 
per cent, from the weight of the soil employed, the results may be considered 
as deserving of confidence. One of the points in which a beginner is most 
likely to err, is in the washing of the several precipitates he collects upon his 
filters. As this is a tedious operation, he is very likely to wash them, at first, 
only imperfectly, and thus to have an excess of weight when his quantities are 
added together — whereas a small loss is almost unavoidable. The precipitates 
should always be washed with distilled water, and the washing continued until 
a drop of what passes through leaves no stain when dried upon a bit of glass. 



No. VI. 

ACTION OF GYPSUM. — {See pages 333-34.) 

In the text I have stated what appear to me the most probable effects which 
gypsum is fitted to produce upon the soil. Some of the numerous opinions that 
have been entertained upon this point are thus summed up by Hlubeck : — 

''According to ifo/Zwer, the action of gypsum depends upon the power pos- 
sessed by lime to form with the oxygen and carbon of the atmosphere compounds 
which are favourable to vegetation ; according to Ruckert, it acts like any other 
food ; according to Mayer and Brown, it merely improves the physical proper- 
ties of the soil ; while, according to Rcil, it is ar essential constituent of the plant. 
jHe'ii<7?o" caUed gypsum the saliva and gastric juice of plants ; Hwmboldl , Glr- 
taner, and Albert 'P/ircer considered it as a stimulant by which the circulation 
of plants is promoted ; and Ck^iptal ascribed its action to a supposed power of 
supplying water and carbonic acid to plants. Drtvy regarded it as an essential 
constituent of plants, because it acts only where gypsum is wanting in the soil, 
while other English agriculturists have supposed it to promote fermentation in 
the soil. According to LmiJjen'ler, it acts as an exciting power without mixing 
itself with the sap of the plant; according to Liebis, it fixes the ammonia of the. 
atmosphere ; and, according to Braconnot and Spreni::el, it supplies sulphur 
ft)r the formation of the legumin of the leguminous plants (the most probable 
view)." — Enidhrung der Pjianznn, p. 70, note. 

To the above extract I may add, tliat Mr. Cuthbert Johnson, so long known 
for his many valuable writings upon agriculture, in following out the above idea 
of ReiL ar.d Davy in a recent paper on t:\Q use of gypsum (Jour, of the RoyaJ 

28° 



40 ACTION OF GYPSUM. [Appendtstf 

Agr. Society, ii., p. 108,) has stated that a crop of clover or sainfoin contains 1| 
to 2 cwt. of gypsum per acre, exactly the quantity which the farmers of Kent and 
Hampshire find it useful to apply to their grass lands every year. This state- 
ment affoMs a vary simple explanation of the use of gypsum, and one which 
at first sight leaves nothing to be desired. But it proves too much, /or it 
supposes the wfeiole of the gypsum \£hich is laid upon the grass or clover 
field to be removed year by year in the crop, and makes no allowance either for 
the quantity which must necessarily be carried off by the rains, or foi that 
which must be sometimes at least laid on in the form of farm-yard or other 
similar manure. Nor does the result i-f analysis confirm the above statement 
as to the quantity of gypsum contained iiv. the crop of clover or sainfoin. By 
referring to page 220, it will be seen that 1000 lbs. of dry hay do not con- 
tain, on on average, more than 4 lbs. of sulphuric acid — equal, supposing it all 
to be in combination with hme, to 8| lbs. of gypsum. Or a crop of 1^ tons of 
hay contains the elements of about 30 lbs. of gypsum — only about a sixth 
jfiart of what is usually added as a top-dressing to the land. 



No. VII. 

SUGGESTIONS FOR EXPERIMENTS WITH THE SOLUBLE SILICATES 
OF POTASH AND SODA. 

In the text (pp. 207 and 349,) 1' have had frequent occasions to refer to the pre- 
sence in the soil of the silicates of potash and soda, and to their supposed action 
in supplying silica to the stems of the grasses and of the corn-bearing plants. 
It would be interesting in a theoretical point of view, to ascertain, by experi- 
ment, more fully than has hitherto been done, how far the application of these 
substances to the growing crops would, as a general rule, improve or otherwise 
affect their growth. But as those experiments which have already been made 
(page 349), afford a strong presumption in favour of their economical value, 
it becomes a matter of practical interest also to investigate their apparent effects 
upon each of our cultivated crops. 

These experiments are placed within the reach of the practical farmer during 
the ensuing season, by the introduction of the above compounds into the 
market at a reasonable rate (page 363). I therefore subjoin a few sugges- 
tions for experiments with these silicates, in the hope that some of the many 
zealous and intelligent practical men, who are now directing their attention to 
the applications of chemical science to agriculture, may be induced to enter 
upon this field of inquiry during the ensuing spring. 

1°. In order to convey silica into the plant, it appears to be chemically indif- 
ferent whether the silicate of potash or that of soda be placed within reach of 
its roots. But as the silicate of soda can be manufactured very much cheaper 
than that of potash, it is desirable above all to try the effects of this compound 
— upon the glasses and corn-bearing plants especially. 

2". But as in the ashes of most plants potash is found in larger quantity than 
soda, it is possible that the effect of the silicate of potash upon some soils may 
be so much greater than that of the salt of soda as to counterbalance the dif- 
ference of expense. Hence the propriety of extended trials with this com- 
pound also. 

3°. But as in the ashes of all our cultivated plants both potash and soda are 
found, it may be that a mixture of the two silicates may act better than either 
alone. It will be proper, therefore, to apply such a mixture in different pro- 
portion s^ and to comf \re it effects with those of each of Ota silicates laid 
on singly. 



A^O. VIIL] OF THE SOLUBLE SILICATES OF POTASH AND SODA. 



41 



The first series of comparative experiments, thei-efore, would be as follows: 

The apT)lication may be from 1 cwt. to IJ 
cwt. per acre, laid on as a top-dressing in 
moist weather early in the spring. Or it 
may be mixed with a large quantity of wa- 
ter, and applied with a water-cart. Jn either 



Sklicate of 
Soda. 



Silicate of 
Potash. 



^4 Silicate of. 
Potash, I 

;3 Silicate of i 
Soda. I 



Nothiig. 



% Silicate of 
Potash, 

^3 Silicate of 
Soda. 



Silicate of 
Potash, 
I cwt. 



cast it ought to be in the state of a fine powder. 

B it aUliough the .ibove applications produce a bene- 
ficial efliect upon the crops, it will not necessarily follow 
that the silica, which the silicates contain, has had any 
share in bringing about the good result. By mere expo- 
sure to the air for a length of time the potash or soda of those silicates will absorb 
carbonic acid from the atmosphere, and be converted into carbonates. 'I"he 
same will take place more rapidly still in the soil, where carbonic acid abounds 
This conversion of the alkali into carbonate will set free a large part of the 
silica — in a state it is true in which it is in some degree soluble in water (page 
206,) — but in whicn, nevertheless, it will find its way into the plant with 
much more difficulty than if it had remained in the state of a soluble silicate. 

Now as the carbonates of potash and soda are known to promote vegetation 
(page 328), — though even with these, sufficient trials have not yet been made 
— it is possible, as I have remarked above, that a good effect may follow the 
application of the silicates, and yet it may be altogether due to the action of the 
carbonates which are formed by their decomposition. It is of consequence to 
ascertain if this really be the case, because the quantity of carbonates which 
would be formed by the decomposition of the silicates could be laid on directly 
at one half of the price at which the silicates can as yet be sold. 

The second series of comparative experiments, therefore, which it would be 
interesting to try, would be such as the following : — 

The quantities here indicated are hy the acre — thai 
of carbonate of soda is given so great, because this salt 
contains upwards of three-fifths its weight of water (see 
p. 215.) 

Another consideration ought not here to be omitted. 
Nature, as has been frequently illustrated in the text, 
feeds her plants with a mixture of many different sub- 
stances, and by the aid of such mixtures they always 
thrive the best. The full benefit of the silicates, when 
applied alone, will be experienced only when every oth- 
er ingredient which the plant requires is already present in the soil, and in suf- 
ficient abundance. But this can rarely be the case. Its success will be more 
sure, therefore, if it be applied in a state of mixture with other saline substances 
which are known to be more or less useful to vegetation, and which will not, 
upon admixture, decompose these silicates. Such are common salt and the 
sulphate and nitrate of soda. 

A third series of comparative experiments, therefore, might be made, in which 
from 1 to 1 1 cwt. per acre of the following mixtures might be applied : — 1 '-'. 
Equal weights of common salt, of dry sulphate of soda, of nitrate of soda, and 
of silicate of potash; 2°. Equal weights of the same substances, omitting the 
silicate of potash; 3°. Equal weights of common salt, oi dry sulphate of soda, 
of nitrate of potash, and of silicate of soda; and i'-\ Equal weights of the same 
substances, omitting the silicate of soda, or substitut ng carbonate of soda in 
Its stead. 

The sulphate of magnesia (Epsom salts) or of lime (gypsum) can not be 
gafely used along with the silicates, as the magnesia or lime they contain may 
decompose the silicates — forming sulphate of potash or soda and silicate of 
magnesia or lime, i.i which the silica is insoluble, and could not, therefore, untii 
A further chemical change took place, find its way into the roots of the plaivt. 



Silicate of 
S(jda, 
1 cwt. 



Crude 
Potash or 
Pearlash, 

75 lbs. 

Crystallized 

Carbonate 

of Soda, 

150 lbs. 



EXPERIMENTS ON TUBNIPS, 



[Apfendt^ 



No. VIII. 

RESULTS OF EXPERIMENTS IN PRACTICAL AGRICULTURE, 
MADE IN 1842. 



I have much gratification in laying before my readers the results of a se; ond 
year's series of experiments lindertaken in consequence of suggestions thrown 
out in previous parts of this Appendix, or of opinions expressed in the body of 
the work. It is one of the numerous good results which have followed from the 
issue of these Lectures in a periodical form that I have tlie pleasure of incorpo- 
rating in the same volume the results of experiments made during two succes- 
sive years. No one who studies with care the experiments which follow, and 
the few remarks I have appended to them, will hesitate in pronouncing them to 
be as a whole the most valuable contributions to accurate experimental agricul- 
ture ever hitherto published. The results are not all equally important, nor all 
equally instructive, but they are the first fruits of a new line of research, which 
will lead us hereafter to the discovery of important general truths. They show 
that px-actical men are now on the right road, and — spreading as scientific know- 
ledge now is among the agricultural body — 1 trust there is no fear of their here- 
after being prevented from pursuing it. 



A.— EXPERIMENTS ON TURNIPS. 

I, The first series of experiments was made with the view of obtaining an- 
swers to these two questions : 
1°. W/iat are the relative effects of different saliTie substances upon the turnip crop 

under the same circumstances ? and 
2°. How far may these substances be employed alo^ie to supersede farm-yard manure 

in tlie culture of turnips 7 

Turnips grown in Salter's Bog.— Field furrow-drained and subsoil ploughed. Manures ap- 
plied partly in drills before sowing on 1st June, and partly as top-dressing on 28th July, 
1S42. The salt and nitrate of soda last applied were dissolved in water; the others applied 
dry. The quantity of land in each plot teas one-thirteenth of an acre. 



I 



No. 



11 



Description of 
Dressing. 



Manure applied. 



IstJune. 



Nothing 

Common Salt 

Common Salt 

Rape-dust 

Nitrate of Soda. . , 
Nitrate of Soda.. . , 

■Rape-dust , 

Nitrate of Soda 

Sulphate of Soda. . 
Sulphate of Soda. . 
Sulphate of Soda, . 

Rape-dust 

Rape-dust 

Guano 



Soot 



lbs. 

2 

67 
2 

67 

67 
67 

8 
bush. 

U 



28th July 
lbs. 

6 

4 ) 

6 

^\ 

6 

6 
4 

67 

9 

bush. 

1 



Total. 



lbs. 



67 
8 

67 
4 

8 

4 

67 

134 

17 

bush. 



Produce 

weight 

of bulbs. 



sts. 
43 
23 



lbs. 
11 




66 


10 


36 


6 


45 


8 


35 


12 


29 


7 


39 


12 



Remarks. 
The rest of the field, 
grown with farm-yard 
manure, was a fair ave- 
rage crop. Those expe- 
rimented upon were a 
complete failure, owing 
partly, no doubt, to the\ 
severe drought of Vie sea-\ 
son, but chiefly to the 
want of farm-yard dung, 
The seeds brairded bad 
ly, and the drills were 
blanky throughout. Few 
of the plants reached any 
size, and the bestol them 
were inferior to the plants 
immediately adjDining — ; 
sown at the same time, &j 
similarly treated, except, 
as respectsthe manuring.j 



The foregoing experiments were made at the suggestion of Lord Blantyre on 
the home farm, at Lennox Love, near Haddington, and have been reported to 
me, at his Lordship's request, by Mr. William Goodlet, under whose immedi- 
diate superintendence the whole were conducted. 

The reader will not supposCj because they proved what axe commonly called 



jVo. VIII.] EXPERIMENTS ON TURNIPS. 43 

failures, that tj^erefore they are of no value. On the contrary, they so far satish 
factorily answer the questions they were intended to solve. They show 

l'^. That saline manures in that locality cannot economically take the place 
of farm-yard manure, even for a single season. 

2°. That sahne manures are even hurtful in the present condition of the land, 
when employed alone — producing a smaller crop than if no manure Imd been 
applied at all, and some of them in a remarkable degree. This appears to be 
especially the case with common salt, which at the rate of 1 cwt. an acre reduced 
the crop of bulbs nearly to one-half of what was yielded by the unmanured por- 
tion of the field. It is still more striking that nitrate of soda applied at the same 
rate should dimmish the crop though in a less degree than common salt — and 
that soot should almost kill it entirely, and that 15 cwt. of rape-dust per acre 
should produce scarcely any effect. In regard to guano, it was applied in too 
small quantity to do all the good of which it was capable had it been laid on 
more largely. If 6 or 8 cwt. instead of U cwt. per acre had been used, the crop 
would probably have equalled that obtained by the use of farm-yard manure. 

There is no doubt that to the extreme drought of" the season, as Mr. Goodlet 
observes, mu.st be ascribed the injury or actual lessening of the crop, in this case, 
by the use of saline manures. The drought brings up the saline matters to the 
surface, and thus enables it to encrust, and weaken, or entirely kill, the growing 
plants. The want of rain in 1842 was much more felt in the Eastern part of 
Scodand than in the West, where the greater part of the succeeding experi- 
ments were made, and where occasional showers refreshed the land. 

One other observation I may make. Had the saline matters been mixed 
with a fair proportion of farm-yard manure, it is probable that even on this fi.eld 
the effects would have been very different. One reason for this expectaiion is, 
that the plants being kept in a rapidly growing state — partly use up, and even 
eagerly appropriate, a large portion of the saline matter as it rises to the surface 
— and by their strength are enabled to resist the injurious action of any ex-cess, 
which in ordinary circumstances is likely to remain. The reader, however, 
will not ask why the experiments were not so made — for he has already seen 
that their object was to ascertain the effect of saline manures applied alone. 
From their results, however, he will draw for himself the important practical 
rule, that in ordinary circumstances it is unsafe to trust his turnip crop to saline 
mamtres alone — that" they may assist the action of farm-yard or other similar 
mixed manures, but cannot supply their place. But upon this point the suc- 
ceeding series of experiments throw much further light. 

II. The special object of the following four series of experiments was to as 
certain — 

1°, The relative effects chiejiy of various mixed manures upon several varieties 
yf turnips ; and 

2°. Whether any of these mixtures could alone be economically used to supersede 
farm-yard manure. 

They were made at the home-farm at Barochan, near Paisley, under the 
direction and superintendence of Mr. Fleming, whose excellent experiments, 
made in 1841, are recorded in a previous part of this Appendix (pp. 17 to 24). 
Mr. Fleming describes himself as much indebted to his overseer, Mr. Gardiner, 
without the aid of whose zeal, intelligence, Pnd careful superintendence, so 
numerous a body of experiments could neither nave been made, nor the results 
accurately ascertained. 

1°. Comparative Experiments with various substances userl as manures, for growing 
Swedish Turnips: seed sown 6th June, bulbs lifted 2.5th.NoT., 1842. 
Remarks.— The land is alight loam, loose in texture, and of alight brown colour. Sub- 
Boil hard, and full of small stones : it is of as nearly as possible the same quality. The tur- 
nip seed was all sown upon the same day. Rain came on the night after sowing, and in 
consequence the crops brairded well, and came away strons;. Those which show the great- 
est weight in the Taljle kept the lead of the others all the season. The numbers of the 
Diets in the Table are placed in the order in which they followed each other on the grouiwl 
IRie crop vrould probably have been larger had there been more t&ia. 



if 



EXPERIMENTS ON TURNIPS. 



[Appendix 



No. 


ORCHARD FIELD. 

Description of Mtinures us^i. 


Quantity 
applied 

per 

imperial 

Acre. 


Produce 

of Bulbs, 

topped <fe 

tailed, per 

imp Acre. 


1 Produce of 

Bulbs, topped 

anJ tailed," per 

imperial 

acre. 


Cost of Manure 
per imperial 

Acre,including 

carriage and 

putting on. 


I 
9 


Peat and Nlght-soil, miied. . . . 
Gypsum ■ . . 


20 tons. 

5 cvvt. 
20 bush. 

1 cwt. 
20 bush. 
20 bush. 

6 lbs. 
50 bush. 
50 bush. 
10 cwt. 
10 cwt. 
50 bush. 
10 cwt. 

3 cwt. 
3 cwt. 
3 cwt. 

50 bush. 

50 bush. 

50 bush. 

50 bush. 
50 bush. 
40 bush. 

1 ton. 

1 ton. , 
20 tons. 


lbs. 
4800 
40b0 
4640 

J 4320 

3980 
4400 
4240 
5920 
5560 
4800 
5200 
4960 
4080 
6560 

4240 

4480 

4400 

3200 
3600 
4160 
4000 
3920 
5200 
3440 


tons. 
17 
14 
16 

15 

14 
15 
15 
21 
19 
-7 
18 
17 
14 
23 

15 

16 

15 

11 
12 
14 
14 
14 
18 
12 


cwt 
2 
11 
11 

8 

13 

14 

2 

2 
17 

2 
11 
14 
U 

8 

2 



14 

8 
17 
17 

5 


11 

5 


T 

2 
2 

2 

1 
1 
3 
3 
1 
3 
3 
1 
2 
2 

3 



I 

i 

3 


2 
3 


£. 
6 



1 



2 
2 
2 
2 
3 
1 
1 
3 



1 

1 


1 
5 

8 

9 

10 


s. 

12 

12 

3 

12 

2 
15 
10 
10 


10 


10 

4 
15 

15 



17 

9 
5 

10 

10 

9 

10 


d. 

6 
9 














9 



6 

9 



10 








Carbonate of Lime 


1 f 


Sulphate of Ammonia 


S ) 




4 

5 

6 

7 

8 

9 
10 
11 
12 
13 

"1 

15 

16 J 

17 

IS 
19 
20 
21 


Soot 


Suli)hur 


Imitation of Daniel's mixture.. 

Wood Charcoal Powder 

Fresh Animal Charcoal 

Exhausted Animal Charcoal. , . 
Turnbuil's Humus 


Bones diss, in Muriatic Acid... 

Barochan Artificial Guano 

Turnbuil's do. do 

Natural Guano 


Salt and Quicklime, mixed, ? 

3 months old \ 

Soot 


Potash and Lime mixed, 14 ) 

months old I 

Quicklime 


Wood-ashes 


Bone dust 




Woollen Rags 


22 


Farm-yard dung 


23 


Not 1 ling 



tP. Results of Experiments with various Substances used as manures for growing ^Jar/; 
Idverpool YeUovj Turnips, sown 9th June, and lifted 2d December, 1842. TVie quantity oj 
land in each plot was one eighth of an imperial acre. 



No. 



15 

iis' 

(18 



BERRIE KNOWES FIELD. 

Description of Manures used. 



Natural Guano at 25s 

Wood-ashes 

Barochan Artificial Guano 

Woodjashes 

Rape-dust ;. . 

Turnbuil's Artificial Guano 

Wood ashes 

Soil simple 

Turnbuil's Humus 

Bone-dust 

Potash & Lime mixed, 14 mos. old. 
Salt & Lime mixed, 3 mos. old . . . . 

Sulphate of Magnesia 

Sulphate of Ammonia 

Nitrate of Soda 



5 
20 

5 
20 
15 

5 
20 

50 

30 

50 

50 

1 

1 

1 

Sulphate of Ammonia , i 56 

"" " 40 

56 
28 
40 
&1 
40 
20 
6 

e 



Quantity of Cost per Acre, 
Manure ap- including 
plied per im- carriage and 
perial Acre, putting on. 



Wood-ashes . 

Nitrate of Soda 

Sulphate of Magnesia 

Wood-ashes 

Sulphate of Ammonia 

Sulphate of Magnesia 

Lime and Potash 

Turnbuil's Artificial Guano. 
Barochan Artificial Guano. . 
Soil simple 



cwt. 

bush. 

cwt. 

bush. 

cwt. 

cwt. 

bush. 

bush. 

bush. 

bush. 

bush. 

cwt. 

cwt. 

cwt. 

lbs. 

bush. 

lbs. 

lbs. 

bush. 

lbs. 

lbs. 

bush. 

cwt. 

iwt. 



Produce of 




Bull 


s, topoed 




and tailed 


, per 




imperial Acre. 




tons. 


cwt. 


qrs. 


32 


'2 


2 




21 


2 


3 




24 


11 


2 




18 


5 


3 




11 


8 


2 




13 


14 


1 




17 


2 


3 




14 


5 


3 




18 


17 


1 




14 


17 


1 




24 


11 


2 




27 


2 


3 




20 


17 


2 




11 


11 


2 




16 


14 


i 





21 4 
24 2 
12 17 



1 i 
11 



No. viiir 



EXPERIMENTS ON TURNIFS. 



45 



Remarks. — The sell s a light hazel loam incumbent upon sand-stone rock. Il Kas 
trenched with the spade, in the spring of 1842, out of pa.sture grass^ to the depth of 16 incnes, 
lind the rock quarried out when it came nearer the surface tlian tliat depth, it was again 
Dointed over before sowing, after whicli the drills were made upon the flat surface with the 
hoe, at the distance of ^7 incties between tliem, the mafiiire soirn i7i bu the hand, and zo- 
vered up, the seed sown and rolled in. The weather was very dry at the time they were 
sown, and continued so till about the 20th June, accompanied with east winds and bru^ht 
sunshine. They brairded moderately well, and most of them came away strong tnd 
healthy. In examining them, and in the working them, which was done by the hand-hoe, 
many of them showed a remarkable difference Irom the others ; particularly No. 1 was pre- 
eminent above the others for size of bulbs and strength of foliage. Many of the bulbs were 
11 lbs. in weight; those with tJie saline and alkaline manures, such as Nos. 8, 'J, 10, and 12, 
were much smaller in bulbs ar.'l leaves than No. \, but were remarkable for frnmess and 
tolidity of bulbs. No. 11 was larger in size both of bulbs and leaves, biit soft and light in 
weight. No. 7 had very firm solid bulbs, as had also Nos. 2 and 4. The numbers of the 
plots given in the Table indicate tlie order in which they were grown in the field. 
The Barochan Artificial Guano consisted of 

Bones dissolved in Muriatic Acid.. 2 cwt. i Nitrate of Soda 28 lbs. 

Charcoal powder 2 cwt. | Sulphate of Soda and ? „„„. iniho 

Bulphate of Ammonia 1 cwt. I Sulphate of Magnesia S " 

Common Salt and Gypsum, each 1 cwt. | — 

Wood-ashes 5 cwt. | 12 cwt. 1 qr. 20 Iba. 

See note to page 47. 



3°. Experiments with various Manures on nine Acres of Turnips on the Farm 

at Crooks, 1842. 



1 

2 
3 


Date of 
Sowing. 


Quantity 

of Laud 

per Scotch 

acre. 


Manures, and quantities applied to 
the land sown, per Scotch acre. 


Produce 

in Tons 

per Scotch 

acre. 


Kinds 

of 

Turnip. 


Value 
of ma- 
nures 
applied. 


May 28. 

May 30. 
June 6. 


A. 
1 

1 
1 



1 

1 

1 
1 


R. 
1 


2 
3 

1 

1 

1 


Rape-dust 5 cwt.. Humus 25 bushels, 
Bone-dust 12 bushels, Pv^at ashes 5 
carts ..... 


22 

20 

24 

19 

20 

13 
14 


Swedes. 

Do. 
Yellow. 

Do. 

Do. 

Do. 

Do. 

White. 


£. 

4 

4 

10 

10 

3 

2 
4 
5 


1 
s. 

15 
10 
15 



5 

1.5 
2 
12 


Rape-dust 5 cwt., Bones 10 bushels. 
Humus 25 bush., Ashes 5 carts 

Johnstone town-dung 30 tons at 6s., 
Bones 14 bush, at 2s. 6d 


4 June 11. 

5 June 15. 

6 June 17. 


Fa! m-yard dung 25 tons at 7s., Bones 
10 bush, at -s. 6d 


Artificial Guano (No. 1., p. 50) 2 cwt., 
Humus 40 bush.. Peat ashes 5 carts. 

Natural Guano 1 cwt , Humus 40 
bushels 


7 

8 


June28. 
July 4. 


Humus 57 bush.. Bones 10 bush 

Artificial Guano mix., (No. II., p. 50.) 



Remarks.— No. 1. Soil a stiff loam, moist, and in good order ; when the seed was sown 
/t brairded well, and came away at once. 

No. 2. Soil rather lighter than the former; seed brairded well, and came away at once. 

No. 3. Soil the same as above ; brairded quickly in consequence of a shower of rain. 

No. 4. Soil lighter than No. 3; a bad braird, and turnips long of springing for want of rain 

No. 5. Soil as above ; long of brairding in consequence of want of rain. 

No. 6. Soil as above ; and like No. 5, still vei-y dry for want of rain ; a late braird. 

No. 7. Soil lighter, mixed with peat; no rain — bad braird. 

No. 8. Soil lieavy clay loam ; no rain, and a bad braird. 

The two latter, from drought and late sewing, did not grow much till the end of Sep- 
tember; and when checked by frost in tht beginning of November, were still growing 
rigorously. 

N. B.— The land was of different qualities, the seed also sown at different times, and in 
rery -different states of the atmosphere, with respect to moisture, yet the average produce 
was good ; and although it is not easy to say which of the artificial manures, under such 
eircumstances, was actually the best, the general result shows that any of these used wil' 
produce on my land a good average crop of turnips, and at a less expense than farm-yard 
manure, and tends to confirm the correctness of various experiments tried by me on a 
smaller scale. The measurements having been made by the Scotch chain, I have not al- 
tered them. No. 8 would pr -"bably have been the beai turri'.ps, had they been sown earlier 
Mid been afi» eted by a fall of rain. 



<6 



EXPERIMENTS ON TURNIPS. 



[Appendiic, 



49. Results of Experiments with different mixed manures, in growing T\^ite Globe Tut' 
nips, on new trenched lemd, Bucklather Field. Sown 13th July, and Ufted 16th December 
18i2. 



Description of Manure used. 



1 Tiirnbull's Humus 

2 TurnbuU's improved Bones 
Barochan artificial Guano.. . . 

4iNatural Guano 



Quantity 

per 

imperial 

Acre. 



60 bush. 
5 cwt. 
5 cwt. 
5 cwt. 



Price of 

Manure 

per 

Acre. 



Weight in 

inj^erial 

pounds pr. 

>gth Acre. 



Weight in 
Tons, &cJ 
per impe- 
rial Acre. 



j6. s. d. 

3 

1 10 

2 10 
6 5 



lbs. 

5950 

4900 

6300 

9170 



tons. cwt. 

21 5 
17 10 

22 10 
39 15 



The Natural Guano was purchased Dec -smber, 1841, when the price was jE25 per ton. It 
can now be had for .£12. 

Remarks. — The land was trenched 18 inches deep, and completely drained at the dis- 
tance of 18 feef, with tile drains laid 30 inches deep, in Feb. 1842. Previous to this it was in 
a wet, sour state. It was again pointed over with the sfiade, and the drills made for the 
manures with the hoe upon the level surface. The manures were then sown in the bottom 
of the drills with the hand, and a little earth being put over them, the seed was sown, 
covered, and rolled. The weather had been dry for some time before sowing, but rain 
came on that day , they brairded quickiy, and continued to grow till lifted — the field being 
well sheltered. The tops of Nos. 2, 3, and 4 were of a dark green colour, and remarkably 
luxuriant, many of the bulbs weighing from 5 to Ribs. No. 1 was of a lighter green, but 
strong and healthy, and many of the bulbs of this lot were 5 and 6 lbs. The bulbs of all of 
them were finely shaped. 



III. The object of the two following series of experiments was the same as in . 
those of Mr. Fleming. 

1°. Results of comparative experiments upon Sweclesdindi other Turnips made 
on the home farm of Mr. Alexander, of Southbar, near Paisley, in 1842. 

The soil of the field was a deep loam, with a slight admixture of peat — the 
subsoil was partly a light clay and partly a sandy gravel. It was thoroughly 
tile-drained and subsoiled to the depth of fourteen inches. 



No. 



Kind of Manures. 



Swedes, sown 8th May. 

Bone-dust 

Bones 

Ash-dung , 

Farmyard dung 

Mixture of Yellow Sf White, sotcn QOth July, 

Guano 

Guano 

Farrhyard manure 



Quantity 

per 

imperial 

Acre. 



32 bush. 
16 bush. 
12 tons. 
32 tons. 

3^ cwt. 
2 cwt. 
8 tons. 



Cost per 

imperial 

Acre 



Produce 

in bulbs 

per imp. 

Acre. 



£. s. 

I 

4 8 '24 tons. 

5 8 l28tons. 
11 4 i30itons. 

3 10 20 tons. 

4 16 24 tons. 



Mr. Alexander adds, I must here notice particularly the result of the last two e.Yperi- 
ments. The set>d sown was a mixture of yellow and white, and the period of sowing as 
late as the lOfh July. The weather at the time being favourable, they brairded quickly, 
grew with great vigour, and when all the other turnips in the field became affected with 
mildew they stood as green as ever. This (viz., the non-mildewing) I attribute greatly to 
the guano, as well as to the late sowing, never before having seen such a weight of turnips 
produced, sown so late in the season. I applied other artificial manures on both of these 
fields with a due proportion of dung, varying the quantities and modes of application, as ap- 
peared to me best to test their qualities, but as the comparative effect is so ditScult to decide 
upon, I can only here observe, with any certainty, that though the turnips brairded quicker 
when the dung was assisted with these manures, particularly ichere TurnbuU's humus was 
applied, the crops afterwards did not appear tome to be materially aided. 

2°. Result of experiments upon Yellow Turnips made by Mr. Alexander, of 
Southbar, at Wellwood Farm, Muirkirk, Ayrshire, 1842. 

The n;xtui-e of the soil on which th ">. experiments were made was reclaimed moss 
fthen about 2 feet deep), having a clayey subsoil, but which had been thoroughly 
arained with tiles at fifteen feet a "•urt. The field had produced white and hay 



Nj. VIII] 



EXPERIMENTS ON TURNIPS, 



47 



crops, but, as far as known, had never been previously green-cropped. The whole 
of it received the same labour, preparatory to sowing, and the weather during the 
operation ("whicli lasted four days) was the same, thus giving to each experiment 
an equal chance. The peiiod of sowing was from the 15th to 19th of May ; the 
turnip seed used was Skirvir.g's improved purple-topped yellow, the dung used 
was the produce of the farm, and, with the exception of the foreign guano, all the 
other manures applied were those manufactured and sold by Mr. Turnbull, ot 
Glasgow. T'ke extent of ground for each ezperimeut was one acre, Scotch vicasure. 



No. Kind of Manure. 



Quantity 

per 

imperial 

Acre. 



Farm-yard Dung. . . 
Humus 

Farm-yard Dung. . . . 

Humus' 

Artificial Guano 

Farm-yard Dung. . . . 
Prepared Bones'.... 

Farm- yard Dung 

Humus 

improved Bones. . . . 

Artificial Guano 

Ammoniacal Salts. . . 

Artificial Guano 

Guano 



12 tons. 

2 cwl. 
12 tons. 

If cwt. 

12 tons. 

2| cwt. 
12 tons. 
90 lbs. 
90 " 
90 « 
45 " 

3i cwt. 

3i " 



Cost of 
Manure 
per impe- 
rial Acre. 



Produce 
in Bulbs 
ppr impe- 
rial Acre. 




28 tons. 



24 



20 



16 



9i " 

28 " 



Cost for 
Manure 
per ton. 



s. d. 

3 3^ 

4 1 
4 Ui 

6 7i 



IV. Effect of Gypsum on the Turnip Crop. 

In 1841, Mr. Burnet of Gadgirth, near Ayr, applied a top-dressing of gypsum 
to part of a field of turnips, and found that it nearly dovbled the crop. 

In 1842, Mr. Campbell, of Craigie, in the same neighbourhood, "dressed a 
six acre field, with the exception of a few rows, with two cwt. of unbui'ned 
gypsum per acre. The crop over the whole was excellent, but there was no 
perceptible difference between the dressed and the undressed part." 

How are these discordant results to be reconciled 1 The following questions 
suggest themselves as worthy of investigation — 

1°. 7s gypsum really propitious to the turnip crop, — and to every variety alike? 

2°. Are the unlike results above obtained to be ascribed to the abundant pre- 
sence, in the one case, of gypsum in the soil, or in the manure ploughed in, 
and its absence in the other — or to the variety of ttu-nip cultivated 1 — or 

3°. Can the sea-spray supply gypsum to Mr. Campbell's estate, which is 
within two miles of the coast, while it is less bountiful to that of Mr. Burnet, 
which is six miles inland 1 



B.— EXPERIMENTS ON POTATOES. 

I, Results obtained by Mr. Campbell, of Craigie. 

Four equal drills of potatoes were treated as follows: — 

1°. Guano, 3 cwt. per aCre produce 5 pecKs. 

2°. Farm-yard dung, 40 cubic yards per acre . . . produce 6 do. 
3°. Do., top-di-essed afterwards with 60 lbs. of nitrate of soda, produce 6 do. 
4°. Do., top-dressed with 160 lbs. sulphate and nitrate, mixed, produce 6 do. 

* TtcrnbiiH's ITumus is formed from urine and night soil mixed with gypsum and char« 
coal and then dried. 

TurnbuW 8 prepared Bones are bones and flesh dissilved in muriatic acid, and mixeo 
«Fith about an equal quantity of charcoal in powder. 

TurnbtdPs Artifidal Guano is, I believe, prepared bones with a little sail and sulphate of 
ammonia prepared from urine, and dried wiu; % stove-ljsat 



tS EXPERIMENTS >N TURNIPS. [AfpeildlX^ 

The above result is favourable to guano, considering that it was applied in 
such small quantity ; but why did the saline manures produce no effect — was 
it because of the drought of the season, or was it because Mr. Campbell's land 
is already amply supplied with salts of soda from its vicinity to the sea'? (see 
Lectures, pp. 344 and 34G). These experiments are not unworthy of repetition 
on a larger scale. 



II. Some very striking results, obtained by top-dressing potatoes with saline 
manures on a small scale, were described by Mr. Fleming, of Barochan, in 
1841, and are recorded in the preceding part of this Appendix (p. 20). The 
following three series of experiments, made upier the direction anii superin- 
tendence of the same gentleman, have been mav".3 upon a larger scale, and with 
Ihe view of throwing light upon a greater number of interesting points — 

The object of the first series was to ascertain the effect — 

1°. Of different 7)iixed manures, when applied alone to the potato crop. 

'2°. ^rkeir relative effects on different varieties of potato. 






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No. VIIL] 



EXPERIMENTS ON POTATOES. 



49 



2°. The object of the two following series of experiments was to ascertain — 
1°. The relative effect of different saline substances applied along with farm-yard 
manure ; and — 2°, Whether tlie effects were greater when mixed with the TtiOr 
mure at the time of planting, or when subsequently applied, as a top-dressing, to 
the growing plants. 

1°. Result of Experiments with saline subsianccs in top-dressing Early American 
Potatoes. Planted 18tli April, top-dressed 1st June, and lifted 28th Sep- 
tember, 1842. Low Field, Barochan. Tlie quantity of land in iach plot 
was one-eighth of an imperial acre. 













Cost of 




Quantity 


Produce 


Produce in 


Produce in 


dressings pr. 


Description of 


of dressing 


in pecks 


bolls of 5 


tons, «&c., 


imp. acre, 


No. Top- dressing. 


applied 


of 35 


cwt. each 


per imperieJ 


including 




per 


pounds 


per imperial 


acre. 


cajTiage and 




imp. acre. 


each. 


acre. 




putting on. 


1 


cwt. 


pecks. 


bolls. 


tns. cwt. qrs. 


£,. 8. d. 


1 Nitrate of Soda 


U 


128 


64 


16 


1 11 


2 Sulphate of Ammonia. 


Is 
U 


116 


58 


14 10 — 


1 11 


3 Sulphate of Meignesia. 


106 


53 


13 5 — 


12 6 


4 Nitrate of Potash 


i§ 


148 


74 


18 10 — 


2 3 


5 Nothing but Dung 


40 cubic yds. 


98 


49 


12 15 — 





f,') Sulphate of Soda 

^l Nitrate of Soda 




144 


72 


18 — — 


1 4 9 


7 Sulphate of Soda 


2* 


90 


49 


12 15 — 


15 


oS Sulphate of Soda 

\ Sulphate of Ammonia. 


:h 


151 


751 


18 17 2 


14 9 


Q 5 jSulphate of Magnesia. . 
''l [Nitrate of Soda. 


1 I 
1 \ 


180 


90 


22 10 — 


19 



Remarks. — The soil is a light loam of good quality, subsoil hard, stoney till, and retentive 
of water. The potatoes were planted with the spade at the distance of 26 inches between 
drills. The manure, farm-yard dung at the rate of 40 cubic yards per acre, spread in the 
bottom of the drills— cut sets laid on this and covered up. (The cut tubers planted were 
the produce of those tofv-dressed last season (see Appendix, page 20). Came away strong 
and healthy, of a dark green colour, and were very remarkable from the contrast which 
they presented to the same variety of Potato — planted alongside this experimental ground 
— that had not been dressed last season. These last came away weak, and of a yellowish 
green colour, and, under the some treatment in every respect, did not produce so good a 
crop by 15 bolls per acre). Nos. 1, 2, 4, 6, 8, and 9, had all the same effect in altering the 
colour of the stems and leaves to a darker green. Nos 3 and 7 had not that effect, but No. 
3 added greatly to the produce. No. 7 made no visible dX\.&c^\iox\^ but burimd the tops se- 
verely at the time of dressing, as did most of the others this dry season; this burning was in 
most cases only temporary. 

2°. Results of Experiments with different saline substances, mixed vnthfarin- 
yard dung at the time of planting, in growing Early American Potatoes. 
Planted '29th April, and lifted 31st August, 1842. The quantity of land in 
each plot was one-eighth of an imperial acre. 



No. 



Description 
of Manure and Salts. 



1 Farm-yard Dung alone . . 

2 Com Salt, added to Dung 

3 Nitrate of Soda, do. 

4 Sulph. of Magnesia, do. 

5 Sulph. of Ammonia, do. 

6 Sulph. of Soda, do. 

7 Isilicate of Potasht do. 



Quantity 


Produce 


applied per ' 


in pecks 


imperial 


of 35 lbs. 


acre. 


each. 




Pecks. 


35 cubic yds. 


71 


2 cwt. 


70 


H " 


99 


2 " 


91 


H" 


107 


2 « 


64 


1 « 


120 



Produce 
in bolls, of 

5 cwt. 

each, per 

acre. 



Bolls. 
35i 
3b 
49i 
45l 
531 
32" 
60 



Produce 

in tons, 

&c., per 

acre. 



tns. cwt qrs. 
8 17 2 
8 15 



Cost of Salts 
*used, per 
acre, inclu- 
ding patting 
on, exclusive 
of Dung.* 



4 

1 12 

17 

1 12 
17 



* Dung 5s. 6d. per cubic yard, exclusive of cartage and spreading. 

t The silicate of potash or soluble glass was directly prepared from cauBtic potash and 
Gaad or silex fuged together. 



50 



EXPERIMENTS ON POTATOES. 



[Appmdi 






Remarks, — The soil upon which the above were grown was a subsoil, the upper soil 
having been taken off at different times. It was trenched two feet deep in the Spring of 
1841, and wliich had to be done with the mattock, it being too hard for the spade alone, it 
was cropped that season with potatoes, manured with 40 cubic yards of compost of weeds, 
cut grass, and half-rotten leaves. It was again trenched to the same depth after the crop of 
potatoes was lifted ; and was again planted in the Spring of 1842 with potatoes, manured 
with 35 cubic yards of farm-yard dung, mixed in the proportions stated with the above salts. 
The potatoes were planted with the spade, at the distance of two feet between the drills, the 
manure being put in the bottom of the drills, the salts sown by the hand above it, and then 
all mixed together with a dung fork. The cut sets were laid upon the mixture, and covered 
up. As was remarked in 1841, the potatoes with No. 3 were eight to ten days brairded before 
the others ; also Nus. 5 and 7 were earlier than the others, those three being all/airly up in 
drills before the others made their appearance through the ground. Nos. 2, 4, and 6 were la- 
test, and very irregular in coming up, and upon examining the drills a few of the sets ap- 
peared to have been burned. There was a marked dissimilarity in the stems and leaves of 
these potatoes through the summer. Nos. 3, 5, and 7, were all of a darker green colour and 
stronger than the others. "Ho. Twos remarkable for ijitenteness of colour and length of 
stems, so much so that it appeared to be a different variety of potato. No. 4 was fully betr 
ter in appearance than Nos. 2 and 6, which were of a yellowish green colour and had a 
stunted appearance all the season. — When this ground was first broken up, a pound of it 
was boiled in pure rain water and filtered, which was then evaporated, the residue weighed 
4^ grains, mostly soluble salts, but hardly a trace of common salt. 

3°. The folio wing experiments were made with the view of determining how 
far eMiwmicaL mixtures might be made to supersede farm-yard manure in the 
growth of potatoes : — 

1°. Account of an Experiment in growing Potatoes (Irish Pink Eyes) with the following 
mixture of substances. Instead of farm-yaid dung, planted 20th April, 1842. 



No. 



Ingredients. 



Rape-dust 

Bones dissolved in Muriatic Acid 

Sulphate of Magnesia 

Carbonate of Lime 

Nitrate of Soda , 

Common Salt 

Sulphate of Soda 

Sulphate of Ammonia. 

Sulphur 

Dry Moss-Earth 



20 26 



Quantity in- 


Cost of 


tended to ma- 


Substances 


nure four 




for 


acres. 


four acres. 


cwts. 


qrs. lbs. 


£. 


s. d. 


5 





1 


10 


2 








12 





2 24 





6 


2 








1 6 





2 





10 


1 


2 





2 3 


1 


2 





9 





2 





10 





2 





1 


6 


2 









Remarks. — The above mixture was sown in the drills at the rate of about 5 cwts. per im- 
perial acre, at a cost of little more than £1. sterling, and produced a fair crop of potatoes of 
a remarkably fine quality, 43 bolls per acre of imperial Renfrewshire measure, weighing 5 
cwt. each, upon a poor and light, although new soil, but not worth more than 25s. per acre. 
Great caution is required in using this mixture, as it is very apt to burn the cut sets ;f laid 
directly upon them. A little earth should be put between the cut potato and the manure. 

8°. The folfowing mixture was made, and lay together for five weeks, when It was sown in 
the bottoms of potato drills upon a poor tilly soil, and White Don Potatoes planted with U 
m.h April, 1842. 



No. 



Ingredients. 



Saw-dust, mostly from Alder. . 
Potash & Lime mixed, .4 mos. old 

Common Salt 

Sulphate of Ammonia 

Sulphate of Soda 

Sulpl^e of Magaesia 

Coal Tar, 20 gallons, say 



Quantity mixed 

to manure one 

acre. 



cwts. qrs. 



bush. 
40 
10 



50 



Cost of Sub- 
stances for 
one acre. 



£. s. d. 



10 



No. VIII.} EXPEaiMENTS ON POTATOES. 51 

Rbvarke. — The pofatoes planted with the above mixture came quickly through the 
gVound, and were v»jry luxuriant in foliage. They were lifted 15th October, after being cut 
down by frost whilst still unripe and growing. On being taken up, they were found to yield 
a produce of 56 bolls of Renfrewshire measure, weighing 5 cwts. each, per acre, of very 
fine potatoes, many of which weighed from 24 to 30 oz. each. 

N. B — This mixture, after being put together, fermented, and vras frequently turned, but 
kept dry. 

The several series of experiments made upon potatoes by Mr. Fleming are 
deserving of careful consideration, and many of them of judicious repetition. 
They are all well contrived or devised, and each series skilfully arranged. 

In agricultural experiments it is of the greatest possible consequence that the 
practical man should have a clear and definite object distinctly in view. If so, 
his experiments may be signally successful in his own estimation, while, eco- 
nomically considered, they may be total failures. This, as we have seen, was, 
to a certain extent, the case with the first series of experiments made upon Lord 
Blantyre's farm, as above detailed (p. 42). The applications in some instances 
lessened the crop, but the result, nevertheless', threw considerable light upon the 
questions which the tiials were intended to solve. 

In making an experiment, the practical farmer asks a question of nature ; — in 
arranging the form and details of his experiment, he is putting together the 
words by which his question is to be expressed. If his question be clearly put, 
nature will give him, sooner or later, a clear and distinct answer — if he have 
skill enough in nature's language to understand what she has said to him. I 
say, sooner or later, for it may be sometimes necessary to repeat the question, 
either because something has intervened to prevent nature, so to speak, from 
hearing his question, — because it has not been accurately expressed — or because 
something in the seasons, or otherwise, has prevented her answer from being 
clearly understood — perhaps from being heard or read at all. Circumstances 
may even prevent the answer from being given until a second summer come 
round, when, if we are not on the alert, it may never be received at ail. 

The above experiments, as well as those which follow, foi'm an excellent 
study for the practical fanner in reference to this matter. Eveiy series is plan- 
ned with a view to a given end, the circumstances are carefully noted before, 
during, and at tlie close of each of the several trials, and the answers are re- 
corded with a very praiseworthy degree of accuracy. I shall place together, in 
one view, the most important of the deductions to which the experiments of 
1842 appear to have led, when I shall have laid before the reader the whole of 
the tables which have as yet been placed in my hands. 

C— EXPERIMENTS UPON BARLEY. 

The object of the following experiments, also made by Mr. Fleming, was to 
ascertain the relative effect of different saline substances, when applied, as top- 
dressings, to a crop of ivhite barley. 

The results, as shown in the last column, are sufficiently interesting. 

Resuks of Experiments with various substances used as top-dreSsings upon 
Barley (common white). The Barley sown l4th A \ril, top-dressed 6th 
May, "and cut down 2.5th August, thrashed, cleaned, measured, and weighed 
5th October, 1842. The quantity of land in each plot was one-eighth of an 
imperial acre. 

Remarks. — The soil of this field ia a light loam, as nearly as possible imiform in quality., 
and had lain about ten years in pasture previous to the spring of 1342, when it was all 
irenched with the spade twelve inches deejf It had been thorough-drained with tiles some 
years before breaking up. After being treachcd, it was dressed over, except where the ex- 
periments were, with two chaldrons of lime per acre, slaked with water, in which common 
salt had been dissolved, and before sowing the barley, with the exception of the experiment 
ground, it v/as top-dreseed over with two and a half cwts. of Turnbull's artificial guano per 
acre, harrowed in, aa was also the top-dressing No. 3 in the table of experiments. The bar- 
ley was sown broadcast, 2| bushels per acre. Owing to the extraordinary drought at time 
of sowing, it did not braird" well till rain came ; after which it made rapid progress. Advan- 
tage was taken of heavy rains to put on the top-dressings, all of which were sown at the 
time atwve aUtted, viz., &th May, except No. 4, which was sot sown till the I7tb, at whiek 



m 



EXPEaiMENTS UPON BaRLEY. 



[Arfendi* 



No. 



RoDSN HiiJ. Field. 

Description 
ofTop-Dresaings. 



Nitrate of Soda 

Common Salt 

Sulphate of Soda 

Sulphate of Magnesia 

Natural Guano, at 25s 

Nitrate of Potash 

Common Salt 

Nothing 

TurnbuU's Artificial Guano. 






Cfm 



V. 2 S*^ 



■^ D oa c Q. o 

=-• — *j I S S -c 



lbs. 
182] 

1638 

2192 
1665 
1735 
1620 
1925 



lbs. 
364 

378 

432 
255 
378 
325 
334 






lbs. 
500 

491 

589 
590 
495 
425 
480 



5= £= 






lbs. 
56 

55 

54 
54 
57 
55 
54 



C i; . ! 

£<2 Q. ( 



O.c 



(5«.i 



1^ 



S 



bush. 

52 



lbs. 




54 54 



64 
37 
53 
47 
49 




42 

3 
15 
26 



I 



time there was little rain, and, in consequence, it burned the playits, of which they did not re- 
cover all the season, and the ground got full of weeds. No. 5 burned the plants also, but 
they recovered quickly, and gave a good return. Asivas remarked before, wherever common 
salt was put on as a topdressi7ig on grain crops, either of wheat, bar lei/, or oats, and on what- 
ever description of soil upon this estate, the grain was invariably heavier per bushel, and haa 
fewer weaks or tails in proportion to the quantity of grain per acre, than any of the other 
dressings applied fiere. From the frequent mention of spade culture in these experiments, 
many may consider that they were upon a very small scale. whTch is not the case, the 
greater proportion of them being very extensive. Mr. Fleming, to give employment to the 
destitute labourers, having dug and trenched about thirty acres of land in-stead of ploughing 
it, which accounts for the frequent mention of spade culture, which, when it can be got ex- 
entted at a moderate rate (particularly trenching at je4. per acre), is very advantageous, 
and s&ems superior to trench ploughing. A. F. Gardiner. 

D.— EXPERIMENTS UPON OATS. 
The first of the following series of experiments was made at Lennox-Love, 
at the request of Lord Blantyre, the second at Barochan, under the direction 
of Mr, Fiemmg. The general object of both was the same — to ascertain thi 
'■dative effect of different saline substances applied as top-dressings upo7i young 
oats; but those of Mr. Fleming have, besides, the special object of ascertaining the 
effect of certain tiivxtiures upon oats token groion upon mossy land. 

1°. Oats, second crop, after old lea. Soil sharp loam ; subsoil clay resting on sand-stone 
rock. Oats sown 14th Mar",h ; lop-dressings applied 13th May; crop cut 27th Aug. ; and 
thrashed 9lh Sept., 1842. 7%e quantity of land in each plot was one-eighth of an imperial acre. 



No. 



1 
2 

3\ 

4 • 

6^ 

6J 

7 



Quarry Park, 
Lennox-Love. 

Description of 
Dressing. 



manures. 






C.2 

go. 



lbs. 



s. d. 



Nothing 

Common Salt 

Common Salt 

Rape-dust 

Nitrate of Soda. . . 
Nitrate of Soda.... 

Rape-dust 

Nitrate of Soda. , 
Sulphate of Soda. , 
Hulphate of Soda., 
Sulphate of Soda , 

Rape-dust 

Rape-dust 

Guano 

Soot.. 

Waste water from gas 
work diluted with 4 
times itsbuLk of water 



Weight taken (rom 






14 


4 


112 ( 


7 


14 


3 1 


1125 


8 7 


14 


2 


1 


112 < 


7 5 


224 


14 U 


2S 


5 


bus . 


4 


Ggalls. 


— 



lbs. 
672 

588 

644 

583 
616 

504 

504 

C72 

616 
938 
532 



■bs. 

.^64 
239 

236 

205 

4131 

187 

188 

263 

224 
351 
193 



lbs. 

8 

13 

34 

2i 

17 296 



02 

lbs 
362 
323 

328 

276 



— 700 273 



12i 
11 

20 

26 
30 
11 

15 



766 

M9 

355 

324 
496 
269 

390 



(rom 


(V ■ 


11 of 


5",^ 




^O 






"•c 


QJ 'O 


o a, 


O.^ 


^^ 






x: S 


Hr <•-. 


bD ^ 


c: ;^ 


a;M 


x: - 

o5 


^c. 


lbs. 


lbs. 


3R 


39i 


13 


40 


56 


40 


86 


39f 


72 


40 


38| 


39 


56 


39i 


34 


401 


42 


40i 


61 


40i 


59 


37f 


22 


39i 



bushs. 
6-75 
6-00 

5 95 

519 

5-56 

4-81 

4 82 

6-56 

5-62 
8-75 
512 

700 



£■2 



« •- I H; (1) .S ■ 

O tfl ti o e3 

'^ ^ ! m 3 t, 



^xiO 



bush. 



2 00 

•at 



e-oo 



bush. ! 

•75 I 

•80 ! 

1-56 i 

119 

1-94 

1-93 

•19 

113 

163 



No. VIIL] 



EXPERIMENTS UPON OATS. 



53 



". Eesults of Experiments loith various suf>sfancfisu><&rl as fop-drcssin^ff upon Oats (San- 
dy Oats), sown 16rh April, upon d rained peat moss Nos. 2 8, and 5 top-dressed on the 
same day ; No. 1 dressed 6th of May, cut down Uth September, aud thrashed, clcaued, and 
weighed 6th Oct. 1842. The quaniUy of land in ea ,/ plot was one-ol/jhth of an imperial 
acre. 



No. 



jSHAW PARK FIELD, BiftOCHAN. 

Description of Dressing. 



C? 



Sulphate of Ammonia 12J lbs. 

Water 20 galls. 

Sulphate of Soda 21 lbs. 

Nitrate of Soda 9^ lbs. 

Bones dissolved in Muriatic 

Acid l421bs. 

Nothing I 

Sulphate of Ammonia I 7 lbs. 

Silicate of Potash |l4 lbs. 

Sulphate of Soda 114 lbs. 

Bones dissolved in Muriatic; 

Acid !l4 lbs. 






lbs. 
! 1105 

!l220 

1340 
96U 



C C3t3 

♦-> TO (i; 



a 



!u i: D 



lbs. 
270 

305 

320 
210 



1600 350 



Jbs. 
420 

450 

490 
320 



620 



lbs. 
41 

40 

42 
39 

43 



s. d. 

2 6 

3 6 

ri 41 

12 Oi 

1 2\ 



- — I- 



;5 o ^ 



bush. lbs 
52 18 

61 

60 40 
43 3 

65 5 



Remarks. — The soil upon which the above were grown is mo.?8, rather deeper in some 
parts than others, incunfbent upon gravel of a sti-ff retentive quality. It had been partly 
drained some years ago, but owing to the nature of the .soil the diains did not act well. In 
the spring of 1842, it was again drained with tiles, and trenched over with the spade to the 
depth of 16 inches, and someof the gravel subsoil brought up among the moss. The ground 
being divided into lots for the purpose, the top-dressings Nos. 2, 3, and 5 were sown'on the 
16th April, and slightly harrowed in ; the oats were then sown and harrowed in No. 1 was 
made from 160 lbs. sulphate of ammonia dissolved in 100 galls, of water (proportions for an 
imperial acre), and sprinkled upon the oats during the lime of rain on 6th May. No. 5 wag 
sown upon a lot where the moss was fully the deepest. They all brairded well ; Nos. 2 and 
5 coming rather earUer than the others, and of a darker colour, pariicularly No. 2. No. 1, 
after b«ing watered with the solution, became also of a darker green, but neither Nos. I nor 
2 were so strong in the straw as JVus. 3 and 5, both ufichich ivereTemarkahlefor strength and 
luxuriance, especially No. 5, which kept the lead of the otheis all the season. 

E.— EXPERIMENTS UPON WHEAT. 

The following three Experiments upon wheat exhibit very interesting results . 

1°. The first series was made on the home farm of Lord Blantyre at Lennox 
Love, and was intended to ascertain the relative effects in that locality of differ- 
ent, chiejly saline, manures applied as top-dressings to spring wheat. 







MANURES. 1 


(U 0) 


Weight taken from 


(U . 


0) 




c'^ 










Thra^i'i""- ^Tiii <if 


r; ~ 


m 






i 


Lbnnox-Lcve. 




o 


Is 


6 
'5 










Q 


2^ 




Ino. 

i 


Description of 


.t;-a 


U 


0-3 


O 
■a 


00 






1'^ 


o 


-a 


to C 


1 

1 


Dressing. 




CO 






CD a 




5 § 




0? (U 


Iiicrea 
duce i 
Grain. 


C-50 






lbs. 


S. d. 


lbs. 


li)S. 


lbs. 


lbs 


lbs. 


lbs. 


bushs. 


bush. 


bush. 


, 1 


Nothing 


14 


4 


1036 
1003 


365 
349 


10 
20 


507 
547 


1.54 1 61i 
92 i 61i 


5-9-6 
5-7.50 


— 


•206 


1 ^ 


Common Salt 


i3) 


Common Salt 

Rape-dust 


112^ 
14 


7 
3 1 


1148 
1120 


386 
363^ 


17* 
20i 


610 

598 


1.34|' 6U 
138i 60f 


6-250 
5 970 


•29 
•014 


— 


4^ 


Nitrate of Soda 


5J 


Nitrate of Soda 

Rape-dust 


7? 
112 


8 7 


1176 


394 


17| 


648 


116$: Hi 


6 375 


419 


— 


■ A 


Nitrate of Soda. . .. 

Sulphate of Soda 

Sulphate of Soda 


14 


2 


1078 


364 


12 


595 


107 


60| 


6 000 


-044 


— 


' ?' 


1 


896 


286i 


11 


4a3 


1151 


60 


4-750 





1-206 


'\ 


Sulphate of Soda . .. 
Rape-dust 


7^ 
112^ 


7 5 


9S0 


339i 


101 


514 


116i 


61 


5-562 


— 


•394 


9^ 


Rape-dust 


224 


14 


1)06 


399 , 14 


575 


116 


62i 


6.381 


•425 





10 


Guano 


28 
4 bush. 


5 
4 


1092 
10.36 


367 14 


566 
504 


145 
97 


6H 
60| 


6 000 
5 939 


•044 




•017 


11 


Soot 


361 


14 



54 



EXPERIMENTS UPON WHEAT, 



[Appendix, 



Remarks.— Spring Wheat after Turnips, South-Lawn. Soil loamy clay; subsoil clay 
Drained every furrow before Dreaking up from old grass in the autumn of 1839; ploughed 
deep end subsoiled in spring of iS4l. Wlieat sown 5th February. 1842 ; manures applied 13th 
May; crop cut 24lh Aujrust; and thrashed 10th September, 1842. The quantity of la>vd in 
each plot was one-eighth of an imperial acre. 

2°, The object of the second series, made at Barochan, was to ascertain the 
relative effect of certain viixed, chiejly saline, manures applied as top-dresvlngs to 
winter wheat. 

Results of Experiments with various substances used as top dressings, upon Winter Wheat. 
Dressed 9th May, and cut 7th September, 1842. The quantity of Land in each plot wasotie- 
sixteenth of an imperial acre. 



No. 



crook's farm, 
barochan. 

Description of 
Top Dressings. 



3f.S 



Nothing 

Natural Guano. . . 
TurnbuU's Artificial 

Guano 

Common Salt 

Sulphate of Soda. . . 
Nitrate of Soda.. . . 

Common Salt 

Dissolved Bones. . . 

Rape-dust 

Sulphate of Magnesia 



lbs. 

21 

21 
21 

lOi^ 

5li 

21 ) 

7 \ 
35 } 

5i 



Sc 



tic 



a f oi 

Vh c =« 
C St- 
»- O (1) 

•5 ^-= 

.2.'' • "2 

« eg 






5.S 



1 0) — ; 



C.Q 



.c o. 



0) a ■-" o •■3 

j!5- be 



lbs. lbs. 
400 95 
540 115 



420 
360 

480 
460 
510 



95 
80 

101 

90 

110 



lbs. 
160 
230 

175 

150 

190 
\70 
200 



lbs. 

61 

60 

6U 
628 

61 
63 
62 



s. d. 


4 4i 

1 8 
4 

8, 

1 0< 



c-^y 



^ CD 

^ a .1 
C * h 






.'is 



bush. 
24 
30 

24 
21 



lbs. i lbs. 
56 2560 



40 



56 
27 



26 


30 


3040 


22 


54 


2720 


28 


24 


3200 



3680 

2S00 
2400 



Remarks. — The soil is a heavy loam, incumbent upon a fleep clay. The wheat was sown 
at the end of Nover»':"cr. 1841, after a crop of yellow (urnips. The turnips were manured 
with 20 tons of town dung per acre. Owing to the severity of the winter of 1841 and spring 
of 1842, the plants were very thin upon the ground. •In April, 1842, it was sown down with 
grass seeds, harrowed and rolled, after which it tillered and gradually recovered. At the 
time the dressings were put on there was rain, but in general it was dry weather after, and 
in consequence the to^i-dressings did not produce such great results as they did in 1841. The 
field was examined from time to time, and the appearance of each ejcperiment as noted 
down is fully borne out by the results given in the table, viz. :— No. 1 was taller in the straw, 
longer in the ear, and of a darker green colour than any of the others ; No. 6 was next, and 
No. 4 was third. In point of appearance there was in the others no perceptible difference 
from the general crop, except No. 3, which appeared to have checked the growth of the 

Slants, and from this check they scarcely recovered all the season. It is however relnarka- 
le that wherever common salt was applied the grain was heavier per bushel. // will be 
observed, with reference to the experiment upon wheat grown on this land last year, that the 
application of common salt had a very great effect, and would probably have also benefited tho 
general crop this year, had it not been for the extraordinary drought of the season (see Appen- 
dix, p. 17.) 

3°. The object of the third series, made by Mr. Burnet, of Gadgirth, nea 
Ayr, was the same as those of Mr. Fleming. Tlie mixtures employed, how- 
ever, were different, and the tabulated results are at least equally interesting, 
and satisfactory. 

Results of Experim,ents with mixed Manures used as ton-dressings upon Winter Whea 
(Eclipse variety), sown 29th October, 1841, ano -eaped 16ti. August, 1342. The quantity 
of land in each plot was one fourth of an imperial, acre. 
The soil a loam, with subsoil of clay ; tile-drained and trench-ploughed. Had been in 

beans the year previous, and had no manure with that crop nor with the wheat, excep: the 

above applications, harrowed in in spring. No. 6 at a cost of jE2. 4s., has produced aii itt 

crease over No. 1 of JB6. 1 >s. 3J being agair. of Jt4. 15s. 3d. 



V. VII1.\ 



EXrdRiMENTS UFON WHKAT. 



m 



o 


i 

GADGIRTH, 
NEAR AYR 

Manures applied 
16lh April. 


O 


Weight of Grain. 


1 
Weight of Grain, 
kiln dried 


to 

3 

(h 

HI 

a. 
be 


c 

2 

o 

i3 


Produce per acre 
in Grain. 


S 

a, 

a- 


0) 
3 
B3 
> 

■a 

V 

M _ 
nj = 

t— 4 


o 

> 

T3 
C5C 


a 
.9. 

1 

■*• u 

O es 


2^ 

<8 
Is 

03 " 


1 
2 


No application.. 
Guano ^ cwt. & 


cwt qrs lbs 

7 1 18i 


cwt qrs lbs 

4 3 23^ 


cwt qm lbs 
4 16 


lbs. 
61i 


lbs. 
9 


bthl. lbs 
31 38 


L. 8. 

U 1 


L. s. 


I. d. 


L. «. 


Ic. 1 

95 




Wood-ashes 


7 2 18 


5 24 


4 1 9 


6U 


10 


32 20 


11 fi 


5 





2 


Rfi 


S 


Arlificial Guano 
I cwt. & Wood- 






















1 




ashes 1 cwt 


6 3 25 


5 17 


4 1 10 


591 


9 


32 24 


11 6 


5 





I 12 


88 , 


4 


Sulph. of Ammo- 
nia f cwt.jWood- 


























ashes 1 cwt 


8 3 21 


6 2 7 


5 1 lOi 


60 


17 


39 54 


14 


2 19 


6 3 


2 


85 


5 


Sulph. of Ammo- 
nia K'wt.,Sulph. 
of Soda 1 cwt., 
& Wood-ashes 1 
























6 


cwt 


11 181 


7 9i 


6 2 8i 


60 


13 


49 6 


17 4 


6 3 


16 9 


2 16 


81 


Sulph. of Ammo- 




nia ^ cwt., Com- 


























mon Salt 1 cwt , 


























<fe Wood-ashes 1 


























cwt 


11 1 4 


7 1 24 


6 2 6i 


60 


9 


49 


17 3 


6 2 


17 3 


2 4 


84 


7 


Sulph. of Ammo- 
nia §cwt., Nitrate 
of Soda ^ cwt., 
& Wood-ashes 1 
























8 


cwt 


11 5 


7 33 


6 1 25 


59 


11 


48 20 


16 18 


5 17 


16 11 


3 4 


70 


Turnbull's Gua- 




no 1 cwt., Sulph. 
of Lime 1 cwt., 


























ifc Wood-ashes 1 


























cwt 


80 6 


6 2 8 


4 2,2 


60 23 1 


33 44 


11 lej 


[) 15 


23 


I 16 


81 



F.-EXPERIiMENTS UPON PASTURE AND OTHER GRASSES 

I. Experiments made by Mr. Alexander, at Wellwood, in 1842. 
A. On crops of meadow and rye grass hay. 

1°. One Scots acre of well-drained mossy meadow, and full of timothy grass, 
was top-dressed during the last week of April, with 1 cwt. improved bones, ^ 
cwt. glauber salts, | cwt of charcoal, all well mixed with ashes. Result. — 
Crop much improved, and came to 180 Ayrshire stones (of 24 lbs.) per pcre. 
I may mention that this meadow suffered generally much from the severe 
drought ; the above kept its growth best. 

2°. One Scots acre of well-drained mossy meadow, full of timothy grass, was 
top-dressed during the last week of April, with 1 cwt. of artificial guano, IS 
bcshels of humus, well mixed with a quantity of ashes. Result. — Not so 
gojd; more affected by drought; crop IGO stones per acre ; the rest of the un- 
dressed meadovi^ land, on an average, 140 stones per acre. 

3°. Three acres of rye grass hay, upon a very light sharp soil, was top-dressed 
during the last week of April, with 3 cwt. of artificial guano, 2^ cwt. of in proved 
bonea, 1 cwt. of charcoal, all mixed irith a quantity of ashes. Result.- -I can- 
not pronounce that the hay on the three acres was increased in bulk ; the crop 
was a light one on the whole field, owing to the severe drought, and the very 
dry natKre of the soil this season, therefore, gave this experiment no fair trial. 
I would say, hov.'ever, that I have rarely seen such an appearance of wlile 
clo'ver since ihe hay was cut, and particularly on the dressed land, 

29 



^ 



EXFERIMENTS UPON PASTUXE GR^S3, 



\_Appen&aei 



B. On pasture grass. 

Tiree years' old lea. The extent 2 acres 3 roods Scots rj.easure, div'ded into 
three equal parts, and the manures applied during the last week of April. 

No. 1. Dreaded with I cwt. of ammoniacal salts, 1 cwt. of sulphate of soda 
(glauber salts). 

No. 2. Dressed with \ cwt of ammoniacal salts, \ cwt. of a^lauber salts, \ cwt, 
of common salt. 

No. 3. Dressed with \ cwt. of ammoniacal salts, | ?wt. of glauber salts, I cwt. 
of nitrate of soda. 

Resui-t.s.— 'Nos. I, 2, and 3 were much alike ; in all the three cases the vege- 
tation was quickened and improved; but, as is always the case with ezperi- 
nieiTits on pasture, unless the cattle were kept off for the whole season, and the 
produce cut. it is not easy to say how far the above application went to improve 
the grass; but certainly the small field did wonders — for it pastured fifteen early 
calves nearly all the season, 

II. The following carefully conducted series of experiments were made by 
Mr. Fleming, of Barochan, with the view of determining the relative effect of 
saline subsio/nces upon the weight of the hay crop, on the field where the experi- 
mental wheat of 1841 was grown : — 

Result of Experiments tried upon sown Grass, cut for Hay on 30th June, 1842, Crook'a 
Farm, where the Wheat -a; re w in 1841. (See preceding partof this Appendix, p. 19.) 
2%e quantity of land in each plot teas one-sixteenth of an imperial acre. 



No. 



crook's farm, barochan. 
Description of Dressing. 



10 



Nothing 

Sulphate of Soda 

Common Salt 

Nitrate of Soda 

Sulphate of Soda 

[Nitrate of Soda, mixed.. 

Natural Guano 

Silicate of Potash 

Gypsum 

Sulphate of Ammonia. . . 

TurnbuU's Guano 

Common Salt 

Soot 

Hay of Barley Land, ma 



} Inured with Bone-dust, 1841 



lbs. 

21 

21 
lOj 

7 

3i 
lot 

3i 
21" 

7 
14 

14 I 
1 bushel i 



il 

5 i* 


u p. 




S = u 




.5 = "= 




.c ■? -r- 


C — *i 


'^ rA ^ 


CLi 'C o 


^a^ 


lbs. 


lbs. 


710 


11,360 


484 


7,740 


672i 


10.960 


1125 


18,100 


515 


8,240 


932i 


14,920 


757A 


12,120 


820 


13.120 


595 


9,520 


795 


12,720 


940 


15,840 









1^ 'S 



>> CO 



lbs. 



lbs 
195 

— 1163 

— il76 
6640,351 

— 186 
3560|256| 

760 198 

1760 '225 

— 186 

1360 1228 

36S0 305 



c — 



lbs. 
275 
337 
262 
312 

362 

275 

262 

275 
312 

287 
324i 



-« 



?? £h 



tns.cwt.qrs. 
5 1 2 

3 9 

4 17 3 
8 3 



Remarks. — Nos. i ,2, 3, 4, 5, and 8, were all dressed on the 9th of April, the weather be- 
ing very dry at the time, and their effects were hardly perceptible ; but in the last week of 
April Nos. 3 and 4 showed an improvement over the others. We had heavy rains the first 
week of Ma Y, and by the 7tli of May the nitrate of soda (No. 3) could be seen at a distance by 
the alteration of the colour to dark green, and its height above the others; upon that day 
Nos. 1 and 2 sluiwed no visible alteration from the ui. Iressed. No. 3 was the best of any : 
taller, and of a (iark green colour, and thickf-r swardeo. No. 4 shoiced little or no alteration 
m colour, but teas fully longer than the general crop, and presented the remarkable appearance^ 
cut did No 1. in being nearly all Fesluca Rubra, irith hardly any rye grass, although of thia 
grass, viz. (Festuca Rubra), ncme icas sown ; the field having been sown with rye grass), tini' 
othy, and red clover. No. 5 darker than No. 4 in the colour, and good ; but No. 8 hardly im- 
pniVf.v! Nos. 6, 7. 9, and 10, were dressed upon the 7th of May. The men in ploughing up 
the stubble of 1841 found that the ridges which were top dressed that season with niirate of 
soda, were more difficult to plougli. from tte strength and depth of tie grass roots, than the 
ridces undressed, each alternate ridge only having been dressed. 

Piices of Manures. — Sulphate of soda, 7s. per cwl. ; Nitrate of so la, JEI. per cwt. ; Matu» 
ral Guano, 2os. per cwt. ; Artificial Guano, 8s. per cwt. ; Silicate of Potash or Soluble Glasa 
16a. per cwt. • Sulphate of Ammonia, £L per cwt. 



No. VIIL] EXPERIMENTS CPuN MIXED CROPS. (jPf 

G.— EXPERIMENTS UPON MIXED CROPS. 

The following interesting experiment was made by Mr. Alexander for the 
pui-pose of ascertaining the effect of a mixture of gypsum and common salt upon a 
mixed crop of oats, beans, and peas : — 

Result of an experiment upon the eifect of gypsum and common salt, applied 
as a top-dressing at Wellwood, Muirkirk, 1842. 

Four Scotch acres of strong soil, bordering on clay, broken up from two-year- 
old pasture, were sown with oats, beans, and peas (which is called in Scotland 
masMem, and is a first-rate fodder for dairy stock). 'They all came well up, but 
worming and other causes injured the crop so much that I had serious intention 
of ploughing it up, and sowing turnips. Instead of doing so, 1 top-dressed the 
whole four acres with the following substances, well-pounded and mixed to- 
gether, and this being done immediately before copious rains, the mixture was 
washed into the soil : — 12 cwt. gypsum (from TurnbuU), which, with carriage, 
cost 8s. ; 4 cwt. common salt, which, with carnage, cost 8s. ; — tliis and the 
gypsum, i6s. Cost of top-dressing, 4s, per acre. 

The effect was like magic ; the plants immediately assumed a deeper green 
colour, and grew wonderfully, and this field took the lead of all my other oats, 
and when reaped the field generally was the best I had. Oats, beans, and peas 
were all particularly well filled. I may state further, that after the dressing it 
stood the severe drought better than any of my other crops. Wellwood is 23 
miles from the sea, and 550 feet above it. 

From other experiments which I had before made, but which I shall not fur- 
ther enter on here, I am convinced that common salt is a great auxiliary in that 
locality (if not to most others distant from the sea), and it ought to be far mora 
extensively used. 

H.— EXPERIMENTS UPON BEANS. 

The following exj^eriments were made by Mr. Alexander, of Southbar, at hia 
arm of Wellwood, in Ayrshire, with the view of ascertaining the relative appa^ 
ent effects of different saline top-dressings upon beans at different periods oj 
their groioth : — 

Experiments made at Wellwood upon a crop oi beans (1842). 

The ground was manured, previous to sowing, with 15 tons of farm-yard 
dung per Scotch acre, and tlie other manures applied ^ohen the beans were about 
two inches high (they were sown in broad-cast). The extent of ground was 2^ 
acres Scots measure, divided into four equal proportions. 

No. 1. Dressed with | cwt. of sulphate of soda, i cwt. of nitrate of soda. 
Result. — The effect of the dx'essing was seen soon after application, by deep, 
ening the colour of the plants. The beans were deficient in straw, but remark- 
ably well podded and filled. 

No. 3. Dressed with ^ cwt. of sulphate of soda, 1 cwt. of gypsum. Result. 
■ — More straw than the foregoing, and rather better crop. 

No. 3. Dressed with \ cwt. improved bones, \ cwt. artificial guano, 3 bushels 
TurnbuU's humus. Result. — About the same as No. 1. 

No. 4. At first not dressed ; but, in consequence of being weakly, was after- 
wards top-dressed with 3 cwt. of gypsum, and 1 cwt. of common salt, done in 
consequence of the highly beneficial effect produced on the four acres of mashlam 
crop above alluded to. Result. — Though done so late that the beans loere already 
coming into flower, it helped them much, and they ended as well as any of the 
above. It may here be remarked, that all the beans were, particularly for that 
high district, heavy, being on trial soon after mowing 65 to GQ lbs. per bushel. 

I. Observations upon the effect of t\e top-dressings applied in 1841 upon the crop 

..f 1842. 

The followmg remarks are quits as interesting as any thing contained m tti9 
numerous experiments made tlu- j'ear at Barochan by Mr. Fleming's skilfu. 



d^ EXPERIMENTS UPCN MIXED CROPS. [Appfn4iz^ 

orerseer. They are, I believe, the first 'systematic series of observations of the 
Kind yet pubUshed. They are valuable, therefore, as the first steps in the line 
of prolonged obsei-vations upon the same land made during successive seasons, 
by which prolonged observations only can we hope to eliminate the eflfect of 
our variable seasons, and to arrive at true deductions in regard to the kind and 
amount of eflfect which this or that manure is fitted to produce. 

I do hope that Mr. Gardiner, vho is capable of observing so well, and ot 
experimenting so accurately, will not lose the opportunity which the present 
year will aflford him of contin aing these important observations: — 

1°. Top-dressings upon hay, Covenlea field (see Appendix, p. 17). On 
looking over this field at diflferent times, and particularly early last spring, the 
square on which nitrate of soda and bones mixed had been sown was earlier, 
and of a darker green colour, than any of the rest of the field, and when stocked 
with cattle, the portion top-dressed was more relished, and consequently always 
eaten quite bare. 

2°. Upon part of the pleasure-ground — soil a very stiff blue clay — nitrate of 
soda was sown at the rate of 160 lbs. per acre. After this application white 
clover came up very thick and strong, and it was cut three different times with 
the scythe, and each time it came up stronger and thicker than the surrounding 
grass, whilst, before dressing, it was the weakest, and this season, 1842, it is 
better, and the portion dressed still easily distinguished. 

3°. The field at Crook's farm (see Appendix, p. 17), which had been top- 
dressed with nitrate of soda applied on each alternate ridge, on being ploughed up 
from hay stubble was found tougher upon the dressed ridges, the grass roots 
being stronger and deeper in the soil of those ridges which had been dressed. 

4°. At p. 21 of this Appendix an experiment upon moss-oats is recorded. 
This was sown down with a mixture of grass and clover seeds, and cut for hay 
this season, 1842. In examining the hay crop some of the dressings on the oats 
of last year seemed to have had a good effect on the hay crop of this j^-ear. Nos. 
1 and 2 were the worst of any ; No. 3 very little better, rather more clover ; No. 
4 excellent, very thick of red and white clovers and rye-grass, and the hay was 
of a good quality; No. 5 a little better than No. 3, but far from being equal to 
No. 4; No. 6 the best of any, full of red and white clovers and rye-grass, and 
nad three-fourths more hay upon it than all the others, except No. 4 ; No. 7 not 
Detter than the undressed ; Nos. 6 and 4 presented a most remarkable appearance 
compared with the others, and any person seeing them, and not knowing the 
circumstances of the case, would have said that these two portions' only had 
been cultivated, whilst the rest had been left in a state of nature. After being 
cut for hay, the aftermath of these two portions still presented the same difference 
of appearance in the sward, and they continue of a better colour. 

A. F. Gardiner. 



GENERAL REMARKS ON THE ABOVE EXPERIMENTS OF 1842. 

However valuable the above experiments may be, and however interesting 
the results to which some of them may appear to lead, it is of importance to 
bear in mind — 

1°. That they are the results only of a c^ingle season, and that a remarkably 
dry one. 

2'^. That they show the effect of the substances employed in certain localities 
only — the localities differing in the nature of their soil — in their distance from, 
and height above, the sea — and in the average fall of rain to which they are 
Bubject. 

3°, That the results are obtained by trials upon certain varieties of each crop 
only, and may not be obtained even on the same spots with other varieties — of 
turnips for example, of potatc<?s, oats, wheat, or barley. 

4°. And that other causes^ ^ot yet noted, may have existed of oufficient in 



No, VIII.'] EXPERIMEMTS UPON TUHNrPi. 5)l 

fluence to prevent the exact results from being ootained upon a re: etitior of the 
experiment. ^ j * vi 

5°. Above all, it mast be borne in mind that we are yet in the first infancy of 
accurate experimental agriculture— that it will take many careful repetitions of 
our experiments before we can eliminate the effects of the seasons— of the alti- 
lude of our farms, their distance from the sea, the falls of rain to which thev 
are subject, and the kind of soil of which they consist. In the mean time our 
most careful deductions must be considered eis partial only, and as open to d^^^H 
—as tacts by the combination and comparison of which we are hereaner to ar- 
rive at more general truths. 

With these preliminary observations, I turn to the experiments themselves— 
A. — The experiments upon turnips. 

The first series, those qf Lord Blantyre— except the general answer that saline 
substances cannot replace farm^yard marmre—eifford no very satisfactory results. 
1 hey exhibit, indeed, some striking circumstances— such as 

^°'a T^^*^ ^^^ ^^^' ^^^^^^ P^^' ^^^'^ '^^Y' i" a dry season, reduce the natural or 
unaided produce of turnips one-half— and that the same weight of nitrate of soda 
may reduce it one-fourth, 

2°. That in such a season as much as 16 cwt. of rape-dust per acre may be 
applied one-half drilled in, and one-half as atop-dressing, without producing any 
setisible henejit. o y 

^A'^?'^}^^ ^^^ ^'^"^® "^^^ ^® *^^ ^^^^' ^^ ^^^^^ ^^^- °^ rape-dust be drilled in, 
and half a cwt. of nitrate of soda be afterwards applied as a top-dressing— 
while if the same weight of common salt be used as a top-dressing instead, 
the crop will be increased one-half 

These results are too anomalous to be considered for the present as more tha- 
accidental. They may possibly be explained either by the different degrees 01 
moisture of the several parts of the field in which the mixtures were applied— 
or on the supposition, which is very probable, that in the concentrated siate 
soi7ie of these saline substances are viore hurtful te the growing plant than others. 
It IS to be regretted that the season was so unpropitious to this series of experi- 
ments, for though the following experiments of Mr. Fleming afford some valuable 
information, furtlier knowledge still is wanted in regard to the relative effects oj 
different saline substances upon the growth of turnvps, where no fermentible ma- 
TBre is applied. 

4°. In these experiments, a striking contrast is presented between the effects 
of rape-dust and those of guano. 16 cwt. per acre of the former gave only 3f 
tons of turnip bulbs, while 2 cwt. per acre of the latter gave 5 tons. It appears, 
therefore, that rape-dust requires 'moist weather or occasional rain, ivhile gua.no, 
even in verjj dry seasons, will produce a considerable effect. This is consistent witli 
what we know of the employment of the latter substance as a manure on tlje 
arid plains of Peru. 



II. The next four series of experiments, those of Mr. Fleming, are rich in re* 
suits and suggestions. 

1°. Lfniits of error. — The first observation which a careful examination of 
theni will lead the reader to make — and it appears to me to be a very important 
one in reference to all future experiments of this kind — is suggested by the se- 
cond series — those upon early yellow turnips, p. 44. 

In this seres there are included two plots (Nos. 5 and 18), upon which no 
manure was used. Upon one of these the produce amounted to 12 tons 17 cwt., 
upon the other to 11 tons 8 cwt. only — being a difference of U tons, or one- 
eighth of the whole. This difference between two equal portions of the same 
field, apparently similar in soil, could scar:ely, I think, have been anticipated, 
and it shews t.\at — where the produce obtavfied by the application of two unlike 
manures, to tnu turnip crop, does not differ mwe than 1 h tons per acre, the effects 



(SO EXPERIMENTS UPON TURNIPS. [Appendix, 

of the two manures may be considered as practically equal — since this amount of 
diiference may have arisen from the unlike qualities of the two plots of land, to 
which the manures were respectively applied. 

This is an important practical rule for enabling us to judge accurately in 
rej'ard to the true effect of the several manures employed in the series of experi- 
ments (p. 44) referred to, but the fact itself suggests also an important modifi- 
cation in the mode of conducting all similar comparative experiments in future. 

In my previously published Suggestjons, I have recommended the setting 
apart oi one undressed portion only of the field on which the trials were made — 
considering thit^ the produce of this portion would represent the average fertility 
of the whole urdressed part of the field. But these experiments of Mr. Flem- 
ing seem to shsw that this opinion cannot safely be entertained. It appears to 
be necessary, therefore, in all futui-e experiments from which accurate deduc- 
tions are intended to be drawn — that two U7idressed plots, at least, should, in ea,ch 
case, be measured out, and their relative produce ascertained^ in order to afford a 
trust-worthy average of the unaided fertility of the land. 

Suggestion I. — For the clearing up of this point, however, it would be very 
desirable to institute a series of weighings of the produce of equal portions of 
land, in several different parts of the same field, the whole of which has been 
tilled and manured in the same way. This would throw some certain and sat- 
isfactory light upon the amount of variation which, from natural causes, may 
take place in the same crop, grown upon different parts of the same field, and 
under the same circumstances. We should thus be enabled to allow for the 
influence of natural causes upon the results of such experiments as are made, 
with the view of determining the true action of the different manures we apply. 

Suggestion II. — But if some slight difference in the soil, which the eye cannot 
detect, be capable of materially affecting the natural produce of the unmanured 
parts of a field, it may also be sufficient to modify — that is, to increase or to 
lessen — the effects produced by the saline and other manures we apply to the 
different parts of the same field. It suggests itself, therefore, as the more pru- 
dent and wary course of experiment to dress two plots at least with each of the 
manures whose relative virtues we are desirous of testing, and these in different 
parts of the piece of land upon which our trials are made. The mean produce 
of the two or more plots we thus dress, compared with the mean produce of 
those to which no dressing has been given, will indicate more nearly the a-^- 
age effect of the ma«nure we have been trying, upon the given soil and crop. ^ 

The reader will perceive in the new precautions thus indicated, one of those 
practical results which ^ear by year will necessarily flow from the continuation 
of the train of inductive experimental research, now, I hope, fairly entered upon 
by ti\e practical agriculture of our country. 

2^. Guano. — Among the other experiments upon turnips here stated, those 
upon guano are tiie most practically successful. Thus, per acre, without any 
farm-yard manure 

3 cwt. of guano alone gave 23 i.,-^ns 8 cwt. o^ Swedes . . (p. 44)* 

SO SlJhds^^fTooTashes \ ^^ *°^^ ^ cwt. of Early Yellow . (p. 44). 

5 cwt. of guano alone 32 tons 15 cwt, of White Globes . (p. 46 

3j| cwt. do. 20 tons cwt. of Yellow tf White mixed (p. 46 

3| c-Kt. do. 28 tons cwt. of Purple-topped Yellow (p 47) 

These results are very gratifying, since they seem to shew that for the turnip 
crop this light and portable manure may be substituted with safety for farm- 
yaru dung. But iiiey are more gratifying in connection with the large reduction 
whir.?! has lately taken place in the price of this substance. In none of the 
casc^ above mentioned did the quantity applied exceed 5 tons per acre. This 
quantity may now be parchased for three guineas, though when these experi- 
ments were undertaken 't cost £& 5s. 

h. is no small nmttei £ congratulation, tha> this important reduction has been 



No VIll.} EXPERIMENTS UPON TURKIPS. 6\ 

mainly brought about by the expression of scientific opinion, and by the readi-. 
ness with which various persons, manure-manufacturers and others, have put 
in practice the suggestions contained in the preceding part of this Appendix 
(p. 26), for the formation of an artificial mixture in imitation of the natural 
guano. The fear of comj»ietition produced its natural effect upon the market, 
and led the importers of this substance to content themselves with a smaller 
profit. It is to be hoped tha: the more extended sale which has followed the 
reduction, will leaA'e the spirited merchants who first brought it into the country 
no reason to regret the diminution in price. The benefits which the practical 
agriculturist derives from one such reduction as this are not all at first 
sight perceptible. The demand for guano has so greatly lessened the call for 
rape-dust, that it has also fallen in price from i;8 to £5 10s. per ton. Thus 
ramified and extended are the results of a single chemical investigation — or the 
publication of a single well-founded scientific opinion. 

3^. Artificial Guano. — In connection with this subject it is important to as- 
certain to what extent the attempts to manufacture a substitute for the natural 
guano have been attended with success — in so far as the turnip crop is concern- 
ed. The only comparative results which the above experiments present, are the 
following — those upon Swedes being obtained by the use of 3 cwt. of each 
mixture, those upon the yellow and white turnips by the use of 5 cwt. of each : — • 

Swedes. Early Yellow. White Globe. 

1°. Nothing . . . 12 tons 5 cwt, 12 tons 17 cwt. — tons — cwt. 

2°. Natural guano . , 23 " 8 " 32 " 2 " 32 " 15 " 
3°. Barochan artificial guano 17 " 14 " 24 " 2 *« 22 " 10 " 
4°. Turnbull's artificial guano 14 " 11 *' 21 " 4 " — " — « 

These results show that, when equal quantities are employed, equal results 
are not obtained from the natural guano and from the artificial mixtures. 
It also appears that Mr. Fleming's mixture is much more efiicacious than tha 
of Mr. Turnbull. They are made up, with some modifications, after the recip 
given in the preceding part of this Appendix (p. 25), 6ut are, no doubt, suscep- 
tible of improvement. It is, indeed, one of the indirect benefits which will re- 
sult from the introduction of this foreign manure, that it will stimulate to expe- 
riments, by whicii we shall, no doubt, at last successfully imitate it — and wili 
lead, at the same time, to a more general and thorough understanding of the 
principles upon which mixed manures ought to be compounded, and of the 
mode of preparing them with the greatest possible economy. Many crude mix- 
tures may be made at first, by dealers in manure and others, and many instan- 
ces of want of success may occur, but now that we have adopted the system of 
recording results, whether apparently suaessfnl or the contrary, there is Vittle fear 
of our arriving at satisfactory and economical tniths at last. 

Suggestion III. — In experiments made for the purpose of aiding the real ad- 
Vance of scientific agriculture, I would suggest that no viixture should be used of 
which the composition is not exactly knovm — which, therefore, has not been either 
made by the experimenter himself or by some dealer upon Avhose honor perfect 
reliance is to be placed. The use of the random mixtures now sold under so 
many different names, hov/ever successful they may be in this or that case, can 
never lead to the discovery of useful agricultural principles, and, therefore, are 
unworthy of the attention of the cultivator of inductive ezpefimental agricuUvre. 

4°. Sulphate of ammonia. — These remarks lead me to notice the effect ascrib- 
ed in Mr. Fleming's second table (p. 44). to sulphate of ammonia — one cwt. 
of which nearly doubled the crop. Thus — 

The unmanured soil gave . . - 12 tons 17 cwt. 
With 1 cwt. of sulphate of ammonia 24 " 11 " 

This is exactly equal to the effect produced by 15 cwt. of rape-dust at a cost of 
.£6 10s. But the sulphate of ammonia here employed was that prepared by 
the Messrs. Turnbull, of Glasgow — which is not merely sulphate of ammonia^ 
^jut a v&rbmle and uvJdctermined mixture. It is pi-ep.'ared from urine, and I ba- 



62 EXPERIMENTS tjpoN TURNIPS. [Ajipendiis 

lieve is contaminated also with a considercble proportion of saline substances 
artificia.ly added to it. That it contains many substances useftil to plants there 
can be no doubt, and that it may prove a valviable manure is exceedingly pro- 
bable, but under Us present name it can only lead to false deductions in expe- 
rimental agriculture — and the use of it, therefore, in comparative trials such as 
these we are now discussing, ought to be avoided. It is only, as I have already 
said, from the use of pure substances mixed in known proportions, that valua- 
ble, because undoubted, conclusions can be drawn. It is in vain to attempt to 
eliminate the effects of diversity of soil and climate, if new causes of diversity 
are introduced by die very substances with which our experiments are made. 

5°. Bones dissolved m muriaiic acid. — The action of bones is not in general 
exhausted in a single season. If they are in the state of fi> ' dust, they decom- 
pose more quickly and cease to act in a shorter space ot ;.me. By dividing 
tliem still more minutel}^ or by solution in an acid, it has been thought that 
their apparent efficacy might be increased. Mr. Fleming, in 1841, made some 
experiments which seemed to justify this conclusion. In the present tables 
other results are exhibited, which favoui the same opinion. I place togethei 
here the results upon potatoes, as well as upon turnips, for the purpose of 
comparison : — 

Bone-dust. Bonesin muriatic add. 

16 CWT. 18 CWT. 3 CWT. 10 CWT. 

tons. cwt. tons. cwt. tons. cwt. tons. cwt. 
Swede Turnips . . . 14 17 — — — — 18 11 

White Don Potatoes . . — — 9 15 12 15 — — 

These results, the only ones contained in our tables which can be compared 
together, are both greatly in favour of tiie dissolved bones, in so far as the action 
upon the ^rs^ crop is concerned. It will require longer observation to deter- 
mine in which fonn the same weight of bones will produce the more lasting 
effects — and will be the more economical on the who's. 

6°. Nitrate of soda. — The effect of 1 cwt. of this salt per acre upon the early 
yellow turnip is very remarkable (p. 44), having given upwards of 27 tons of 
bulbs, at a cost of 25s. It is to be regretted that no similar experiment is re- 
corded upon the other varieties of turnip, either by Mr. Fleming or by Mr. Al- 
exander. In the text (Lecture XV., p. 335 to p. 342) an abstract of all the pub- 
lished results hitherto obtained by the use of niti-ate of soda will be found in a 
tabulated form. 

7*^. Lime. — An interesting result in Mr. Fleming's first table may hereafter 
lead to some satisfactory experimental deteiTfiinations of the points considered 
still doubtful in regard to the form in which, and the time when, lime may 
be most efficaciously applied, in reference to the culture of particular crops. He 
caused carbonate of lime and caustic (newly sleilied ?) lime to be sown in the 
drills without manure, and the effect upon the crop of Swedes was as follows: 

Soil unmanured 12 tons 5 cwt. 

Carbonate of lime, 20 bushels . . 16 " 11 " 
Caustic lime, 50 bush els . . 11 " 8 " 

The immediate effects of lime applied in these two forms was very different — 
the caustic lime lessened the turnip crop, while the carbonate increased it by 
4| tons. This effect most probably arose froni the lime, in its caustic state, 
taking from the soil the carbonic and other organic acids fi-om which the roots 
in the early infancy of the plant would have derived a portion of their nourish- 
ment, and thus retarding and stunting their growth. At all events the experi- 
ment seems to indicate that lime ought to be in the state of carbonate — the mild 
state — more or less entirely, if it is intended to benefit the crop to which it is 
immediately applied. When mixed with manure, however, where vegetable 
matter abounds in the soil, or where the lime is merely harrowed into the sur- 
face — in all which cases it will readily become, in a great measure, saturated 
with carbonic acid — the skilfr.l fanner will understand that the deduction drawn 
fi'om the pre :*ding experimer.; 'will not apply. 



No. F7/J.] EXPERIMENTS UPON TtRNlPS. 63 

8°. Rape-dvst. — The results exhibited in this year's experiments, generally, 
are not so favourable to the employment of this substance as was to be expect- 
ed. The reason, however, is, probably, that which has already been suggested 
in discussing the results obtaiiied at Lennox Love — that rape-dust requires a 
moist soil or occasional showers. But this itself is an importemt probable deduction. 
The reader will find a comparative view of the whole of the results with this 
substance in the text (see Lecture XVII.) 

9^. Animal Charcoal. — The effect of animal charcoal upon Swedes in Mr. 
Fleming's experiments is only inferior to that of guano. It is certainly deserv- 
uig of further trials, and especially in comparison with what is called exhausted 
animal charcoal — that which has already been used in the refining of sugar. 
In France, the latter is said to be prefen-ed to the former, and to be sold by the 
sugar refiners at a higher price than they pay for it in the recently prepared 
state. 

10°. Other mixed manures. — In regard to other mixed manures, the reader 
will find much practical information by the study especially of No. 3 of Mr. 
Fleming's tables, p. 45 ; and of Nos. 1 and 2 of those of Mr. Alexander, p. 46. 
These are the more worthy of the attention of the pi-actical man, since Mr. Flem- 
ing considers himself justified in remarking as the general result of the experi- 
ments in p. 45, that any of the mi.xiures used will in his land produce an avt 
rage crop of turnips at a less expense than farm-yard manure. This is the kintt 
ofresult which it ought to be the ambition of every practical man to work out 
for himself upon his own land. 

11°. Size and Loelght of bulbs. — There remains only one other topic in con- 
nection with these experiments to which space will permit me at present to ad- 
vert. In the remarks upon the table inserted in p. 44, it is stated that the tur- 
nips on the plots dressed with — 

Guano and wood-ashes — were pre-eminent for size of bitlbs. 

Sulphate of ammonia — largre in bulb, but soft, and light in weight. 

Potash and lime, salt and lime, sulphate of magnesia, nitrate of soda-— S7/z<2?. 
in bulb, but firm and solid. 

Bone-dust and the artificial guanos — both containing bones — the btdbs firm 
and solid, but not reynarkablc in size. 

Now upon the solidity of the bulb — other things being equal — it may be pre- 
sumed that the relative nourishing properties of different species of turnip will 
materially depend. The quantity of water which different specimens of the 
same variety of turnip contain varies from 79 to 91 per cent. — that is, some tur- 
nips ef the same species contain only four-fifths, while others contain upwards of 
nine-tenths of their weight of water. "In other words, the same variety of turnip 
may contain such unlike quantities of water, that 2 tons grown on one spot 
may not contain more than 1 ton grown in another. Theioeight of bulbs, there- 
fore, is no safe criterion of the quantity of food raised on different parts of the 
same field — where the general treatment, or the substances applied to aid the 
growth, have been different. 

Now in the above experiments the guano gave 32 tons of very large, ^ the sul- 
phate of ammonia 24 of soft, and the nitrate of soda 21 of s mail and solid bulbs. 
It is probable, therefcve, that tlie actual quantity of food raised by the aid of the 
nitrate of soda was much greater than even by the natural guano. It may also 
have been that the Mj tons of solid bulbs given by the sulphate of magnesia, 
or the 12^ raised from the land without manure at all, may have contained as 
much nutriment as the 24 tons of S'ft bulbs raised by the sulphate of ammonia. 

Suggestion IV. — The bare possibiUty of such a circumstance as the last, 
shows how Uttle absolute confidence we can place in the numerical results as 
yet obtained, considered as evidcn-:cs of the greater or less amount of food, which 
the use of this or that kind of manure will enable us to raise from a given ex- 
tent of land. It suggests, also, the necessity of a further determination of the 
relative quantity of water contained in our experimental turnip crops. This 
irill without di'fficul y, be effe.v.ed by selecting thre«3 or four turnips of different 
'29* 



Red Don. 
6 tons 15 cwt. 
(( (( 


Connaught Cups 

5 tons 15 cwt 

(( i( 


14 " 6 " 
10 '• " 


13 " 14 " 
13 " " 



64 EXPERIMENTS UPON POTATOES. iApfendlX^ 

sizes from each sample — cutting a slice from eitl.er side, and one from the mid- 
dle of each turnip — weighing the whole — diying them then, first in the air, 
afterwards before a gentle fire, and lastly in an oven so hot as not to brown white 
paper or dry flour, and then weighing. The loss being the weight of the water 
m tlie turnips, will enable the experimenter to determine the relative quantities 
cf food raised upon his different plots, and therefore the relative value of his 
different applications or methods of culture. 

In this suggestion the reader will perceive another of those precautions whith 
the prosecution of our experimental inquiries renders necessaiy — future years 
will suggest others — but the inci-ease of trouble will not deter the zealous la- 
bourer in this important ficid — for the more precautions and difficulties multiply, 
the greater the honour will be to those who by perseverance shall successfully 
overcome them. 

B. — The Experiments upon Potatoes. 

Nearly all the experiments in the first table of results (p. 48) were made with 
mixed inanures. 

1°- Gvano and rape-dust. — Among these the effect of guano is again striking, 
and upon two of the varieties greatly exceeds that of rape-dust. Thus, the pro- 
duce of the three varieties tried was — 

White Don. 
Unaided soil . . . 1 tons '? cwt. 
With 3 cwt^ guano. .18 " 9 " 
With 4 cwt. guano . . — " — " 
With 1 ton of rape-dust . 12 " 6 " 

We are not enabled, by the experiments before us, to compai-e its effect with 
that of farm-yard manure. 

A curious question suggests itself upon the inspection of the above numbers 
— one which could scarcely have arisen in our minds, had not differences such 
as the above presented themselves among the results of our experiments. 
Nothing is more common than to ask which of several varieties of potato is the 
more prolific — and a practical man who ha« made the trial has no difficulty in 
giving an immediate answer to the question. But the expex'iments of Mi*. Flem- 
ing seem to say that ike relative weight of crop yielded by each of tico or 7)iore va^ 
rietics of potato, depends vpon the way in iL-hich you treat or manure them. With 
one treatment a variety (A), with another a variety (B), will give the heaviest 
crop. Thus, our three varieties gave with — 

While Don. Red Don. Connaught Cups. 

Natural guano . 18 tons 9 cwt. 14 tons 6 cwt. 13 tons 14 cwt. 

Rape-dust . . 12 " 6 " 10 " " 13 " " 

Both substances agree in saying that the white is considerably more prolific 
than the red Don. But while the guano adds that both Do7is are more prolific 
than the Cups, the rape-dust pronounces the latter variety to be superior to either 
of the former. Now it may have happened that in the last case of the three, the 
rape-dust, from some circumstance not noticed, may have acted better than in 
the other two cases, and that in this way the discordance may have arisen. Un- 
fortunately, however, there are upon record no other experiments made upon 
any two of the varieties of potato with otlier substances used in Uke proportion 
— by whicJi this question might have been in some measure solved. But the 
interesting, and as it may hereafter prove, important inquiiy suggests itself— 
what is the order of relative productiveness of the several vatieties of the same culti- 
vated plant, when they are severally dressed or vwmired vnth this or with that sub- 
stance? This question will, no doubt, hereafter lead to extended series of veiy 
refined experimental inquhies, from which not only much knowledge but much 
prartical benefit may be derived. 

S'i.g^estion F — It may be, for instan:e, that a given variety of potato, turnip, 
oat, iirley, &c., is more valuable ?s food, more agresaole tt the taste, or bringt 



No, VI11.\ EXPERIMENTS UPON POTATOBS. 66 

a better price in the market — but by the ordinary modes of cultuxe is the least 
productive of those generally cultivated. It would then be not only an interest- 
ing, but an important economical question to ask — could this variety be render- 
ed more productive by a different mode of treatment — one especially adapted to 
its own nature 1 Would the practical man not rejoice to think that such a result 
could be brouoJu about by the aid and suggestions of science '? Yet this is Uie 
result to which tlie refined series of expeiiments suggested by the question 
abore proposed may possibly lead. 

May I venture to hope that some of m} <\ore zealous readers will be induced, 
during the present or succeeding summei, to make trials of the relative effects 
of ilie same saline or other known substances and mixtures, upon different varie- 
ties of the same crop — of potatoes, turnips, wheat, &c., in circumstances other- 
wise equal, in some such form as the following : 

Variely A. Variety B. Variety C. Variety D. Variety E. 

"iubsrtances. Substances. Substances. Substances. Substances. 

A. I B. j C. A. I B. I C. A. I B. I C. A. | B. | C. A. ] B. j C. 

The results if carefully ascertained aie sure to lead to good, if they should 
not be .successful at once in solving the problem above proposed, 

3^. Solidity and size of bhe potatoes. — Nothing is said in the observation of 
Mr. Fleming, or his overseer, in regard to the size or soliditj' of the different 
varieties of potato, or of the different samples of the same variety on which the 
experiments were made. Yet in connection with the remarks 1 have already 
offered upon these qualities of the turnip, it is proper to add that the potato is 
subject to similar variations in the p,roportion of water it contains — and, there- 
fore, in the relative amount of nourishment capable of being afforded by equal 
weights of its different varieties. 

Some potatoes contain less than 70, others upwards of 80 per cent, of water, 
so that while 100 tons of one sample will give only 20 tons of nourishment, the 
same weight of another will give 30 tons, or one half more. In general, .scou 
as grow on heavy or clay soils, or such as are less ripe, contain the most, while 
those which have been planted upon sandy spots, or are fully ripe, contain the 
least water. But the effect produced by different soils we begin now to 
see may be produced by different methods of dressing or medicating our crops 
also. 

Suggestion VJ. —It would be interesting to determine, therefore, by actual 
experiment, the relative proportions of water contained in the produce of the 
several experimental patches of potato ground upon the same field, when 
equally ripe, or when dug up en the same day. This would afford us the 
means of approximating still more closely to the true economical action of our 
different manures upon the potato crop. It may turn out that in certain cases 
the increase of produce, as indicated by a greater weight, is only apparentj 
while the increased amount of food raised may in other cases be considerable, 
though the balance indicates no increase of weight. 

Did we know the relative proportions of water in the several samples of the 
three varieties of potato raised by Mr. Fleming by the aid of guano, and of 
rape-dust, already compared together, our conclusion in regard to their relative 
productiveness, when treated by either substance, might be materially altered. 
1 hope, therefore, that this point also will hereafter arrest the attention of some 
of our experimentalistG. 

4^. Permanent effects of salim manures on the future productiveness of the 
seed. — P^ecommending to my practiced readers a careful consideration of the 
effects of an admixture of wood-ashes with the several dressings applied to tue 
turnip and potato crop, I pass on to the two following serif?s of experiments 
with saline manures upon the potato crop, as given on p. 49. These two series 
are well conceived, and the resultn veiy instructive. Of these results the on« 
which seems to !nc most deser\un5( if the attention of the practical man is coi> 



66 EXPERIMENTS UPON poTATOEg. '^ AppendiXy 

tained in a few words, thrast in as it were, among tlie remarks appended to the 
table ^l , n. 49.) In the later printed copies I have caused them to be put in 
Italics, with the view of brmging them into notice. If the reader will turn to p. 
^U ot this Appendix, he will find a remarkable experiment recorded, in which 
by top-dressmg well-manured potatoes, with a mixture of ^ of nitrate and f of 
sulphate of soda, the enormous crop of 30 tons an acre was obtained from tlie 
small plot experuTiented upon. Some of these potatoes were kept for seed and 
planted alongside of others of the same variety, which had not been so dressed 
aivi tlie result is stated in the few words above referred to—" Tficse last, under 
the same treatment in every respect, did not produce so good a crop by 15 bolls TSl 
tons) per acrej^ ^ 

In so far, therefore, as this experiment is tt be relied upon— fof we must not 
be liasty in drawing general conclusions— it appears that the benefxt to be de- 
rived from a skilful treatment of the potato plant does nok terminate with the 
greater immediate crop we reap, but extends also into future years, improving 
the seed and rendering its after-culture more productive. 

Svggestio9i VJL— This idea is worth pursuing, were it only for the purpose 
of niaking out the possible existence of so important a physiological law— how 
much more when it appears so pregnant with important practical results. But 
thus It IS in all cases, that the prosecution of experimental research, witli im- 
niediate reference either to purely scientific or to purely practical results, ends 
m improving and benefitting both abstract science and economical practice. 

I am unwdling to follow out or to reason upon this possible law, as if it 
were really established ; but the possibility of its tmth appears to throw light 
upon such questions as this— why the seed must occasionally be changed if 
large crops are to be continually reaped. One soil may be adapted to gi'Ve the 
plant a large supply of this or that substance in which the other soil is com- 
paratively deficient ; and it maybe possible to medicate our seed-corn, while 
growing, so as to give it the qualities which at present it can acquire only bv a 
change of soil. • -i. j j 

All this, however, can be only determined by experiment, and the intelligent 
reader will net fail to be stmck with the remarkable richness of these first trials 
m suggestions for future carefully conducted experimental researches. ' 

5°._ Ho2a should saline viayivresbe applied to the potato crop? — Ought they to 
be mixed with th« manure, or to be applied as a top-dressing 7 iVIr. Fleming's 
experiments do x\oi fully solve this question ; because the soil on his two fields 
was very unlike in quahty. Thus with manure alone the one field produced 
1« tons 15 cwt., the other only 8 tons 17 cwt per acre. A perfecdy satisfactory 
solution of the question can be obtained only by experiments with the same sub- 
stances, upo-n the same soil, and with the same variety of potato. Yet the experi- 
ments now before us add considerably to our knowledge upon this point, and 
such of them as ai-e capable of being compared together are much in favom 
of mixing the saline substances wit-h the manure. Thus appHed in neariy 
equal proportions by both methods, nitrate of soda, sulphate of mai^nesia, an^ 
sulphate of ammonia, gave tlie following results : — ° . 

FIRST FIELD. SECOND FIELD. 

Top-dressed. Mixed with manure, 
tdns. cwt. tons, cwt 

Manure alone . 1*2 15 8 17 

Nitrate of soda IG Q 12 7 

Sulphate of magnesia .... 13 5 * H 7 

Sulphate of ammonia .... 14 10 13 7 

The proportionate increase, therefore, in these three cases, is gi-eatly in favom 
of mixing with the manure, but something may depend upon the soil and 
season ; and, therefore, other experiments are necessary before we can draw a 
general conclusion. It may prove that some ac; better when applied in the one 
Wiw-, and some in the other. 

CP Sulphate of so f 1.- With this substance applied in either way, the tingu 



No. VIII] EXPEKIMENTS UPON POfArOfiS, BARLEY AND OATS. .^ 

lar and consistent result was obtained that 2 cwt. per acre caused no alteration 
whatever in tlie weight of the produce upon either of the two on which the triali 
were made. Of the respective qualities of the crops nothing is stated 

7°. Sulphate with nitrate of soda.— The above result with sulphate of soda 
alone, is the more remarkable 'from the known effect produced by this and other 
sulphates when mixed with nitrate of soda. Tliis year, also, the mixture of 
nitrate with sulphate of soda added one-half (6 tons per acre) to the crop a 
greet^r proportionate increase even than in the experiment of 1841 whica iave 
an increase of 8 tons out of a total produce of 30 tons per acre. But this 
season Mr. Flemiivg has tried, with still greater success, a mixture of 1 c\vt 
each of sulphate of magnesia and witrate of soda, the produce rising by the use 
of this top-dressing to 22i tons. The relative effects of the two sulphates 
would have been more clearly proved, had the proportions of nitrate of soda 
applied per acre m the two mixtures been the same. 

8° Nitrates of soda and ffltash.—Kr\oi\\eY interesting fact to add to those 
airerdy registered upon the relative efficiency of these two saline substances is 
pi«sented in page 49. One hundred weight and a half oP— ' 

Nitrate of soda gave 1(5 tons. 

Nitrate of potash gave Igf tons'. 

This difference may have been due to accidental causes— or the 18^ tons of 
the one result may have contained no more food tiian the 16 tons oftlie other- 
but the multiplication of accurate experiments will eventually lead us to the 
truth. Apparent failures and discordant results must not discourage the prac- 
tical man. By recording all trust-worthy results, the light will almost sponta- 
neously spring up at last. 

9"^. Silicate of potash.— The results obtained by the use of this substance, and 
the remarks appended to them (p. 50), are deserving of much attention. In re- 
ference to this compound, and to the silicate of soda, I beg the reader to turn to 
the suggestions contained in this Appendix, p. 40. 

10°. Mixed ma7mres.— The mixtures in page 50 will no doubt be imitated, 
and by those who can obtain them oUcnown composition, comparative experi- 
ments may be tried with advantage both to theory and to practice, 

C. — The Experiments upon Barley. 
The true practical value of the experiments upon barley will be shown by 
placing them in the following form : — 

TV, , r J • 1 , Increase. £ s. d Cost per bush. 

Nitrate Of soda with common salt, gave 5 bush, for 17 6 — 3s. 8d. 
Sulphate of soda with sulphate of magnesia, 7| bush, for 15 6 — 2s Id' 
Guano (at 25s.), .... 17 bush, for 3 18 — 4s' 7d' 

Common salt, 6 bush, for 4 6 — Os 9d 

Turnbull's artificial guano, . . 2 bush, for 1 4 — 12s. Od. 

The cheapest application, without doubt, upon this soil, is common salt. 
At half the above price guano would produce the barley at 2s, 3d. per bushel 
and the larger quantity reaped, together with the value of the straw in the pro^ 
paration of manure, may satisfy many that either guano or the mixture of sul- 
phates may be used with profit. It is a further recommendation of die common 
Bait, however, that it produced the heaviest, while guano produced tlie lightest 
grain. ^ 

From the experiment with nitrate of potash no result can fairly be drawn, in 
consequence of the great drought of the season (see Mr. Gardiner's remarks). 

D. — The Experiments upon Oats. 
1°. Negative effect of saline manures. — The first of the two series of experi- 
ments above recorded being made at Lennox Love — Hke those made at the same 
place upon turnips — derive their principal interest from the illustration they 
afford of the neg U've effect ofsa'ls^e manures upon the oa* crop, under the ii> 



68 EXPERIMENTS UPON OATS AND WHEAT- [Appendix 

fluence of great heat and drought. I select the more simple and striking cases 
of diminution. The undressed part of the field produced 54 bushels per acre 
Common salt diminished this produce by 6 bushels. 

Nitrate of soda 12^ " 

Sulphate of soda 15^ " 

Rape-dust 9 " 

Soot I2i " 

while 2 cwt. of guano raised the produ» 5 to 70 bushels, being an increase of 16 
bushe.s. 

These results not only confirm the deductions which we have already drawn 
from the preceding experiments upon potatoes and turnips — that guano will act 
even in our driest seasons, while rape-dust requires at least occasional rain — but 
tliey go further in showing that, lilce the saline s\xhsiax\ces,rape-diist, and even soot, 
will materially diminish the oat crop, if the season be distinguished by remarkable 
drought. 

2°. Moss oats. — The experiments upon moss oats (p. 53) are a continuation 
and extension of those of 1841 with gi-eater attention to accuracy in the determi- 
nation of the produce. The last column in the table speaks for itself. The 
general produce of the field being 43 bushels per acre. 

Increase. Cost per bush. 

Sulphate of ammoma gave ... 9 bushels 2s. 3d. 

Sulphate of soda with nitrate of soda gave 18 bushels Is. 7d. 

Bones in muriatic acid gave . . . 18 bushels Is. 6d. 

Silicate of potash, mixed with the above, gave 22 bushels 2s. Od. 

m the last two cases the straw, which is usually imperfect in oats grown upon 
moss land, was strong and healthy. It is obvious, therefore, that all these exper- 
iments deserve repetition, though, as here set forth, the increase of grain by Nos. 
2 and 3 was obtained at the least cost, and, therefore, to the economist will ap- 
pear most important. 

E. — The Experiments upon WJieat. 
I. Effect of drought. — The first series, those made at Lennox Love, afford in- 
teresting illustrations of the effect of great drought in modifying the action of sa- 
line manures and of rape dust, upon the wheat crop. The more prominent 
results are distinctly brought out when thrown into the following form. The 
produce of the undressed part of the field being 47^ bushels an acre, this produce 
was affected by the several substances employed in the following manner: — 

Decrease per acre. Increase per acre. 
Common salt, 1 cwt. .... 1^ bush. — 

Sulphate of soda, 1 cwt. ... 9^ bush. — 

Soot, 32 bush slight. — 

Nitrate of soda, 1 cwt. . . . — slight. 

Rape-dust, 16 cwt — 3| bush. 

Guano, 2 cwt — \ bush. 

Thus, the nitrate of soda and the soot did no harm, though the drought did 
not permit them to do any good. Common salt slightly, and sulphate of soda 
largely diminished the crop ofgrain— while of these four substances the sulphate 
was the only one which diminished the yield ofsti-aw. Nitrate of soda and 
soot largely increased it. 

On the other hand, guano slightly increased the yield ofgrain, and rape-dust 
added 3i bushels to the natural produce, both also augmenting the weight of 
tlie straw by about one-tenth of tlie who'.e. 

In this case, tlien, tlie rape-ddst surpassed in beneficial effect the natural 
guano, though, as we have already seen, it proved gi-eatly inferior to the lattei 
when applied in similar pftportions to oats, potatoes, and turnips. 

2°, Suggestion VIII. — This fact suggests an interesting inquiry. It is known 
thai .Jtte of tl:e most lucrative modes in which rape-dust has been hithertc 



■ 

No. VJIL] EXPERIMENTS UPON OATS AND WHEAT 69 

employed as a manure has been in top-dressing the wheat crop (ses the prece- 
ding part of this Appendix, p. 19). Has it,therefore, some special adaptation to 
the wheat crop — which will account at once for its comparative failure upon oatSj 
turnips, and potatoes, and for its superior efficacy to guano upon the wheat crop 
— in the proportions stated, and even in a very dry summer'* The cwiiparative 
efficacy of the two substances applied in various proportions is certainly deserv- 
ing of further investigation. It will be a gain not only to practical but to theo- 
retical agriculture, should it be estabUshed that rape-dust car. be profitably 
applied to the wheat crop, in circumstances when it would be thrown away u'pon 
oats or turnips. By turning to the next series, that of Mr. Fleming (p. 54), it 
will be seen that the last result there stated is also favourable to the action of 
rape-dust upon the wheat crop.* 

3°. Mutually counteracting injluence of different manures. — But another curi- 
ous observation presents itself in the table of Lord Blantyre's results. It is in 
the apparent struggle between the good and evil influences of the rape-dust on 
the one hand, and of the saline substances on the other, when they were applied 
together to the same plot of wheat (see Appendix, p. 19). Thus, when appUed 
in the proportions above stated — 

Increase. Decrease. 

Common salt gave .... — 1^ bush. 

Rape-dust gave 3| bush. — 

One-half of each gave ... 2^ bush. — 

Or the natural effect of tk^ rape-dust tvas lessened one-third when mixed with 
the given weight of common salt. So, also — 

Increase. Decrease. 

Sulphate of soda gave ... — 9^ bush. 

Rape-dust gave 3^ bush. — 

One-half of each gave ... — 3 bush. 

Or the injiiience of 1 cwt. of s%ilphate of soda for evil was otie-third greater than 
that o/16 cwt. of rape-dust for good — in the given circumstances of soil, climate, 
and crop. This result, which at present seems only curious, may hereafter lead 
to the establishment of interesting truths capable of practical application. 

Suppose, for instance, that upon two fields rape-dust were applied to the 
wheat crop at the rate of 16 cwt. per acre, and that the one field contained na- 
turally in its surface soil the proportion of sulphate of soda employed in Lord 
Blantyre's experiment, while the other contained none — then in the one case 
the rape-dust would not only expend all its influence in overcoming the tenden- 
cy of the sulphate to lessen the crop, — but would even seem to do harm if the 
produce were compared with that of another field, of apparently similar_ soil, 
near the surface of which this abundance of sulphate did not exist ; while, in the 
other case, the rape-dust, having no counteracting influence to overcome, would 
spend itself entirely in increasing the growth of the plant and the final yield of 
grain. 

Or suppose an artificial guano or. other mixed manure artificially prepared, 
to contain two or more substances which, in the soil they are applied to, have 
a tendency to produce opposite eiFects— the one to increase, the other to 
diminish, the amount of produce— the effect of this conflicting action of its 
component substances would be such as to render the mixture of less efficacy, 
oerhaps of no efficacy at all- -it might be even inj irious to the crops,— although 
It contained substances which, if applied alone, would have exhibited a power- 
ful feitilizing action. 

These two illustrations are sufficient to show the kind of light which obser- 
vatio is, such as the one above adverted to, may hereafter throw upon practical 
Bgricalture. . 

II The substance of Mr. Fleming's table (p. 54), may be thus presented 

• See also t.ie subsequent observations on the experiments upon beoM. 



TO EXPERIMENTS UPON WHEAT. [Appendix, 

The unaided produce of the soil was 25 bushels an acre, and the effect of the 

dressings as follows : — 

Increase. Decrease. i 

Guano, 3 cwt 6 bush. — 

Rupe-dust, 5 cwt., sulphate of magnesia, I cwt. . 3| bush. — 

Sulphate of soda, Ij cwt., nitrate of soda, f cwt. IJ bush. 1 

Common salt, 3 cwt — 3| bush. 

Common salt, 3 cwt., dissolved bones, 1 cwt. . — 2 bush. 

Turnbull's artificial guano px'oduced no sensible effect. 

Under the circumstances, besides being favourable to guano, the above re- 
sult is also in favour of the mixed sulphate and nitrate of soda, which we have 
seen to operate beneficially upon so many other cultivated plants. The entire 
crop appears to have been injured, not only by the summer's drought, but by 
the severity of the preceding winter. 

In regard to common salt, it is worthy of remark, that the grain dressed by 
it, whether oats, barley, or wheat, in Mr. Fleming's experiments of this year, 
has been always heavier per bushel than any of the other samples tried. This 
accords with the previous resulis of some other experimenters ; but it does not 
agree with Mr. Fleming's observations upon the wheat of 1841, nor with those 
of Mr. Burnet for 1842, and therefore cannot yet be considered as a universa. 
consequence of the application of this substance as a top-dressing. 

III. The experiments of Mr. Burnet, of Gadgirth, have already been partially 
detailed in the text (Lecture XVI., p. 362), and their value explain-ed. The" 
are important, chiefly, as showing — 

1°. Economical mixtvjres. — That mixtures can be prepared which, upon soms 
sods, surpass guano in efficacy and m economical value, at its former price. 
The price being now reduced, other experiments are required, yet still the less 
effect of guano upon the wheat crop is in accordance with the results of Lord 
Blantyrc. A wet season, however, may alter the numerical relation which 
Uiese results exhibit. It will be observed that here also Tumbuil's guano pro- 
duced no sensible effect. 

2°. Effect of soda. — The efficacy of the salts of soda, whether the sulphate, 
the nitrate, or common salt, upon Mr. Burnet's land, are also very striking — 
half a hundred weight per acre of either producing an additional increase of 
about 10 bushels of grain. 

3°. Yield of Jiour. — Into his tabulated results, Mr. Burnet has introduced a 
new element, and, as it seems to me, an important one in an economical point 
of view, namely, the quantity of fine flour yielded by equal vjcights of the several 
samples of grain,. The differences presented in this column are very striking. 
Thus 100 lbs. of the greiin reaped from the plot which was — 

Undressed, gave 76^ lbs. of fine flour. 

Dressed with guano 68| lbs. " 

With sulphate of ammonia . ^h lbs. " 

With sulphate of ammonia and nitrate of soda . . . 54| lbs. " 

It would be interesting to learn from an experienced miller to what extent 
such differences affect the money value of the grain to the manufacturer of 
flour. 

4°. Amount of gluten. — Through tlie anxiety of Mr. Burnet tu draw as much 
information as possible from his excellent experiments, I am able to present 
another feature in regard to the action of these saline and ot'aer substances vipon 
the quality of the prod%ice. 

It is known that the quantity of gluten contained in different samples of 
flour is very unlike, and that the nutritive property of the flour depends, to a cer 
lain extent, upon this quantity of gluten. It has also been stated, as the result 
of experiment, that the grain which is raised by means of manure containing 
the largest quantity of nitrogen, is also the richest in gluten. With a view to 
these questions, Mr. Burnet transmitted to me a pound of each of the samj ' 



Na VIII. EXPERIMENTS UPOK WHEAT. 71 

of flour (see Appendix, p. 5), and upon examination I found them to contain 

the fol owing proportions of gluten : — 

Water per cent. Gluten per cent 

JYo. 1. No apphcation 16-3 9-4 

2. Guano and wood-ashes 16- 15 9-3 

3. Artificial guano and do 16-8 9-6 

4. Sulphate of ammonia aud do 16'4 10-5 

5. Do., do., and sulphate of soda 157 9"7 

6. Do., do., and common salt 15'7 9*6 

7. Do., do., and nitrate of soda 16-4 10-0 

8. TurnbuU's guano, gypsum, and wood-ashes . 15-2 9-1 
These results are not without their interest, for though they do not show any 

S^nAmo- difference in the per-centage of gluten, yet upon the whole the result is 
in favour of those samples to which the sulphate of ammonia* had been ap- 
plied. One of these, No. 4, exceeded the undressed grain by about one per 
cent., or one-ninth of the whole gluten it contained. Were the amount of this 
gluten alone therefore to determine the feeding quality of the grain, this sample 
might be considered as considerably the most nuti-itious. But besides the re- 
lative proportions of fine flour which they severally yielded, there are other im- 
portant considerations which bear upon this question, and must influence our 
judgment. These considerations it would be out of place to present among the 
present observations. They will be found stated in the- text of the Lectures, 
(XIX., p. 498 et seq.) where we treat of the composition of wheat and other 
varieties of grain — and of their respective values in the feeding of man and other 
animals. 

F. — The Experiments upon Grass. 

I, The experiments of Mr. Alexander are not very remarkable or conclusive. 
The meadow, which was drained moss full of timothy grass, gave naturally 1 
ton 4 cwt. of hay, whereas the one dressing raised the produce to 1 ton 8 cwt., 
the other to 1 ton '41 cwt., per imperial acre. The cost is not stated. 

II. But those of Mr. Fleming are very interesting. By referring to p^e 17 
of this Appendix, it will be seen that in 1841 Mr. Fleming obtained a greatly 
increased produce of hay by the use of nitrate of soda. He informs me that 
in making the present experiments he was desirous of again testing the efficacy 
of this salt upon grass, on the same kind of land, and of comparing it with that 
produced by other saline substances. He selected also a portion of the same 
field, on another part of which the trials upon wheat had been made in 1841 
(see Appendix, p. 19), with the view of ascertaining if any analogy could be 
traced or difference detected, between their action in 1841 upon loheal, and their 
effect in 1842 on sown grasses — rye-grass, timothy, and red clover. Both objects 
have been in some measure attained. I shail first present a summary of tiie 
results. 

OP HAY. INCREASE. DECREASE. 

tons cwt. tons cwt. tons cwt. 

The undressed soil produced ..18 5 

Sulphate of soda, 3 cwt. ... 1 3 

Nitrate of soda, 1^ cwt, .... 2 10 12 

Sulphate of soda, 1 cwt i ^ « q , 

Nitrate of soda, ^ cwt ) 

Common salt, 3 cwt 1 6 2 

Common salt, 2 cwt i 1 12 4 

Soot, 16 bushels ) 

Sulphate of ammonia, 1 cwt. , . 1 13 5 — — 

Guano, newt 1 18 10 

* It will be borne in mind that this is rurnbull's sQ.^iate of ammot »a, already advertad 
to in page 61 of this Appendix. 



/3 EXPERIMENTS UPON GRASS. [AppcndU, 

A mixture of silicatj of potash with gypsum produced no sensible effect, 
Reitlier did Turnbu I's artificial guano. 

1°. In this repetition of his experiment, therefore, the nitrate of soda on si- 
milar land again increased greatly the produce of hay — giving, at the first cut- 
ting, an excess of jpwa^ffs of 1 ton, at a cost of 30s. 

2°. But on comparing this action of tlie nitrate upon grass with its action ir 
tlie same field the previous year upon wheat — we find that though it (^nsidera- 
bly inci'eased the crop of wheat, yet every additional bushel raised coirt 12s. 6d. 
as the price o^'^the nitrate added to the land (Appendix, p. 19). It appears, 
therefore, that upon soils where the nitrate wilt not -pay when applied to wheat, it 
may yet pay well ichen applied to grass. 

3°. Again, we find above tnat 3 cwt. of common salt lessened in a slight de- 
gree the crop of hay, while, in 1841, 1^ cwt. increased considerably the produce 
of wheat in the same field — the additional grain reaped from the salted portion cost- 
ing only 6d. a bushel (p. 19). It would appear, therefore, that on soils where 
common salt can be projiiably used upon uiheat it may do injury upon hay. The 
only circumstance that renders this deduction less safe is that 3 cwt. of salt per 
acre were applied to the grass, which may have been too much considering the 
dryness of the season. 

4°. The latter remark applies also to the sulphate of soda which was laid on 
at the rate of 3 cwt. per acre. A less addition might possibly have aided the 
crop. Yet the negative influence of this salt seems great, since 1| cwt. of nitrate 
— itself tending to increase the crop — was unable entirely to overcome the dimin- 
ishing influence of 1 cwt. of sulphate. 

But the reason of this apparent inefficiency of the nitrate, when mixed with the 
sulphate, is in tjonie measure explained by the remarkable fact, that on bothoftfie 
patches to which the sulphate of soda wa^% applied^ the grass that caine up consisted 
almost entirely of red fescue (Festuca Rubra), thovgh rye grass, timothy, and red 
clover were the only grasses sown. The sulphate, therefore, must first have checked 
or entirely destroyed the grasses which had already sprung up, and then have 
incited the dormant seeds of fescue to germinate, before the iiirtilizing agency of 
the nitrate could come into play. 

This effect of the sulphate, should it be confirmed by later experiments, wili 
establish the important theoretical principle, tliat those substances which, when 
present in the soil, will destroy some of our cultivated gi^asses, will encourage the 
growth of others ; and the no less important practical truth, that saline substan- 
ces exercise such a special action on the several crops we grow that we may 
hope to discover the means of aiding the growth of the one or the other at plea- 
swe, and it may be at little cost. 

Suggestion IX. — It is to be recollected that in the case of Mr. Fleming's 
fieJ it may have accidentally happened that the seeds of the fescue particularly 
abounded in those plots to which the sulphate was applied. With every dis- 
position, therefore, to advance as rapidly as we possibly can, I think it better 
to suspend our judgment upon this point — until the following two series of ex- 
periments shall have been made in two or three different localities : — 

a. By top-dressing any of the ordinary grasses sown — excluding the fescues 
— on four or more plots, with \ cwt., 1 cwt., 2 cwt., and 3 cwt. of sulphate 
of soda respectively, and marking the kind of grasses that most abundantly 
spring. 

b. By sowing half an acre of one or more of the fescues, and especially the 
Rubra, and noting the effect of the sulphate applied in similar proportions upon 
as many patches as before. 

These experiments, it is obvious, would be rendered more interesting were 
nitrate of soda, alone and mixed with the sulphate, tried on other plots, and on 
both varieties of grass. I trust Mr. Fleming, whose educated eye enabled him 
to detect the interesting fact in question, may be induced himself to prosecute 
tlie subject by further experiments. 

5°. Suggestion Ji — We have already seen i-}. ihe above joint action of the 



No. VIII.} EXPERIMENTS UPON GRASS AND MIXED CROPS. 73 

nitrate and sulphate, another illustration of the kind of struggle we may suppose 
to gc on between substances tending respectively, the one to increase, the other 
to diminish, the produce. In the joint action of the common salt and the soot, 
when applied together, we have a further instance of the same kind — an increase 
of 4 cwt. only being caused by the application of 16 bushels of soot, when coun- 
teracted by an admixture of 2 cwt. of common salt. Applied alone, the increase 
of produce would probably have been greater. Will any one undertake exper- 
iments with the view of further bringing out this interesting mutually-counter- 
acting influence of different applications'? 

6°. I can only call attention to the large yield of hay naturally obtained from 
that part of the fidd on which barley dressed with bone-dust in 1841 had previ- 
ously grown : Mr. Fleming informs me that no sensible difference in the produce 
of hay was ooserved between the undressed part of the field and that upon which 
the dressed wheat had grown in 1841, though the crop was not set apart or 
v/eighed, as we might wish it to have been. 

III. Since the preceding experiments went to press I have received the fol- 
lowing short notice of trials upon hay made by Mr. Campbell, of Islay : — 

" It is very difficult to get the tenants'in our wild part of the world to expend 
money in the purchase of foreign substances, however beneficial ; and for this 
reason I have been induced to try the substances mentioned below, because, 
with the exception of sulphuric acid, the others are to be got in abundance 
in the island— the pigeons' dung may be got in large quantities in the caves, 
sea-ware on the shore, and lime is abundant and excellent in quality. The ex- 
periment was made thus — 

WEIGHT IN POUNDS. 

Fresh cut. Dry. 

1. Nothing 240 199 

2. Pigeon Dung 318 275 

3. Sea-ware, Lime, and Sulphuric Acid . . . 306 ^ba 

4. Lime and Sulphuric Acid 293 256 

1. A field of about ten acres, lately improved from heather, was chosen ; the 
field was well drained and deep ploughed, so as to raise the subsoil (red loam) 
with the moss. On its surface the grass was sown down with oats — 8 cwt. of 
each substance was used to the acre. Eight yards square carefully measured 
from the centre of each variety, and weighed the day they were cut, and agAin 
on the day they were j^ut into stack. The hay was fully ripe when cut. 

2. The pigeon dung, which looks like peat-dust, was laid on exactly as it 
was taken from the cave. 

3 One ton of lime-shells was mixed with 12 tons fresh sea-ware; after being 
twice turned, the whole of the sea- ware was consumed, leaving only small black 
particles mixed with the lime : the bulk was reduced to five large carts (not 
weighed); 4 galls, sulphuric acid, mixed with 400 galls, of water, were added to 
the powder— a violent fermentation took place, and the bulk was further re- 
duced about an eighth. . 

4. A ton of lime-shells was prepared according to your recommendation 
slaking the lime with the dilute acid. , , ,r • j » 

N.B. One measure of this hme in shells gives three and a half in powder. 

G. — The- Experiments upon Mixed Crops. 
Mr. Alexander's expemnent upon a field of mixed oats, beans, and peas, is 
very deserving of notice, and will, I have no doubt, be repeated. Not only did 
the mixture of gypsum and common salt increase the ultimate produce— but, as 
Mr. Alexander says, it acted like wa^ic— imparting life and vigour to an appa 
rently dying and worthless crop. 

H. — The Experiments upon Beans. 
L The principal fact of importance in the experiments of Mr. Alexander is 
the effect he found his rnxture of gypsum and common salt to produce upon the 



74 



EXPERIMENTS UPON BEANS. 



[Appendix^ 



beans even when already injlower. This is another of those new and practical- 
ly valuable observations which, year by year, are sure to present themselves to 
our obsei'ving experimenters as their inductive researches are continued. 

II. I am happy in being able to introduce here, though it reached me too late' for 
insertion among the other tables, the following digest of results upon beans, ob- 
tained upon Lord Blan tyre's farm at Lennox Love. The object of them was 
to ascertain the relative effect of certain saline manures, and of rape-dust, and 
guano, upon beans, .i^ier a crop of oats. 

Experiments upon Beans, after a crop of Oats. The quantity of land in each 
plot was one-eighth of an imperial acre. Seeds sown 25th February ; manures 
applied 13th May ; crop cut 8th August; stacked 1st September, 1842; and 
thrashed 6th February, 1843. 



No. 



1 
2 
3 

4 

5 
6 

I 9 
llO 

11 



MANURES. 



FORDHILL 

FIELD, 

LENNOX LOVE. 

Description of 
Dressing. 



Common Salt 
Common Salt 
Rape-dust . . . 
Nitrate of Soda 
Ni.trateof Soda 
Rape-dust .... 
Nitrate of Soda 
Sulph. of Soda 
Sulpb. of Soda 
Sjilph. of Soda 
Rape-dust . . . . 
Rape-dust .. .. 

Guano 

Nothing 

Soot 



3 



lbs. 
14 

112 ( 
14 

112^ 

?( 

14 

7? 
112$ 
224 
28 

4bsh. 



Oq. 



s. d. 

U 4 

7 

3 1 

8 7 

2 
1 

7 5; 

14 o: 
5 

4 



lbs. 

588 

630 

672 
644 

686 
700 
700 

700 

728 
672 
(«6 



Weigiit taken from 
Thra.shing Mill of 



O 01 



lbs. 
231 

265 

276 

280 

282 
282 

2SiJ 

292 
230 
248 
234' 



lbs 

285 

318 
339 
339 

342 
355 

354 

353 

348 
3-33 
321 



lbs 
225 

230 

254 
253 

258 

261 

261 

260 
263 
265 
281 



O § 

lbs. 

78 

82 
79 
52 

86 

84 

85 

87 
117 
74 

84 



•■t- ^ o c 






lbs 
65J 

66i 

66f 

66i 

66i 

66i 

67 

66| 
66i 
661 
66 



bushs. 
3-538 

4-000 

4-134 

4-210 

4-256 

4-240 

4-313 

4-374 
4-210 
3-720 
3 545) 



Increase 

of 
produce 
in grain. 



0!! 

s 

CQ 


05 

(S 


C 
03 


bsh. 


lbs. 


bsh. 


— 


— 


•182 


•282 


— 


— 


•414 


■ — 


— 


•490 


— 


— 


•536 


— 


— 


-520 


— 


— 


593 


— 


— 


■654 








•490 


— 


— 


— 


2 


•175 



De- J 
crease of] 
produce 
in grain.J 



i lbs.! 
31 



32, 

22; 
26 \ 

25 

12 

20 

24 
17 



Remarks.— The soil of Fordhill, on -which they grew, is light and of inferior quality— the 
subsoil is of indurated clay, interspersed with boulders and small stones, and occasionally 
beds of gravel. The field was drained every furrow previous to its being broken up from 
old lea in the winter of 1840— ploughed deep and subsoiled in the autumn of 1841, and ma- 
nured with farm-yard dung in the drill before sowing the beans in the spring of 1842. Owing 
to the dryness of the season, the beans were rather short in the straw; ihe specific manures 
were applied after the plants had attained some inches in height. Tlie sulphate of soda (dry, 
not in crystals) blackened and destroyed the under leaves, wherever it came in contact with 
them, but fresh shoots soon appeared, and it did not seem permanently to injzire or retard the 
growth of the plants. They did not, after the application, shew any marked change of colour ; 
and at no period did they seem to differ much from the rest of the field. A few peas were 
sown among the beans ; and in dressing the grain, an attempt, partially successful, was made 
to separate them— each experiment underwent the same process in the dressing. Grain 
column 1st represents the produce in beans— grain column 2nd represents that in peas. 
The separation, however, not being completely effected, there were left peas among the beans, 
and some of the smaller and inferior beans among the peas. I thought a distinction of this 
kind worth making in the Tables, as I observed that some of the lots contained much more 
peas than others, and conceived that the relative value of the manure, as applied to either, 
might thereby in sotie measure be shown, as well as their effects on the beans alone more 
truly exhibited. The gross weights were taken, as those of the other experiments, at the 
town of Haddington's weighing-machine, before thrashing— the detailed weights and mea« 
Buremenls by myself Wm. Goodlet. 

The produce of the undressed part amounted in the above experiment to 29 J 
bushels, and it is remarkable — 

1°. Tliat the soot alone caused a sensirle diminution of the gross produce, 
and alone did not lessen lae proportion of|-eas. 

2°. Although the season was so dry the si.phate of soda gave a larger increasf 
than was obtained by the addition of twice :ts own weight of guano. 

3°. That an admixture of half its weighi Df nitrate with the sulphate oi sod* 



No. VIIIJ] EXPERIMENTS UPON BEAKt, 75 

did not increase ths produce beyond that of an equal weight of sulphate alone. 
This is difFereni fiom the action of the Jatter salt in the case of the other grain 
crops and»of potatoes, 

4°. That 1 cwt. of sulphate of soda produce as great an effect as 16 cwt. of rapo- 
dust — the quantity of gr^in reaped from both applications being very nearly the 
same. 

Sug^'estion XI. — These striking effects of the sulphate ultimately took place, 
although when first applied to the young plants it burned and blackened theii 
leaves. I trust that these results will also be tested by repetitions in other years 
— less droughty, it is to be hoped — and in other parts of the country. For tho 
sulphate of soda, Mr. Alexander's experiment seems to say that gypsum, which 
is still cheaper, may be economically substituted. 

5°. It will be seen that guano upon tliis crop, as upon the wheat already noticed 
(p. 68), was less successful than some of the other substances employed. 

Conclusion. — Upon the observations of Mr. Gardiner in regard to the effect 
of the dressings of 1841 upon the crop of 1842, I have nothing to add to the re- 
marks I have already made (p. 57) upon their importance, and upon the good 
that must foLlow from continuing them. But in concluding these observations, 
the reader will please to recollect that I have adverted to those points only, in tha 
above tables of results, which appeared to myself most important. There are 
many other points to which by a careful study of the tables his attention will 
naturally be drawn. He will consider the observations themselves also, as 
only so many gropings after truth. The present state of our experimental inqui- 
ries can scarcely be supposed as yet to give us more than a glimpse here and 
there of the true light. Like a man who finds himself in a dark dungeon, we 
are peering through the comparative gloom of our prison-house, in the hope of 
finding some mode of escape into the upper day. Like him we may be long in 
discovering the true outlet, and the passage upwards may be narrow and in- 
tricate ; — but the same conviction which will give him safety, will ultimately 
lead us also to the light — that he who persists in trying — marking and recollect- 
ing every turning he has explored — may at length escape ; but that he who sits 
stjJl, in indifference, or gives up his quest in despair, is sure to die in darkness. 



No. IX. 

ADDITIONAL EXPERIMENTS IN PRACTICAL AGRICULTURE, 
MADE IN 1842. 

The following experiments were made at Erskine, in Renfrewshire, upon the 
Home Farm of Lord Blantyre : — 

Experiment I. — Potato Oats, after old Grass. 

The soil was variable, chiefly good loam, resting on a subsoil partly gravel 
and partly sand. The field, having been long in pasture, in many places very 
wet, was drained in November and December, 1841 ; ploughed soon after, and 
sown with oats on the 8th of April. The manures were applied on the 15th 
ot April, and harrowed in with a single stroke of the harrows. One-fourth of 
an imperial acre being previously measured off for each plot. 

According to notes taken of the appearance of the crop from tinie to time — 

May 23. — The nitrate of soda (No. 1) looking darker in colour than any of 
the other plots ; next to it, in point of colour, the foreign guano (IS d. 5) seems 
best; then the soot (No. 9); then the sulphate of ammonia (No. 2); cannot, 
however, discern any very d.ecided difference in the appearance of the other* 



76 



EXPERIMENTS UPON OATS i.XD CEiiSS. 



[AppendtXf 



jVi^y 30— T7k«re appears a slight difference in favo^Jir of all the application! 

in the order above stated, the sulphate of soda (No. 3) pale in colour. 

June 28.— Appearance same as on 30th May. .u % .t „„ 

The crop was cut 19th and 20th of August, and thrashed from the stock on 

the 7th of September ; the results carefully ascertained, the grain by weight and 

measure; the straw by weight, as it came from the thrashmg-machine ; no ac 

count taken of the chaff. 

RESULTS OF EXPERIMENT I. OATS. 



No. 



Applications. 



Nitrate of Soda, 28 lbs 

Sulphate of Ammonia, 28 lbs.. . 

Sulphate of Soda, 56 lbs 

Nothing 

Foreign Guano, 28 lbs 

Turnbull's BrilishGuano,56 lbs. 
TurnbuU's Impr'd Bones, 56 lbs 
Turnbull's Humus, lU bush. . . . 
Soot, 10 bush 



s. d 

6 3 

5 

3 



Good grain. Light grain 



^^ 



bsh. lbs. 
12 21 
12 22 
12 — 







12 


10 


6 


3 


12 


4 


4 





12 


17^ 


3 





11 


2 


10 





11 


6* 


2 


11 


13 


30A 



lbs 

42; 

40 

40 

41 

ilh 

4U 

41 

41 

41 



lbs. 

8 
10 
14i 
\0h 

6k 
lOl 
lOi 
lU 

9* 



lbs. 
908 
770 
762 
717 
768 
788 
675 
644 
880 



Increase + 


or 


Decrease — . 


Grain. 


Straw. 


lbs. 


lbs. 


+26J 
—18 


+191 
+ 53 
+ 45 


+ 6 
+14 

—49 


+ 51 
+ 71 

- 42 


+41 
—60 


— 73 
+163 



Experiment II.— On Old Pasture Grass to be cut for Hay. 

The soil was of medium quality, on stony clay subsoil. The part of the 
field experimented on was originally very wet, producing scarcely ^"Y better 
herbage than rushes and other semi-aquatic plants, was drained in 18.5, has 
been three years pastured after a crop of hay from young grass in 1838; the 
soil is of a blackish friable texture, the subsoil very retentive. The specific 
manures were applied on 15th April, with the exception of the soot, which was 
sown on the plot in the experiment at the same time that the other parts of he 
field were dressed with soot, being about the middle of March, and by the 
15th of April were shewing a greener shade than the portion left for experiment. 

April 25 —Observed the ridge or plot No. 5 (sulphate of ammonia) looking 
dark in the shade, and that the salt has burned the leaves of daisies and other 
broad-leaved plants ; the moss or fog seems also to be burned, it looks black 

and unhealthy. , ^ , , . -j ji u *. *i ^ ti « 

May 7— The ridges or plots Nos. 2, 5, and 7, look decidedly better than the 
rest • No. 3 also seems farther advanced than where no applications were made. 

May 23 —No. 2 getting on Tery fast, and now looks as well as No. 1, which 
has always had the advantage (^o appearance) of the other plots. The grasa 
on No. 3 pale in colour, but taller than where no manure was applied. 

The hay was cut on the 3d of July, and the grass weighed soon, i. e., in a 
few hours after being cut down, but being very sunny weather it was somewhat 
faded when weighed. The made hay weighed and put into stack on . 

Each plot consisted of one-fourth of an imperial acre. 

RESULTS OF EXPERIMENT IL HAY. 



No. 



Applications. 



Soot, 10 bushels. 
Nitrate of Soda,, 40 lbs. 
Sulphate of Soda, 80 lbs.. 

Nothing . 

Sulphate of Ammonia, 40 lbs. 

Nothing 

Foreign Gnano, 40 lbs 

Turnbull's British Guano, 80 lbs. 




PRODUCE. 



Grass. 



Hay. 



lbs. 


lbs. 


2331 


970 


2538^ 


1026i 


1936 


841 


1760 


726 


2516i 


935 


2374 


838 


3024 


1190 


2841 


1044 



Increase 
in Hay. 



lbs. 
188 
244i 
59 | 

153 

408 
262 



No. /X} 



EXPERIMENTS UPON WHE-IT AND POTATOES. 



T> 



N. B. — I take the average of the two plots which had no manure, as the sum 
to deduct for finding the increased produce. The second column from the 
right is made hay, the third is green grass, weighed soon after being cut. 

Experiment III. — Upon Wheat. 

Soil, a good strong loam, resting on a heavy subsoil composed of clay and 
small stones, called till. The wheat was sown in November, 1841, after a crop 
•^f potatoes. The field had been long in grass previous to 1840 — when it was 
drained, and ploughed for oats in the spiring of 1840 — was well dunged with 
good fai-m-yard manure, and was also limed for the potato crop of 1841, so that 
the field was in very good condition for wheat. 

The manures were applied 14th April, 1842, and harrowed in with a stroke 
of the harrows. 

May 10. — The portion No. 1 seems darker in shade than No. 9 and No. 8. 

June 28. — A calm day, with gentle rain — many of the lots much bent down, 
as follows: — No. 1 much bent down. No. 2 partly swirled and bent at the 
end next a planting. No. 1 swayed at east end next the planting, not so bad as 
No. 2, No. 4 less bent down than No. 3. No. 5 much bent down and swirled. 
Nos. 6 and 7 all standing. No. 8 partly laid down. No. 9 very much swirled 
and laid. All the laid wheat came up again in a few days after the rain. 

The wheat was reaped with the sickle, and in due course stacked, in good 
condition. It was thrashed on the 8th February, 1843. 

RESULTS OF EXPERIMENT III. WHEAT. 



No. 
1 
2 
3 
4 
5 
6 
7 



Applications. 



Soot, 10 bushels.. , ., 

TurnbuU's Humus, 10 bushels. 

Improved Bones 

TurribuU's British Guano 

Foreign Guano ... 

Nothing; 

Sulphate of Soda 

Sulphate of Ammonia 

Nitrate of Soda 



STRAW. 




GRAIN 




Total 


Increase + 


Total 


Weight 




quan- 
tity. 


or 
Decrease — . 


quantity. 


per 
bushel. 

lbs. 


Increase. 
» 


Ibs^ 


lbs. 


bush. lbs. 


bush. lbs. 


1213 


+ 205 


13 33 


53 


2 32 


1055 


+ 47 


12 48 


60 


1 47 


973 


- 35 


11 58 


62 


57 


1193 


+ 185 


14 43 


61 


3 42' 


1049 


+ 41 


11 34i 


6U 


33* 


1008 




11 1 


62 




1073 


+ 65 


13 7 


62 


2 6 


1138 


+ 130 


13 38 


62 


2 37 


1159 


+ 151 


13 38 


62 


2 37 



Experii^ent IV. — On Potatoes. 

Soil, a medium loam, resting on gravel and sand. The field was ploughed 
from old grass, and sown with oats in 1841 ; was drained (where wet) and deep 
ploughed in the autumn of 1841 ; prepared for potatoes in the spring of 1842, 
and well dunged at the rate of about 45 tons of very good dung from Glasgow, 
per acre. The manmes were applied in addition to tlie dung, by being sprinkled 
above the dung in the drills before placing the sets, then covered by reversing the 
drills, on the 21st and 22d of April, 1842. 

During the season could discover little or no difference in the appearance of 
the portions dressed with the specific manures, from where no applications 
were made ; the crop was a very eq'ual good one over all the field. One-fourth 
of an imperial acre in each plot. 

* ! can ill reconcile the great produce from No. 4 with the appearances when growing, 
and have been suspicious, that notwithstanding every precaution being taken to avoid mix- 
ing, some sheaves of No. 5 plot, have been taken to No. 4, while the crop was in stook, as it 
was sometimes necessary (during the time the stocks were in the field) to have them re- 
paired, they being blown down once or twice. 

The costo<"the'applications, as also 'he quantities applied, of the different materials, were 
the same as in Experiment No. I., on Oats. The light grain is not here taken into accou;it, 
as It was too trifling in quantity and quality to be of any importania, and nearly the same m 
every case. 



78 



EXPERIMENTS UPCN POTATOES. 



[AppenduCf 



RESULTS OP EXPERIMENT IV. ON POTATCES. 



Wo. 

1 

2 

4 

5 
6 
7 
8 



Manures. 



Cost. 



Nitrate ol Soda 14 lbs. P 

SalphateofSoda 28 lbs. \ 

Sulphate of Soda 28 lbs. ( 

Sulphate of Ammonia 14 lbs. ^ 

Foreij^n Guano 28 lbs. 

TiirnbuU's British Guano 56 lbs. 

Soctj 7| bushels 

lm|)roved Bones, TurnbuU's, 56 lbs. 

Gypsum, 1 bushel 

Notldn" 



s. d. 
4 7k 

4 



Increase + or 
Decrease - 



tons. cwt. qrs. lbs. 
3 1 24i 

2 19 24i 




21 
21 
21 
21 

7 



cwt. qrs. lbs 
+ 1 I 17^1 



+ 





m 




+ 


3 


21 




+ 


2 


14 




- 3 





14 




+ 


2 


14 




- 


2 


14 









The gypsum used turned out to be genuine on analysis.* 



REMARKS UPON THE PRECEDING EXPERIMENTS. 

1°. Effect of the drought. — It is to be observed, in the first place, that the 
great drought of the season exercised an unfavourable influence upon the re- 
sults of these experiments tilso. It is necessary, therefore, to suspend our judg- 
ment in some measure regarding them — until future experiments in other sea- 
sons shall confirm or modify them. 

2°. Inferences to be drawn from the colour of the crop. — A new feature m- 
troduced by Mr. Wilson in the account of these experiments, is the appearance 
presented by the several crops at different specified periods after the dressings 
were applied. 

It is a common thing for practical men to estimate the relative produce of 
different fields or parts of the same u'>ld by their appearance, and especially by 
the colour of the growing crops. Yet that tliis is not to be depended upon in 
a corn crop, is proved by the observation that up to the end of June appearances 
in the oat field were most in favour of the nitrate of soda, the guano being se- 
cond, and the soot third in order. Yet, when reaped, the — 

Nitrate gave an increase of only 2^ bushels per acre. 

Guano 34 lbs. per acre. 

Soot 6 bushels per acre. 

The nitrate did give a little more straw than either of the other two, but that 
♦,he colour is not an unfailing criterion even as to the produce of straw or of 
nay is shewn by the experiments upon oats and upon hay. In both of these 

' List of prices paid for the manures used in the foregoing experiments: — 

1. Foreign Guano 25s. per cwL 

2. TurnbuU's Guano 8s. " 

3. TurnbuU's Improved Bones 6s. " 

4. TurnbuU's Humus Is. per bushel 

5. Nitrate of Soda .... 2ys. per cwt. 

6. Sulphate of Soda (dry) 6s. " 

7. Sulphate of Ammonia 20s. " 

8. Soot 3id. per bushel. 

Nos. 2, 3, 4, and 7, were manufactured and furnished by Turnbull and Company, Chen» 

wts, Glasgow. The British (Guano No. 2) is said to be made up as follows :— 
2 cwt. of Sulphate of Soda. 
2 cwt. of Sulphate of Ammonia. 
1 cwt. of Common Carbonate of Soda. 
15 cwt. of Improved Bones, manufactured by Turnbull &, Co. 

20 cwt., or 1 ton. 

The Improved Bones are said to be haf diss->lved bones and half wood-charcoal. I be- 
Heve the bones include animal matter, as ^ ac informed life carcases oi" old horses, <tc., 
are all used in the manufacture. Jambs WiLjfOM. 

Preeland, Erskine, 20th February, 1843. 



No. IX.] BEMARKB UPON PRECEDING EXPERIMENTS. 7B 

crops the portions dressed with sulphate of soda are described as pale in colow 
and yet the excess of produce over the undressfod parts was as follows : — 
In the oats . . li cwt. straw. } ^xr, ^, i • , ,. , 

In the hay . . 2 cwt. per acre. \ ^^^'^ *^^ sulphate was applied. 

The increase .n neither case would bi^ deserving of much attention excf*)t 
as showing satisfactorily that wrong conclusions may be drawn in regard to 
the efficacy of manures and top-dressings by those who judge only by the eye 
— and that safe reliance can be placed on those comparative results only which have 
been tested by weight and measure. I know, indeed, that practical farmers who 
have applied nitrate of soda to grass land, and have been delighted by the beauti- 
ful green colour which followed, have occasionally been disappointed by find- 
ing that after all this promise the weight of hay obtained was no greater than 
upon the undressed parts of their fields. As to the feeding qualities of the two 
kinds of hay no experiments have yet been made, though it is known that cat- 
tle prefer that which has been dressed. 

Suggestion XL — I put down, tiierefore, as a distinct suggestion for the pur- 
pose of drawing attention to the subject, that this plan of specially noting the 
appearance of the crops at stated, say monthly periods, should be adopted in all 
future experiments. This will serve, not merely to show us more clearly what 
kind of appearances are to be trusted, and how far, as indications of an increase 
of crop — but may hereafter prove of further importance when experiments shall 
begin to be instituted upon the feeding properties of crops reaped under dif- 
ferent circumst mces, and raised under different kinds of management. 

3°. Importance of having tvjo or more experimental plots similarly treated. — 
The experiments upon hay above-mentioned exhibit another illustration of the 
fact adverted to in page 59 of this Appendix under the head of limits of error. 
I there drew the attention of experimenters to the difference in the produce ob- 
tained on two equal patches of the same field of turnips, to neither of which 
any dressing had been applied. At Erskine two equal plots of grass in the 
same field gave a similar difference of produce. I present both results here for 
the sake of clearness. The produce per imperial acre was — 

Hay at Ei'skine. Turnips at Barochao. 

tons. cwt. tons, cwt 

1st plot 4 5 12 17 

2d plot ........ 3 3 11 8 

DifTerence 12 19 

In my remarks upon the difference between the two plots of turnips (Appen- 
dix, p. 59), I expressed an opinion that differences equally great, depending not 
at all upon the substance applied, might be expected on equal portions of those 
fields upon which our different saline manures may have been applied ; — and 
that very erroneous conclusions might thence be drawn in regard to the abso- 
lute and comparative effects of the substances with which our experiments are 
made upon the crops to which they are applied. 

I have since met with a confirmation of this view in a record of two pairs of 
experiments made with equal q^uantities of rape cake upon equal plots of red 
wheat, in the same season, and upon adjoining parts of the same field, ^British 
Husbandry, I., p. 112.) The results of two experiments with different quan- 
tities of rape dust were as follows : — 

Produce of Light 

Rape dust applied, market com. Weight per bushel. com. 

stones. bush. lbs. oz. lbs. 

1st plot 59i ... 26 ... 52 10 ... 46 

2nd plot 59i ... 21 ... 50 8 ... 67 

1st plot 86 ... 28 ... 53 4 ... 35 

2nd plot 86 ... 22 ... 51 2 ... 91 

The differences both in the quantity and in the weight of the grai« reaped, iv 

30 



80 REMARKS UPON PREOEE, NO EXPERIMENTS. [AppeiidiXf 

each of these pairs of experiments,are so great that had they been ohtained from 
plots of ground dressed with different manures we should readily have ascribed 
them to the unlike action of the substances we had applied. Doubts may natu- 
rally arise, therefore, when we look at the several tables of results contained ia 
this Appendix, how far the differences presented in them are really due to the un- 
like action of the manures employed, and how far to natural causes not hitherto 
investigated. Can all the experiments made during these last two years with so 
much care really be vitiated by this source of error'? The point must be eluci- 
dated by further experiment. Should it prove that we have here a general 
source of error, it is satisfactory atleast thet we have discovered it at the threshold 
as it were of our accurate experimental inquiries, and that we can devise means 
of avoiding it in future. 

I therefore repeat the Suggestions I. and 11., which I ventured to offer in page 
CO (Appendix), that some of my readers, of wh'.nn I believe many are interested 
in this subject, would in the ensuing season ascertain accurately the produce of 
equal measured quantities of the same field, under whatever crop it may be, 
and publish or transmit the result to me— and that in all future experiments 
made with the view of ascertaining the effect of different manures upon any crop. 
two plots at least, and not adjoining to each other, should be treated alike in each 
field, and the mean of the several results obtained with each substance taken as 
the average produce from which their comparative effects are to be estimated. 

These points appear to me to be of primary importance, and to lie at the 
foundation of the structure I hope we are now beginning to rear with the results 
of inductive experimental agriculture. 

4. Action ofsoot.—ln these experiments a top-dressing of soot increased con- 
siderably the produce of oats and wheat, whiJe it diminished the produce of po- 
tatoes when mixed with the manure. Thus the produce per acre on the dressed 
and undressed parts was — 

TT 1 , ^^*^- Wheat. Potatoes. 

Undressed . . 49 bush. . . 44 bush. . . 11 tons 16 cwt. 

Dressed ... 55 bush. . . 54 bush. . . 11 tons 3 cwt. 
The unfavourable effect upon the potato crop may probably be due to the 
mode m which it was applied, as in other districts it is very useful to potatoes, 
and gave, as we have seen, when applied alone to turnips, an increase of 4 tons 
per acre. (See Mr. Fleming's Experiments, Appendix, p. 43: also, Lecture 
XVII. p. 438). 

5. Comparative action of soot and of nitrate of soda.—T\\Q immediate effect 
of both these substances is to darken the colour and to increase the growth 
of hay and straw. In this respect the advantage is rather on the side of tlie ni- 
trate, while the soot in some cases gives a little more grain. Thus the increase 
of produce per imperial acre of the three crops of hay, wheat, and oats, dressed 
with each of the three, was nearly as follows: — 

Hay. Wheat. Oats, 

c, ^ -, Grain. Straw, 

^oo' • • -7 cwt. . . 10 bush. . . 6 bush. 6 cwt 

Nitrate of ov 'a. 9 cwt. . . 10^ bush. . . 6^ bush. 7 cwt. 

In both cases, however, tiie sooted grass was lighter per bushel. Thus their 
comparative weights were — 

Wheat. Oats. 

Sooted ... 5-3 lbs. , . 41 lbs. 
Nitrated ... 62 lbs. . . 42i lbs. 
Nevertheless, the advantage to the- practical man is decidedly on the side of 
the soot, since the cost of 40 bushels of soot per acre was only I2s., while that 
of 1 cwt. of nitrate of soda was 25s. It is fnly to be regretted that soot is so 
yanable in its 9onstitution that firm reli&nce cannot be placed upon the uniform- 
ity of its effects. ^ 

6°. Action of guano.— In the text, p. 460, 1 have stated the apparent conclusion 
to whi')h th3 Erskme experiments, tak?n in connection with all the others I haw 



Ns. iJi.l HEMAKKS UPON PRECEDING EXPERIMENTS. 81 

yet naet with, seem to point — that it is more unifonnhj successful mirv aypaed to 
root than to grain crops. The increase of oats in the present experiment did noi 
exceed half a bushel per aci-e — though that of hay amounted to 14i cwt. 

7°. Action of sulphate of soda. — I have already noticed the effect which this 
salt has in paling the colour of the crop, even when the produce of grass oi 
straw is increased. In regard to the grain, we see in the experiment upon oat3 
that it reduced the crop, 1^ bushels per acre — while the wheat crop was increased 
10 bushels by a similar application. 

Is this difference in its effects du© to the nature of the soil, or to the specia. 
action of the sulpiiate upon the two crops 1 

We have seen in the experiments made in 1842 at Lennox Love (p. 52), that the 
sulphate of soda diminished the oat crop 15| bushels per acre — an effect, how- 
ever, which may be mainly ascribed to the great drought in that locality, since 
even nitrate of soda caused a diminution of i2| bushels. But it also diminished 
the wheat crop at the same place to the extent of 9^ bushels per acre, but vipon 
this crop also the drought appeared to interfere with the natural action of the sev- 
eral top-dressings v/hich were applied, so that no trust-worthy conclusion can 
be drawn from the apparent results of their action. 

Suggestion XII. — 1 have already suggested (p. 72) an interesting experiment 
with sulphate of soda, in order to test the very curious observation of Mr. Flem- 
ing, that when applied to land sown with artificial grasses, it brought up a crop 
consisting almost entirely of fescue grasses, though none of these had been 
sown. 1 would here suggest further that the marked difference observed at 
Erskine between the action of this sulphate upon wheat and oats should be 
further investigated — with the view of obtaining a satisfactory answer to this 
question — Does sulphate of soda act less favourable upon wheat than upon 
uats in the same soiH Or does an unlike action manifest itself only when the 
soils are different 1 I fear the suggestion comes too late for the present year, 
unless, as I hope, there are experiments already in progress which will throw 
light upon the question. But the suggestion will not, I believe, be overlooked 
when another year comes round. 

It is further woi'thy of remark, in regard to the action of the sulphate of soda 
upon the wheat crop, that the straw was stronger and less laid than where any 
of the other dressings were applied. 

8*^. Adionof suipiwte of amnionia. — The substance employed under the name 
of sulphate of ammonia, as I stated in a previous part of this Appendix (p. 61,) 
is not what its name implies. The makers, the Messrs. Turnbull, of Glasgow, 
inform me tliat it is prepared by adding sulphuric acid to fermenting urine, and 
evaporating to dryness*. Though such a substance must vary in composition 
with the urine from which it is prepared, and must contain more or less am- 
monia according to the degree of fei'mentation which the urine has undergone, 
yet good effects may fairly be expected from it. I here exhibit the effect of 1 to 
1^ cwt. per acre applied to different crops — 

Undressed. Dressed. Made at 

Wheat ...... 44 bush. 54* bush, Erskine. 

Do 3U. bush. 40" bush. Gadgirth. 

Oats 49 bush, 50 bus\ Erskine. 

Turnips 12| tons. 24j tons, Barochan. 

Potatoes 12f tons. \^ tons, do. 

Do 8f tons. 13| tons, do. 

These results not only recommend this substance to the practical farmer, but 
they also enforce the remarks I have made in the text upon tlse vxlue of urine 
in general, upon the large v/aste of manure annually incurred by the neglect of 
it, and upon the virtual money-loss which is suffered by those who allow it to 
escape from their farm-yards. [See Lecture XV117,, p. 463.] 

9°. Action of TwriduiVs huviu-s. — This humuSj as it is called, is night-soi. 

* In the text I have desci ed it under the name of eulpha'eciurine.~Seep. 461. 



8S REMiRKS UPON PRECEDING EXPERIMENTS. [AppeudtX, 

and urine mixed with charcoal and gypsum, and dried by a gentle heat. Its ef 
fects upon the wheat <irop are, in the present experiments, more favouraole than 
any of those I have yet placed upon record. 'J'he following experimental re- 
sults exhibit the nature of its action in two locxlities, both in the same neigh- 
bourhood : — 

Undressed. Dressed. Experiments made at 

Wheat ... 44 bush. 51 bush. Erskine. 

Oats .... 49 bush. 45 bush. do. 

Turnips . . . I2f tons, 13| tons. Barochan. 

Do. ... 12 tons. 17 tons. do. 

Potatoes . . . 5| tons. 10| tons, do. 

These results, especially those upcii the corn ci-ops, are not so beneficial r.s 
might well be expected from a prepared night-soil, and they afford room for the 
suspicion that the mode of manufacture has been such as to dissipate some of 
the more valuable constituents, 

10°. Experiments upon potatoes. — In the experiments upon potatoes the whole 
crop averaged 12 tons per acre, and the parts of the field to which the artificial 
manures were added exhibited no marked increase above this general average. 
Even the mixture of nitrate with sulphate of soda, which in so many other 
cases has proved beneficial to the potato crop, in this instance produced only 1 
cwt. of increase. 

It may be that the manure which was added at the rate of 45 tons per acre 
contained a sufficient supply of all those kinds of food which were added after- 
wards in the saline and other substances. If so, a larger crop could only have 
been obtained by the addition of some other substance not tried, for a loam of 
moderate quality ought to be able to produce more than 12 tons of potatoes per 
acre. 

Or it may be that these same artificial manures would have produced a larger 
increase had they been put on as a top-dressing after the crop had come upj in- 
stead of being spread upon the manure before the potatoes were planted upon 
it. In the experiments of Mr. Fleming made with especial reference to this 
point, [Appendix, pp. 49 and 66,] it was found that a larger propartionaie 
iThcrease was obtained from the same saline substances applied in equal quanti- 
ties to the potato crop when they were spread upon the mamire, than when they 
were applied as a top-dressing after the crop had come up. Still the experiments 
in his case being made in different fields, I stated that the point was not to be 
considered as established, but was deserving of further investigation. This 
opinion is strengthened by the results of these experiments of Lord Blantyre : 
I would therefore beg to offer as — 

Suggestion XIII. — That the application of saline manures to the potato 
crop — either when the trial is made for the purpose of obtaining practical infor- 
mation, which may, hereafter, be valuable as a guide to the operations of the 
farmer, on the land where his experiments are made, or for that of arriving at 
results which may be theoretically useful — that the same proportions should be 
applied to two or more plots buried with the manure, and to two or more dusted 
on as a top-dressing. From an accumulation of results obtained in both ways, 
we shall be able to extract something like a principle by which practical men 
may be easily guided in that direction which is likely in the greatest number 
of cases to lead to the greatest amount of profit. 

11°. Water in the potatoes. — I will here add one other observation upon the 
potato experiments. There was, as we have already remarked, no notable dif- 
ference in the vmght of crop raised upon the several patches. But the quality of 
the crop — the weight of dry food raised upon the several patches — might really 
be different notwithstanding. In my remarks, [Appendix, p. 65], upon the Baro- 
chan experiments upon potatoes, made in 1842, I have drawn attention to llie 
fact that potatoes sometimes contain as much as 30 per cent, of dry food, and at 
other times as little as 20 per cent., and therefore that a ton of potatoes of one 
kinH aiay contfiin 6 cwt., while the same weight of another contains only 4 



I 



No. IX.] REMARKS UPON PRECEDINQ EXPERJViENTg. 83 

cwt. of dry nourishment. It may be, therefore, that as by growing in unlike 
soils or with unequal degrees of rapidity our potatoes may contain different pro- 
portions :)f water, so by different kinds of dressings which act in the same way 
as natural differences of soi, and cause the plants to develope themselves with 
greater or less rapidity, the same effects may be produced. One kind of saline 
substance, such as nitrate of soda, by hastening the growth, may give us a crop 
of potatoes containing much water, while another, such as sulphate of soda, by 
retarding the growth, may give a crop containing less water — and thus, though 
tnere may be no difference m the weight of the two crops, they may be veiy 
unlike in the relative proportions of food they contain. 

If such be the case it is of great practical importance to determine the quantity 
of water which our several experimental potato crops contain, since without 
this we may draw very incorrect conclusions as to the value of our experimental 
manures — placing the highest value upon that which gives the greatest weight 
of raw material, and esteeming least, perhaps, that which produces the greatest 
weight of dry food. 

1 would again, therefore, draw the attention of my readers to the subject ot 
Suggestions IV. and VI., [Appendix, pp. 63 and 65,] in reference to the'deter- 
mination of the quantity of water in their experimental root crops. The 
method of doing this is very simple, and has already been described, [Appendix, 
p. 64.] 

Each new series of experimental results we are called upon to examine and 
analyse, will, I hope, more and more satisfy my readers, as they do myself, 
that this is the true line of procedure, and that though there may be much in 
our results at first which may appear contradictory and discouraging, yet that 
out of these crude results, when combined, compared, and frequently repeated, 
the real substance of a rational agriculture will, slowly it may be and with dif- 
ficulty, yet surely at last, be extracted. 



No. X. 

RESULTS OF EXPERIMENTS IN PRACTICAL AGRICULTURE, MADB 
AT BAROCHAN IN 1843. 

Experiment I. — Upon Potatoes. 
Comparative effects of guano, farm-yard manure, gypsum, &c., by them- 
selves and in mixture, upon Potatoes of different varieties, planted 25th, 26th, 
and 27th April; lifted, measured, and weighed from l2th to 14th October, 
1843. On one-eighth of an imperial acre. 

The portion of the field upon which these potatoes were grown con tarns 
about five acres ; soil — loam of medium texture, super-incumbent upon trap 
rock. It was trenched with the spade out of seven years old lea in the winter 
of 1842 and 1843 to the depth of 16 inches, the sward bein^ turn-spaded into 
the bottom of the trench, and the subsoil a stifi' yellow till brought up to the 
top, which mouldered down to a fine mould during the winter. The drills were 
formed for the potato cuts with the double-moulded plough, and by the 7th 
June the plants were all brairded in the rows, and were worked in the usual 
manner with the plough, drill, grubber, and hand-hoes. After the drills were 
formed, where the guano was used, it was sown in the drills by the hand, on 
the bottom and sides of the drill the farm-yard manure being then put in and 
30* 



M 



EXPERIMENTS UPON POTATOES. 



[Appendix^ 



t\Q. 



Manures. 






cfi 



12 
13 



Guano 

Farmyard manure 

Guano 

Farm-j'ard manure 

Farmyard manure 

iGuano 

Farm-yard manure 

Guano , 

Farm-yard manure 

Gypsum 

Farm-yard manure 

Gypsum, powdered on 

sets 

Farm-yard manure 

Farm-yard manure 

and top-dressed 7th July 

with Guano 

Guano 

Farm yard manure 

Guano 

Guano 

Farm-yard manure 

Farm-yard manure 

Guano 



.yds.qs.lbs. 
1 14 
2* 

1 14 

1 14 

1 14 

14 



f 



2| 
2h 



2h 



5 



21 

1 14 

2 14 
1 14 



2 14 



«<y 



O S 



3 to . 

O O o 

Pi CO) 



12 

3 

12 





1 lOi 
3 9 



o o 



Lh » ■ 

cs <u c 
f> 2 2 



tns. cwt. 
154 19 

136 17 
118 14 15 
123 



144 



16 32 
18 |36 



£. s. 
38 10 

34 

29 10 




122 


15 


5 


112 


14 





116 


14 


10 


130 


16 


5 


120 


15 





106 


13 


5 


9S 
86 


12 
10 



15 



30 10 

28 

29 
32 10 

30 

26 10 

24 

21 10 



^2 



Perths. 
Reds. 
Rough 
Reds. 
Do. 

Cups. 



Do. 



Do. 

Do. 

Do. 

Buffs. 

Do. 

Berwks 

Blues. 

Do. 

Do. 



spread upon the top of it. Cut sets were then laid on and covered up witK 
about three inches of soil. Particular aUenimi should be paid when ^uano is 
used, that it be well mixed with the soil, as this is of the greatest importance to the 
health of the plants and the bulk of the, crop, especially in the case of potatoes and 
turnips. This conclusion has been arrived at after three years' extensive ex- 
perience in the use of guano as a manure; as it has been found here that the 
more minutely it is spread and worked into the soil the crop is the heavier and 
the better matured. When it has been used in a body immediately under the 
plant, it has always been found to induce a strong vigorous growth of stems 
and leaves, and, in general, to ripen the plant prematurely, and both the potatoes 
and turnips were in consequence deficient in tubers and bulbs. From these 
circumstances it may be inferred — what is indeed known to be the case — that 
the guano does not contain all the ingredients which are required by the plants, 
and that the large proportion of ammoniacal salts it contains— when it is laid 
in a mass in immediate contact with the roots of the plants— pushes on the 
growth too quickly with small stems and delicate leaves. Numerous small 
bulbs are the consequence, and the cultivator being disappointed is led to pro- 
nounce the guano wortliless, whilst his inferior crop may be in a great measuiie 
owin^ to bad management. Whatever may be the reason, however, it has 
been found in using it here that when sown broad-cast the crops of every descrip- 
tion have been benefitted, while, on the other hand, when laid iji a body newr 
the roots the reverse has been the case. In cutting the potato for seed, gypsum 
in powder was strewed upon the sets when newly cut, and it will be seen from 
No. 6 of the table, with good effects in adding to the produce, as where the cuts 
were so powdered, as in No. 6, their superiority over No. 7 (which was not 
done so) in point of strength and vigour was most remarkable, and when lifted 
the produce was 1 ton 5 cv/t. per acre more than No. 7. It may also in a certain 
measure be a means of preventing failure in the potato, as there was no failure 
in this field wii 3re the gypsum was so used on the cuts, while the same seed 
potatoes failed upon another field which wa« planted at the same time, but 



NO.X: 



EXPERIMENTS UPON POTATOES AND HAY. 



85 



where no gypsum loas pmodered on the sets. At all events, it is worthy of a more 
extensiv^e trial as a preventative, and it will in all soils, where it is deficient, 
add to the produce. It has, at the same time, the merit of being a cheap appli 
cation. 

There was no great alteration in point of strength or forwardness till the Isl 
oi July, when all those patches upon which the guano had been used began to 
take the lead of those planted with farm-yard manure alcne. The guano produced 
a dark green colour and very strong stems and leaves, so mucli so, that it was 
found when too late that they had been too near planted,! c, 32 inches between 
the drills, and 12 inches between plant and plant. There would have been a 
far heavier crop if there had been more space, as the strong growing varieties 
such as the cups and blues, were nearly choked for want of air. it will be 
seen from the tables that a mixture of guano an i farm-yard manure gave a 
•greater crop than where either of them was used alone. The portion, No. 8, 
was top-dressed with guano when the potatoes were set up for the last time, 
xi was sown broad-cast between the drills, after which the drill harrow was put 
through them and the plough followed, it acted immediately by altering the 
colour to a dark green, the plants putting out, at the same time, new stems and 
leaves, but owing to its being applied so late in the season, there was a larger 
proportion of small potatoes than at the others when lifted. After many trials 
it has been found that the best and mod economical loay of ■using guano for the 
potato crop is by adding 2 or 3 cwt. per acre to half the usual quanliiy of farrn^ 
yard dung, which will be found, to give, at least, as good a, crop as double the quan- 
tity of dung (done, whilst it is much cheaper in the first cost, and saves much 
cartage, which is of the greatest moment to the farmer in spring. From its 
effects upon the oat crop of this season, where it v/as used as a manure for the 
turnip crop of 1842, at the rate of 3 cwt. per acre, it seems permanent — as the 
oats will bear a comparison with those which gievv where the land was manured 
with 40 cubic yards of farm-yard dung, and the hay crop, at this time, looks 
as strong and forward as any in the same field. Potatoes manured with guano, 
or dressed with sulphate and nitrate of soda, appear also to be improved in healthy 
and the tubers so grov/n are less apt to fail when cut and planted the following 
season. 

Experhnent IT. — On Hay. 

Effect of top-dressings of various substances upon three years old Grass, 
mostly Timothy, cut for hay in 1843 ; top-dressed on the 3d of June ; cut on 
the 5th of August; weighed when cut, and again weighed when stacked on the 
28th ot August. (Quantity of ground under each dressing — Onc-eighlh of an 
iviperial acre. 



,No. 



Dressings. 



Nothing 

Guano 

Compost of Bd'.v- 

dust and coal tar 
Muriate of amnunia 
Sulphate of urine, } 

TurnbuU's ^ 

Nitrate of soda 

Muriate of ammonia. 

Common salt 

Nitrate of soda.. . . 
^Common salt 



ON ONE-EIGHTH OF AN IMPERIAL ACRE. 



<3 



qrs. lbs 

1 14 

5 bush. 

20 

20 



bfl 



s. d. 

3 10 

2 6 

3 
3 



lbs. 

1344 

4660 

45C0 






lbs. 



St. lbs. 
.52 11 



SOS 
o«2 



St. lbs. 



20 9 
15 2 6 I 

4^ C 
15 |2 4 ( 

'0 4^ . 



.3316 
3156 

37C0J235G 
37S0 1 2436184 
2840 1496 53 
|3760|241693 

13460 2116 S7 



7]«8 
643 
17 
0.32 

841 



35 



PER. IMP. ACRE 




96 



EXPERIMENTS UPON HAT AND OATS. 



[AjfendtXf 



The part of the field where the above dressings were put is a stiff clay loam 
lying quite level upon a sandstone rock, and has a south exposure. The 
di-essings were late of being put on, and it was intended for green cutting for 
soiling, but owing to the abundance of other feeding, the parts dressed were 
saved for hay. All the dressings except No. 3 had the effect of altering the 
colour to a dark green in the course of a week, and they all came away very 
strong and vigorous. No. 3 (the compost, see note 1°, p. 88,) had the effect of al- 
tering the colour in about three weeks after being applied, and came away so 
rapidly that it soon gained upon the others in point of strength and luxuriance 
of stems and leaves. It will be seen from the tables that Nos. 4 and 6 gave 
leas hay from 1000 lbs. green cut, when used alone, than any of the others ; but 
with the addition of common salt 1000 lbs. gave more than any of the other 
dressed portions. Sulphated urine may be considered a salt of ammonia, all 
of which salts have been found to give greate.' bulk than almost any other ap- 
plication of salts applied to green produce, but they have invariably been found 
here to give less dry hay when used by themselves. The extra produce from 
the sulphated urine is probably owing to its compound nature. It appears from 
the above, therefore, that the most profitable way of using these salts is by 
mixing them with others^ and thai the inore compound the mixture is the better will 
be the crop* 

Experiment III. — On Oats. 

Effects of guano upon Oats (potato), sown on the l7th of April ; cut and 
weighed on the 15th of September. Thrashed, cleaned, and weighed on the 
24th of October. 



I 


Ti 


bii 


^ s 


2.2 


is .l.S 


o 


s 




<o 


a 


2.2 


2^ 


cd 


73 ■ 


2 






D, 


CQ 


CO ^v; 


hi of g 
thras 
cleaned 
arket. 


» JZ 


M 


Oi 


bO 


No. 


Dressing. 


p. 








OS 


■s.s 


Si 
O 








v« 


2 JS CO 


S '^ 


S^ 


^ hC 


to 

cs 






3 


CO 

O 

o 


Weig 
and i 
cut in 








o a 

C (D 

Z o 


2 

o 

c 






qrs. 


s. d. 


lbs. 


lbs. 


lbs. 


lbs. 


bush. lbs. 


bush. lbs. 


1 


Guano 


3 


7 6 


3300 


653 


1045 


40 


16 13 


3 20 


2 


NoUiing 


— 


— 


2120 


539 


749 


42 


12 35 





Note. — The above quantities were applied to and reaped from one-fourth of 
an imperial acre. 

The portion of the field upon which the above oats were grown is a deep 
stiff yellow clay, super-incumbent upon sandstone rock. It has been thoroughly 
drained for a number of years. It had been sown with wheat on the 20th of 
January, 1843, top-dressed with guano at the same time, which was harrowed 
in, but owing to the dampness and constant change from frost and thaw, the 
greatest part of the wheat failed, and was ploughed up on the I5th of April, and 
potato oats sown upon it on the 17th of that month. The oats brairded all 
alike, showing no difference in point of earliness ; but by the 9th of June a 
most remarkable alteration had taken place, the portion which had been dressed 
with guano for the wheat taking the lead of the undressed portion, and being 
of a dark green colour with broad leaves, and covering the ground well ; whilst 
that which had no dressing was brown and stinted in comparison, and the 
ground not half covered. The two portions continued throughout the season to 
present the same difference in their appearance, and at the tune of cutting there 
was more than a foot in length of straw in favour of the dressed portion. It 
will be seen from the table, however, that although the guano had the effect of 
giving more bushels per acre, the bushels were lighter in weight by 2 lbs. than 
the grain from the undressed. It may be remarked, however, that had common 

' See on this subject of mixtures tne Author's Elements of Agricultural Chemittry oiMf 
Gtoloffy, p. 149, 



ff0. X, 



EXPERIMENTS UPON *ATS AKS TURNIPS. 



tr 



wit been mixed with the guano, there is reason to believe, from other trials 
that the grain would not have been deficient in weight per bush^el. Ammonia- 
cal salts should at no time be dressed upon grain crops, without, at the same 
tiiTfie, adding, according to the composition f the soil upon which such crops 
are grown, such other inorganic ingredients. .« may be required. Few soils, at 
least in this part of tlie countiy, appear able to supply these in sufficiency to the 
P\^'^"~P^^^'^^^^^^y ^he phosphates, which seem always deficient. At least the 
addition of bone-dust or animal charcoal seems always to improve tlie crops to 
which they are applied. 

Experiment IV. — On Turnips. 
Comparative effects of guano, farm-yard manure, bone-dust, and animal char- 
coal, by themselves and in mixtures," on Turnips of different varieties ; lifted, 
topped, tailed, and weighed, in JNov., 1843. 



No. 



Variety of turnips and 
ii^ind of manures. 



ONAN SIGHTH OP AN IMPERIAL ACRE. ION AN IMP.ACRE.I 



SWEDISH. 

Farm-yard manure.., 

Guano , 

Animal ciiarcoal'.... , 
Farm -yard manure.. 

Guano 

Half-mch bones 

Farm-yard manure.. , 

Guano 

Half-incli bones 



PURPLE-TOP YELLOW. 

Guano 

Dung 

Bones 

Farm-yard manure. . . 

Guano 

Farmyard manure..., 

Bone-dust 

Farm-yard manure..., 

Guano , 

Animal charcoal 



JONES' YELLOW TOP. 

Farm-yard manure.... 
Animal charcoal. . . 
Farm-yard manure .... 

Bone-dust 

Farm-yard manure. 
Sulphate of Soda, as a 

top dressing 

Farm-yard manure... 

Guano 

Farm-y ard manure .... 

Guanot 

Animal charcoal 

Compost of coal-tar 

and saw-dust 



Time oi 
Sowing. 



June 
5 to 7 



Quantity of 
manure 
applied. 



Cost of 

manures, 

exclusive of 

cartage. 



13 



17 



(- 



21 



29 

i- 



2h cub. yds. 

42 lbs. 

70 lbs. 

2^ cub. yds. 

42 lbs. 

2^ bushels. 

5 cub. yds. 

70 lbs. 

5 bushels. 



56 lbs. 
4^ cub. yds. 
ih bushels. 
2| cub. yds. 
28 lbs. 
2| cub. yds. 
Ik bushels. 
2i yds. 
28 lbs. 
42 lbs. 



3| yds, 
70 lbs. 
3| yd^. 
Ij bushels. 

3| yds. 
20 lbs. 

3i yds. 
70 lbs. 
2i yds. 
42 ibs. 
1^ cwt. 

8 bushels. 




The field upon which the above turnips were grown is a light gravelly loam, 
super-incumbent upon a deep gravelly till. The greater part of the field was 
trenched with the spade, and all drained with tiles and soles 30 inches deep and 
?0 feet apart, in the winter of 1841 and 1842, and in the preparation for the tur- 

• The animal charcoal here used is th» -efuse of the sugar refiners, and contaios aboiU 
#lb. of its weight of 6one-eartA. 
1 This part of the field was trenchet' 



ff^ EXPERIMENTS UPON TURNIPS. [AppeTtdtX^ 

nip crop in 1842 and 1843, what had not been trenched >vas subsoiled. The 
turnip crop was sown at different times, as noticed in the tables. All the parts 
brairded well and healthy, and continued to grow without intermission through 
the season. The field contains about 11 acres imperial, and the crop was most 
luxuriant, so much so, that the lightest turnips in any part of the field would 
have been reckoned good. The field was drilled for the crop witli the double 
mould plough at 30 inches apart, for swedes and purple iop-yelLow, and 26 and 28 
inches for Jones^ yelloio, which variety is remai-kable for very small tops, and, in 
consequence, may be drilled nearer. The difference in the appearance of tlie 
turnips, where the various manures and mixtures had been applied, was vei-y 
marked. Wherever guano had been applied, the tops were larger than any of 
the others, except No. 3 of the table {Jones' ydbvj), upon which sulphate of soda 
was top-dressed, after the plants were thinned. The crop upon this portion was 
remarkable for luxuriance of tops and large bulbs, and gave a veiy good crop.* 
No. 6 of the table (Jones' yellow), was upon spade-trenched land, and 
IS the only lot where a comparison can be made between trenching and subsoil- 
ing. Where bone dust was used the tops were not so large, and where /Ac aw t- 
7iiol charcoal had been added the tops were least of oil and the bulbs largest. Upon 
all the varieties of soils in this farm, the application of animal charcoal or bone 
dust has been of great benefit to all crops — to wheat, barley, oats, hay, and grass 
— the crops being bulkier and of superior quality, especially upon soils superin- 
cumbent on trap rock, giving an evidence that all such soils upon this e-state are 
in want of phosphates. This has also been proved bj? the analysis of several — 
none of them giving more than a trace of phosphates, and some of them none at 
all. Upon all these soils animal charcoal or bones seem to be indispensable, 
because the gi'ain crops cannot be matured without phosphates of lime and 
magnesia. It appears from the many experiments that have been made here, 
that guano does not contain a sufficiency of the phosphates to supply the crops 
to which it is usually applied, and which, fro?n the greater luxuriance of growth 
its application at all times induces, would be required in greater quantity accord- 
ing to the bulk of crop. A portion of the animal charcoal of the sugar refiners 
bting mixed with it at the time of sowing, will supply the deficiency, and at all 
places inland from the sea, common salt will be found a valuable addition. The 
cultivator who is obliged from deficiency of farm-yard manure to use guano will 
find that by taking one-half of his usual quantity of farm-yard manure per acre, 
and making up for the other half by the addition of 2 to 4 cwts. of guano, his 
crops will be, at least, as bulky, and his after-crops as good, as if he had used 
40 cubic yards of good dung. Guano, however, should not be used by itself 
upon soils that do not contain a certain amount of vegetable matter {i.e. on poor 
sharp soils), but it will in all cases be found an invaluab'e manure for thorough- 
drained moss soils. 

Notes. — 1^. The compost of coal-tar and saw-dust used in the preceding experiments is 
somposed of saw-dust or moss 40 bushels, coal-tar 20 gallons, bone-dust 7 bushels, sulphate 
of soda 1 cvvt., sulphate of mas:nesia IJ cvvt., and common salt \h cwt., put together in a 
heap, with 20 bushels of quicklime, and allowed to ferment and heat for three weeks, when 
it is tin-ned, and again allowed to ferment, and is then fit for use. 

2°. In using the nitrate of soda for the last four years in the garden, it has been found 
that top-dressing the leeks in* the month of August or September enabled them to resist the 
effects of winter, whilst '.hose that were not so dressed have invariably failed, and gone to 
decay early in the season ; at the same time, it increases their bulk in a remarkable man- 
ner. Knowing this effect upon leeks, — a crop that if grown to a large size has a greaJ 
tendency to rot and fail ii winter, — might it not have the same effect upon autumn sown 
wheats if dressed with it after they are brairded 1 This hint is merely thrown out as worthy 
of trial, as tlie salt appears to have the power of toughening the fibre or o^ierwisc enabling 
the plants to withstand the rigours of winter-, and in this way might, perhaps, prevent the 
wheat cop from failing in winter, which is often Tie case, to the great loss and disappoint- 
ment of the farmer 

Wm. Fleming. 
Barochan, Feb., 1844. 

Sulphuric acid and the sulphates appeeur t; exevciae a marked action on the turnip crop. —J, 



iVt X.^ REMARKS UPON PRECEDINO EXPERIMENTf." 85 

REMARKS. 

I submit these experiments to the reader without any lengthened comment 
The experiments with guano are very seasonable, and will be of much service 
to the thousands of practical men who are now likely to try this valuable 
manure. 

There are three interesting general observations of Mr. Fleming, to which 
alone I would direct especial attention — 

1°. That the potato sets did not fail when powdered with gypsum, and that 
the more extensive trials of this substance which he recommends ought cer- 
tainly to be encouraged, 

2°., That potatoes dressed with guano, or with nitrate and sulphate of soda, 
appear to be improved in health, and are less apt to fail when cut and planted 
the following year. 

3°. That his trap soils are supposed to be especially deficient in phosphates, 
and that the use of bones, in any form, always improved his crops upon these 
soils. 

These threp observations are very interesting, and a careful study of the 
tables of results will lead the reader to make other interesting observations and 
deductions for himself 

It is very satisfactory to me to have been able in this Appendix to incorpo- 
rate the results of experiments performed on three successive years by one so 
skilful and zealous as Mr. Fleming, — conducted every year also with more 
care, and more likely therefore to lead to important conclusions. 

The subject of agricultural experiments has now been taken up so warmlv 
and so successfnlly in almost every part of the country, that we may look for< 
ward with confidence to the gradual accumulation of a body of facts, out of 
which correct and practically useful principles may gradually be elicited. The 
large body of experimental results, which the prize offered last year by the 
Highland Society has brought before the oublic, shows how eagerly the en- 
lightened practical farmers of the present day will follow the guidance of such 
as are willing to show tiissi ho^ t<v3 irt by which they Uye may be really and 
permanently impi^Tsd. 



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